Crying Tiger, a Thai dish otherwise known as Seua Rong Hai is sliced barbecued beef accompanied by a Nam Jim dipping sauce of which there are several different variations. The name 'Crying Tiger' is thought to be attributed to the small yet extremely potent red bird chilis in the sauce that are hot enough to bring tears to a tiger's eyes. The particular Nam Jim I prepared consisted of toasted rice powder which gives the sauce a nutty taste.
The meat used in this dish should always have a thin layer of fat on it, which when flamed grilled, adds to its smokey and delicious flavour.
2 pieces of grain-fed topside beef
2 tbs of light soy sauce
2 tbs of fish sauce
1/3 cup of fish sauce
1/3 cup of fresh lime juice
2 tbs of water
3 bird chilis
1 tbs ground toasted rice
1/4 tsp of palm sugar
- Marinate the beef in the soy and fish sauce. Cover and refrigerate for at least one hour.
- Prepare the dipping sauce by mixing the fish sauce, lime juice, palm sugar and water together.
- Dice the bird chilis and the shallot. Add to the dipping sauce mixture.
- To toast the rice, add 1/8 cup of rice to a frypan on medium heat. Once the rice starts to brown, shake the pan vigorously to ensure it doesn't burn.
- Once the rice is ready, grind it with a mortar and pestle until it becomes powder. Add 1 tbs of the powder to the dipping sauce mixture and stir well.
- The next step is to heat up the barbecue for 10 minutes or until the grill is hot and then throw on the meat. Cook until medium rare, this should take about 8-10 minutes.
- Once the meat is ready, slice it and arrange it on a serving plate and spoon the sauce over it or just have the sauce in a small bowl to one side.
Three cheers and a crying tiger!