Thai flavours and crying tigers

With limes, chilli and coriander (as well as lemongrass, ginger and so many other herbs for Asian cooking) appearing in the Harvest Hub Value Bag we’€™ve been thinking about, ‘All things Thai’.

Floating markets, elephants and stunning temples spring to mind, to name just a few… and don’€™t forget the fantastic food.

One of our favourites is ‘Crying Tiger’€™, a Thai-style char-grilled beef salad. The recipe is delicious but it’€™s the name we can’€™t stop talking about.

A crying tiger. It’s a pretty evocative image.

Why would a tiger cry? Maybe he has a thorn in his foot or he’s lost in the jungle?

Perhaps someone else ate the last helping of ‘Crying Tiger’?

No one knows where the name came from, so we’ve been letting our imaginations run wild and we’d like to encourage all of you and the kids out there to do the same!

Write a story (150 words or less) about why a tiger would cry. If the kids aren’t writing and want to tell the story just record them speaking, put on an MP3 file and send in. Send it in to us at Subject: Crying Tiger and the winning entry will get a mixed box of fruit and vegetables to the value of $20 and we’€™ll publish their entry on this blog (see below for terms and conditions).

One thing we’€™re sure of is that no one would cry after eating ‘€˜Crying Tiger’€™, except perhaps for joy!

Crying Tiger recipe:

  • 450g beef steaks, trimmed (substitute with prawns)
  • Olive oil
  • 250g cherry tomatoes, halved
  • 1/3 Chinese cabbage (Lombok), shredded
  • 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 1 cup coriander leaves
  • 5 shallots, thinly sliced diagonally
  • 2 tbs rice wine vinegar
  • 1 tbs chopped fresh coriander
  • 1 long fresh red chilli deseeded and finely chopped
  • 1 tbs fresh lime juice
  • 2 tsp brown sugar
  • 2 tsp fish sauce
  • 1 tsp tamarind puree

Preheat BBQ (or a frying pan) on high and add a dash of olive oil. Cook the beef for approximately 3min on each side or until cooked to your liking. Remove from grill, cover and let rest for 5 min before thinly slicing across the grain. Meanwhile, get a large salad bowl and combine tomato, cabbage, cucumber, coriander leaves and shallots. In small bowl combine vinegar, chopped coriander, lime juice, sugar, fish sauce, tamarind puree and chilli and stir until sugar dissolves. To serve divide the vegetable mix evenly on to plates, top with sliced beef and drizzle with sauce. Serve with rice if desired.

Congratulations to the Winner of ‘The Crying Tiger’ competition.
The Crying Tiger or how to cook Thai style

Tiger, tiger, burning bright
By the window in the night,
Puts the olive oil to drizzle
In the pan drops beef to sizzle.

For those distant pans and pots
Tiger slices all shallots
Followed by cabbage, coriander and lime
Red chilli, brown sugar and rice wine.

His paw dared to seize the meat
How he looks forward to his treat
Memories of Blake drift from his clasp
While Thai cooking reminds him of his past.

Again of lost jungle his tears did flow
Taking his feast to the table he did go
The best Crying Tiger – what a feat
His eyes dried as he took his seat.

(The Menzie family were inspired by with apologies to William Blake ‘The Tyger’€™)


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