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Ramen Eggs

Recipe courtesy of Jet Tila

Hung lay is a popular curry in Northern Thailand that has a crave-worthy sourness from tamarind. You can really see the multiethnic influence from India, Burma and China in the ingredients for this dish. This is my favorite curry by far.

Northern Thai Pork Belly Curry (Kang Hung Lay)

Recipe courtesy of Jet Tila

I used to make Thai BBQ chicken the same way forever, and it required a lot of ingredients and time. While working in tech and universities, I realized I needed a quicker way as we were making Thai BBQ chicken for hundreds of people. Thinking about all the herbs and spices that are in curry paste and curry powder, a lightbulb came on. I didn’t need to individually source galanga, lemongrass, chili, turmeric and all the other ingredients to make Thai BBQ chicken the old way, because all those ingredients were in curry paste and curry powder. So, Thai BBQ chicken V.2.0 was born and here it is!

New Thai BBQ Chicken (Gai Yang)

Recipe courtesy of Jet Tila

I love this dish, it's deceptively simple. If you have all the ingredients you can have a plate of delicious noodles on the table within 15 to 20 minutes with prep included. There really isn't such thing as a "Lo Mein" noodle so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be Lo Mein, Chow Mein, egg noodles, or pancit noodles. Most markets have Japanese Yaki Soba noodles in the cold case and those would work perfectly. Cooking spaghetti or fettuccine al dente, cold water rinsing, then allowing to dry in a colander will also make a great lo Mein. The traditional difference between Lo Mein and Chow Mein is Lo Mein is a soft noodle with some gravy and chow Mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted and over the 200 years Chinese food has existed in America and with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high temp oil like canola or peanut for cooking.

Lo Mein Noodles

Recipe courtesy of Jet Tila

The name of this dish translates to parent and child rice bowl and really makes you wonder what did come first — the chicken or the egg. You get both in this dish. You can also make donburi with any combination of meats, seafood and vegetables.

Oyako Donburi (Chicken and Egg on Rice)

Recipe courtesy of Jet Tila

I wrote this recipe for fast pho because you don't always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered. Slicing beef paper thin can be a pain. Japanese and Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.

Quick Beef Pho

Recipe courtesy of Jet Tila

There are several types of sukiyaki in Asia, but what they all have in common is being cooked in a pot with broth, which gave them the name hot pot. This is Japanese Kanto-style sukiyaki, which is thin sliced super fatty beef along with vegetables cooked together into a broth. Japanese farmers used to grill (yaki) their beef over their suki (plows), hence the name. Warshita is the mildly sweet, salty and umami sauce that flavors Japanese sukiyaki. I use a little MSG at home but feel free to omit it if not comfortable cooking with it.

Kanto-Style Sukiyaki

Recipe courtesy of Jet Tila

unknown

Orange Chicken

Recipe courtesy of Jet Tila

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

Kung Pao Shrimp

Recipe courtesy of Jet Tila

I love serving this fried rice in a halved pineapple boat, as it always impresses. Thai fried rice usually does not contain egg like the Chinese version does, and the addition of curry powder gives a color and flavor boost. I also like using Chinese sausage for this rice, but you can use chicken breast, thighs or other proteins. If you want some spice, add chili garlic sauce.

Pineapple Fried Rice (Khao Pad Sapparod)

Recipe courtesy of Jet Tila

unknown

Korean Short Rib Tacos

Recipe courtesy of Jet Tila

Green papayas are readily available at Asian and Latin markets. They are the same long papayas eaten ripe, just picked green and young. If they are tough to find, you can sub in a julienned fruit or vegetable blend, including carrots, apples and cabbage—all work great for this recipe. Thai salted shrimp are little, orange, bay-sized shrimp that have been salted and dried. They add amazing umami and salty flavor to this and any dish.

Papaya Salad (Som Tum Thai)

Recipe courtesy of Jet Tila

The most famous Thai dish in America! Making a good Pad Thai takes time. There's a delicate dance with the noodles because they cook in three stages. First you soak them in warm water and they begin to absorb and soften. They first get pan-fried with all the ingredients. Be patient at this stage. Allow them to begin to yield and marry with the hot oil and other ingredients. Once they look soft enough to eat right out of the pan but slightly al dente, add the sauce to finish the cooking.

My family was among the first to introduce this dish to America nearly 50 years ago and the American version differs slightly from the native one. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives vs. green onions. I always say Pad Thai is like pancakes. You'll burn a few before you get the knack for it.

Pad Thai

Recipe courtesy of Jet Tila

The word curry or kare simply means a spiced sauce, not too different from a gumbo or mole. Thais usually use coconut milk as the liquid, and we use fresh herbs as the flavor base. To make a base curry paste, grind together lemongrass, shallots, kaffir lime leaves, garlic and shrimp paste to form a smooth paste. If you finish that paste with red chilies, you make red curry paste. Green chilies make green curry. Panang is made with a combination of red chilies and dried chilies and goes great with chicken, beef or duck.

Panang Chicken Curry

Recipe courtesy of Jet Tila

Spicy Miso Ramen

Recipe courtesy of Jet Tila

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