Crying Tiger (Seua Rong Hai)

Summary

Ingredients

• 500 g beef steak (e.. entrecôte)
• 10 chilli pepper (s) (Thai chilli, bird`s eye chilli, the hot, dried)
• 2 bulbs garlic (ideally the Asian one that comes 80;in one piece81; and not in so many individual cloves)
• 1 shallot (s)
• 1 piece (s) galangal or ginger, the size a thumb
• 1 tablespoon palm sugar or brown sugar
• 1 bunch coriander greens
• 1 lime (s)
• 60 ml soy sauce
• 60 ml fish sauce
• 1 onion (s), red, thin half rings
• 4 leaves Chinese cabbage
• oil
• salt

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Instructions

1. Mix the soy sauce, 2 tablespoons of fish sauce and palm sugar together until the sugar has dissolved. Marinate the steaks in it for at least an hour, or better overnight, at room temperature, turning once if necessary. Preheat the oven to 200 °. Halve the garlic bulb and drizzle the cut surfaces with oil, wrap in aluminum foil and bake in the oven for about 30 minutes until the inside is soft. Let cool, squeeze out of the shell into a small bowl and mash. Cut the chiles into 0.5 cm wide, half rings, toast them with a little salt in a small pan without oil for 3-4 minutes while swirling until they turn a little black. This gives an unbelievable vapor, as the essential oils of the chilli peppers rise in the eyes and nose, so it is better to open a window. Let cool and mix with the garlic (not all chiles, set a few aside). Chase the mixture with the shallot, a large part of the coriander leaves and galangal through the mixer (original would be processing in a mortar, but that`s a lot of work). Add the rest of the fish sauce and the lime juice and continue to puree. Put in the salad bowl. Fry the steaks medium over a high heat, about 6.5 minutes for 3 cm thick steaks, but this varies depending on the oven, pan or grill. Beat in aluminum foil and let rest for 5-10 minutes. Then cut thinly, mix with the dressing, half the red onion rings and the chiles that have been set aside. Add the meat marinade to taste, but be careful not to get too salty. Serving: Spread out the Chinese cabbage leaves, place the steak salad on top and sprinkle the rest of the coriander on top. Jasmine rice, a few beers and a couple of napkins to wipe away sweat and tears are enough. This recipe is called Weeping Tiger because the chiles in it should be hot enough to make a tiger howl. However, the whole thing is tempered by salty-sweet flavors. If you don`t like it that fiery, you can use fewer or milder chiles, but in the original the Weeping Tiger actually belongs so hot! The literal translation of the Thai name is “like the tiger drips”, probably a symbol for the meat fat that drips into the coal stove (originally used) and ignites. The steak is especially good on a very hot grill. But it is also easy to make in the pan. The “dressing” is a kind of Nam Prik, of which there are many variations.

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