Crying Tiger Sauce
Crying Tiger Sauce
Ingredients
- 4 garlic, cloves, minced
- 1/2 cup fresh cilantro, chopped
- 2 shallots, small, finely chopped
- 2 green onions, chopped
- 2 fresh bird's eye chilies, thinly sliced (adjust to taste)
- 1 tablespoon roasted chili flakes, or more, to taste
- 1/4 cup chili oil, your favorite brand
- 1/4 cup fish sauce
- 1 teaspoon fermented fish sauce, prahok/padaek, optional
- 2 tablespoons lemon juice, freshly squeezed, or lime juice
- 1 tablespoon tamarind paste
- 1 tablespoon granulated sugar, or palm sugar/honey, to taste
- 1 tablespoon toasted rice powder
- 1 tablespoon water, optional, to thin
Instructions
- 1
Prepare all the fresh aromatics: finely mince the garlic, chop the fresh cilantro, finely chop the shallots, chop the green onions, and thinly slice the fresh bird's eye chilies. Place all these prepared ingredients into a medium mixing bowl.
⏱️ 10 min
- 2
Add the roasted chili flakes to the bowl, starting with 1 tablespoon and adjusting to your preferred level of heat.
⏱️ 1 min
- 3
Pour in the chili oil and fish sauce. If using, add the fermented fish sauce (prahok/padaek) for an additional umami boost.
⏱️ 1 min
- 4
Add the freshly squeezed lemon or lime juice and the tamarind paste to the bowl.
⏱️ 1 min
- 5
Stir in the granulated sugar (or palm sugar/honey). Taste the sauce and adjust the sweetness as needed.
⏱️ 1 min
- 6
Sprinkle in the toasted rice powder. This adds a unique nutty flavor and helps to thicken the sauce slightly.
⏱️ 1 min
- 7
Mix all the ingredients thoroughly until well combined. Taste and adjust any seasonings (spiciness, sourness, sweetness, saltiness) to your preference. If the sauce is too thick, add a tablespoon of water at a time until the desired consistency is reached.
⏱️ 5 min
- 8
The Crying Tiger Sauce is now ready to be served, traditionally alongside grilled meats like medium-rare steak.
Kitchen Tools
Nutrition Facts (per serving)
Crying Tiger Sauce
- 4 garlic, cloves, minced
- 1/2 cup fresh cilantro, chopped
- 2 shallots, small, finely chopped
- 2 green onions, chopped
- 2 fresh bird's eye chilies, thinly sliced (adjust to taste)
- 1 tablespoon roasted chili flakes, or more, to taste
- 1/4 cup chili oil, your favorite brand
- 1/4 cup fish sauce
- 1 teaspoon fermented fish sauce, prahok/padaek, optional
- 2 tablespoons lemon juice, freshly squeezed, or lime juice
- 1 tablespoon tamarind paste
- 1 tablespoon granulated sugar, or palm sugar/honey, to taste
- 1 tablespoon toasted rice powder
- 1 tablespoon water, optional, to thin
Instructions
- 1
Prepare all the fresh aromatics: finely mince the garlic, chop the fresh cilantro, finely chop the shallots, chop the green onions, and thinly slice the fresh bird's eye chilies. Place all these prepared ingredients into a medium mixing bowl.
⏱️ 10 min - 2
Add the roasted chili flakes to the bowl, starting with 1 tablespoon and adjusting to your preferred level of heat.
⏱️ 1 min - 3
Pour in the chili oil and fish sauce. If using, add the fermented fish sauce (prahok/padaek) for an additional umami boost.
⏱️ 1 min - 4
Add the freshly squeezed lemon or lime juice and the tamarind paste to the bowl.
⏱️ 1 min - 5
Stir in the granulated sugar (or palm sugar/honey). Taste the sauce and adjust the sweetness as needed.
⏱️ 1 min - 6
Sprinkle in the toasted rice powder. This adds a unique nutty flavor and helps to thicken the sauce slightly.
⏱️ 1 min - 7
Mix all the ingredients thoroughly until well combined. Taste and adjust any seasonings (spiciness, sourness, sweetness, saltiness) to your preference. If the sauce is too thick, add a tablespoon of water at a time until the desired consistency is reached.
⏱️ 5 min - 8
The Crying Tiger Sauce is now ready to be served, traditionally alongside grilled meats like medium-rare steak.