Aulie Bunyarataphan - Chef/Owner
Crying Tiger with Green
Papaya Salad and Sticky Rice
The Sticky Rice
1) 1 cup Sweet Rice (Glutinous Rice)
2) 4 cups Water
1) Soak sweet rice in water at least 4 hours, preferable overnight.
2) Steam rice over boiling water for 10 minutes.
3) Turning the rice up and down to cook evenly.
4) Continues steaming for another 10 minutes.
5) Serve with grilled steak, papaya salad and a dipping sauce.
The rice should keep covered to prevent it from drying.
The Papaya Salad
1) 6 oz. Green Papaya - julienned
2) 4-5 Green Beans - cut about 1 inch long
3) 4 Cherry Tomatoes - cut halves
4) 2-3 Garlic Cloves - peeled
5) 2-3 Hai Peppers (2 medium spicy & 3 very spicy)
6) 1 Lime
7) 1 tbs. Fish Sauce
8) 1 tbs. Palm Sugar
9) 1 tsp. Dried Shrimp - optional
10) 1 tbs. Roasted Unsalted Peanut - optional
1) In mortar, pound garlic and Thai peppers. If preferred, add dried shrimp, continue
2) Add green papaya and green beans pound a few minutes.
3) Add juice of lime, fish sauce, palm sugar and cherry tomatoes.
4) Pound and mix in mortar until combined.
5) Transfer to a plate and top with peanut, if preferred.
The flavor may be adjusted to your taste. Add more lime juice if you prefer sourer taste.
Add more fish sauce or sugar if you prefer more salty or sweeter.
The Crying Tiger
1) 1 to 1 1/2 lb. Beef Steak
2) 2 tbs. Oyster Sauce
3) 2 tbs. Water
4) Pinch Sugar
1) Mix the oyster sauce with water and the sugar. That is the marinate.
2) Marinate the beef steak.
3) Put the steak on a grill to desire doneness.
4) Slice to serve.
The Dipping Sauce
1) 2 Garlic Cloves - peeled
2) 1 Thai Pepper
3) 1 tbs. Fish Sauce
4) 2 tbs. Lime Juice
5) 1 tbs. Sugar
6) 1 tbs. Water
7) ½ tsp. Pepper Flake
8) 1 tsp. Tossed Rice Powder
9) 1 Shallots - sliced
10) 2 Cherry Tomatoes - diced
11) Cilantro for garnish
1) In mortar, pound garlic and Thai peppers together.
2) Add the rest of the ingredients, mix to combine.
3) Top with cilantro leaves.
Tossed rice powder is raw jasmine rice, lemon grass, galangal and kaffir lime leaves
tossed in oven and ground to powder.
In the Studio Kitchen with Lindsey Gustin (left)
and Aulie Bunyarataphan (right)