Friday, 6 November 2015

Weeping Tiger (Suea Rong Hai)

Weeping Tiger is one of my favourite things to order at a Thai restaurant, but I recently found that it is very simple to prepare at home. It is just steak, marinated (what it is marinaded in seems to vary from recipe to recipe), grilled, sliced and served with jaew, a hot and sour dipping sauce.

Why the name? I couldn't find a clear answer, there are various suggestions for the name's origins- one is that the sauce is so hot it made the tiger cry, another is that it used to be made with eat so tough even a tiger couldn't chew it- hence the tears. It certainly doesn't seem to be made with tough meat now- most recipes suggest sirloin or rib eye.

As I said, it is a very simple recipe. The one bit that might seem a bit odd is making the toasted ground rice to go in the dipping sauce, but it isn't hard- just toast some uncooked jasmine rice in a dry frying pan over a low heat until golden, then grind to a powder. It keeps, so you could make enough for several batches of jaew. Which is certainly now a bad idea, jaew is really good with prawns and chicken too.

The recipe I used came from Serious Eats. I didn't cook this over coals, as the recipe suggested, I used my trusty cast-iron griddle pan.

You can find the recipe on the link above, but the sauce and steak recipe are on separate pages, which makes it a bit tricky to read- so I have copied the two parts of the recipe here, for ease.

For the steak:
  • 4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light or dark brown sugar
  • 1 tablespoon plain vegetable oil

For the sauce (jaew)
  • 1/2 cup fresh juice from 6 to 10 limes
  • 1/2 cup Thai fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons finely-chopped fresh cilantro leaves
  • 2 tablespoons finely-chopped green onions
  • Raw jasmine rice, to make 1 1/2 tablespoons toasted rice powder (recipe below) I used about half a cup raw rice, which made more than needed-but it keeps.
  • 1 tablespoon dried red pepper powder- I ground up some dried birds eye chillies to make this.
  • 2 plum tomatoes
Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce.

To make the toasted rice powder, toast the raw rice in a dry frying pan over a low heat until the rice is golden. It's best to go slowly with this, so it cooks evenly and doesn't burn. Grind in a pestle and mortar to a powder.
Peel, deseed and finely chop the tomatoes, and put in a bowl. Mix with the rest of the jaew ingredient.

Grill the steaks, until desired doneness is reached. Remove from the heat and let rest for 5 minutes.

Cut the steaks into 1/4-inch slices and serve with the dipping sauce.

No comments:

Post a Comment