The title of this dish means 'tiger's tears' - not because it was originally made from tiger meat, nor from other felines (as it so often does when 'tiger' is used in the name of an Oriental dish).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.
Meat
Dipping Sauce
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).
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:46 pm.
Special thanks to Muoi Khuntilanont.
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