Categories
Recipes

How to Make Curry Noodles for National Noodle Month

Curry Noodle

Nothing beats a hearty bowl of noodles, especially as winter is coming to a close. March is the official month for noodles and in honor of that, we have a recipe from celebrity chef Jet Tila for some drool-worthy Khao Soi Curry Noodles. So first, get an eyeful of all that deliciousness pictured above and get started.

 

Khao Soi Northern Curry Noodles

Ingredients

  • 2 tbsp. yellow curry paste
  • 2 tbsp. red curry paste
  • 2 Kaffir Lime Leave (fine chiffonade)
  • 4 cups coconut milk
  • ½ cup demi-glace or rich beef stock
  • 1 lbs. beef tenderloin (sliced finger width, about 2’’ long)
  • 2 tsp. fish sauce
  • 1 tsp. sugar
  • 1 tbsp. tamarind paste
  • ½ lbs. fresh flat noodles (boiled, rinsed and drained)
  • ½ cup Chinese pickled mustard greens (drained and thinly sliced)
  • ½ cup shallots (peeled, small diced)
  • 2 scallions (sliced)
  • 1/2 cilantro leaves

How to Make It

  • Heat 3 tbsp of coconut milk in a saucepan to medium and stir curry pastes and lime leaves in.
  • Stir fry for a minute until the paste begins to brown and thicken.
  • Stir in remaining coconut milk into curry paste.
  • Turn heat up until mixture boils.
  • Let boil for 5-10 minutes or until it reduces about 1/4.
  • Reduce heat and let simmer. Add demi-glance, fish sauce, tamarind and sugar.
  • Make sure to taste and adjust accordingly.
  • Add beef filet right before serving.
  • Separate noodles into bowls and ladle broth over each bowl.
  • Garnish with mustard greens, shallots, scallions and cilantro.

Recipe Courtesy of Chef Jet Tila

Categories
Adventures

We Learn What ‘Yum Sauce’ is and How to Eat Sticky Rice [THAI TOWN ADVENTURE]

Hot-Yum-Sauce

Recently, Foodbeast was invited to Los Angeles for the Melting Pot Tours’ tour of Thai Town with celebrity chef, Jet Tila. Chef Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General in 2013. He is the first-ever chef to represent his country’s culture and cuisine in the U.S.

Chef Jet has also set many world records including world’s largest stir fry and longest California Roll and has appeared in many cooking shows throughout his career. However, no matter how much he’s accomplished, he hasn’t forgotten where he came from and the Thai community that made him who he is. He was kind enough to give Foodbeast a detailed tour of his old stomping grounds, restaurants and all.

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Reun Pair

Pork Jerky

Pork-Jerky

Started off the tour at Reun Pair with this savory dish. Deep-fried marinated pork served with Yum sauce. Holy crap this was good.

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Sticky Rice

Sticky-Rice

Sticky rice meant to be eaten alongside the pork and dipped together into the yum sauce.

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 Yum Sauce

Hot-Yum-Sauce

The yum sauce is made mostly from fish sauce, chilies and palm sugar. Definitely the right amount of spicy and sweet.

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Green Papaya Salad

Papaya-Salad

Chopped papaya mixed with green beans, dried shrimp, tomato, ground peanuts, cabbage and lime juice. A really refreshing dish that was light enough to go with the pork and rice.

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Sapp Coffee Shop

Jade Noodles

Jade-Noodles

Jade noodles served with roasted duck, BBQ pork and crab meat. You gotta mix it together and squeeze some lime juice on it for the full effect. The marinate on the pork and the duck were phenomenal.

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 Sukhothai Noodles

Sukhothai-Noodles

A hot and sour soup broth served with BBQ pork, shrimp, trout fish balls, green beans and noodles. At first I was pretty nervous to try this, with all the different combinations of ingredients. But I was surprised how much I enjoyed this dish. The broth was heartily packed with flavor and all the meats were spot on.

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 Siam Books Center

Book-Shelf

After two sit-down restaurants in a span of under two hours, we had to walk off some of those dishes. Jet took us to a local Thai bookstore across the street.

Statues

Tons of cool Thai gifts, statues and books here, including many items representing the importance of elephants within Thai culture.

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Bangkok Market

Sauce-Shelf

Jet-Sriracha

Sriracha

We got to check out a local grocery store that is a staple in the Thai community in Los Angeles. Chef Jet, who’s family owned the market since the ’70s, showed us some of the fresh produce that surrounding Thai restaurants use in their dishes as well as the Thai community to cook at home.

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Thai Spirit House

Spirit-House

A miniature house or temple mounted on a pillar in the neighborhood. A shrine dedicated to appease the spirits of the area so that they may offer the community protection.

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Red Corner Asia Restaurant

Spicy Thai Basil Pork Stir Fry with Fried Egg

Spicy-Thai-Basil-Pork-Stir-Fry-with-Egg

The last savory dish of the tour. Between the crazy amounts of flavor in the stir fry and the crispy fried egg, the tasting ended on a great note.

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Bhan Kanom Thai

Desserts

A box of assorted desserts from Bhan Kanom Thai. Kanom Krok (Roasted Coconut Pancakes), Tokyo (Crepe filled with Pandan Cream), Pachi (Taro Coconut Corn Fritter), Kanom Chun (Layered Coconut and Pandan Gelee), Kanom Buang (Thai Sweet and Savory Tacos),  Jasmine Sticky Rice Cakes and Coconut Mochi balls.

Categories
Recipes

Here’s How to Make Drunken Noodles

noodles2

Say hello to your new drunchies. This Drunken Noodles masterpiece was created by Jet Tila (Iron Chef veteran). The dish is packed with flavor and is just the thing you crave after kicking back a few brews on Saturday night.

Now, all you have to do is make sure to cook them ahead of time, so you don’t have to find a way to do that once you’re 6 shots in . . .

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Drunken Noodles

Ingredients

Sauce:

  • 1 tablespoon mushroom soy sauce
  • 2 tablespoons sweet soy sauce
  • 1 tablespoon oyster sauce
  • 1.5 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon sriracha sauce
  • 1 teaspoon minced garlic
  • 6-8 Thai basil leaves, chiffonade

Noodles:

  • 3 tablespoons canola or peanut oil
  • 2-3 garlic cloves minced
  • 1-2 serrano chiles, sliced thin
  • 2 eggs
  • 1/3 lbs. beef, pork, or chicken, thin sliced against the grain
  • 1/2 medium white onion, sliced
  • 3-4 cups fresh rice noodle, separated
  • 1/4 cup chinese rice wine
  • 1 cup Thai basil leaves loosely packed
  • 1/2 cup grape tomatoes, halved

Directions

1) Combine sauce ingredients in a small bowl and set aside

2) Heat oil to a medium high in a medium saute pan and saute garlic until light brown.

3) Add eggs in and lightly scramble until barely set.

4) Add meat and onions folding constantly until meat is half cooked, about 1 to 2 minutes

5) Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3-5 minutes.  Make sure the noodles are cooked until the edges are slightly crisp.

6) Deglaze pan with rice wine, and then add basil and tomatoes.  Serve hot.

Recipe & Photo Courtesy of Jet Tila