Tila will show how to make crispy shrimp cakes with plum sauce and cucumber salad, pineapple red curry, Thai roasted chicken, roti paratha and cheesecake “maki-sushi.” A three-course dinner based on the class will follow.
Tila left Los Angeles to open Wazuzu, the pan Asian restaurant at Encore Wynn Las Vegas. Last week (September 28), he cooked at the Beard House in New York along with other Encore chefs.
Tila has appeared with Anthony Bourdain on TV and with Evan Kleiman on National Public Radio's “Good Food” show. While in Los Angeles, he was known for his Asian cooking classes and his contributions to the Thai community, which included conducting tours of Thai Town and cooking at the annual Thai New Year festival on Hollywood Boulevard. Tila's family owns the Bangkok Market on Melrose Avenue. Turn the page for more information, plus the chef's recipe for Thai roasted chicken.
His workshop is part of Breadbar West Third's monthly “In the Making” workshop series. The time is 5 to 8 p.m., and the price is $65 plus tax and tip. Seating is limited. To make reservations, call the restaurant at (310) 205-0124 or visit www.breadbar.net or www.opentable.com. Breadbar 's address is 8718 W. 3rd Street, Los Angeles.
Thai Roasted Chicken
From: Jet Tila
Makes 4 servings
2 tbsp. ginger root, crushed
2 tbsp. lemongrass, crushed
1 tbsp. coriander root or stems, minced
2 tbsp. garlic, crushed
2 tsp. ground black or white pepper.
1/4 cup thin soy sauce
1 tbsp. sugar
2 tbsp. curry powder
1 cup coconut milk
1 (3 ½-pound) chicken
1. Combine the ginger, lemongrass, coriander root, garlic, pepper, soy sauce, sugar, curry powder and coconut milk in a blender and blend until smooth.
2. Cut out the backbone of the chicken and lay it flat. Poke holes in the bird using a fork, then pour the marinade over to coat evenly and rub it in with your hands. Cover the chicken and refrigerate for at least 4 hours or overnight.
3. When ready to cook, bring the chicken to room temperature. Then broil, roast or grill until cooked through. The chicken is done when the temperature in the thickest part of the thigh reaches 160 degrees and the juices run clear when the thigh is pierced with a knife.