Cooking with Jet
Maria and I spent Friday night at The New School of Cooking in Culver City, learning how to make Thai food under the instruction of Chef Jet Tila.
Food Network, give Jet a TV show. The chef (who runs the Bangkok Market in Hollywood, has written for the L.A. Times and sometimes pops up in Food Network and HGTV features) is young, frantic and knows his stuff. And come on, how cool is the name "Jet"?!
The two of us were introduced to items we didn't even know existed, yet are key components to Thai dishes. (Specifically, the root galanga, which looks like ginger -- but tastes nothing like it.) After some instruction and a primer on Thai food (the Thai trinity: Lemongrass, galanga and kaffir lime leaves), we were off. Partners were assigned various dishes; Maria and I made "Prik King," a spicy dish with pork and long green beans.
It was good. Other dishes attempted (and achieved): Spicy Beef Basil Stir Fry; Drunken Basil Noodles; Jungle Chicken with Green Beans and Fresh Ginger; Sauteed Curry Prawns; and Crispy Shredded Mahi Mahi with Mango Sauce.
The best part of class, of course, comes when everyone samples the creations.
Ingredients for Prik King: (You'll have to ask Jet for the actual recipe. We're not big into printing someone else's intellectual rights here.)
Garlic cloves
Prik King curry paste
Kaffir lime leaves, fine chop
Chinese long beans, trimmed and cut into 3 inch sections
Pork, cut into 1/2 inch slices
Fish sauce
Red bell peppers, chopped
Sugar
White pepper
Vegetable oil
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