I love making our Tiger Cry recipe, not only is it easy to make, but it comes out delicious every time, it’s a no fail dish. In general, this dish has a variety of names attached to it, at our local Asian restaurant, they call it Tiger Tear, but we have also heard it called “Tiger Cry” and “Weeping Tiger”. We prefer to call it Tiger Cry, It’s originally served on a bed of lettuce, but I prefer to serve it on it’s own, with a side of sushi rice, or couscous. It’s your call on how you would like to serve it and if you would like to call it “Tiger Tear”, “Tiger Cry” or “Weeping Tiger”. I’m guessing the names come from the heat of the dish, I prefer to add only a tad bit of chili seeds, but if you like it very spicy, go ahead and add as many chili seeds as you would like.
Tiger Cry is a fairly easy dish to make and it’s easy on the wallet.
The beauty of this dish is that not too many ingredients are required to make it, which is always a plus. What will end up costing the most when making Tiger Cry is the beef, I love using flat iron steak, we tried skirt steak once, but it came out too chewy. I must say that I liked this dish the most using pork, instead of the traditional beef, and the pork was much cheaper. When we used pork, we used Pork Shoulder Roast with the bone in, we sliced it thinly and added lime use from one lime to the marinade to tenderize the meat. When we use beef, we don’t add lime to the marinade. You can’t go wrong either way, if you decide to use pork or beef, this dish comes out perfect. Below is a quick image of the ingredients for Tiger Cry and the finished plate. I added a small amount of scallions to the finished product for color, but you don’t have to add them as a garnish if you don’t want to, adding them to the dressing only is all you really need. Enjoy!