| Thai Barbequed Beef - Seua Rong Hai |
Ingredients
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 barbecue fire. The dish is also called neua yang (barbecued beef).
Ingredients and method:
Take a one pound steak, and cut it into strips diagonally across the natural grain, about half an inch wide, then cut the strips into bite sized pieces. Marinade the meat in 3 tablespoons of fish sauce and 3 tablespoons of dark, sweet soy sauce for about an hour.
Place the meat on a fine metal mesh (typically a 1 centimetre chicken wire is used in Thailand but you can just as easily use a suitable rack) over a barbecue and cook, turning the pieces occasionally, until done to your taste.
Cooking Instructions
Dipping sauce:
1 tablespoon Thai chilli powder (not to be substituted with mild chilli pepper found in US supermarkets)
1 tablespoon coriander/cilantro leaf
1 tablespoon chopped spring onion (scallion/green onion)
1/4 cup of fish sauce
5 tablespoons lime juice
Method:
Combine the ingredients the day before required for use. A very good condiment to serve on the side is our Thai meat sauce.
Note: It is usual to serve barbecued dishes of this sort with a platter of vegetables. A typical mixture would include cucumber slices, Thai basil and mint, spinach, and spring onions. However any mixture you have on hand would be fine.
by PCT Thailand |
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