MENU
Thai Crying Tiger Steak AND/OR Thai Crying Tiger Salmon with Spicy Dipping Sauce
Sesame Noodles with Scallions and Ginger
Chinese Avocado and Cucumber Salad
Sweet and Spicy Asian Slaw
Frozen Key Lime Pie
About the Class
The Asian menu (a loose combo of Thai and Chinese) is perfect for the warmer weather. The sides are all served at room temperature and the steak/salmon can be either warm (which I prefer in winter) or room temperature as well. The main event is my adaptation of a Thai Crying Tiger Steak recipe that Robert Burke—my beloved upstairs neighbor, fabulous cook, and invaluable hand-holder this past year—gave me early on during the COVID lock-down, when we were madly exchanging recipes to stay sane.
If there is anyone who wants to attend but doesn’t eat meat, LMK. The dish is equally delicious with salmon and we can make both.
Steak or salmon, the recipe—replete and OTT with ginger, garlic, soy, lime, sesame, cilantro and all things Asian— is a definite keeper. For those of you wanting even more punch, the spicy dipping sauce is the answer. Intended for the steak (or salmon), it’s also divine drizzled on the side dishes.
Speaking of sides, the three here are definite crowd pleasers. Melt-in-your-mouth avocados are better than the sum of the parts when enhanced with Asian flavors. And the crunch of cooling cucumber and silky peanuts is sensational. The slaw recipe -- mango heavy -- is sweet, interesting, different and only slightly spicy. And everyone (almost anyway) loves sesame noodles. This recipe is particularly good— highly flavorful but not so spicy, pairing wonderfully with this spicy-ness of Crying Tiger.
Frozen Key Lime Pie is one of the easiest recipes in the world an perfect after spicy Asian. An added perk is that the pie can be made and frozen weeks and weeks in advance.