Prep time: 15 min + marinating
Cook time: 10 min
Serves: 4
 
I love the name of this dish, it conjures up many different thoughts, but rest assured no tigers wept while this dish was being cooked . . . unless they could smell but not taste its deliciousness.

Ingredients

       For the beef
       4 tbsp fish sauce
       2 tbsp oyster sauce
       2 tbsp soy sauce
       4 cloves garlic, chopped
       2 tbsp vegetable oil
       2 tsp sugar
       2 tbsp whisky
       4 sirloin steaks
 
       For the dipping sauce
       1 red chilli, finely sliced
       1 shallot, finely chopped
       2 good handfuls of fresh coriander,chopped
       2 tbsp fish sauce
       6 tbsp lime juice
 
       To serve
       1 spring onion, sliced
       2 cups rice, cooked as directed
       2 limes, sliced
       ½ cucumber, sliced
 
Instructions

1. Place the fish, oyster and soy sauces, garlic, oil, sugar and whisky in a bowl and combine. Add the steaks and massage the marinade into the beef. Cover and set aside at room temperature for 1 hour or overnight in the fridge if you have time.
2. Meanwhile, in a small bowl combine the chilli, shallot, a quarter of the chopped coriander, fish sauce and lime juice. Add a teaspoon of sugar if you like it a little sweeter.
3. Heat your barbecue to high and when sizzling hot, grill the beef for about 3 minutes on each side, or to your liking. Remove to rest for 2 minutes.
4. When ready, slice the beef thinly, place a handful of chopped coriander and sliced spring onions on top and drizzle with the sauce. Serve with hot steamed rice, sliced lime and cucumber on the side.

Prep time: 15 mins
Cook time: 30 mins
Serves: 4

A delicious rice pudding you can put together quickly for a tasty dessert the family will love!
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Ingredients
       2 cups milk
       1 cup Trident Coconut Milk
       1 cinnamon stick
       1 vanilla bean, split and seeds scraped
       1 tsp salt
       1 ¼ cups jasmine rice, washed and drained well
       1 cup white sugar
       1 ¼ cups cream
       1 tsp lime zest

Instructions

1. In a saucepan combine the milk, coconut milk, cinnamon stick, vanilla bean and salt. Bring to the boil and add the rice, give it a good stir to prevent it sticking and turn the heat down low. Cook, uncovered, until all the liquid has been absorbed, about 30 minutes. Remove from the heat and stir in ⅔ cup sugar. Set aside to cool completely.
2. Whisk the cream to soft peaks and fold into the cooled rice mixture along with the lime zest. Remove the vanilla bean and cinnamon stick and then divide the rice between 6 serving bowls. Sprinkle the remaining sugar over the top of the rice and caramelize with a blowtorch or under a very hot grill.

Useful tip

• Demerara sugar caramalizes best with a torch.