THANUNDORN “Tha” Imratanarak was already a competent cook when he arrived in Australia from Thailand five years ago. He had cooked for his family since he was a teenager and had developed interest in studying the cuisines of other cultures.
INGREDIENTS (Serves 2)
- 2 cloves garlic, chopped
- 2 coriander roots, finely chopped
- 5ml peanut or vegetable oil
- 400g rump steak, trimmed
- 3 tbsp uncooked jasmine rice
- 6 tbsp fish sauce
- 6 tbsp lemon juice
- 2 tsp sugar
- ½ tbsp ground roasted dry chilli,
- or to taste
- ¼ red onion, sliced into rings
- 10 mint leaves, shredded
- 1 handful coriander leaves,
- 2 spring onions, diced
■Combine garlic, coriander root and peanut oil then add steak to the mixture to marinate. Cover and chill for at least
■Heat uncooked jasmine rice in a dry pan over low heat for about 10 to 15 minutes, stirring often until evenly brown or a rich tan colour. Let the rice cool then grind it to a fine powder in a mortar and pestle or clean coffee grinder.
■Remove steak from fridge and allow to come to room temper- ature. Grease a char-grill or frying pan with a splash of peanut oil and heat on medium-high.
Cook the steak for 5 minutes on each side for medium-rare or until cooked to your liking. Remove it and set aside to rest
for 5 minutes.
■Meanwhile, in a mixing bowl, combine fish sauce, lemon juice, sugar and ground chilli and mix well. Slice steak across the grain into thin strips with a sharp knife and put in mixing bowl. Add red onion, mint leaf, coriander, spring onion and ground rice and toss to combine.
■Serve with steamed jasmine rice.
*According to Tha, this recipe is called “Crying Tiger” because the chilli should be hot enough to make the diner howl like a tiger. The literal translation from the Thai name for the dish is “as the tiger weeps”.
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