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Talk Food Festival: Jet Tila

Posted on Oct 7, 2013 10:45am

Food Network's Chef Jet Tila, whipped up his signature Pan-Asian cuisine for The Talk Food Festival.  He showed the ladies how to make Thai Panang Beef Curry, Crying Tiger Shrimp Salad, Vegan Gluten-Free Thai Spring Rolls and Thai Iced Tea. Here are the recipes!

 


Panang Beef Curry

Courtesy of Chef Jet Tila



Ingredients:

4-6 tbsp. Panang Curry Paste

6-8 Kaffir Lime Leaves

6 cups Coconut Milk

1 ½ - 2 lbs. Beef, Flank or Top Round, thin sliced

½ Thai Sweet Basil, whole with stems

2 tsp. Fish Sauce

1 tsp. Sugar

1 tbsp. Tamarind Paste

1 can (15 oz.) Baby Corn

1 Large Potato, medium diced

½ Small Brown Onion, thinly sliced  

½ cup Red Bell Pepper, for garnish


Preparation:

  1. In a medium saucepan, heat 3 tbsp. of coconut milk to medium and stir in curry paste and lime leaves.

  2. Stir-fry for about 30 seconds until paste starts to brown.

  3. Stir in remaining coconut milk into curry paste.  

  4. Increase heat to high until boiling, and add basil leaves and potato.

  5. Allow to boil for about 15-20 minutes or until reduces about 1/3.

  6. Reduce to simmer, add beef, baby corn, onion, potato, fish sauce, tamarind, and sugar.  

  7. Let simmer for about 10 to 15 minutes or until beef and vegetables are cooked through.

  8. Garnish with bell peppers and enjoy!

     
     

Vietnamese Fresh Spring Rolls

Courtesy of Chef Jet Tila


Ingredients:

2 ounces rice vermicelli

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp - peeled, deveined and cut in half

1 1/3 tablespoons chopped fresh Thai basil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro

2 leaves lettuce, chopped

 

4 teaspoons fish sauce

1/4 cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

1/2 teaspoon garlic chili sauce

 

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts


Preparation:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.


Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.



Crying Tiger Shrimp Salad

Courtesy of Chef Jet Tila


Ingredients:

Shrimp Marinade

1/2 lbs. Shrimp 2 tbsp. Garlic, minced 2 tbsp. Cilantro Stems, minced 1/2 tsp White Peppercorns 1/2 tbsp. Fish Sauce 1/2 tbsp. Thin Soy Sauce 1/2 tbsp. Sugar


Crying Tiger Shrimp Salad

1/2 lbs. Thai Shrimp (see recipe)

2 tbsp. Peanut Oil

3 Garlic Cloves, minced

1 Lemongrass, very thinly sliced

3 Kaffir Lime Leaves, very thinly sliced

1/2 Red Onion, thinly sliced

1/2 cup Mint Leaves

1/4 cup Lime Juice

1/4 cup Fish Sauce

2 tbsp. Chili Paste in Soybean Oil

1 Small Cucumber, peeled and thinly sliced

2 Green Onions, chopped

2 cups Mixed Salad Greens

Black Pepper



Preparation:

1. Combine all shrimp marinade ingredients.

2. Pound all ingredients, except shrimp and mortar until smooth.

3. Cover and marinade shrimp for 30 minutes to an hour.

4. To prepare dressing, heat a medium skillet and add oil.

5. Sweat garlic, lemongrass, and kaffir lime for 2 to 3 minutes, or until fragrant and slightly translucent.

6. Remove from heat and stir in onion, mint leaves, lime juice, fish sauce, chili paste, and palm sugar.

7. Chill for 5 to 10 minutes.

8. Grill or sauté shrimp for 2 to 3 minutes, until it is cooked through.

9. Toss greens and cucumbers with half of the dressing and arrange on a large plate.

10. Place the grilled shrimp on top of the salad and garnish with green onions.

11. Drizzle remaining dressing on top of the salad.

12. Sprinkle with black pepper and enjoy!


 

Thai Ice Tea

Courtesy of Chef Jet Tila


Ingredients:

4 cups Water

½ cup Thai Tea Mix

1 to 1 ½ cups   Sugar

3 to 4 tbsp. Half-and-Half


Preparation:

  1. Bring water to boil in medium saucepan.

  2. Stir in tea mix.

  3. Simmer over medium-low heat for 20 minutes.

  4. Stir in sugar to taste.

  5. Strain through sieve lined with cheesecloth.

  6. Chill thoroughly, 1 hour.

  7. For each drink, pour over ice and stir in 3 to 4 tablespoons half-and-half or to taste, serve immediately.

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