Son in law Eggs & Crying Tiger Beef

Last night's menu sounds like a Kung Fu movie...There are many versions behind the name of this famous fried eggs dish from Asia, but the most common is that a  man wanted to impress his future parents in law by preparing them some food, and since he was not an experienced cook, he just threw together a few ingredients to prepare these eggs, and they were a hit...
The Crying Tiger grilled beef comes from Thailand and it's rumored to be so delicious that even tigers would weep over it...
I served these with coconut flavored sticky rice and a green salad.

Son-in-law's Eggs
4 boiled eggs (shelled)
2 big shallots (finely shredded)
Oil for deep frying
Scallion or cilantro for garnishing
Tamarind Sauce:
1/2 tablespoon fish sauce (or to taste)
2 tablespoons palm sugar or rock sugar (or to taste)
4 tablespoons tamarind juice (use about a lump of tamarind pulp and mix with hot water to extract the juice)
1 clove garlic (minced)
1 teaspoon dried chili flakes
1 tablespoon ground peanut
1 tablespoon oil
Method:
Deep-fry the eggs until the skin turns golden brown. Drain and slice into halves and display on a plate. Deep fry the shredded shallots until golden brown, remove and place on paper towel to absorb oil.
Heat up a sauce pan, pour in the oil and saute the minced garlic until light brown. Add the dried chili flakes, ground peanut, stir, and add the tamarind juice, sugar, and fish sauce. Bring it to boil and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro. Serve hot with steamed white rice.

Crying Tiger

• 1 garlic clove sliced
• 4 coriander sprigs
• 1 1/2 teaspoons fresh green peppercorns, available from specialist stores
• 1 teaspoon nuoc mam or nam pla (Thai fish sauce)
• 1 teaspoon light soy sauce
• 1 teaspoon honey
• 1/2 lb sirloin steak

for the chili sauce

• 1 teaspoon roasted rice powder (available at Asian stores)
• 3 teaspoons nuoc mam or nam pla(Thai fish sauce)
• 3 teaspoons fresh lemon juice
• 1/4 teaspoon sweet chili paste

Directions:

Prep Time: 15 mins
Total Time: 25 mins

1. Pound together the garlic and coriander in a pestle and mortar.
2. Transfer to a large mixing bowl and combine with the peppercorns, fish sauce, soy sauce and honey. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.
3. For the chilli sauce, transfer the toasted rice powder to a small bowl, add the fish sauce, lemon juice, crushed chillies and sugar, stirring until the sugar has dissolved. Leave on one side.
4. For the steak, preheat a grill until hot, and lightly grease a grill rack. Grill the steak for 1½ - 2 minutes on each side, if you like your steak rare. Cook it for about 3-4 minutes on each side for well-cooked steak. Leave the steak to stand for a few minutes before slicing into strips.
5. Serve the steak with the chilli sauce and accompany with rice