What is the Thai name for crying tiger?

Crying tiger ( Sua Rong Hai : เสือร้องไห้) is an Isaan beer snack that is famous though out Thailand and now worldwide. The dish is sliced grilled beef served alongside dried chilli, tamarind dipping sauce (Nam jim jeaw) and sticky rice.

How to cook lamb like Gordon Ramsay?

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle . It comes out perfectly every time.

What is the origin of the crying tiger?

The dish originated from the rural northeastern part of Thailand (E-Sarn) and later became very popular all over the country. There are several legends of how the dish got its name. One legend said a hungry tiger came out of the jungle and stole one of the villagers' cow.

What does crying tiger mean?

Crying Tiger is a dish of grilled steak and a spicy Thai dipping sauce . No, you're not eating a tiger, but this dish definitely has a catchy name! The Thai name translates to 'Crying Tiger', and it got this name because the dipping sauce is suppose to be so spicy that it'll make a tiger cry.

How do you cook lamb so it's not tough?

It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart . Shoulder can also be diced for stewing, or cut into shoulder chops. A pre-sliced roast is convenient, but it tends to dry out in the oven.

Is lamb better in slow cooker or oven?

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker . This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with.

What makes lamb taste better?

It's such a distinctive flavor that it pairs well with nice, strong spices, as well as herbs . Coriander, fennel, garlic, shallot, ginger, lemon peel --I think those work really nicely with lamb. There are other herbs that are traditionally paired with lamb, like mint.

What does moo ping mean in Thai?

Mu ping (Thai: หมูปิ้ง, pronounced [mǔː pîŋ], lit. ' grilled pork ') is a portion of street food in Thailand. It gained popularity in 1952, when food transport carts were redesigned and turned into street vendor carts.

What does mai pet mean in Thai?

As we're talking about food. One thing you may want to say when you order dishes, especially at food stalls or local restaurants, is to ask for your food not spicy. Once person's definition of spicy is always different from another's. Spicy in Thai is 'Pet'. Not spicy is 'Mai Pet'.

What do tigers represent in Thailand?

In Thai culture, the tiger is a revered symbol of strength, courage, and royalty . It is believed to have protective powers and is often associated with warding off evil spirits.

What is the Thai word koi?

Koi (Lao: ກ້ອຍ; Thai: ก้อย, Thai pronunciation: [kɔ̂j]) is a "salad" dish of the Lao people living in modern-day Laos and Isan, Thailand, consisting of raw meat denatured by acidity, usually from lime juice .

Crying Tiger Lamb Recipe | Marion's Kitchen (2024)

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My spin on the Thai classic dish will make all your grilling dreams come true. So long as said dreams involve drenched-in-flavour, so-soft-it-melts-in-your-mouth and faff-free lamb, that is. Which all good dreams should, always. Serve this one family style with fresh lettuce, herbs and shoots, then wrap and roll, my friend.

In collaboration with Australian Lamb

Crying Tiger Lamb

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVES

Ingredients

1 tbsp oyster sauce

1 tbsp fish sauce

4 x 150g (5 oz) lamb steaks

vegetable oil, for brushing

fresh lettuce leaves, to serve

fresh mint, to serve

trimmed green beans, to serve

snow pea shoots (optional), to serve

Spicy dipping sauce (nahm jim jaew)

2 tsp raw glutinous rice (also known as sticky rice)

1 tbsp tamarind concentrate

3 tbsp fish sauce

1 tbsp brown sugar

1 tbsp Thai chilli powder

1 tbsp lime juice

1 small red shallot, sliced into fine wedges

2 tsp finely chopped coriander (cilantro)

Steps

Preheat the oven to 180°C (350°F).
Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.
For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.
Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare –my steaks were roughly 3cm/just over 1” thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.
Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.

We have collaborated with Australian Lamb to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

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Crying Tiger Lamb Recipe | Marion's Kitchen (16)

Crying Tiger Lamb Recipe | Marion's Kitchen (17)

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Marjorie H

September 25, 2023

Perfection! 🙏🏻

Love watching Marion because she is an amazing lady, personality plus, and amazing Chef.👩‍🍳 Love her recipes.Perfection in her presentation.

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Crying Tiger Lamb

My spin on the Thai classic dish will make all your grilling dreams come true. So long as said dreams involve drenched-in-flavour, so-soft-it-melts-in-your-mouth and faff-free lamb, that is. Which all good dreams should, always. Serve this one family style with fresh lettuce, herbs and shoots, then wrap and roll, my friend.
PREP TIME	5 minutes
COOK TIME	20 minutes
SERVES	4

Ingredients

1 tbsp oyster sauce

1 tbsp fish sauce

4 x 150g (5 oz) lamb steaks

vegetable oil, for brushing

fresh lettuce leaves, to serve

fresh mint, to serve

trimmed green beans, to serve

snow pea shoots (optional), to serve

Spicy dipping sauce (nahm jim jaew)

2 tsp raw glutinous rice (also known as sticky rice)

1 tbsp tamarind concentrate

3 tbsp fish sauce

1 tbsp brown sugar

1 tbsp Thai chilli powder

1 tbsp lime juice

1 small red shallot, sliced into fine wedges

2 tsp finely chopped coriander (cilantro)

Steps

Preheat the oven to 180°C (350°F).
Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.
For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.
Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare –my steaks were roughly 3cm/just over 1” thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.
Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.

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