Weird Suea Rong Hai or Daging Harimau Menangis

Note 1: Inspired from <https://hot-thai-kitchen.com/crying-tiger/> and <http://www.hellokerja.com/2021/01/resepi-daging-harimau-menangis.html>.

Note 2: Usually cooked like a steak, and sliced after for serving. However, I am so lazy so I just pre-sliced the meat, marinated it, and stir-fried it for a while. Plus, we got meat juices as gravy to our rice.  

Ingredients:

Part A - Steak / Meat

500g daging striploin, sirloin, or brisket

4 ulas bawang putih, pounded fine

1/2 tsp black peppercorns, pounded fine

1/2 tsp salt

4 tsp brown sugar

4 tbsp oyster sauce (Maggi)

3 tbsp kicap manis (Habhal)

1 tbsp fish sauce (Pomfret)

2 pcs medium-large limau kasturi or Calamansi Lime, juiced

Part B - Nam Jin Jeaw / Dipping Sauce

3 tbsp fish sauce (Pomfret)

2 tbsp lime juice

2 tbsp tamarind juice

2 tbsp Thai palm sugar or Nise Padi

3 tbsp sliced fine shallots

4 tbsp chopped cilantro

4 tbsp chopped green spring onion

4 tbsp ground fine toasted rice

1 tsp chili flakes or sliced fine bird's eye

1 tbsp oyster sauce (Maggi)

1 tbsp kicap manis (Habhal)

Steps:

Part A

1. Prepare the meat. If steak, buy a whole block. If stir fry, slice the block. I chose to stir fry.

2. Marinate the meat for at least 4 hours before cooking. Though I actually did not think ahead and cook it after marinating for 15 minutes and it still tasted incredible!

Part B

1. Combine all ingredients and whisk to a fine sauce.

2. If you want to serve later and you are preparing the sauce in advance, kindly reserve the spring onion, cilantro, ground toasted rice, until you are ready to serve. If not, the greens will wilt and ground rice will absorb the liquid which then turn the sauce into a slightly thick paste. However, if this consistency is to your liking, then add away my friend.