Crying Tiger Clay Pot Beef - Chef Recipe by Sutinee Suntivatana

Ingredients

Beef marinade:

200 g eye fillet, trimmed
1 Tbs tamarind paste
1 Tbs fish sauce
1 tsp palm sugar
1 tsp ground roasted sticky rice
1/2 tsp dried chilli flakes

Rice:

400 g cooked jasmine rice (preferably a day old)
1 Tbs beef or pork fat (or oil rendered from crispy pork fat)
1 Tbs fried garlic
1 Tbs fried shallots
1 Tbs Chinese black olive paste
1 tsp black garlic paste
1/2 tsp sugar
1/4 tsp black pepper
1 tsp fish sauce

Tamarind dipping sauce:

1 Tbs tamarind paste
1 Tbs fish sauce
1 tsp palm sugar
1/2 tsp dried chilli flakes

To serve:

2 Rbs coriander leaves
2 Tbs Thai basil or mint leaves
2 Tbs finely sliced red shallots
1 Tbs green and red chilli slices
Crispy garlic chips, fried in pork fat
Extra pork fat oil (from frying the garlic)

Method

Marinate the beef:

Combine tamarind paste, fish sauce, palm sugar, ground roasted rice and dried chilli. Coat the eye fillet and marinate for at least 30 minutes.

Prepare the rice:

In a hot pan or wok, heat the pork fat or beef oil. Add crispy garlic, fried shallots, black olive paste and black garlic paste. Stir-fry briefly until aromatic.

Add the steamed rice, season with fish sauce, sugar and black pepper. Toss until well combined and evenly coated.

Clay pot preparation:

Heat a clay pot over high heat until it’s extremely hot (you should hear a sizzling sound when rice hits it).

Add the fried rice and press slightly so the bottom crisps up. Let it cook on high for a couple of minutes, then remove from heat.

Grill the marinated eye fillet over charcoal to rare or medium-rare. Let it rest, then slice thinly.

Tamarind sauce:

Mix tamarind paste, fish sauce, palm sugar and dried chilli until well blended. Adjust seasoning to taste.

Place grilled beef slices over the hot fried rice in the clay pot.

Top with fresh herbs (coriander, mint), sliced shallots, fresh chilli and crispy garlic chips. Drizzle with reserved pork fat oil for extra flavour.

Serve the clay pot straight to the table while still sizzling, alongside the tamarind sauce for dipping. Perfect for sharing between 2-3 people.

Recipe provided by Regale Restaurant