I am Thai. And I completely agree with you! When you are out in western countries, it is hard to find the ingredients This channel is perfect as she also gives us the perfect alternatives for those ingredients but still very Thai.
Her mum, Mama Noi, is full Thai. She is sometimes on with Marion and she's a total Rock Star. Mama Noi is also an excellent cook. Subscribe and check out Marion's wonderful channel to see more great Thai, Chinese and other international recipes and of course, to see the awesome Mama Noi.
I can’t thank you enough for this recipe. I fell in love with the Crying Tiger dish years ago when I visited a Thai restaurant. Since then their dishes changed and I couldn’t find anyone who made this sauce as good as the 1st time had it. Been craving it for years and had given up that I would ever enjoy this dish again. Found your recipe and ran straight to the store to get the ingredients. It was heaven in my mouth!!! Now I can make this on my own and enjoy it whenever the craving hits.
Maybe the tiger cried because it tasted something beyond words and only tears could convey its feelings. I know there has been a few times in life I've tasted something so wonderful it brought me to tears. The opening close up to the dish had me in tears, looks delicious, beautiful.
Ms. Marion, I just prepared this for my 93 year old mother. We all loved it. I couldn't believe those simple ingredients could pack so much flavor. Thank you for another great recipe.
I am a retired culinary arts instructor and I spend much of my time wandering around SEA learning to be a better cook. Well done on these instructionals! Lots of attention to detail plus the added product knowledge information is critical especially with new cooks. Thank you. I subscribed.
Respect to you for keeping the beef moving in the pan constantly. Same goes for the grill. So many "experts" say the opposite. I am now subscribed to your channel.
I made this and it was soooooo good! The dipping sauce is another level of amazingness!! I am going to make a batch to keep in the fridge to use for chicken, dumplings, and beef.
One of my favorite dishes. Madam Ma’ams would serve it with a small foiled ball of sticky rice, too. A chunk of rice, a few slivers of red onion, lettuce, a bite sized portion of meat and a dip in that amazing sauce and I was in heaven. Simply amazing.
For context, I am utterly spoiled when it comes to delicious food. I am surrounded by and related to some of the best intrinsically talented cooks. But, this!!! Wow!!! New top of favorite list!!! Thank you for teaching us to make this. Taste bud heaven!!!
Did this without the tamarin sauce because I didnt have any, it was still fantastic! Trying it again tonight, this time WITH tamarin sauce, I expect cries of joy. Thank you Marion for this easy, quick but fantastic recipe!
You’re my new favorite. I’m just leaving to shop for ingredients to make several of your dishes. Love! Yum! Thank you for your posts and recipes, Marion!
Just tried this recipe for my husband, he’s in love. He’s brought it up 3x already before getting into bed. Lol, definitely trying your bao buns next! ❤️
Hello. I have been looking for a recipe for this sauce for years. I've been living in northern Thailand for a while and this was always my favourite. I knew what it was called, but nobody could every explain what was in it. I've experimented a few times as I knew about the fish sauce and sugar but I couldn't figure out the rest (especially the rice). I'm gonna be the hit of my next Canadian BBQ. Thank you.
Made it tonight. It was good but my sauce was crying for more heat. I won't use the same amount of chilli you do but for sure more than what I had today. Thanks for yet another delicious recipe Marion.
Hi there from 🇭🇰 Hong Kong!! I just discovered your video on facebook then strictly run here to see your videos❤️❤️❤️ the recipes are great!!! Moreover, I love the way how you speak❤️
I tripled the sauce recipe because ribeye steaks were on sale and I bought two large ones. I didn't get the caramelized seared edges I wanted but the steaks still tasted fabulous. The dipping sauce wasn't as great as I got tired of grinding down the rice and quit too early. I ended up straining the sauce to get rid of some of the rice. My bad. Either way, the flavors were incredible and I will make this again and again. Thank you Marion.
Made this for lunch today but i changed it to chicken since my mom cannot eat beef. It's very delicious and the dipping sauce is a win for me. I think coriander is a must in it since it bring out the flavour and my family can't stop eating it
Marion thanks for sharing the recipe. I am going to try it with beef filet maybe add little sesame oil. for the sauce i will add garlic because i love it
👍 When the meat starts to drip down on the charcoal - the tiger cries. (It's supposed to be juicy inside). We also add an assortment of herbs to go with the veggies as well (thai basil and coriander etc.)
I learned to make this sauce from my ex-wife, who was Thai. As I understand it, in Thai it is called "Nam Jim Jeaw" but I just call it "Super Sauce" because the flavors and the heat pretty much knock you on your ass. One of my all time favorites. Minus the dried chili flakes, even my 90 year old mother loves it! Thankfully, (for her) I can make a batch without chili and add it to mine when I serve it. My ex, by the way, is the one who turned me on to this channel. Marion looks a lot like her mother.
I really like that dip. Someone left a half bottle of that in our fridge and I’ve been using it as a dipping sauce for meat. It’s really good. I dunno where to buy it here but maybe I can try making it. Just have to find tamarind paste here.
God its my fav sauce when i go Thailand. Its only found in Isaan cuisine restaurants there. They also use spring onions.Thx for the vid. Youbuse chilli flakes i believe. No?
OK thank you! I have never thought that Toasted rice is that easy! Mostly I always bought those seasonal package from supermarket as the ingredient is not my pantry stable.
dish looks great all your missing is the sticky rice to go with it...also my friends parents told me that it is called crying tiger because typically in Thailand when you order this dish it comes out a little rare and the red juices that comes from the steak when you cut into the meat is suppose to be like the tigers tears.
This also available in Kelantan (north Malaysia state bordering Thailand) in Malay we call it "daging harimau menangis" exactly means crying tiger beef. At first I thought the seller just make up the name to make it viral. I never thought it's actually a real thing from Thailand. 😂
The reason we call it crying tiger is because thai beef in Thai fresh market are not aging (7-14days) so all of the beef will be serve ready to sell same day from the slaughterhouse. It’s very chewy even the tiger cried 😆 but that is the part of the charm of this dish. Traditional way we use brisket part, good tiger crying beef need a good amount of fat when grill with charcoal is reallllly good.
This seems so good. I haven't tried Thai food but I like spicy thing and lemony things, so I think I would like it.... The only thing is I don't like fish and seafood flavors, so I don't think I would like fish or oyster sauce. What do you guys think?
Oyster sauce doesn’t really have a fishy taste, fish sauce is more salty than fishy - this is coming from someone who also doesn’t like fishy flavours and I love both of these sauces 😀 try it!
Hi, Marion. Is glutinous rice similar to sushi rice? I so love watching you cook. I am feeling like I can explore Asian cooking in a new way. Thank goodness for you and Sichuan peppercorns, Randi.
Long grain rice (jasmine) is soft and not too sticky at all. Sticky rice (opaque) is chewy and super sticky. Sushi rice falls between them or toward the soft side. It sticky enough to make rice ball. Jasmine won't make a good rice ball.
I may be super American... but I would change the sides to a chopped blue cheese salad but quite simple. Butter lettuce with a simple dressing and a few tiny bits of bleu cheese just for flavour.
6:05 The steak seems a bit burnt here don't you think? 2 reasons for that : 1/ The pan was either too hot (temperature problem). 2/ Or sometimes, if you infuse a meat with a marinade, (for example a marinade with sesame in it etc) the ingredients of the marinade can't withstand the heat as well as the beef and have a tendency to burn, causing these black spots on the meat. Anyway, I'm perfectly fine and I do recommend bringing the meat to a nice caramelized color, it's what we call a MAILLARD REACTION in cooking, but I'm strongly against these calcinated / carcinogenic burnt black spots, that bring a bitter taste on top of not being good for your health.
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! ; )
I am Thai and I feel so satisfied when I saw Thai recipes from this channel, I can confirm she cooks them like an authentic Thai chef.
That makes me happy too. I am not Thai but I want to cook using authentic Thai recipes.
I am Thai. And I completely agree with you! When you are out in western countries, it is hard to find the ingredients
This channel is perfect as she also gives us the perfect alternatives for those ingredients but still very Thai.
She is half Thai bruh
Thanks for your confirmation
Her mum, Mama Noi, is full Thai. She is sometimes on with Marion and she's a total Rock Star. Mama Noi is also an excellent cook. Subscribe and check out Marion's wonderful channel to see more great Thai, Chinese and other international recipes and of course, to see the awesome Mama Noi.
I can’t thank you enough for this recipe. I fell in love with the Crying Tiger dish years ago when I visited a Thai restaurant. Since then their dishes changed and I couldn’t find anyone who made this sauce as good as the 1st time had it. Been craving it for years and had given up that I would ever enjoy this dish again. Found your recipe and ran straight to the store to get the ingredients. It was heaven in my mouth!!! Now I can make this on my own and enjoy it whenever the craving hits.
Can I ask did you use Tamarind concentrate or paste?
U look like a lady boy
@@richardmonheim841 I actually used both. The concentrate was a lot easier to mix.
I have a bad habit of watching Marion's videos just before bedtime and I always end feeling hungry 😬.
I know 😏
Me too! Every.Night.
not as bad as to watch it in the morning, knowing that you can't cook before late this evening !!!
You must be me.
Same here, just the same… 😉
I think I'm crying cause I want to try it so much. The dipping sauce looks so good, definitely going to try this one Marion.
Graham Reinbott I eat tay like every week the sauce
:-)
Maybe the tiger cried because it tasted something beyond words and only tears could convey its feelings. I know there has been a few times in life I've tasted something so wonderful it brought me to tears.
The opening close up to the dish had me in tears, looks delicious, beautiful.
Ms. Marion, I just prepared this for my 93 year old mother. We all loved it. I couldn't believe those simple ingredients could pack so much flavor. Thank you for another great recipe.
I am a retired culinary arts instructor and I spend much of my time wandering around SEA learning to be a better cook. Well done on these instructionals! Lots of attention to detail plus the added product knowledge information is critical especially with new cooks. Thank you. I subscribed.
Respect to you for keeping the beef moving in the pan constantly. Same goes for the grill. So many "experts" say the opposite. I am now subscribed to your channel.
Tried the recipe and we can’t get enough of it. The sauce is AMAZING! thank you, Marion, for this amazing recipe. 🙏
Love the tunic you’re wearing in this video. So sharp on you.
The top she is wearing is from Zara Women ..I have one my daughter gave me it's really nice
@@ameliacraik3392
Zara's clothes are fabulous. I have a large order coming.
I am so glad I found this channel. She’s so bright and enjoyable to listen to.
"Just because I'm me, I'm going to add more chili powder." Marion, you are positively brilliant, you rock!! Much love from Canada!
So glad I found this wonderful woman. I love this kind of food but got stuck in rut.
I can taste her recipes through the screen.
I love that you are not afraid of the fat! I find it adds so much taste and juiciness! Love your recipes❤
Oh my goodness - that is one of the most visually appealing dishes I've ever seen...that is next level Marion! ~ Liz
At 4:00 "And because I am me" I burst out laughing. Marion, I love your show.
Same here omg!!!
I made this and it was soooooo good! The dipping sauce is another level of amazingness!! I am going to make a batch to keep in the fridge to use for chicken, dumplings, and beef.
One of my favorite dishes. Madam Ma’ams would serve it with a small foiled ball of sticky rice, too. A chunk of rice, a few slivers of red onion, lettuce, a bite sized portion of meat and a dip in that amazing sauce and I was in heaven. Simply amazing.
Can't stop hearing content cop
What we do here is go back back back
The dish and the commentary makes it all delicious. I will try this one day. Thanks Marion.
I'm sure I've had this dipping sauce dozens of times when I was younger and never knew the recipe. Can't wait to try this!
For context, I am utterly spoiled when it comes to delicious food. I am surrounded by and related to some of the best intrinsically talented cooks. But, this!!! Wow!!! New top of favorite list!!! Thank you for teaching us to make this. Taste bud heaven!!!
Did this without the tamarin sauce because I didnt have any, it was still fantastic! Trying it again tonight, this time WITH tamarin sauce, I expect cries of joy. Thank you Marion for this easy, quick but fantastic recipe!
This is the best Crying Tiger Beef recipe I've had, THANK YOU!
You’re my new favorite. I’m just leaving to shop for ingredients to make several of your dishes. Love! Yum! Thank you for your posts and recipes, Marion!
Just tried this recipe for my husband, he’s in love. He’s brought it up 3x already before getting into bed. Lol, definitely trying your bao buns next! ❤️
Just came home with rib eye steaks. Lordy this is tomorrow's dinner. Love your videos.
Hello. I have been looking for a recipe for this sauce for years. I've been living in northern Thailand for a while and this was always my favourite. I knew what it was called, but nobody could every explain what was in it. I've experimented a few times as I knew about the fish sauce and sugar but I couldn't figure out the rest (especially the rice). I'm gonna be the hit of my next Canadian BBQ.
Thank you.
You seriously couldn't just search up the recipe for the sauce?
Love this 'harimau menangis' recipe. One of Thai most popular recipe in Malaysia too. Really delicious 😋
Made it tonight. It was good but my sauce was crying for more heat. I won't use the same amount of chilli you do but for sure more than what I had today. Thanks for yet another delicious recipe Marion.
*The Tiger cried because that delicious portion was just way too small.*
Wow, I actually tried the sugar in the marinade. It really did give the beef a nice charred and slightly smoky flavor, thanks Marion :)
I'm so glad I found your channel. This dish is a hit ! My husband hasn't stop raving about it :)
Amazing recipe! I also roasted some sesame seeds and ground them along with the rice and it was amazing😍
How am I just finding about Marion now?!?!!! That was awesome.
Looks SO good!!! Reminds me of all those childhood backyard barbecues.
Hi there from 🇭🇰 Hong Kong!!
I just discovered your video on facebook then strictly run here to see your videos❤️❤️❤️ the recipes are great!!!
Moreover, I love the way how you speak❤️
In malay culture, the crying tiger beef refers to the softest part of the beef ribs. It's so soft & fatty that the tiger cries because soo delicious.
This looks absolutely positively delicious!
Hello from Thailand, we use brisket part for crying tiger menu.
Loved this receipe, once again you Made a wonderful job, thanks to share this beauty with us, a big hug from a guy that lives un Nicaragua
Made this last night. O.M.F’n.G it was amaaaaazing!!!!!!!
HAPPY NEW YEAR! Marion and Mom!
thank you for this amazing, mouthwatering, recipe!
I love your channel. I feel like you are a super villain who’s passion is cooking that takes out any negative competition or reviewers. 😂🤣
That sauce looks amazing
YOU look amazing
Your videos are so so good, love watching them! Ah just love them.
This the best version of this recipe! My fifth go and it gets better every time! Thank you Marion & the team 😊❤
Once again Marion. Brilliant
I tripled the sauce recipe because ribeye steaks were on sale and I bought two large ones. I didn't get the caramelized seared edges I wanted but the steaks still tasted fabulous. The dipping sauce wasn't as great as I got tired of grinding down the rice and quit too early. I ended up straining the sauce to get rid of some of the rice. My bad. Either way, the flavors were incredible and I will make this again and again. Thank you Marion.
You made my mouth water I had to sub! I'm cambodian and our dishes are so similar. Going to make this, this weekend! ❤
I made this today and swapped it with pork neck meat, it was DELISH!!!! My husband loves it!!!
Haha I love you! That noise you make when you taste the dipping sauce 😂
Made this for lunch today but i changed it to chicken since my mom cannot eat beef. It's very delicious and the dipping sauce is a win for me. I think coriander is a must in it since it bring out the flavour and my family can't stop eating it
Marion thanks for sharing the recipe. I am going to try it with beef filet maybe add little sesame oil. for the sauce i will add garlic because i love it
Just tried this. Omg it is soooo good!!!!!
My new Favourite channel.. Thank you you have given me so many great ideas and iv only watched 2 Videos. ☺️
👍 When the meat starts to drip down on the charcoal - the tiger cries. (It's supposed to be juicy inside). We also add an assortment of herbs to go with the veggies as well (thai basil and coriander etc.)
I learned to make this sauce from my ex-wife, who was Thai. As I understand it, in Thai it is called "Nam Jim Jeaw" but I just call it "Super Sauce" because the flavors and the heat pretty much knock you on your ass. One of my all time favorites. Minus the dried chili flakes, even my 90 year old mother loves it! Thankfully, (for her) I can make a batch without chili and add it to mine when I serve it. My ex, by the way, is the one who turned me on to this channel. Marion looks a lot like her mother.
I really like that dip. Someone left a half bottle of that in our fridge and I’ve been using it as a dipping sauce for meat. It’s really good. I dunno where to buy it here but maybe I can try making it. Just have to find tamarind paste here.
Crying Tiger, Itching Dragon.
In the sequel, everyone has allergies. #canrelate
IMAO
Instant, sub after watch this episode! Love you’re cooking everything is so simple and good!
Marion this recipe is absolutely delicious! It is definately a keeper!
Crying Tiger, too yummy makes tiger cries the tears of joy.
Ow I think I’m going to try this on a bao bun! I am getting so hungry just thinking about it!
3:56 .. So I've always wondered what the best way to slice a lime was! I trust Marion's judgement. I've been doing it wrong!
God its my fav sauce when i go Thailand. Its only found in Isaan cuisine restaurants there. They also use spring onions.Thx for the vid. Youbuse chilli flakes i believe. No?
Hello, I am addicted to this recipe, can you keep the sauce overnight or in the fridge? I find I always make a bit more, thank you
Yes, keep it covered and you can store it in the fridge.
The dipping sauce is mad I’m dead (also I added some grind Sichuan pepper) I can literally eat it with just rice for a whole year
OK thank you! I have never thought that Toasted rice is that easy! Mostly I always bought those seasonal package from supermarket as the ingredient is not my pantry stable.
I love crying tiger. Love the channel as well. Great content MK!
dish looks great all your missing is the sticky rice to go with it...also my friends parents told me that it is called crying tiger because typically in Thailand when you order this dish it comes out a little rare and the red juices that comes from the steak when you cut into the meat is suppose to be like the tigers tears.
Damn Girl..your Asian cooking skills is better than most Asians..lol. I subbed.
She's asian lol half thai
If you don't have an Asian market like me Mexican markets are also a great place to find Tamarindo.
This also available in Kelantan (north Malaysia state bordering Thailand) in Malay we call it "daging harimau menangis" exactly means crying tiger beef. At first I thought the seller just make up the name to make it viral. I never thought it's actually a real thing from Thailand. 😂
my adult kids love 'crying tiger!!' thanks lovely.
OMG, Marion you’re making me hungry.
I love your recipes!!! Thank you so much.
The actual thai version uses brisket (since it's cheaper) btw just an FYI but any cut will work 👌
เสือร้องไห้ / crying Tiger beef, my fav 😋
The reason we call it crying tiger is because thai beef in Thai fresh market are not aging (7-14days) so all of the beef will be serve ready to sell same day from the slaughterhouse. It’s very chewy even the tiger cried 😆 but that is the part of the charm of this dish. Traditional way we use brisket part, good tiger crying beef need a good amount of fat when grill with charcoal is reallllly good.
Just bought a nice chuck steak & I'm going to make this for that steak, when I'm done with my 72 hr fast! Yummy! 😋
This is similar to a Jaew I make. So good.
Oh l'm jealous of the beef at the moment..... 😉
Love Tigers.......
This seems so good. I haven't tried Thai food but I like spicy thing and lemony things, so I think I would like it.... The only thing is I don't like fish and seafood flavors, so I don't think I would like fish or oyster sauce. What do you guys think?
Oyster sauce doesn’t really have a fishy taste, fish sauce is more salty than fishy - this is coming from someone who also doesn’t like fishy flavours and I love both of these sauces 😀 try it!
Thank you, this looks amazing. I am definitely going to try this.
Omg! I need that steak! Maybe not as spicy but I'm sure it's great! My stomach is grumbling, so hungry! 💕
I usually add chop tomatoes with the fish sauce. My friends love it
Nice recipe. Love it.
We also have crying tiger dish in Malaysia! ✨🥰
Hi, Marion. Is glutinous rice similar to sushi rice? I so love watching you cook. I am feeling like I can explore Asian cooking in a new way. Thank goodness for you and Sichuan peppercorns, Randi.
Long grain rice (jasmine) is soft and not too sticky at all. Sticky rice (opaque) is chewy and super sticky. Sushi rice falls between them or toward the soft side. It sticky enough to make rice ball. Jasmine won't make a good rice ball.
I may be super American... but I would change the sides to a chopped blue cheese salad but quite simple. Butter lettuce with a simple dressing and a few tiny bits of bleu cheese just for flavour.
Thanks for the sharing recipes, look yummy😋😘
Snake beans.
In the Philippines it is called Sitaw
She is my queen leard so much from this program, thank u Marion 🙏💜
Ok....
Can I marinade the beef overnight?
6:05 The steak seems a bit burnt here don't you think?
2 reasons for that :
1/ The pan was either too hot (temperature problem).
2/ Or sometimes, if you infuse a meat with a marinade, (for example a marinade with sesame in it etc) the ingredients of the marinade can't withstand the heat as well as the beef and have a tendency to burn, causing these black spots on the meat.
Anyway, I'm perfectly fine and I do recommend bringing the meat to a nice caramelized color, it's what we call a MAILLARD REACTION in cooking, but I'm strongly against these calcinated / carcinogenic burnt black spots, that bring a bitter taste on top of not being good for your health.
Love all your recipes I prefer my stake well done
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way.
Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
; )
great recipe! could you use toasted sesame seeds instead of glutinous rice?
i’m going to try this dish this weekend. thanks for sharing.