Crying tiger

Crying tiger is a traditional Thai recipe of marinated beef served on a salad bed and with a sprinkle of toasted rice powder.

This recipe is suitable for 4 people

Marinade:

800 g tenderloin, tenderloin or another tender piece of meat

3 teaspoons honey

3 tbsp soy sauce

pepper

Mix the soy sauce and honey. Marinate the steak for 2 hours in the sauce at room temperature, or overnight in the refrigerator.

Sauce:

2 cloves garlic, finely chopped

3 ss fishsauce

3 ss tamarindpasta

The juice of 1 lime

2 tablespoons palm sugar

3 tablespoons water

2 tbsp soy sauce

1 finely chopped chili (preferably prik chee fah)

2.5 cm grated, fresh ginger

1 stalk of lemongrass

5 Thai basil leaves, finely chopped

1 small pot of coriander, finely chopped

1 spring onion, finely shredded

Mix all the ingredients for the sauce and let it stand for at least 20 minutes at room temperature.

   

Roasted rice:

2,5 dl over

Pour the rice into a dry pan and leave it at medium temperature for 5 minutes. Stir constantly so it does not burn. Set it aside and let it cool. Run the rice in a food processor to get a very fine powder.

Fry the meat for a few minutes on each side. Let it rest for a few minutes, before cutting into thin slices. Laid on a bed of iceberg lettuce, fox carrot, paprika, red onion and cucumber. Pour over the sauce and sprinkle over toasted rice.