Quando o tigre chorando encontra batatas a murro, um golpe duplo

When the crying tiger finds potatoes to punch
This recipe is inspired by suea rong hai, or “crying tiger,” a Thai dish of seared beef served with a fiery sauce of crushed Thai chilli, fish sauce, lime juice, spring onion and coriander.T he “crying tiger ”  is no doubt a reference to the heat of the sauce, which sometimes includes ground roasted rice (Khao Khua ) and shredded coriander. Here, there is a double punch. A punchy sauce is the perfect foil to crispy Portuguese style punched potatoes, but it would be just as at home spooned over roasted vegetables, sautéed prawns or a grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chillli — including the seeds and ribs —if you want to take the heat up a notch.
Suea rong hai, or “crying tiger”
serves 2-3
3 x 250g flank steak aboutt 1 1/2-inches thick (about 12 ounces each)
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon light or dark brown sugar
1 tablespoon plain vegetable oil
One recipe of Jaew dipping sauce(see related recipe here)
2 plum tomatoes

Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. (See related recipe here).
Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce (Jaew); set aside.
Light barbecue. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate.
Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes.
Cut the steaks into 1/4-inch slices and serve with the dipping sauce.
Punched Potatoes with Thai-Style chilli and herb Sauce 
4 tablespoons olive oil
2 pounds small new potatoes (ideally about 1½-inch wide)
Kosher salt
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon minced malagueta or serrano chile, or 1/2 teaspoon red-pepper flakes, to taste
1 teaspoon soy sauce or tamari
1 teaspoon granulated sugar
1 garlic clove, grated
¼ cup roughly chopped fresh coriander, plus whole leaves for serving
¼ cup thinly sliced spring onions, white and green parts

Heat the oven to 220c. Brush a sheet pan all over with 1 tablespoon olive oil.
Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the coriander and spring onions.
Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it’s about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top.

Garnish with coriander leaves and serve hot.
and if you want to pack even more punch try these....
Dishoom Gunpowder potatoes

25g butter, melted
6 spring onions, finely chopped
5g fresh coriander leaves, finely chopped
3 green chillies, finely chopped
½ tsp sea salt flakes
2 tbsp lime juice
1-2tsp Dishoom kebab masala
You’ll also need…

Pestle and mortar 

Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
Drain the potatoes and steam dry in the colander for a minute.
Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
crisp and colour the other side.
Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.
Note: I have found with most of the Dishoom recipes  one needs to be more generous and free with the spices. So up the anti if you want more punch


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