Issue1 TasteBound compressed - Flipbook - Page 68
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Crying tiger beef
SERVES 4
The origins of this Thai dish’s name are
mysterious. It features a platter of smoky
steak and warm sticky rice with a dipping
sauce made of fish sauce, lime and
coriander on the side. It is often served as
a salad, with the sauce used as a dressing.
For the steak
2tbsp soy sauce
●
1tbsp oyster sauce
●
1tbsp vegetable oil
●
●
●
1tbsp brown sugar
4 rib-eye steaks, about 4cm thick
For the dipping sauce
●
120ml lime juice
●
120ml fish sauce
●
1tsp sugar
●
2tbsp finely chopped coriander
●
2tbsp finely chopped spring onions
●
1½tbsp toasted rice powder (see
note, right)
●
1tbsp chilli powder
●
Sticky rice (optional), to serve
For the steak, in a large bowl, combine all
the ingredients except the steaks. Add the
steaks and coat them with the marinade.
Set aside at room temperature for 1–2 hours.
To make the dipping sauce, in a small bowl,
combine all the sauce ingredients.
Preheat a grill to a high heat. Add the
steaks to the grill and cook for 10 minutes,
turning frequently, until they reach an internal
temperature of 52°C for medium-rare.
Transfer the steaks to a cutting board, then
set aside to rest for 5 minutes.
Cut the meat into 5mm slices, then arrange
on a platter. Serve with the dipping sauce and
sticky rice, if using.
NOTE Toasted rice powder can be purchased
at Asian supermarkets. You can also toast
white rice in a frying pan for 5-10 minutes,
until browned, then grind into a powder.
Hawker wings
SERVES 4
You’ll find these juicy, sticky, charred
wings at Singapore’s hawker centres (or
food courts), where there’s usually at least
one vendor flipping them over a charcoal
grill. The chicken wings are marinated in
dark soy sauce, oyster sauce and garlic,
then served with a spicy dipping sauce
made of chillies and lime.
For the marinated chicken
120ml soy sauce
●
4tbsp dark soy sauce
●
4tbsp oyster sauce
●
2tbsp sesame oil
●
2tbsp dried basil
●
1tbsp garlic powder
●
1tsp onion powder
●
1tsp black pepper
●
24 whole chicken wings
●
Start with the chicken. In a large bowl,
combine all the ingredients except the
chicken. Add the chicken and mix well to coat.
Cover and refrigerate overnight.
For the hot sauce, in a food processor,
combine the chillies, garlic, ginger, sugar and
¼tsp salt. Blend until it forms a paste, then
transfer the paste to a medium bowl. Stir in
the hot stock, then add the juice.
Preheat the grill to a medium-high heat.
Put the wings on the grill and cook for 8-12
minutes on each side until cooked through
and slightly charred.
Transfer the wings to a serving dish and
serve with the hot sauce.
66
TA S T E B O U N D
PHOTOS: NICO SHINCO
For the hot sauce
●
6 red bird’s eye chillies
●
2 garlic cloves
●
2tbsp grated fresh ginger
●
1tsp sugar
●
120ml hot chicken stock
●
1tsp calamansi (Filipino lime) juice
or lime juice
