Monday, April 22, 2013

Thai Weeping Tiger

 I had the most wonderful week at work, hard work with a huge dollop of good luck led to a weekend of indulgence and Yahooing which I couldn't have enjoyed more. Come Sunday I was very glad to stay at home and what could be better to recover than some spicy Thai food and no booze!
There are a few stories why this is called Weeping Tiger but truth is I have no idea why it's called that, I first had this in the 1990's at the Blue Elephant in London loved it then and order it whenever I see it on the menu.

It couldn't be simpler start with some finely chopped Ginger about a third of a thumbs worth put it in a bowl with 3 or 4 chopped Red Chillies, yep its very hot, use less if you are nervous, add a good glug to fill a small bowl about half way of Light Soy Sauce the juice of two limes a tbsp of Fish Sauce and ideally fresh Coriander, I only had dry but that worked, and half a clove of crushed Garlic, I usually boil the garlic first so it doesn't have that raw taste which can be a bit overpowering.
Give it all a good stir and taste may need a little sugar. I use this as both a marinade and a dipping sauce to serve with the meat.
Now marinate a Rib Eye or Sirloin Steak for about 20 minutes, because of the Lime it's probably enough and then cook your steak on a griddle pan a minute either side let it rest and drizzle with the sauce.

Delicious , I served with Sticky Thai rice and a Red Chicken Curry gorgeous.


  1. Wow, just wow Johnny. This looks fab. I was lucky enough to try the Blue Elephant food at the BBC Good Food Show last year - fabulous.

  2. That really sounds good. I especially like the combinations of flavour. I don't get the chance to try too many Thai dishes at restaurants. I wonder, though, why you would serve it with a chicken curry. Any vegetable suggestions?

    1. I did have Bok Choi with it too, I wasn't actually suggesting Red Curry should be served with it just happened to be another dish I had made on the day !!