We didn’t cook the Tiger, but that’s the name of the dish, Tiger Cry or Suea Hong Hai in Lao Language. It’s pronounced as Suea Rong Hai in Thai language, and it’s a popular grilled dish originated from Isan. If you’re wondering what it’s called in English, it’s a Brisket cut and my cousin, Ai Khiath that was visiting his dad said that it’s hard to find anything like this sold in Canada where he is from. He was our chef on Sunday evening and his Suea Hong Hai was delicious.
Ai Ma is the expert in cutting and he also prepared the dipping sauce.
It’s a Lao spicy dipping sauce with cow bile, so it has a bitter flavor, I think you either like it or hate it.
How did this dish get its name of Suea Hong Hai or Tiger Cry? According to Ai Ma, he said that the Tiger cried because it didn’t get to eat this meat, I guess because it tastes so good. I read once in a Thai Magazine that it got its name because it’s the toughest meat and even a tiger would cry after eating it. Suea Hong Hai is best served hot off the grill, and if left cold would be very tough to chew, I guess by then the Tiger would cry after chewing it.
Our other dishes, Larp Kai or Spicy Chicken prepared by Bo’s mom.
Som Pa or pickle fish.
I prepared the vegetable kabobs, it’s best to marinate the vegetables with oyster sauce and black pepper before grilling.