Before writing this post I thought I'd do a bit of research into why on earth this dish is called crying tiger. After a long half hour deep diving into the internet, I can safely say.....nobody seems to know!
I've read that it's because originally this dish was made with the cheapest, toughest cut on beef imaginable, a cut so tough that not even a tiger could chew it. And then, I suppose, the tiger cried because he was sad he couldn't chew the beef? Another story goes that the dish is actually made with the most tender, expensive cut of beef, which leaves only the horrible tough parts for your neighbourhood tiger. Which then, you know, cries. Yet another tale goes that the dressing for this salad-type dish is so hot, it even makes a tiger cry. I like the last one best, I think!
Regardless of how this dish got its name, it's a quick and easy one to whip together for lunch or a light dinner. Yes, the dish is spicy (crying tiger level spicy) but you could deseed or halve the chillies used to make it more friendly. Of course, then your tiger might not cry so you don't get the full experience!
Serves 2
Prep: 10 minutes
Cook: 8 minutes
Ingredients
100g vermicelli noodles, cooked according to packet instructions
200g sirloin or scotch fillet steak
Vegetable oil
100g mixed salad leaves
1 small lebanese cucumber, sliced
1/2 red onion, diced
2 long red chillies, sliced
2 spring onion, sliced
Herbs such as coriander, mint, Vietnamese mint, or Thai basil
Lime wedges, to serve
Dressing:
2 tbsp tamarind puree
1 tbsp fish sauce
1 tbsp caster sugar
Juice of one lime
1 tbsp chili flakes
2 tbsp ground roast rice (uncooked glutinous rice that has been dry-toasted and then pulverized in a blender or Nutribullet - I like to keep an airtight container of this as it's very useful in Asian salad dressings such as here - https://www.emscreativekitchen.com/post/thai-larb-moo-minced-pork-salad)
Method
Combine the ingredients for the dressing. Set aside.
Heat a chargrill pan until very hot. Lightly brush both sides of your steak with vegetable oil, then cook on the chargrill to your liking. I tend to do 4 minutes each side for medium-rare, but it depends on the thickness of your cut. Remove to a plate and cover with foil to rest for 5 minutes.
Toss the salad leaves, cucumber, red onion, chilli, spring onion and herbs together to make a salad.
Thinly slice your steak and add it to the salad. Add the dressing and toss to combine.
Divide your vermicelli noodles between plates. Carefully place salad atop your bed of noodles. Serve with lime wedges on the side and extra tissues for your tiger!
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