Chef Jet Tila reinvents tradition with a one-hour Peking-Style Duck served in homemade bao sliders and a cozy Thai Congee inspired by his dad. With scallion pancakes on the side, these family-rooted dishes get Jet's signature modern twist.
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Chef Jet Tila spotlights two beloved Thai dishes: Red Curry with Beef and a classic Thai Basil Chicken topped with a runny fried egg. He explains curry varieties, basil selection, and authentic techniques that bring Thailand's bold flavors home.
Chef Jet Tila reinvents tradition with a one-hour Peking-Style Duck served in homemade bao sliders and a cozy Thai Congee inspired by his dad. With scallion pancakes on the side, these family-rooted dishes get Jet's signature modern twist.
It's dumpling day! Chef Jet Tila crafts pork potstickers and comforting wonton soup while demystifying dumpling wrappers and fillings. From frozen gyoza hacks to homemade classics, Jet shares the skills needed to master dumplings at home.
Chef Jet Tila makes two Chinese-American icons from scratch: Beef & Broccoli and Sesame Chicken. He shares professional wok tips, velveting techniques, and the salty-sweet flavors that turned these restaurant favorites into at-home essentials.
Chef Jet dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties.
Chef Jet recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples.
Jet Tila mixes up two classic stir fries with shrimp; he makes a flavor-packed kung pao shrimp and a salt and pepper shrimp with veggie-loaded fried rice.
Jet Tila cooks up two noodle soups that are close to his heart; he serves a quick beef pho and takes shortcuts to make a flavorful broth; he poaches thinly sliced pork belly and marinated eggs for a bowl of Japanese spicy miso ramen.
Jet Tila whips up two world-famous chicken dishes to prove how delicious chicken can be; he serves up a Thai BBQ chicken paired with papaya salad and what is considered to be Taiwan's national dish, Three Cup Chicken.
Jet Tila whips up two Thai takeout dishes that are easy to make from home; he makes panang curry, which happens to be Ali's favorite dish, and a late night street food staple, Drunken Noodles.
Jet Tila brings a taste of Japan with his hearty Sukiyaki that includes wagyu beef, shirataki noodles and a medley of vegetables; he makes Oyako Donburi, a rice bowl that incorporates kombu, sake and mirin for a strong umami flavor.
Chef Jet Tila cooks up some easy comfort dishes; he kicks things off with one of his favorite dishes that is deceptively simple, Lo Mein; Jet heads to a local market to pick out the right pineapple for pineapple fried rice.
Jet Tila mixes up two classic stir fries with shrimp; he makes a flavor-packed kung pao shrimp and a salt and pepper shrimp with veggie-loaded fried rice.
Jet Tila cooks up two noodle soups that are close to his heart; he serves a quick beef pho and takes shortcuts to make a flavorful broth; he poaches thinly sliced pork belly and marinated eggs for a bowl of Japanese spicy miso ramen.
Jet Tila cooks seafood with two recipes from across Asia; he heats things up with a steamed striped bass and sizzling aromatic oil before creating a classic salmon misoyaki with deep umami notes and a miso glaze.
Jet Tila shares how to get Korean flavors in a home kitchen; he fuses cultures with his Korean short rib tacos made with braised beef and a sticky sauce; paper-thin slices of rib-eye for a classic Korean barbecue dish, spicy beef bulgogi.
Chef Jet Tila makes two Chinese-American icons from scratch: Beef & Broccoli and Sesame Chicken. He shares professional wok tips, velveting techniques, and the salty-sweet flavors that turned these restaurant favorites into at-home essentials.
Chef Jet Tila reinvents tradition with a one-hour Peking-Style Duck served in homemade bao sliders and a cozy Thai Congee inspired by his dad. With scallion pancakes on the side, these family-rooted dishes get Jet's signature modern twist.
It's dumpling day! Chef Jet Tila crafts pork potstickers and comforting wonton soup while demystifying dumpling wrappers and fillings. From frozen gyoza hacks to homemade classics, Jet shares the skills needed to master dumplings at home.
Chef Jet Tila spotlights two beloved Thai dishes: Red Curry with Beef and a classic Thai Basil Chicken topped with a runny fried egg. He explains curry varieties, basil selection, and authentic techniques that bring Thailand's bold flavors home.
Jet Tila brings a taste of Japan with his hearty Sukiyaki that includes wagyu beef, shirataki noodles and a medley of vegetables; he makes Oyako Donburi, a rice bowl that incorporates kombu, sake and mirin for a strong umami flavor.
Jet Tila shares how to get Korean flavors in a home kitchen; he fuses cultures with his Korean short rib tacos made with braised beef and a sticky sauce; paper-thin slices of rib-eye for a classic Korean barbecue dish, spicy beef bulgogi.
Chef Jet Tila recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples.
Chef Jet Tila cooks up some easy comfort dishes; he kicks things off with one of his favorite dishes that is deceptively simple, Lo Mein; Jet heads to a local market to pick out the right pineapple for pineapple fried rice.
Jet Tila cooks seafood with two recipes from across Asia; he heats things up with a steamed striped bass and sizzling aromatic oil before creating a classic salmon misoyaki with deep umami notes and a miso glaze.
Chef Jet Tila dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties.
Jet Tila whips up two Thai takeout dishes that are easy to make from home; he makes panang curry, which happens to be Ali's favorite dish, and a late night street food staple, Drunken Noodles.
Jet Tila whips up two world-famous chicken dishes to prove how delicious chicken can be; he serves up a Thai BBQ chicken paired with papaya salad and what is considered to be Taiwan's national dish, Three Cup Chicken.
