How?

[planetgong]

Hi all,

The Thai restaurant near me sells a dish called Weeping Tiger(Neur yang i think!).

It is barbequed sirloin steak, with loads of crispy vegetables, and one of the nicest sauces I have ever tasted!(it is kind of spicy and hot)

Has anybody heard of this dish or know how to make it? I would eat it every day if I knew how to cook it!!!

[Nick]

The name of the dish I think you mean is Yum(sometimes Yam) Neur Yang. Its normally made by broiling the sirloin, cooling and slicing it, then barbequing after marinating in a sweet and spicy sauce. I can't find a recipe for it though.

I'll try the guys at my local Thai place... they're normally quite helpful but they'll be busy tonight, it being a Saturday.

[planetgong]

Thanks very much Deckard, I really appreciate it.

[planetgong]

Have you had any luck mate? It is the dip that goes with it that I really want to know how to make - it is A M A Z I N G !!!

[Nick]

Not had a chance yet dude, working late tomoz and was out tonight.... will give em a call tomoz arvo though... (and they'll probably think I'm a fruit loop...)

[Nick]

Hey!

Got you that recipe! Am I the coolest or what?

Ok, the steak is marinated in Oyster sauce and garlic... sometimes honey is used too.

This can be overnight, but not too long or the acid in the sauce over cooks the steak.

The steak can either be cooked in a pan, or (preferably) over a charcoal grill, basted with the sauce as it cooks.

The two sauces its served with are:

Light soy or Ketsup Mani (Indonesian soy), lime or lemon juice and a little sugar. Mix all those together, roughly 3/4 soy /14 lemon or lime. Stir in the sugar and add finely chopped spring onion.

The second sauce is made by macerating crushed tamarind or tamarind paste in warm water.Strain this through a cloth and squeeze out all the juice. Add a little Thai fish sauce (Nam Pla), then stir in finely chopped red chilli to taste. Allow to stand for a few hours then stir in finely chopped spring onion.

Both of the sauces are finished by sprinkling toasted ground rice over the top. You make this by frying uncooked rice in a dry wok until golden brown, then whizz it up in a food processor until its a fairly fine powder.

Hope this is what you were looking for!

[planetgong]

Thanks very much for that mate, I will try them both and let you know which is the best! I have a feeling it is the second one I am after. Although I have never 'macerated' anything in my life, and I'm not really sure how to start.

[planetgong]

Oh and by the way, in answer to your question, yes you are the 'coolest'!!!

[Nick]

Macerate means to soak in hot/warm water.... like infusing tea... but done longer to extract the flavour...

ps. Cheers, glad you agree!