I absolutely love Southeast Asian food. Thai is no exception, but it hasn’t always been this way. My first time eating Thai food was back in my freshman year at UH. Some friends took me one town over to a total hole in the wall little restaurant. I still remember the name and the font on the sign, but I’ll leave that out. There was an event at dinner that pretty much turned me off from Thai food for about the next 15 years, but I’ve gotten over it and am so glad I did!
So I am looking at this menu with no clue about anything and I see this dish called “tiger cry.” They call it a salad at most restaurants and that’s where you’ll usually find it on the menu. It’s just a tender steak grilled medium rare and served with this outstanding sauce. Obviously that’s not happening anymore so I improvised with a vegan patty and plenty of veggies for dipping. Don’t forget the rice!
2 tablespoons vegan fish sauce or coconut aminos
2 tablespoons freshly squeezed lime juice
2 tablespoons sugar
2 teaspoons tamarind paste dissolved in 2 tablespoons of water
1 clove of garlic, minced
1 tablespoon chopped cilantro
1-2 dried Thai chilis, chopped, or red pepper flakes to taste
1 green onion, finely chopped
1 tablespoon sticky or jasmine rice
In a dry skillet, toast the sticky rice until it is golden and fragrant, 3-5 minutes over medium heat. Grind the toasted rice into a powder with a mortar and pestle or spice grinder.
In a small bowl, combine the rice powder with the remaining ingredients and enjoy immediately!