Tiger Cries Salad

Tiger Cries Salad Recipe - A Spicy Thai Beef Delight

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Tiger Cries Salad is a traditional Thai dish that features tender slices of marinated beef served on a bed of fresh, crisp vegetables and herbs. The dish gets its name from the spicy, tangy dressing that is said to make tigers cry tears of joy. This salad is a perfect balance of flavors and textures, making it a refreshing and satisfying meal.

History

Tiger Cries Salad is a popular dish in Thailand, where it is often served as a light and flavorful meal. The dish is believed to have originated in the northeastern region of Thailand, where it is known for its bold flavors and fresh ingredients. The marinade and dressing used in the salad are key components that give the dish its unique taste.

Ingredients

Marinade

1 lb (454 g) beef flank steak or beef sirloin steak or tenderloin beef (good quality)
2 tsp white pepper
2 tbsp fish sauce
4 tbsp fresh lime juice
2 tbsp palm sugar
8 cloves garlic, minced

Dressing

2 tbsp sugar
0.5 cup fresh lime juice
3 – 4 tbsp fish sauce (to taste)
4 – 6 shallots, minced
4 – 6 serrano peppers, chilis very finely minced or ground to paste
2 stalks lemongrass, remove outer stalk and slice very thin or grind
3 tbsp toasted rice powder (ground fine)

Salad

1 lb (454 g) fresh tender salad greens (I use the bagged spring mix) or bibb lettuce
1 large red onion, thinly slivered
1 bunch scallions or green onions, cut to 0.5 inch
1 cucumber, peeled and seeded cut in half lengthwise and thinly sliced
cherry tomatoes or grape tomatoes or wedges tomatoes
1 lemon, cut in half lengthwise and very thinly sliced (toss into salad for garnish/flavor)
1 cup fresh mint leaves, roughly chopped
sticky rice

How to prepare

Recipe ID

Prepare a batch of Thai sticky rice (also known as Thai sweet rice) to serve with this salad. If you're in a hurry or on a budget, you can omit the scallions, cucumber, tomatoes, and lemon, and the salad will still retain its signature flavor.

Marinade

Combine the ingredients in a ziplock bag and let the meat marinate in the liquid for 2 to 24 hours.
Char grill or broil the meat to medium rare, about 3 to 4 minutes per side.
Let the meat rest for at least 10 minutes, then slice it very thin (0.25" or less) against the grain.
Use very high-quality meat for this dish, as you want it to be fork-tender and melt-in-your-mouth.

Dressing

Combine all the dressing ingredients together at least 1 hour before serving the salad.
Be sure to taste and adjust as necessary. The dressing should be spicy, sour, salty, and slightly sweet, in that order. You may want to make extra dressing to spoon over the sticky rice.

Salad

Pour half of the dressing over the red onions, lemon, and cucumber in a large salad bowl and let them absorb the flavor for at least 15 minutes.
Add the lettuce, tomatoes, scallions, and mint, along with the rest of the dressing.
Toss the salad until all the ingredients are well coated and mixed.
Serve the salad onto plates and top with slices of cooked beef, ensuring plenty of dressing is included in each serving.
Add a serving of sticky rice to each plate.
For a beautiful presentation, serve this salad on a bed of purple cabbage leaves.
To prepare the perfect sticky rice, soak 1-2 lb (907 g) of Thai sweet rice in lukewarm water in a large bowl for 3 hours. Drain and reserve the water for steaming.
Line the bottom of a bamboo steamer (the stackable type used for vegetables) with parchment paper (or cheesecloth sprayed with cooking spray).
Fill the steamer with the soaked rice and cover.
Pour the rice soaking water into a wok or dutch oven, add some fresh water until it reaches approximately 3" depth.
Place the steamer over the water in the pan, bring the water to a boil, then reduce to a strong simmer. Be careful not to let the water cook away.
Steam the rice for approximately 25 minutes, then let it sit for an additional 5 minutes with the lid on.
To make toasted rice powder, toast raw sweet rice in a sauté pan on the stove just as you would sesame seeds, until it is very light golden brown.
Use a coffee grinder, blender, or food processor to grind the toasted rice to a fine consistency. I prefer mine as fine as white sugar, but any texture from couscous, cornmeal, flour, etc. is acceptable.
This adds an interesting, nutty, and essential flavor to the dressing.

Variations

Substitute chicken or shrimp for the beef for a different protein option.
Add sliced bell peppers or shredded carrots for extra crunch and color.
Top the salad with crushed peanuts or cashews for added texture.

Cooking Tips & Tricks

Use high-quality beef for the best results. Look for a tender cut of meat that will easily soak up the flavors of the marinade.

- Marinate the beef for at least 2 hours, but overnight is even better to allow the flavors to fully develop.

- Be sure to slice the beef very thin against the grain to ensure tenderness.

- Adjust the spiciness of the dressing to suit your taste preferences. Add more or less chili peppers as desired.

- Serve the salad immediately after tossing to prevent the vegetables from becoming soggy.

Serving Suggestions

Serve Tiger Cries Salad with a side of sticky rice for a complete and filling meal. Garnish with extra mint leaves and a wedge of lime for added freshness.

Cooking Techniques

Char grill or broil the beef for a smoky flavor.

- Toast the rice powder in a dry pan to enhance its nutty flavor.

- Steam the sticky rice in a bamboo steamer for an authentic touch.

Ingredient Substitutions

Use brown sugar or honey in place of palm sugar.

- Substitute lemon juice for lime juice if needed.

- Use regular rice if Thai sweet rice is not available.

Make Ahead Tips

Marinate the beef and prepare the dressing ahead of time to save time on the day of serving. Store the components separately in the refrigerator until ready to assemble the salad.

Presentation Ideas

Arrange the salad on a large platter for a stunning presentation. Garnish with fresh herbs and edible flowers for a pop of color.

Pairing Recommendations

Pair Tiger Cries Salad with a light and crisp white wine or a cold beer to complement the spicy and tangy flavors of the dish.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat the beef gently in a pan or microwave before serving.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains fish sauce and soy, which may be allergens for some individuals.

Summary

Tiger Cries Salad is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Tiger Cries Salad is a flavorful and refreshing dish that is perfect for a light and healthy meal. With its tender beef, crisp vegetables, and zesty dressing, this salad is sure to become a favorite in your recipe collection. Enjoy the bold flavors of Thailand with this delicious and satisfying dish.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Tiger Cries Salad. It was many years ago, when I was just a young girl living in a small village in Thailand. My grandmother, who was known for her incredible cooking skills, had invited me to spend the day with her in the kitchen.

As we chopped vegetables and prepared the ingredients for our family's dinner, my grandmother began to tell me stories of her own childhood and how she had learned to cook from her own grandmother. She spoke of the importance of using fresh, locally-sourced ingredients and the art of balancing flavors in a dish.

One day, as we were preparing a simple salad for dinner, my grandmother suddenly stopped and smiled at me. "I'm going to teach you a special recipe today," she said. "It's called Tiger Cries Salad, and it's a dish that has been passed down in our family for generations."

Intrigued, I watched as my grandmother began to mix together a variety of ingredients. She explained that the name "Tiger Cries Salad" came from the spicy and tangy flavors of the dish, which were said to make even the fiercest tiger cry tears of joy.

As we sat down to eat the salad that evening, I was amazed by the explosion of flavors in my mouth. The combination of tender strips of grilled beef, crisp vegetables, and a spicy dressing made for a truly unforgettable dish.

Over the years, I continued to make Tiger Cries Salad for my own family and friends. Each time I prepared it, I thought of my grandmother and the special bond we shared in the kitchen. I began to experiment with different variations of the recipe, adding my own personal touch to make it truly my own.

One day, while visiting a bustling market in Bangkok, I stumbled upon a vendor selling a unique blend of Thai spices and seasonings. Intrigued, I struck up a conversation with the vendor and learned that he had a special recipe for Tiger Cries Salad that had been passed down in his own family for generations.

Eager to learn more, I spent the entire day with the vendor, watching as he prepared the salad with such precision and care. I was amazed by the depth of flavors he was able to achieve with just a few simple ingredients.

As I bid farewell to the vendor and left the market, I knew that I had discovered a new chapter in my culinary journey. I was inspired to continue learning and experimenting with new recipes, always seeking to capture the essence of the dishes that had been passed down to me through the generations.

And so, whenever I prepare Tiger Cries Salad for my family and friends, I do so with a sense of pride and gratitude. I am grateful for the lessons I have learned from my grandmother and the vendor in Bangkok, and I am honored to carry on the tradition of this special dish that brings joy and flavor to all who taste it.