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
800 g tenderloin, tenderloin or another tender piece of meat
3 teaspoons honey
3 tbsp soy sauce
Mix the soy sauce and honey. Marinate the steak for 2 hours in the sauce at room temperature, or overnight in the refrigerator.
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.
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.