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Add a photoServings: 4
Ingredients
- 1 lb Steak
- 3 Tbsp. Fish sauce
- 3 Tbsp. Dark, sweet soy sauce
- 1 Tbsp. Phom prik ki nu (powdered dry red Birdseye chilis)
- 1 Tbsp. Bai pak chee (coriander/cilantro leaf)
- 1 Tbsp. Minced spring onion (scallion/green onion)
- 1/4 c. Fish sauce
- 5 Tbsp. Lime juice
Directions
- The title of this dish means "tiger's tears" - not because it was original made from tiger meat, nor from other felines (as it so often does when
- "tiger" is used in the name of an oriental dish).
- In this case the name comes from the noise of the fat dripping from the meat into the bareque fire. The dish is also called neua yang (that more prosaically means barbequed beef), but as the method is different from kai yang (barbequed chicken), I will keep the colloquial isan (NE Thailand)
- name.
- Ingredients and method: Take a one lb. steak, and cut it into strips diagonally across the natural grain, about half an inch wide, then cut the strips into bite sized pcs.
- Marinade the meat in 3 Tbsp. of fish sauce and 3 Tbsp. of dark, sweet soy sauce for about an hour.
- Place the meat on a fine metal mesh (typically a 1 centimeter chicken wire is used here in Thailand) over a barbeque and cook, turning the pcs occasionally, till done to your taste.
- dipping sauce: two sauces are usual - nam prik narok (posted recently), and the following. Note which it calls for powdered dry prik ki nu. Normal chili pwdr found in bottles in western stores is*much* milder. If you cannot find the dry birdseye chilis to lb. up yourself, then I suggest using fresh red chilis (the effect is not quite the same, but the heat is retained as intended).
- method: combine the ingredients the day before required for use.
- Vegetables: It is usual to serve barbequed dishes of this sort with a platter of vegetables - the Thai equivalent of cruditees. A typical mix would include cucumber slices, basil and mint, swamp cabbage or possibly spinach, and spring onions. However any mix you have to hand would be fine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 81 | 38% |
| Total Fat 9.02g | 11% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 3177mg | 132% |
| Potassium 539mg | 15% |
| Total Carbs 3.76g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.7g | 1% |
| Protein 27.47g | 44% |
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