Thanks! I felt a little bad about using such a good cut of meat for something that's traditionally made with an inexpensive cut of meat, but I think it's my favorite way to eat a wagyu steak now because the acidity cuts through the richness of the meat.
I haven’t had the chance to watch your videos for a bit (any cooking content for that matter) but it seems like you’ve really leveled up the production quality recently. This recipe looks delicious btw
If you look in the video description there's a link for Bento & Co., the website that sells the grating spoons. Marc has a page with his favorite tools there, and you can get a discount by using the code, "NORECIPES".
I made this with tri tip steak and it was phenomenal. The oyster sauce, fish sauce, and ginger made the steak so flavorful! It would have been delicious even without the sauce, but that sauce was amazing! Please don't skip the toasted rice; the flavor is key, and the crunch it adds is so fun. Kinda made mine a Pouting Tiger -I only added 1 small chili. It was so good served on a bed of fresh veggies. Made a great low-carb meal!
Marc, this is such a great recipe. I made it using flank steak and it couldn’t have been easier or quicker. My husband loved it and my whole kitchen smelled wonderful for quite some time. Thanks for another success! I did cut the flank while it was semi frozen to make it easier to cut very thin slices, but I’m not sure if that was necessary.
Thanks! If you didn't roast it, it would be like eating raw all-purpose flour. The roasting process not only cooks it, it creates the flavor of toasted rice (like rice crackers).
This is one of my favorite Thai dishes! Thanks for demystifying it for me. I always wondered why I didn't see it in many Thai restaurants; it makes sense that it comes from the North. Can't wait to try making it at home! I'm going to try it with Tri Tip steak. It's a good cut, but it can always use a flavorful marinade.
@@TheCowEmporium We were talking about Tri Tip at the premier. Missed you! I live in the area that popularized that cut. Santa Maria is just north of us. At least, that's the legend!🤠🐄🥩
@@kathcares Thank you! We were out on a post harvest field this morning cleaning up some spilled Durham wheat for our chickens. Enough to kill a few cows and yet plenty to feed the chickens for two weeks… 😅😝
Ok you got this recipe right ...Crying Tiger Steak. I think your Koran. been in both Korea 8 times and a year in Thailand for a year. New guy to your channel! Great job my new friend!
I've done the toasting of the rice thing too, but I have a question, man... Don't all obaachans say that you have to wash the rice because it's dirty? I don't know how to reconcile this with dry roasting.
It's not dirty in the traditional sense. The milling process can leave behind some nuka (rice bran) and powdered rice which you want to wash away because it can make the rice too starchy when cooked in water, but it's not a hygiene issue. Also a lot of modern milling machines removes this which they sell rice in Japan now that's 無洗米.
@@Maplecook I'm not going to say there's no rice that's dirty since there are always exceptions, but yea, the main reason for washing any rice is to remove the excess starch and bran. I've noticed that most long grain rice doesn't have much starch on it to begin with (the water doesn't get cloudy), so I'm assuming they're using a mills that clean any dust off the rice. This is probably why packs of long grain rice don't say anything about washing the rice first.
Yikes sorry about that, I was testing a new sharing app. Didn't realize it covered up the content on smaller screens. It's smaller and moved to the right side now.
Crying Tiger is made from the most chewy part and Thai steak always make as well done level that make it’s more hardened and chewier even a tiger would cry if it chew this meat. Sad for it😢
As a Thai, your Nam Jim Jaew looks legit (and your pronunciation was also perfect!) Well done!
Wow, thank you so much. Your comment made my morning! I hope you have a great week!
Are you kidding me? This looks so delicious. I'm lovin everything about this entire dish. Fantastic video, brother. 👍👍
He ain't kiddin, Ron Ron Ron! I've had his beef. It's HEAVENLY!
Thanks Ron! Hope you're doin well!
This is one of my favorite dishes and have NEVER gotten the sauce right. Or the grilled steak for that matter. Will try this again. Thank you.
You're welcome, I hope it works out for you this time! I'm here to answer any questions you may have!
This looks fantastic Marc. 🌺
Thanks Annette!
Wagyu, whoa nice !!
Good tip on room temperature meat.
Awesome Marc !!
Cheers 🌱🤞👍
Thanks! I felt a little bad about using such a good cut of meat for something that's traditionally made with an inexpensive cut of meat, but I think it's my favorite way to eat a wagyu steak now because the acidity cuts through the richness of the meat.
Hi Marc-san, So beautifully presented and done. as always. Arigato!!!
Thank you for the kind words!
I haven’t had the chance to watch your videos for a bit (any cooking content for that matter) but it seems like you’ve really leveled up the production quality recently. This recipe looks delicious btw
Welcome back! I'm always working to improve my craft. Thanks for noticing!
Great video I am going to try this receipe soon. you are also a legend Marc!!
Thank you for the kind words 😀
BTW, love the name!
this looks absolutely incredible!!
Thanks!😁
Awesome! I'll give it a try, love Thai food
I hope you enjoy it! I love to Thai food too!
Love the tool you used to grate the ginger. What is the name of it so I can buy me a couple.
If you look in the video description there's a link for Bento & Co., the website that sells the grating spoons. Marc has a page with his favorite tools there, and you can get a discount by using the code, "NORECIPES".
It's pretty handy! And yep, what @kathycares said!
steak looks soo good yummm! thanks for sharing
You're welcome!
Nam Jim Jaew is incredible!
It's such a great summer condiment!
I made this with tri tip steak and it was phenomenal. The oyster sauce, fish sauce, and ginger made the steak so flavorful! It would have been delicious even without the sauce, but that sauce was amazing! Please don't skip the toasted rice; the flavor is key, and the crunch it adds is so fun.
Kinda made mine a Pouting Tiger -I only added 1 small chili. It was so good served on a bed of fresh veggies. Made a great low-carb meal!
"Pouting tiger"🤣 I'm so happy to hear you enjoyed this, and great idea using a tri tip!
It s look yummy crying tiger with nam jim jaew.
Well done.
Thanks!
Marc, this is such a great recipe. I made it using flank steak and it couldn’t have been easier or quicker. My husband loved it and my whole kitchen smelled wonderful for quite some time. Thanks for another success! I did cut the flank while it was semi frozen to make it easier to cut very thin slices, but I’m not sure if that was necessary.
I'm so glad your family enjoyed this! We've been using the sauce on pretty much everything this summer.
😮 That looks incredible
Thank you!
Looks delicious! I didn't know you needed to toast the glutinous rice like that
Thanks! If you didn't roast it, it would be like eating raw all-purpose flour. The roasting process not only cooks it, it creates the flavor of toasted rice (like rice crackers).
I can’t wait to try this. ❤. Thank You So Much 🙏✅
You're welcome man! Hope you enjoy it!
This is one of my favorite Thai dishes! Thanks for demystifying it for me. I always wondered why I didn't see it in many Thai restaurants; it makes sense that it comes from the North. Can't wait to try making it at home! I'm going to try it with Tri Tip steak. It's a good cut, but it can always use a flavorful marinade.
Oh! That’s a good idea Kathy. I was wondering what to do with our tri tip steak we have in the freezer. 🌺
@@TheCowEmporium We were talking about Tri Tip at the premier. Missed you! I live in the area that popularized that cut. Santa Maria is just north of us. At least, that's the legend!🤠🐄🥩
@@kathcares Thank you! We were out on a post harvest field this morning cleaning up some spilled Durham wheat for our chickens. Enough to kill a few cows and yet plenty to feed the chickens for two weeks… 😅😝
@@TheCowEmporium Figured you were out doing something important! Safe cows and happy chickens
@@TheCowEmporium I made this last night with tri tip and it was incredible! Hope you get to try it soon.😋
FINALLY! I got the S&B curry powder, Now I can make your Japanese Curry powder recipe
Glad to hear it!
Ok you got this recipe right ...Crying Tiger Steak. I think your Koran. been in both Korea 8 times and a year in Thailand for a year. New guy to your channel! Great job my new friend!
Thanks, and welcome to the channel!
That looks fantastic. I love a good steak :)
Thanks!
なんでタイ料理知ってるんですか！！！ 素晴らしい
Yummy!!!! 😍😍😍😍
Thanks!
I've done the toasting of the rice thing too, but I have a question, man...
Don't all obaachans say that you have to wash the rice because it's dirty? I don't know how to reconcile this with dry roasting.
It's not dirty in the traditional sense. The milling process can leave behind some nuka (rice bran) and powdered rice which you want to wash away because it can make the rice too starchy when cooked in water, but it's not a hygiene issue. Also a lot of modern milling machines removes this which they sell rice in Japan now that's 無洗米.
@@NoRecipes That's AWESOME to know! Thanks, man! Does that go for all categories, or is it just the type you used in this video?
@@Maplecook I'm not going to say there's no rice that's dirty since there are always exceptions, but yea, the main reason for washing any rice is to remove the excess starch and bran. I've noticed that most long grain rice doesn't have much starch on it to begin with (the water doesn't get cloudy), so I'm assuming they're using a mills that clean any dust off the rice. This is probably why packs of long grain rice don't say anything about washing the rice first.
@@NoRecipes I would never hold you to the exception, homie. haha
But this is great news! I'll toast with abandon now! =)
Would be nice if we could read your recipes on the site without having large social media icons blocking the recipe
Yikes sorry about that, I was testing a new sharing app. Didn't realize it covered up the content on smaller screens. It's smaller and moved to the right side now.
👍👍
bomb
My arm is getting sore just watching you shake that cast iron skillet
🤣 It's a good wrist and forearm workout.
Crying Tiger is made from the most chewy part and Thai steak always make as well done level that make it’s more hardened and chewier even a tiger would cry if it chew this meat. Sad for it😢
This method works with any steak, this is just what my local supermarket had that day 🥩😉