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Make These Delicious Recipes With Chef Jet Tila

Try these at home!
Posted on Jul 1, 2022 | 11:00am
New Thai BBQ Chicken (Gai Yang)
Makes: 8 Pieces of Chicken

1 (3½-lb [1.6-kg]) whole chicken
1 cup (240 ml) full-fat coconut milk
¼ cup (84 g) red curry paste (see Pro Tip)
2 tsp (10 g) minced garlic
1 tbsp (15 g) white sugar
2 tbsp (13 g) curry powder
1 tsp kosher salt
Sweet chili sauce, for dipping

Split the chicken in half. Poke holes in the chicken using a fork and place it in a gallon-size zip-top bag.

Make the marinade by combining the remaining ingredients, except the sweet chili sauce, in a medium bowl. Whisk together until smooth and well combined.

Pour the marinade mixture over the chicken in the bag. Close the bag and massage well to coat it evenly. Make sure the bag is zipped tight then place it in the fridge to marinate for at least 4 hours, or up to overnight.

Preheat the oven to 375°F (190°C) and place a rack just below the middle position. Lay the chicken halves skin-side up on a foil-lined sheet pan and bake for about 45 minutes, or until a thermometer reads 160°F(70°C) in the fleshy part of the thigh. Pull from the oven and rest for at least 10 minutes. You can cut each half into four pieces and serve immediately, or finish on the grill to get some marks and extra flavor. Always serve with sweet chili sauce!

Pro Tip: 
For those who are allergic to shellfish, a lot of curry pastes contain shrimp, so make sure to check before cooking with them. As a bonus, when you find a brand of curry paste sans shrimp, that paste is almost always vegan for your vegetable curries.
 

Isaan-Style Waterfall Beef (Nam Tok Neau)
Makes: 2 Servings

Steak
1 lb (454 g) boneless ribeye steak
2 tbsp (30 ml) Thai soybean sauce (substitute thin soy sauce if needed)
1 stalk lemongrass, tough outer stalks discarded, sliced on a very thin bias
1 tsp coarse-ground black pepper
Canola or other high-temperature cooking oil, for rubbing

Salad
2 tsp (10 g) roasted rice powder, plus more for garnish
1½ tbsp (22 ml) fish sauce
1 tbsp (5 g) Thai chili flakes, or to taste
2 tsp (10 g) palm sugar or brown sugar
2 tbsp (30 ml) fresh lime juice
½ tsp msg
½ tsp white pepper
1 shallot, thinly sliced
12 mint leaves
12 sprigs cilantro
1 scallion, sliced on the bias

Steamed Thai sticky rice, for serving

In a zip-top bag, place the steak, the seasoning sauce, sliced lemongrass and black pepper. Seal the bag and massage the steak to distribute the ingredients and coat the steak well. Marinate in the fridge for 1 to 2 hours, or overnight.

When you’re ready to cook, remove the steak from the marinade and pat dry with paper towels. Preheat a large cast-iron pan over high heat for 2 to 3 minutes. Rub the steak with a tiny bit of oil on both sides. Sear the steak for 3 to 5 minutes on each side until browned and cooked to your desired doneness. Transfer the steak to a plate to rest for about 5 minutes.

While the steak rests, place all the salad ingredients in a mixing bowl. Slice the steak against the grain into ¼-inch (6-mm) slices, then add it to the bowl. Toss well with the mixture. Taste and adjust any of the seasonings if you’d like. Serve with steamed sticky rice.
 

Coconut Sticky Rice with Mango (Khao Neow Mamuang)
Makes: 4-6 Servings

3 cups (540 g) dry Thai sweet rice
2 cups (480 ml) full-fat coconut milk 
1–1½ cups (200–300 g) white sugar
1 tsp kosher salt
4 Manila mangoes, sliced

Add the sweet rice to a bowl and cover with water. Soak for at least 3 hours, preferably overnight.

Transfer the soaked rice to a bamboo basket. The rice should sit on the bottom of the basket. Add 4 cups (960 ml) of water to a steamer pot. Heat the water over high heat until it’s boiling.

Insert the basket into the pot, cover it and cook for 10 minutes. Flip the rice once and let it steam for another 10 minutes. Pour the rice into a large metal or glass bowl.

Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove the pan from the heat. Reserve ¼ cup (60 ml) of the mixture and fold the remaining coconut sauce into the rice. Cover the rice for 30 minutes.

Serve with the mangoes or any fruit in season. Drizzle the remaining coconut milk mixture over the top before serving.
 

Thai Iced Tea (Cha Nom Yen)
Makes: 2 Servings

4 cups (960 ml) water
½ cup (60 g) packaged Thai tea mix
1 cup (200 g) white sugar
3–4 tbsp (45–60 ml) half-and-half

Bring the water to a boil in a medium saucepan. Stir in the Thai tea mix. Simmer it over medium-low heat for about 20 minutes. Stir in the sugar, to taste. Strain the tea through a sieve lined with cheesecloth or a clean tea towel. Chill it in the fridge for a few hours. It will keep, refrigerated, for up to 2 weeks.

When ready to serve, fill two tall glasses with ice. Pour the tea over the ice, leaving about ½ inch (13 mm) of room at the top. Top with the half-and-half and insert a straw. Use the straw to mix in half-and-half thoroughly before drinking.