Recipe: Weeping Tiger (not Fogg 'n Sudds)

Weeping Tiger (Not Fogg 'n Suds)

The steak is marinated in Oyster sauce and garlic. Sometimes honey is used too.

This can be overnight, but not too long or the acid in the sauce over cooks the steak.

The steak can either be cooked in a pan, or (preferably) over a charcoal grill, basted with the sauce as it cooks.

The two sauces its served with are:

Light soy or Ketsup Mani (Indonesian soy), lime or lemon juice and a little sugar. Mix all those together, roughly 3/4 soy /14 lemon or lime. Stir in the sugar and add finely chopped spring onion.

The second sauce is made by macerating crushed tamarind or tamarind paste in warm water.Strain this through a cloth and squeeze out all the juice. Add a little Thai fish sauce (Nam Pla), then stir in finely chopped red chilli to taste. Allow to stand for a few hours then stir in finely chopped spring onion.

Both of the sauces are finished by sprinkling toasted ground rice over the top. You make this by frying uncooked rice in a dry wok until golden brown, then whizz it up in a food processor until its a fairly fine powder.