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How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila | Ready Jet Cook | Food Network
Chicken Adobo is a little sweet, a little savory and sooo succulent 🤤 Jet Tila shares his take served with a side of Lumpia! #ReadyJetCook
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Chicken Adobo
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr 40 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
4 chicken leg quarters (about 2 pounds)
1/2 cup plus 2 tablespoons low-sodium Japanese soy sauce
6 cloves garlic, smashed
2 tablespoons neutral oil, such as peanut, canola or grapeseed
3 bay leaves, preferably fresh
1 tablespoon black peppercorns, coarsely cracked, plus more for serving
1 cup chicken stock
1 tablespoon granulated sugar
3 ounces cane vinegar, or 1 1/2 ounces distilled white vinegar
2 teaspoons cornstarch mixed with cool water to make a slurry, optional
Steamed rice, for serving
Directions
Trim the excess skin and large lumps of fat from the chicken.
Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes.
Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes.
When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.
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How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila | Ready Jet Cook | Food Network
How to Make Spicy Miso Ramen with Jet Tila | Ready Jet Cook | Food Network
Spicy Miso Ramen is pure comfort, especially when Jet tops it with pork belly and a *perfectly* gooey marinated egg!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spicy Miso Ramen
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 30 min
Active: 10 min
Yield: 4 servings
Ingredients
8 ounces ground pork
3 cloves garlic, chopped
1 tablespoon fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each
7 tablespoons red miso paste (akamiso), or more to taste
1 tablespoon mirin
1 tablespoon granulated sugar
2 teaspoons sea salt
1 teaspoon toasted sesame oil
1 teaspoon chile-garlic sauce
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets
Directions
In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
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How to Make Spicy Miso Ramen with Jet Tila | Ready Jet Cook | Food Network
How to Make Bulgogi with Jet Tila | Ready Jet Cook | Food Network
Jet is sharing ALL his secrets to making Bulgogi 😍 (Like how to get those perfect paper-thin slices of beef!) #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Bulgogi (Korean BBQ Beef)
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 3 hr 20 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
1 1/2 pounds (675 grams) rib-eye beef, frozen until semi-firm
1/4 cup (60 milliliters) soy sauce
1 tablespoon (15 milliliters) sesame oil
1 tablespoon (15 milliliters) sesame seeds, toasted, plus more for garnish
3 garlic cloves, finely minced
3 tablespoons (45 grams) brown sugar
2 tablespoons gochujang
2 green onions, sliced (stems and all)
1/4 cup (45 milliliters) water
2 tablespoons vegetable or canola oil
Directions
Slice the semi-frozen beef into 1/8-inch-thick slices.
Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
Garnish with sesame seeds.
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How to Make Bulgogi (Korean BBQ Beef) | Ready Jet Cook | Food Network
How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network
Jet’s making his take on Salt and Pepper Shrimp, a classic Cantonese dish he serves with Vegetable Egg Fried Rice! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salt and Pepper Shrimp
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 25 min
Active: 20 min
Yield: 4 servings
Ingredients
2 teaspoons (10 grams) kosher salt
1 tablespoon (30 grams) chicken bouillon powder
1 teaspoon (5 grams) sugar
1/2 teaspoon (5 grams) white pepper
1 1/2 pounds (600 grams) large shrimp, unpeeled
2 quarts (1.8 liters) vegetable oil for deep frying, plus 2 tablespoons for stir-frying
1 cup (240 grams) cornstarch
2 tablespoons (30 grams) garlic, finely chopped
1 tablespoon (10 grams) ginger, minced
1 red jalapeno pepper, thinly sliced with seeds
2 tablespoons (60 grams) scallions, finely chopped
Directions
In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.
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How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network
How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
There are MANY secrets to Jet’s Orange Chicken, including ACTUALLY using orange juice in the glaze and frying up the chicken until they’re G.B.D. — that’s golden, brown and delicious!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orange Chicken
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
Sauce:
1/2 cup (118 ml) oyster sauce
1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
3 ounces (90 ml) rice wine vinegar (unseasoned)
1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional
Chicken:
3 cups broccoli florets
Kosher salt, to taste
1 1/2 quarts (1.8 L) vegetable oil, for deep frying
2 pounds (900 g) chicken thighs, cut in to 1 1/2-inch cubes
2 1/2 cups (335 g) tempura flour
Assembly:
2 tablespoons vegetable oil, such as canola or grapeseed
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons fresh ginger, minced
Fried chicken pieces, from above
2 to 3 scallions, 2-inch bias slice
1/2 yellow onion, large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows
Fried Rice:
3 tablespoons vegetable oil, such as canola or grapeseed
3 eggs, lightly beaten
4 cups day old rice, long grain or jasmine
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon powdered chicken bouillon
2 to 3 green onions, chopped
1/2 teaspoons white pepper, optional
Directions
For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce and paprika into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
For the broccoli: Place the broccoli florets in a microwave safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
For the Chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a frying thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Stir until all the ingredients are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
Fried Rice:
In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don’t be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the green onions and white pepper and cook for an additional minute. Serve immediately.
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How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet’s wife, Ali, want to marry him! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Directions
In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
The most-famous Thai dish in America! ? Skip the takeout next time and make Pad Thai at home with some help from Jet tila!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pad Thai
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 1 hr (includes soaking of rice stick noodles)
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Pad Thai Sauce:
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) rice wine vinegar (unseasoned)
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
Pad Thai:
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 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 bias strips
1 lime, cut for garnish
Directions
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 cast iron pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add the tofu and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes. Add the chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
Push ingredients in the pan to one side and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.
Add the salted turnip and shrimp. Cook until both the chicken and shrimp are medium doneness, about 1 minute. Add the sauce mixture 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 green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan 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.
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How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Traditional pho can take DAYS to make from scratch, but Jet’s version is ready in only hours (and totallllly doesn’t skimp on any flavor!).
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
You can make your own restaurant-quality Lo Mein at home… and in ONE PAN! Jet is here to show you the ropes step-by-step.
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lo Mein Noodles
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Sauce:
1/4 cup (60 ml) chicken stock
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
Noodles:
3 tablespoons (45 ml) vegetable oil
4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces
Directions
For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
Stir the sauce, pour into the pan and incorporate all ingredients well.
Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
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#ReadyJetCook #JetTila #FoodNetwork #LoMeinNoodles
How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network