Dig In, Tiger, Thereâ€™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.