Posted By Gecko

Crying Tiger Beef Thailand

 

This simple dish adds zing and sumptuous depth of flavour and bite to a simply grilled steak. The meat is best flame-charred on the outside, and still very pink and juicy on the inside. It makes a perfect "kap khlaem' or "drinking dish", to be nibbled with a long cold beer. The dish's spiciness should be intense - or else the tiger will not cry!

- Combine 2 large, finely chopped garlic cloves, three chopped roots of coriander, and 1 tbsp each of of fish sauce & soy sauce. Marinate approx 400g good rump steak in this, preferably overnight.
- Brown 3 tbsp of  uncooked jasmine rice grains in a dry pan for approx 10 minutes, stirring frequently to avoid burning. When golden, cool and grind to a coarse powder (with the consistency of roughly cracked black pepper.)
- Remove the steak from the marinade. Brush with peanut or sunflower oil and grill (or preferably BBQ) on a high heat till rare or medium rare. Set aside for ten minutes.
- In a bowl, mix together 5 tbsp fish sauce, 6 of lime juice,  1 tbsp of palm sugar,  and 2 tbsp of coarsely ground roasted dry chilies (use Thai style dark red chili flakes rather than insipid bright red powder!)   

- Cutting against the grain, slice the steak  into thin strips. Add 2 tbsp thinly sliced shallot rings,  approx. 10 big mint leaves, a handful of fresh coriander leaves, and  two finely sliced spring onions. Add the ground rice to this, as well as the steak and any juices.  Mix and serve alone, or with raw cabbage leaves as serving cups. The chili-fearing may prefer to serve the sauce in a bowl to the side.

You could substitute lemon for lime, cane sugar for palm sugar, and store-bought Thai ground rice powder for the home made variety, although when preparing Thai food the original ingredients are the most harmonious! 

 


 
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