Nuea Daet Diao (Thai Beef Jerky), Fresh Vegetables and Nahm Prik Kha (Galangal Relish)

Most specialised ingredients can be found at Asian groceries including Golden Dragon Asian Grocery within the market.

Ingredients

Nahm prik kha (galangal relish)

3 g small dried chilli

10 g long dried chilli

15 g sea salt

2 g sichuan peppercorns

175 g peeled and sliced galangal

100 g roasted garlic

Nuea Daet Diao (Thai style beef jerky)

200 g beef skirt

100 ml fish sauce

20 g coriander seed

5 g cumin seed

Fresh vegetables, to serve

iceberg lettuce

1 bunch fresh coriander

1 cucumber, sliced

Method

Nahm prik kha (galangal relish)

Toast small and long dried chilli till fragrant. Pound chillies, salt and sichuan peppercorns in a mortar and pestle. Add remaining ingredients, then pound until smooth. Adjust seasonings for taste.

Nuea Daet Diao (Thai style beef jerky)

Slice beef skirt to large thin pieces. Roast coriander seed and cumin, then roughly pound them. Marinate beef in fish sauce and spices for 5-10 minutes.

Take beef out from liquid, dehydrate beef in the oven, fan on at 65°C about 2-3 hours. Beef should not be too dry or too wet. Fry dry beef in a hot oil, or you can grill it. Smash cooked dry beef a bit then serve with galangal relish and vegetables

Chaowarat (Arte) Assavakavinvong, Head Chef, Longrain

Arte’s career began in 2007 at Poppy’s Thai Restaurant in Camberwell. After completing his Diploma at the William Angliss Institute in 2009 he worked as Chef de partie at Seamstress Restaurant and Bar until 2011. He then joined Thai restaurant Longrain as a sous chef. In 2015 he became head chef at the Village People Hawker Food Hall in Fitzroy. During the past seven years, Arte also gained some work experience at Nahm Restaurant in Bangkok, participated in a small competition in Iron Chef Thailand in 2012 and in 2019 was involved in The Living Room at Channel 10, cooking with Miguel. Recently, Arte was appointed to the Head Chef position at Longrain Restaurant and Bar in the CBD.