Name: Crying tiger (seua rong hai)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 gram dried tamarind; 1 cup (250ml) boiling water; 400 gram beef eye fillet; 2 clove garlic, crushed; 2 teaspoon dried green peppercorns, crushed; 1 tablespoon peanut oil; 2 tablespoon fish sauce; 2 tablespoon soy sauce; 10 centimetre stick (20g) finely chopped fresh lemon grass; 2 fresh small red thai chillies, chopped finely; 1 carrot (180g); 1 cup (80g) thinly sliced chinese cabbage; Dipping sauce; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) lime juice; 2 teaspoon grated palm sugar; 1 teaspoon finely chopped dried red thai chilli; 1 green onion, sliced thinly; 2 teaspoon finely chopped fresh coriander; 1/2 cup reserved tamarind pulp (see step 1)

Ingredients

50 gram dried tamarind

1 cup (250ml) boiling water

400 gram beef eye fillet

2 clove garlic, crushed

2 teaspoon dried green peppercorns, crushed

1 tablespoon peanut oil

2 tablespoon fish sauce

2 tablespoon soy sauce

10 centimetre stick (20g) finely chopped fresh lemon grass

2 fresh small red thai chillies, chopped finely

1 carrot (180g)

1 cup (80g) thinly sliced chinese cabbage

Dipping sauce

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

2 teaspoon grated palm sugar

1 teaspoon finely chopped dried red thai chilli

1 green onion, sliced thinly

2 teaspoon finely chopped fresh coriander

1/2 cup reserved tamarind pulp (see step 1)

Method

1.Soak tamarind in the water for 30 minutes. Pour into fine strainer set over small bowl; push as much tamarind pulp through strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer; reserve ½ cup of pulp for crying tiger sauce.

2.Halve beef lengthways. Combine remaining tamarind pulp, garlic, peppercorns, oil, sauces, lemon grass and chilli in large bowl; add beef, stir to coat in marinade. Cover; refrigerate 3 hours or overnight.

3.Place reserved tamarind pulp and ingredients for crying tiger sauce in bowl; whisk until sugar dissolves.

4.Cook beef on heated oiled grill plate (or grill or barbecue) about 10 minutes or until browned all over and cooked as desired. Cover beef; stand 10 minutes, slice thinly.

5.Meanwhile, cut carrot into 10cm lengths; cut slices into thin matchsticks.

6.For crying tiger sauce, place ingredients in a small serving bowl; whisk until sugar dissolves

7.Place sliced beef on serving dish with carrot and cabbage; serve with crying tiger sauce separately.

When you use fresh lemon grass, start chopping from the white end, going up only until you just reach the green upper part of the stalk. Discard the tough top green section. Lemon or lime rind can be substituted for the lemon grass in this recipe. Chilling the carrot sticks by immersing them in a bowl of iced water makes them crisp and crunchy.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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