About this project
Suea Rong Hai
SPICE LEVEL: MEDIUM
PREP TIME: 5 MINUTES, PLUS 30 MINUTES TO MARINATE • COOK TIME: 5 TO 10 MINUTES, PLUS 10 MINUTES TO REST
Nobody really knows why the tiger is crying (perhaps the sauce is too spicy for him?), but this popular classic from the northeastern Isaan region is delicious and a quick-and-easy way to make grilled steak far more exciting. It is the sauce that makes this Crying Tiger (without it, this is simply grilled beef, or nuea yang), and it’s normally served with steamed Sticky Rice, though it’s also good with Jasmine Rice.
The Better Than Takeout Thai Cookbook by Danette St. Onge
Published by Callisto Media
A Thai Cookbook for Making Your Favorite Thai Dishes in the Time It Takes to Order TakeoutThere are few cuisines that harness the balance of sweet, sour, salty, bitter, and spicy flavors better than Thai. Yet when it comes to enjoying Thai food at home, most think their only option is takeout. However, with only a few key ingredients and basic techniques, you can cook quick, delicious Thai meals that the whole family will love.From the kitchen of her family’s Thai restaurant to her mother’s homemade Thai food, Danette St. Onge knows how to make Thai food accessible to anyone with the right ingredients, a little time, and a reliable Thai cookbook (hint: it’s this one!). In The Better-Than-Takeout Thai Cookbook, Danette makes it simple to try new ingredients and learn essential techniques.As you work your way through this Thai cookbook, you’ll become more comfortable with the fundamentals of Thai cooking. The clear explanations and tried-and-true recipes offered in The Better-Than-Takeout Thai Cookbook make it easier than ever to create your favorite Thai dishes.With The Better-Than-Takeout Thai Cookbook, you’ll find:More than 100 recipes that can be made in under an hour―most requiring just 30 minutes or lessTons of tips for saving time with easy-to-find ingredients, plus recipes for making staples like curry pastes at homeMenus and instructions for how to prepare multiple dishes simultaneously―because no one orders just one dish for takeoutYou’ll enjoy the Thai dishes you love without the hassle of waiting for overpriced delivery with The Better-Than-Takeout Thai Cookbook.© 2018 Danette St. Onge / Callisto Media · Reproduced with permission.
- Reasonably Priced
In a small bowl, mix the soy sauce, garlic, sh sauce, sugar, and pepper until the sugar is dissolved. Transfer the marinade to a shallow bowl, baking dish, or a resealable plastic bag.
Submerge the steaks in the marinade, and place in the refrigerator to marinate for a minimum of 30 minutes (and up to 1 hour).
Cook the steaks on a charcoal or gas grill on high, or on an oiled stovetop grill pan over medium-heat heat, to medium-rare, about 140°F on an instant-read meat thermometer, 5 to 10 minutes, depending on thickness of steak and cook- ing method.
Remove from the heat, cover with aluminum foil, and let rest for 5 to 10 minutes.
Slice the meat against the grain into thick strips, and serve with the dipping sauce and rice.
Serving Suggestion: Serve together with sliced cucumber, tomato wedges, and lettuce leaves.
Leftover Tip: Use any leftover grilled steak to make Grilled Steak Salad.