@eeasyrecipes: Crying Tiger Steak with Nam Jim Jaew (Thai Dipping Sauce) Ingredients for the Steak • 1 boneless ribeye steak (approx. 300–400 g) • Salt and freshly ground black pepper • Neutral oil for searing Optional traditional marinade (not used in the video): • 1 tbsp fish sauce • 1 tbsp soy sauce • 1 tbsp oyster sauce • 1 tsp palm or brown sugar • 1 tsp ground black or white pepper Ingredients for Nam Jim Jaew (Dipping Sauce) • 2 tbsp tamarind paste • 1 tbsp fish sauce • 1 tbsp palm sugar, finely chopped and packed • 1 tbsp toasted rice powder (see instructions below) • 2 tbsp finely diced shallots • 2 tbsp chopped coriander (you may also use different) • 1 tbsp fresh lime juice • 1 tsp Thai roasted chili flakes (or to taste) Instructions 1. Make the Toasted Rice Powder (Khao Khua) Toast the raw rice in a dry pan over medium heat for 5–7 minutes, stirring constantly, until golden and fragrant. Let cool, then grind into a coarse powder using a mortar and pestle or spice grinder. Set aside. 2. Make the Dipping Sauce In a bowl, add the tamarind paste first. Then stir in the fish sauce and palm sugar, mixing until the sugar dissolves. Add the lime juice last among the liquids to keep it fresh and vibrant. Then stir in the shallots, chili flakes, toasted rice powder (1–2 tsp), and chopped coriander. Note: coriander was used in this version, but mint, green onion, or sawtooth coriander work beautifully too. Let the sauce rest a few minutes to allow the flavors to combine. 3. Cook the Ribeye Season the ribeye with salt and pepper. Heat a heavy pan over high heat with a little oil. Sear the steak for about 2–3 minutes per side for medium-rare (adjust based on thickness). Let it rest 5–10 minutes, then slice thinly against the grain. Optional: Grill the steak instead for a traditional flavour. #EasyRecipes #EasyRecipe #Recipe #cooking #food #cryingtigersteak #steakrecipe #steak #thaisteakrecipe #beefrecipe

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Sunday 18 May 2025 16:28:12 GMT