Jintub Northern food

Jintub Northern food The highlight is the pounded beef broth and pounded raw materials made from beef marinated with fish sauce, spices and salt, then roasted on a mild charcoal oven until cooked and dry, then pounded Until the meat comes out into strips, with a spicy and salty flavor inserted into the meat And a sauce made from chopped shallots Is a northern dish that Roasting takes several hours. To get a firm, dry and fragrant meat.

 

- Hind leg meat

- 1 tablespoon pepper

- Coriander Root 3

- 1 tablespoon Thai garlic

- 1/2 tablespoon salt

- 2 tablespoons lemongrass

- Noa powder

- 1 tbsp granulated sugar

- 1 tablespoon soy sauce

- 1 tablespoon Thai garlic

- 70 grams of mature galangal

- Dried chili

 

1. 500 grams of meat on the hind legs, cut off the tendon. Cut the beef 0.5 cm.

2. Set up a mortar, add 1 tablespoon of peppercorns, grind thoroughly, then add coriander root. And the Thai garlic, pound to combine, add salt, close together.

3. Prepare a bowl to marinate the pork, add soy sauce powder, noir and sugar to Then put the pounded ingredients into it. Mix well. Then add the prepared meat By kneading to let the ingredients absorb into the meat Marinate for about 30 minutes.

4. After 30 minutes, massage the meat again. Put them in a basket and dry in the sun for about 30 minutes on each side.

5. Heat the pan, add Thai garlic, old galangal, then roast dry. Then take it out of the pan and set aside.

6. Put the dried chilies in the same pan, roast them a little, then remove the chili seeds.

7. Put in a mortar, add 1/4 tablespoon of salt, dry chilies, roast thoroughly, then pound the roasted galangal, add the powdered noir, then pound again. Then set aside to have a dry sauce.

8. Heat the meat and roast the meat on low heat, roast it dry, then use a pestle to beat the meat to coarsely with the dry dipping sauce that was made. 
 

 

A: Jin Tup is a traditional Northern Thai dish made from marinated beef that is sun-dried, slowly grilled, and then pounded into coarse fibers.

 

A: Sun-drying removes moisture, helping the meat cook more evenly and extend its shelf life.

 

A: Pounding breaks the meat into fibers, improving texture and allowing flavors to spread evenly throughout the meat.

 

A: It has a savory, slightly spicy flavor with a smoky aroma and deeply infused seasoning.

 

A: The hind leg cut is preferred because it is firm, lean, and produces a good fibrous texture when pounded.

 

A: Jin Tup is grilled and pounded until fully dry, while sun-dried beef is usually fried and retains more moisture.

 

A: A dry chili dip made from roasted dried chilies, salt, and galangal is commonly served with it.

 

A: It is typically eaten with sticky rice or served as a snack with dipping sauce.

 

A: Proper marination, slow grilling over low heat, and pounding to the right texture are essential for achieving the best flavor and consistency.