TIGER BITE HOT SAUCE
There are four elements on a Hmong dinner table: meat, rice, vegetables and kua txob (hot pepper sauce). The hot sauce is the glue that connects all of the flavors together and having it on the table is so essential that my mom once stopped a family dinner until one was quickly whipped up. The base of this sauce is a mixture of garlic, Thai bird chiles and shallot that are cooked over an open hardwood fire. Charring the shallot helps bring out its sweetness and balances the heat of the chiles. My mother's traditional version includes cilantro, fish sauce and lime juice, but I also like to include oyster sauce to add a sweet and earthy flavor.
Provided by Food Network
Time 25m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
- Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.
- Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.
TRI-TIP STEAK WITH TIGER BITE SAUCE
Categories Beef
Number Of Ingredients 16
Steps:
- Toast Sichuan peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill and let cool; finely grind.
- Pat steak dry; season all over with salt. Whisk oil, oyster sauce, fish sauce, and spices in a large bowl. Add steak; turn to coat. Cover and chill 4-12 hours (for the most flavor go the full time!).
- Remove steak from marinade and place on a plate. Let sit at room temperature 1 hour before cooking.
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steak over direct heat until lightly charred, about 2 minutes per side. Move steak over to indirect heat and cover grill, placing vent (if your grill has one) over steak so it draws heat up and over it. Grill, turning steak occasionally, until an instant-read thermometer inserted into the thickest part of steak registers 120°, 20-25 minutes for medium-rare.
- While the steak is resting, place a wire rack on direct heat side of grill, arranging so bars run perpendicular to grate. Toss tomatoes with oil in a medium bowl; season with salt. Grill tomatoes in a single layer on rack, turning occasionally, until lightly charred all over and beginning to burst, about 5 minutes. Return to bowl as they're done and let cool.
- Pulse shallot, garlic, chiles, and a pinch of salt in a food processor until mixture starts to resemble a paste. (This is even better in a mortar and pestle, which will create a finer texture.) Add cilantro and pulse until very finely chopped.
- Lightly crush tomatoes with your hands and add shallot mixture, lime juice, fish sauce, and oyster sauce. Season sauce with salt; let sit 10 minutes. Serve steak with sauce, rice, and lettuce.
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