Jet Tila Recipes

BEEF AND BROCCOLI

Steps:

• Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.
• In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
• In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
• Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.

JET TILA'S PAD THAI

Steps:

• Before we begin: Relax, don't get too technical with it. Follow the sauce mixture to a 'T', but the proteins and garnishes are all subject to your liking. Anyone can follow this recipe and do well. Just use your instincts, and don't get scared when that super pungent fish sauce hits the pan. The flavors will get to know one another and come together to make a stunning dish.
• Soak rice (Pad Thai) noodles according to package instruction. If you are using fresh noodles you may skip this step.
• To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika (optional - adds deep color), and chili paste until the sugar is completely dissolved.
• Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
• Slice chicken thighs into quarter inch strips and peel shrimp.
• Crush and coarsely chop the garlic while heating skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
• Place chicken in the pan and sere until the outside has just changed to white.
• Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
• Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
• Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
• Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
• Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
• (Recommended) Step back, take notice of the consistency, the noodles should be softer now and if you press a wooden spatula down, the noodles should stick a bit.
• Once you are satisfied, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. This step really depends on preference.