Andy

Thai x French Fusion: Crying Tiger Steak Frites Marinade (adjust to taste) - 1 tbsp oyster sauce - 1 tbsp fish sauce - ½ tbsp sugar - 1 tbsp soy sauce - 1 tsp pepper - 1 tbsp oil (I used shallot infused oil) - Steak (I used ribeye) Nam Jim Jaew (adjust to taste) - 3 tbsp fish sauce - 1 palm sugar - 1 ½ tbsp tamarind paste - ½ tbsp dried thai chili flakes - ¼ cup green onion stalks - ¼ cup cilantro - 1 tbsp roasted rice powder - Lime - 1 small shallot Frites/Seasonings - 1 potato - Garlic powder - Salt - Pepper - Onion powder - Cayenne pepper - Smoked paprika - Sugar - Parmesan cheese Garnishes - Cilantro - Roasted rice powder - Fried shallots - Nam Jim Jaew Traditional way - Replace the frites with sticky rice Steps 1. Marinade the steak for about 30 minutes to an hour in the fridge. 2. Peel your potatoes, slice into thin strips, and place them in cold water. 3. Mix to remove any excess starch, pour the water, and add more cold water. 4. Preheat the oven to 225 degrees Fahrenheit if you are using the reverse sear method. 5. Place the steak in the oven and let it reach 10 degrees below your desired temperature. (Duration will vary depending on whether you want rare to medium; if you are going for medium rare, aim for 120 degrees) 6. In the meantime, pat dry and fry the frites for about 3 to 5 minutes under 325 degrees. 7. Take them out, and let the frites rest until the steak is ready. 8. Prepare the Nam Jim Jaew sauce and adjust the taste to your preference. 9. Place the steak on an oiled pan under medium high heat. 10. Sear each side for about 1 minute. 11. Let the steak rest for 5 to 10 minutes. 12. Refry the frites under 350 degrees until they are crispy. 13. Season, plate, garnish, and enjoy! Side note: if you want to make this dish traditional, replace the frites with sticky rice. #cryingtigersteak #steakfrites #FoodTok #thaifood #DinnerIdeas

Crying Tiger Steak Frites #cryingtigersteak #steakfrites #FoodTok #thaifood #DinnerIdeas