Talk Food Festival: Jet Tila

Posted on Jan 16, 2014 10:45am

Today Chef Jet Tila showcased his signature Pan-Asian cuisine, making simple and delicious dishes, all made with rice! The ladies could not get enough of his mouthwatering dishes!  Here are the recipes.


Sushi Rice

Courtesy of Chef Jet Tila


2 cups short grain brown rice

2.5 cups water, plus extra for rinsing rice

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon kosher salt


Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

California Roll

Courtesy of Chef Jet Tila



Juice of 1/2 lemon

1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces

4 sheets nori

1/2 batch sushi rice, recipe follows

1/3 cup sesame seeds, toasted

1 small cucumber, peeled, seeded, and cut into matchstick-size pieces

4 crabsticks, torn into pieces

Pickled ginger, for serving

Wasabi, for serving

Soy sauce, for serving


Squeeze the lemon juice over the avocado to prevent browning.


Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.


Courtesy of Chef Jet Tila


2 tbsp.     Canola Oil

2-3           Garlic Cloves, coarsely chopped

4 cups     Day-old Brown Rice

1/2 cup    Shelled Edamame

1/4 cup    Frozen Peas and Carrots

1/3 cup    Small Diced Baked Tofu or Fried Tofu

1-2 tbsp. Thai-style Soy Sauce (Maggi or Golden Mountain Brand)

1-2 tbsp. Vegetarian Oyster Sauce (*Optional)

1/2 tbsp.  Sugar

2-3 stalks         Green Onions, chopped

Pinch       White Pepper

Pinch               Sea Salt


1.     In a large skillet, heat oil until a wisp of white smoke appears.

2.     Stir in garlic and cook until light brown.

3.     Fold in rice, edamame, peas-carrot mix, and tofu; press down in small circle motions to separate rice grains.

4.     Add salt, Thai soy sauce, vegetarian oyster sauce, and sugar.

5.     Continue to fold for about a minute or two. Don't be afraid to scrape rice stuck to the bottom of the pan. Cook until rice absorbs the sauces and is slightly crisp on the edges.

6.     Fold in green onions and white pepper; cook for an additional 15 seconds. Serve immediately.


Courtesy of Chef Jet Tila

Serves 4


1 ounce lotus seeds

2 cups cold water

2 ounces Chinese red dates

2 cups glutinous rice

1/4 cup sugar

3 tablespoons oil

1 red maraschino cherry, stemless

1 cup any candied fruits

1 cup red bean paste


Add lotus seeds to cold water in saucepan. Bring to boil. Simmer on low heat 20 minutes. Drain and cool. Split into halves. Set aside.

Put red dates in bowl on rack in pot or in steamer. Steam covered over boiling water 30 minutes. Set aside.

Put rice in pot with water level 3/4 inch above rice. Bring to boil. Simmer 20 minutes. Stir in sugar and remaining 2 tablespoons oil. Mix well. Set aside.

Grease medium-sized bowl heavily with oil. Place cherry in center. Arrange lotus seeds, red dates, and candied fruits in circles around bottom and up to edge of bowl, glazed side down.

Spread a layer of rice mixture over fruits carefully so as not to spoil the design. Spoon a layer of red bean paste over the rice. Cover with another layer of rice. Pack tight.

Place bowl on rack in pot or in steamer. Cover. Steam over boiling water 1 hour. Remove pudding carefully by running flexible spatula around edge. Put serving plate over bowl and invert bowl.

Serve pudding with Sweet Almond Sauce - Boil 3 tablespoons sugar in 1 cup water, stirring to dissolve the sugar. Stir in 1 teaspoon almond extract. Thicken with 1 tablespoon cornstarch dissolved in 2 tablespoons water. 

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