Talk Takeaway: Cooking with Chef Jet Tila
Chef Jet Tila
visited "The Talk" for a Talk Takeaway: Cooking segment. He showed the ladies how to make his signature Pan-Asian cuisine. Here are the recipes!
4 tbsp. Tiparos Fish sauce
4 tbsp. Bottled Tamarind Paste
1 tbsp. Limejuice
1 tbsp. Vinegar
4 tbsp. Sugar
1 tbsp. Siracha Chili Sauce (Optional)
2 tbsp. Oil
3 to 4 Garlic Cloves, rough chopped
1 1/2 tbsp. Packaged Salted Turnip, minced
1 tsp. Dried Shrimp
3-4 cup BKM Chantaboon Rice Stick
1 tbsp. Paprika for color (Optional)
1/2 cup Sliced Baked Tofu, diced
1/2 cup (1-inch lengths) Chicken, cut into thin strips
8 Shrimp, peeled and cleaned
3-4 Green onions cut into 2-inch strips
1/4 cup Chopped dry-roasted unsalted peanuts
1-cup Bean sprouts
1. Soak noodles in warm water and cover for 1 hour.
2. In a small bowl, combine fish sauce, tamarind paste, limejuice, vinegar, Sriracha sauce and sugar. Set aside.
3. Put wok on high heat and add oil coating the pan completely.
4. When pan starts to smoke, add garlic and stir for 5 seconds then add turnip, dried shrimp, and tofu; stir-frying
until they begin to soften for 3 to 4 minutes.
5. Add chicken pieces and stir-fry until no longer pink, for 1 to 2 minutes.
6. Push ingredients in wok to the side and allow the oil to settle in center of pan.
7. Crack eggs into pan, making sure to break the yolks, then lightly scramble until half-cooked for about 30
8. Combine with remaining cooked ingredients in pan.
9. Add shrimp and cook until chicken and shrimp are medium done, about 1 minute.
10. Add 3 cups drained noodles and cook for about 2-3 minutes until soft.
11. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is
absorbed for about 2 minutes.
12. Place green onions in center of noodles, and then spoon some noodles over green onions allowing it to steam
for 30 seconds.
13. Stir in 3 tablespoons peanuts.
14. Transfer to serving plate and garnish with bean sprouts and remaining peanuts and enjoy!
Green Papaya Salad "Som Tum"
3 tablespoons fish sauce
3 tablespoons fresh lime juice
2 tablespoons sugar
2 garlic cloves, coarsely chopped
1 to 2 Thai chilies, coarsely chopped
1 tablespoon dried salted shrimp (Thai style; available in specialty and gourmet shops)
1/2 cup of 1 1/2-inch pieces Chinese long beans (available in Asian and specialty markets)
3 small tomatoes, quartered
2 tablespoons chopped roasted peanuts, plus more for garnish
1 green papaya, peeled, seeded
Combine the fish sauce, lime juice, sugar, garlic, chilies and dried shrimp in the food
processor. Add half of the long beans, half of the tomatoes, and 2 tablespoons of peanuts.
Pulse until the beans are coarsely chopped. Season this dressing to taste, if necessary.
Using a julienne vegetable peeler, cut the papaya lengthwise into long spaghetti-like
strands, toss the papaya with the dressing in a large bowl to coat. Cover and refrigerate
Divide the salad among individual serving bowls. Garnish with the remaining long beans,
tomatoes, and peanuts.
Thai Sticky Rice
4 Cups Thai Sweet Rice
Thai Bamboo Steamer
Soak sweet rice covered in water for at least three hours, preferably overnight.
Transfer soaked rice into bamboo basket. Rice should sit on the bottom of the basket.
Add four cups of water into the steamer pot.
Heat water on high until boiling. Insert the basket into the pot and cover for 10 minutes.
Flip rice once and let steam for another 10 minutes.
Let rest for 10 minutes and serve warm.
Serve with sliced mango