How to Make Tibetan Sha Kampo - Dried Beef Asian Cooking Recipe Cuisine

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Tibet Sha Kampo (Dried Beef)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes basedupon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



No Specific Serving Size

 5 lbs or more of London broil or round steak

 salt

 spices (any of the ff: cayenne pepper, coriander powder, turmeric or gram masala)

Directions:

 Slice meat into thin strips. You may salt and spice it lightly. Layer the strips on a tray and lightly salt or sprinkle salt and spice mixture on the layers as you go.

 Drape the strips over string and leave them to dry. Will be done in 4-10 days depending on the weather.

 Store dried meat in plastic food storage bags or cloth bags in a dry place like a kitchen cupboard. It was traditionally stored in a  cloth bag, which does not retain moisture and allows meat to continue drying. You can make one out of muslin.

 Can be eaten as a snack with tea.
Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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