Dig In, Tiger, There’s Nothing To Cry About

This week Natalie Pornngam and Thanapat Tangjittoug of To Thai For restaurant visit the show to prepare the following recipes.

CRYING TIGER SALAD

* 1/2 pound flank steak
* 1 tablespoon sliced mint leaves
* 1 tablespoon sliced parsley
* 1 tablespoon diced green onions
* 1 tablespoon sliced sweet onion
* 1 teaspoon sliced shal-lots
* 4 tablespoons fresh lime juice
* 2 tablespoons Thai fish sauce
* 1/4 teaspoon roasted Thai chili flakes
* 3-4 leaves green leaf lettuce

Grill beef on both sides for about 5-7 minutes. Slice the beef into bite-size pieces and place in a mixing bowl. Add fish sauce, roasted chili flakes and lime juice and mix well. Add mint, parsley, green onions, shallots and sweet onion and toss well.

Serve the beef on a green leaf salad.

DEEP-FRIED OPAKAPAKA WITH BLACK

PEPPER AND GARLIC SAUCE

* 2 pounds whole, cleaned opakapaka
* 1 tablespoon oyster sauce
* 1 tablespoon Thai fish sauce
* 3/4 tablespoon sugar
* 1 teaspoon black pepper
* 1 teaspoon chopped
* 2 tablespoons vegetable oil
* 1 cup vegetable broth
* 10 julienne-cut sticks carrot
* 10 julienne-cut sticks celery
* 7 pieces sliced green bell pepper
* 1 tablespoon sliced onion
* 1 tablespoon sliced green onions
* 10 straw mushrooms

Deep-fry opakapaka in hot oil at 375 degrees until it becomes golden brown; set aside. Add garlic and cook until it becomes light brown in color. Add black pepper, carrots, bell peppers, onions, celery and mushrooms, and stir for about 1 minute. Add oyster sauce, fish sauce, sugar and vegetable broth and let it simmer for a few minutes.

Pour the black pepper and garlic sauce on the fish.