Monday, 24 June 2013

Crying Tiger Salad

The chillies make this dish so hot it would make one howl like a tiger.
But it's really up to you how much chillies you want to put in there.
I only put just enough to give it some zing.

This mouth-watering salad is excellent any time of the year.
It is healthy, refreshing and bursting with exotic flavours of Thailand.
With Thai cooking it is all about achieving the right balance of flavours
which is why many people love Thai food.

Now this is making me hungry like a wolf.


* 2 cloves garlic, chopped

* 2 coriander roots, finely chopped

* 5ml peanut or vegetable oil

* 400g rump steak, trimmed

* 3 tbsp uncooked jasmine rice

* 6 tbsp fish sauce

* 6 tbsp lemon juice

* 2 tsp sugar

* ½ tbsp ground roasted dry chilli

* ¼ red onion, sliced into rings

* 10 mint leaves, shredded

* 1 handful coriander leaves, shredded

* 2 spring onions, diced

* Combine garlic, coriander root and peanut oil then add steak to the mixture to marinate. Cover and chill for at least two hours.
* Heat uncooked jasmine rice in a dry pan over low heat for about 10 to 15 minutes, stirring often until evenly brown or a rich tan colour. Let the rice cool then grind it to a fine powder in a mortar and pestle or clean coffee grinder.
* Remove steak from fridge and allow to come to room temperature. Grease a char-grill or frying pan with a splash of peanut oil and heat on medium-high.
* Cook the steak for 5 minutes on each side for medium-rare or until cooked to your liking.
* Remove it and set aside to rest for 5 minutes.

* Meanwhile, in a mixing bowl, combine fish sauce, lemon juice, sugar and ground chilli and mix well.
* Slice steak across the grain into thin strips with a sharp knife and put in mixing bowl. Add red onion, mint leaf, coriander, spring onion and ground rice and toss to combine.

Recipe by Thanundorn Imratanarak

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