Products Recipes Video

Here’s How Chef Erwin of Komodo Makes His Flamin’ Hot Honey Walnut Shrimp

Chef Erwin Tjahyadi, owner and operator of the Los Angeles-based Asian-Latin fusion concept, Komodo, has become one of Southern California’s most recognizable culinary entrepreneurs, landing a spot on Zagat’s 30 under 30 in 2014. Now, he’s working to empower his followers to cook just like him.

Thanks to Komodo Test Kitchen, a YouTube channel that provides simple recipes that anyone can recreate, Chef Erwin is working to inspire his followers through food.  Check out this step-by-step recipe on Flamin’ Hot Honey Walnut Shrimp.

Flamin’ Hot Honey Walnut Shrimp


  • 8 oz. walnuts
  • 1/2 cup honey
  • 1/4 cup water
  • 1/2 cup corn starch
  • 2 tbsp. Old Bay seasoning
  • 10 shrimp, peeled and deveined
  • 1/4 cup Dua Belibis chili sauce
  • 1/2 cup mayo
  • 1 bunch of cilantro (for garnish)


  • Place walnuts, water, and honey in cast iron pan
  • Bring to simmer and mix constantly until it thickens and glaze covers the walnuts
  • Set aside on a greased sheet pan to cool down
  • Mix corn starch and Old Bay seasoning in a clean bowl
  • Add the clean and deveined shrimp, toss it together until fully coated
  • Fry in 350 F oil until golden brown and crispy; set aside to cool
  • Mix mayo and Dua Belibis in a clean bowl
  • Add in the cooked shrimp and toss with the sauce

When ready to serve, place the coated shrimp on a clean serving platter, add the candied walnuts and garnish with fresh cilantro.  While this dish may seem daunting, Chef Erwin causally guides us through this delicious recipe, enabling the viewer to have the confidence to whip it up like a true culinary professional in the future.


Recipe Credit Chef Erwin from Komodo

Packaged Food

Your Favorite Food Trucks Are Now In Hot Pocket Form

Food Truck Spicy Asian-Style Beef

Hot Pockets created an all-new line of products, inspired by the food truck craze. The company teamed up with Los Angeles and Chicago food trucks, Komodo, The Lobos Truck, Baby’s Burgers and Toasty Cheese Mobile Eatery. Each package has the flavors’ co-creation story.

The bites are available in four flavors, and the sandwiches in two.  The bite flavors consist of Triple Cheesy Bacon Melt Bites, created with The Toasty Cheese Mobile Eatery;  Smokin’ Bacon BBQ Recipe Burger Bites, created with Baby’s Burgers; Fiery Jalapeno Lime Chicken Rollers, created with the Lobos Truck; and Spicy Asian Style Beef Rollers, created with the Komodo Truck.   The roller bites are a packed mini spring roll.  Fiery Jalapeno Lime Chicken and Spicy Asian Style Beef are also available as sandwiches.

In a press release, the Nestle Pizza and Snacking Division president said the idea was inspired as a way to bring both international flavors and food truck cuisine into homes. “Based on the explosion of these trends and the popularity of mobile eating, we wanted to give consumers a delicious and creative new product that brings food truck cuisine to life in their own kitchens,” said John Carmichael.

The line is available nationwide for $5.99 for Food Truck Bites bags and $2.29 for boxes of two Food Truck Sandwiches.


What’s Pho Stuffed into a Burrito Called? A Phoritto, of Course


The Phởrrito || Photo: Peter Pham

If you told us a few years ago that there would be a burrito that held the contents of a bowl of phở, we’d probably reply with “Why not make a burger out of ramen noodles while you’re at it?” Yet, here we are. The present.

Earlier this year, we discovered a restaurant that serves an orange chicken burrito stuffed with chow mein. Heaven, right? Looks like you can now enjoy a bowl of on-the-go phở by also wrapping it into a burrito.

Komodo invited us to come out and try their new phở burrito, fittingly titled the Phởrrito, at one of their brick-and-mortar locations. Made with thinly-sliced rib-eye steak, bean sprouts, cilantro, onions, Thai basil, jalapeño, lime juice and phở noodles, the burrito is wrapped with a large flour tortilla and served with sriracha and hoisin sauce.


A close-up look at the Phởrrito. Screen licking is highly encouraged. 

What surprised us most about the Phởrrito is how much it actually tastes like a bowl of phở, the popular Vietnamese noodle soup that inspired this creation. Obviously it’s missing the key factor of broth, but then you’d get nothing more than a soggy burrito. Perhaps a phở broth-based au jus might be a possibility in the future? In the meantime, we’re more than happy chowing down on this beauty.

Oh, they also had a few other delicious munchies to offer.


The Java, the MP3 and the Fish N’ Grapes.

Komodo has a pretty sizable menu of tacos inspired by different cultural cuisines. The Java features Indonesian pork braised in coconut milk. Marinated sirloin, tater tots and a fried egg make up the MP3. The Fish N’ Grapes includes a deep-fried Alaskan cod topped with a mixed salad of lettuce and grapes.

Obviously their portions are much larger, but after killing an entire Phởrrito, these itty bitty bites were all we could handle.


The Komodo 2.0, the Loko Modo and the Asian Marinated Chicken.

The Komodo 2.0 is made with sirloin steak topped with southwest corn salad and jalapeño aioli. The Loko Moko features Hawaiian-seared Angus ground beef and teriyaki pineapple sauce topped with a fried egg. Finally, the Asian Marinated Chicken boasts grilled chicken, jalapeños, stir-fried rice and mandarin oranges topped with a soy sauce glaze.

All were pretty delicious, but we just can’t stop thinking about that Phởrrito.