JET TILA RESTAURANTS RECIPES

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HOW TO MAKE HOMEMADE PAD THAI | PAD THAI RECIPE | JET TIL…



How to Make Homemade Pad Thai | Pad Thai Recipe | Jet Til… image

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.

Provided by Jet Tila

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 21

4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar 
3 tablespoons (45 ml) bottled tamarind paste 
1 tablespoon (15 ml) fresh lime juice 
1 tablespoon (15 ml) unseasoned rice wine vinegar 
1 tablespoon sweet paprika, for color (optional) 
2 teaspoons chili sauce, such as Sriracha 
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional) 
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed or peanut oil 
3 to 4 cloves garlic, roughly chopped 
1/2 cup (95 g) Thai-style baked tofu, sliced  
1 teaspoon dried shrimp 
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths 
2 large eggs 
4 teaspoons packaged salted turnip, minced 
8 shrimp, peeled and cleaned 
1 cup (240 g) bean sprouts 
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed 
3 to 4 garlic chives (or scallions), cut into 2-inch lengths on a bias 
1 lime, cut for garnish 

Steps:

  • For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.
  • For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.  
  • If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating. 
  • Heat a large cast-iron skillet over high heat. Add the oil and coat the skillet completely. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes. 
  • Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Reserve the noodle soaking water.
  • Add the salted turnip and shrimp. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Add the sauce and fold together until all the liquid is absorbed, about 2 minutes.   
  • Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.

MONGOLIAN BEEF RECIPE | JET TILA | FOOD NETWORK



Mongolian Beef Recipe | Jet Tila | Food Network image

This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.

Provided by Jet Tila

Categories     main-dish

Total Time 2 hours 25 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

Steps:

  • For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
  • For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
  • For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
  • Transfer to a platter and garnish with the scallion greens.

More about "jet tila restaurants recipes"

HOW TO MAKE HOMEMADE PAD THAI | PAD THAI RECIPE | JET TIL…
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.
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category main-dish
Cuisine asian
  • Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.
See details


MONGOLIAN BEEF RECIPE | JET TILA | FOOD NETWORK
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 25 minutes
Category main-dish
Cuisine asian
  • Transfer to a platter and garnish with the scallion greens.
See details


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From en.m.wikipedia.org
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JET TILA - WIKIPEDIA
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From en.m.wikipedia.org
See details


AMAZON.COM: 101 ASIAN DISHES YOU NEED TO COOK BEFORE YOU ...
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Aug 04, 2021 · Jet Tila's Tom Yum Goong Soup in a black bowl View Recipe this link opens in a new tab Spicy Thai chile paste, bright kaffir lime leaves, and sour lime juice make up the base flavors for this …
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