Seua Rong Hai - barbequed beef

The title of this dish means "tiger's tears" - not because it was 
original made from tiger meat, nor from other felines (as it so often 
does when "tiger" is used in the name of an oriental dish). 

In this case the name comes from the noise of the fat dripping from the 
meat into the bareque fire. The dish is also called neua yang (which 
more prosaically means barbequed beef), but as the method is different 
from kai yang (barbequed chicken), I will keep the colloquial isan (NE 
Thailand) name. 

Ingredients and method: 

Take a one pound steak, and cut it into strips diagonally across the 
natural grain, about half an inch wide, then cut the strips into bite 
sized pieces. 

Marinade the meat in 3 tablespoons of fish sauce and 3 tablespoons of 
dark, sweet soy sauce for about an hour. 

Place the meat on a fine metal mesh (typically a 1 centimeter chicken 
wire is used here in Thailand) over a barbeque and cook, turning the 
pieces occasionally, until done to your taste. 

dipping sauce: 

two sauces are usual - nam prik narok (posted recently), and the 
following. Note that it calls for powdered dried prik ki nu. Normal 
chili powder found in bottles in western stores is *much* milder. If you 
can't find the dried birdseye chilis to pound up yourself, then I 
suggest using fresh red chilis (the effect is not quite the same, but 
the heat is retained as intended). 

Ingredients: 

1 tablespoon phom prik ki nu (powdered dried red birdseye chilis) 
1 tablespoon bai pak chee (coriander/cilantro leaf) 
1 tablespoon chopped spring onion (scallion/green onion) 

a quarter cup of fish sauce 
5 tablespoons of lime juice 

method: 

combine the ingredients the day before required for use. 

Vegetables: 

It is usual to serve barbequed dishes of this sort with a platter of 
vegetables - the Thai equivalent of cruditees. 

a typical mixture would include cucumber slices, basil and mint, swamp 
cabbage or spinach, and spring onions. However any mixture you have to 
hand would be fine.