Dig In, Tiger, There’s Nothing To Cry About

Sam Choy
By Sam Choy
Wednesday - February 16, 2011
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This week Natalie Pornngam and Thanapat Tangjittoug of To Thai For restaurant visit the show to prepare the following recipes.

CRYING TIGER SALAD

* 1/2 pound flank steak
* 1 tablespoon sliced mint leaves
* 1 tablespoon sliced parsley
* 1 tablespoon diced green onions
* 1 tablespoon sliced sweet onion
* 1 teaspoon sliced shal-lots
* 4 tablespoons fresh lime juice
* 2 tablespoons Thai fish sauce
* 1/4 teaspoon roasted Thai chili flakes
* 3-4 leaves green leaf lettuce


Grill beef on both sides for about 5-7 minutes.

Slice the beef into bitesize pieces and place in a mixing bowl. Add fish sauce, roasted chili flakes and lime juice and mix well. Add mint, parsley, green onions, shallots and sweet onion and toss well.

Serve the beef on a green leaf salad.

DEEP-FRIED OPAKAPAKA WITH BLACK PEPPER AND GARLIC SAUCE

* 2 pounds whole, cleaned opakapaka
* 1 tablespoon oyster sauce
* 1 tablespoon Thai fish sauce
* 3/4 tablespoon sugar
* 1 teaspoon black pepper
* 1 teaspoon chopped garlic
* 2 tablespoons vegetable oil
* 1 cup vegetable broth
* 10 julienne-cut sticks carrot
* 10 julienne-cut sticks celery
* 7 pieces sliced green bell pepper
* 1 tablespoon sliced green onions
* 10 straw mushrooms


Deep-fry opakapaka in hot oil at 375 degrees until it becomes golden brown; set aside. Add garlic and cook until it becomes light brown in color. Add black pepper, carrots, bell peppers, onions, celery and mushrooms, and stir for about 1 minute. Add oyster sauce, fish sauce, sugar and vegetable broth and let it simmer for a few minutes.

Pour the black pepper and garlic sauce on the fish.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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