I sort of disappeared off the planet haven’t I? Well you haven’t heard I relocated back to Sydney. I have been busy unpacking and settling in! A bit sad leaving Melbourne but we already planning a holiday back real soon.
Yesterday, my little bloggie of mine turns 6 . Can’t believe for 6 years I have been blogging! Been lots of fun and great to meet people part of the community.
I have seen in many Thai restaurants a dish called crying tiger. I first had this at Chat Thai a number of years ago and I be honest I ordered purely due to the name. I fell in love with the dish and always noted to try to create it at home one day. It is named Crying Tiger due to the spicy dressing which can “bring tears to your eyes”. This version is slightly less spicy but still great in flavour.
I used this beautiful Global Cook’s knife to slice the beef up. The knife cuts up the beef easily with no trouble at all.
Recipe adapted from Adam Liaw
250-300grams of beef fillet
1 teaspoon of soy sauce
1 teaspoon of fish sauce
1 tablespoon of neutral flavoured oil
half a teaspoon of uncooked white rice
1 tablespoon of lime juice
1 tablespoon of fish sauce
1 teaspoon of chilli powder
half a teaspoon of caster sugar
1 tablespoon of diced spring onions
1. Marinate the beef fillet in soy sauce and fish sauce. Leave for an hour.
2. Heat up a dry small pan and slightly toast the white rice until slightly brown. Remove from heat and grind the rice until fine.
3. Mix the grinned rice and the rest of the sauce ingredients together, set aside
4. Heat up oil in very hot frying pain and cook each side of the steak on how well you like it. I cook my steak about 3 minutes on each side
5. Rest the steak for half the time you cook the steak.
6. Slice up the beef and serve with sauce.
Disclaimer: An item mention on this blog post has been gifted from Kitchen Superstore. You can find them on Facebook & Twitter. Although an item has been gifted I Dream in Chocolate will always provide an honest review of a product.