Seua Rong Hai
(Barbecued Beef – Thai)
The title of this dish means "tiger's tears" - not because it was
originally made from tiger meat, nor from other felines (as it so often does when "tiger"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 (which more prosaically
means barbecued beef), but as the method is different from kai yang (barbecued chicken),
I will keep the colloquial isan (NE Thailand) name.
Two sauces are usual - nam prik narok (posted recently), and the following. Note
that it calls for powdered dried prik ki nu. Normal chili powder found in bottles
in western stores is much milder. If you can't find the dried birdseye chiles
to pound up yourself, then I suggest using fresh red chiles (the effect is not quite
the same, but the heat is retained as intended).
- 1 pound steak
- 3 tablespoons fish sauce
- 3 tablespoons
dark, sweet soy sauce
- 1 tablespoon phom prik ki nu (powdered dried
red birdseye chiles)
- 1 tablespoon bai pak chee (coriander/cilantro leaf)
- 1 tablespoon chopped spring onion (scallion/green onion)
- 1/4 cup fish sauce
- 5 tablespoons lime juice
- Meat: Cut steak into strips diagonally across the natural grain, about half
an inch wide, then cut the strips into bite sized pieces.
- Marinade the meat in fish sauce and 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 pieces occasionally,
until done to your taste.
- Combine the Dipping Sauce ingredients the day before required for use.
- Vegetables: It is usual to serve barbecued dishes of this sort with a platter
of vegetables - the Thai equivalent of crudites. A typical mixture would include
cucumber slices, basil and mint, swamp cabbage or spinach, and spring onions.
However any mixture you have on hand would be fine.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:46 pm.
Special thanks to Muoi Khuntilanont.