Suea Rong Hai, Crying Tiger

Name: Suea Rong Hai, Crying Tiger
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 portions
Ingredients: 800 g beef ribeye; 2 tablespoons fish sauce; 1 tablespoon oyster sauce; 1 teaspoon soy sauce; 1 teaspoon cane sugar; 2 cloves garlic; 0.5 teaspoon black pepper; 300 g jasmine rice; 0.5 teaspoon salt; 1.5 l water; 2 tablespoons jasmine rice; 2 tablespoons fish sauce; 1 tablespoon tamarind paste; 2 pcs lime; 1 teaspoon cane sugar; 1 teaspoon chilli; 1 pc shallot; 1 handful spring onion; 1 handful coriander; sunflower oil

Karel ČernýMeatThai Cuisine x se líbilo

Suea Rong Hai grills a Thai beef steak from the Isan region, served with a spicy jaew sauce made from fish sauce, lime, tamarind, and toasted rice. The meat is briefly marinated and seared at high heat to remain juicy. Traditionally served with jasmine or sticky rice.

Příprava: 2h

Vaření: 20min

CELKOVÝ ČAS: 2h 20min

Step by step process

Preparation

1
Pat the meat dry, trim sinew, and place in a bowl. This suea rong hai marinade, the secret behind the Crying Tiger steak, infuses the beef with deep flavour. Mix fish sauce, oyster sauce, soy sauce, palm sugar, crushed garlic, and pepper. Add to the meat, toss, and refrigerate to marinate for 30 minutes.
2
Toast 2 tablespoons of jasmine rice in a dry pan until golden brown (5-7 minutes). Then grind in a spice grinder to a fine powder and let cool.
3
Prepare the jaew sauce: in a bowl combine fish sauce, tamarind paste, juice of 2 limes, palm sugar, and ground chili. Stir in 1-2 teaspoons of ground toasted rice, finely chopped shallot, spring onion tops, and cilantro. Taste and adjust sweetness, acidity, and saltiness as needed.

Cooking

4
Bring 1.5 l of salted water to a boil in a large pot. Add the jasmine rice and cook 10-12 minutes until tender. Drain in a colander.
5
Heat a grill pan very hot and coat lightly with oil. Wipe off excess marinade from the steak and sear 3-4 minutes on each side for medium-rare (internal temperature 54-56 °C), depending on thickness. Transfer to a board and rest for 5 minutes.

Serving

6
Slice the meat thinly across the grain. Divide the rice among plates, add the beef slices, and serve the jaew sauce in small bowls or drizzle some over part of the meat.
7
Serve immediately so the meat stays juicy and the sauce remains fresh.