Suea rong hai
Suea Rong Hai (also known as Weeping Tiger) is a popular dish in Thai cuisine. It is a type of Thai salad made with grilled, marinated beef, which is then thinly sliced and served with a spicy dipping sauce. The dish is known for its unique combination of flavors, including sweet, sour, spicy, and savory.
History[edit | edit source]
The origins of Suea Rong Hai are not well-documented, but it is believed to have originated in the Isan region of Thailand, which is known for its spicy and flavorful cuisine. The name "Suea Rong Hai" translates to "Weeping Tiger" in English, and there are several theories about how the dish got its name. Some believe it refers to the spicy heat of the dish, which is said to be so intense that it could make a tiger cry. Others suggest that the name refers to the marbled appearance of the beef used in the dish, which resembles a tiger's stripes.
Preparation[edit | edit source]
The preparation of Suea Rong Hai involves marinating the beef in a mixture of soy sauce, fish sauce, lime juice, sugar, and chili peppers. The beef is then grilled until it is medium-rare, and thinly sliced. The dipping sauce, known as "jaew", is made with roasted rice powder, lime juice, fish sauce, sugar, and chili peppers. The dish is typically served with sticky rice and fresh vegetables.
Variations[edit | edit source]
There are many variations of Suea Rong Hai, with different regions of Thailand adding their own unique twists to the dish. For example, in the northeastern region of the country, the dish is often served with a side of green papaya salad, while in the central region, it is commonly served with a side of jasmine rice.
See also[edit | edit source]
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