“”Siensavanh,”” combining the Lao word for “”meat”” (“”Seen””) with the word for “”heaven”” (“”savanh””), is a
delicious Lao-style beef jerky that is torn apart and eaten with your fingers. This dish pairs perfectly with sticky
Lao rice or as part of a bento box.The key to making jerky is to use lean beef. In the past, meat was laid out flat on aluminum foil on a table and
dried in the sunlight. By drying it all day, the meat would become dehydrated. This recipe uses Pichitto sheets
(desiccant sheets) to prevent spoilage.The dried jerky is lightly fried at the end, resulting in a thin and sweetly flavored finish. It is commonly eaten
with Lao sticky rice or a spicy dipping sauce.
Chinese tamari soy sauce, or a half-and-half combination of oyster sauce and soy sauce can be substituted.
Cooking one point!
If you choose to dry the meat in the sun, there is a risk of spoilage, so it is at your own risk. However, you
can reduce the risk by hanging a commercial fish drying net in a well-ventilated place on a cool, dry, and windy
day.
Instructions
Put all the ingredients for the marinade into a bowl.
Add the beef and make sure the slices are completely covered with the marinade. Marinate in the refrigerator
overnight.
Lay a Pichitto sheet on a tray or flat plate, arrange the beef slices flat, and cover with another Pichitto
sheet.
Place in the refrigerator and dehydrate overnight.
Pour 1/2 inch of vegetable oil into a frying pan.
Deep fry the dehydrated beef from step 4 over medium heat for about 3 minutes.
