I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 24 January 2016

Weeping Tiger



Weeping Tiger.

Legend has it that a tiger had killed a farmer's cow, as it was working its way through its meal the farmer chased it off. The farmer then feasted on the best bit of meat, the sirloin, whilst being spied on by the sad and weeping tiger.

Preparation.

In a pestle and mortar, pound,
-1tsp black peppercorns,
-1tbsp coriander seeds,
-2 cloves garlic.

In a frying pan, dry roast,
-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.

In a large bowl, put in,
-2x250g sirloin steaks, with
-1tbsp soy sauce,
-1tbsp oyster sauce,
-2tsp fish sauce,
-1tsp sesame oil,
-spice mixture.
Coat well, leave to marinade for 20 minutes.

             Dipping Sauce.

In a small saucepan, put in,
-1/2 cup water, with
-1tsp tamarind paste,
-1tbsp oyster sauce,
-1tbsp soy sauce,
-2tsp fish sauce,
-2tsp palm sugar (or brown) sugar,
-2 chopped chillies (adjust according to your taste).
Cook, stirring occasionally for 10 minutes.
Pour into a serving bowl, add
-1tsp roasted rice,
-dried chilli flakes (adjust according to your taste).
-fresh coriander,
-fresh mint.

Cook steaks under a hot grill to your liking.
(The authentic way is medium rare)

Note: store left over roasted rice in an air tight container, it should keep for 2 weeks.

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