Chef Jet Tila Recipes

1 of 8
Chinese BBQ Pork Lo Mein Noodles
Chinese BBQ Pork Lo Mein Noodles
Lunch, Dinner


  • 2 tbsp sherry
  • 1 tbsp minced ginger root
  • 1/3 cup oyster sauce
  • 1/2 tsp Chinese five-spice powder
  • 4 oz soy sauce
  • 1/4 cup white sugar
  • 3 oz hoisin sauce
  • 3 oz ketchup


  • 2 lb pork butt
  • 4 tbsp honey
  • 2 drops red food coloring (optional)


  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1/4 cup chicken stock
  • 1 tsp cornstarch
  • 3 tbsp cooking oil (canola or peanut oil)
  • 2 tsp minced garlic
  • 1 1/2 tbsp thinly sliced ginger
  • 3 cups fresh Lo Mein noodles
  • 1/4 lb baby Bok Choy, bottoms removed
  • 3 scallions, cut into 1 ½" pieces

Chinese BBQ Pork Lo Mein - Home & Family



  1. In a large bowl, stir together the sherry, ginger, oyster sauce, five-spice powder, soy sauce, white sugar, hoisin sauce and ketchup. Set aside.


  1. Preheat the oven to 350F. Cut the pork into 6-inch long by 3-inch wide strips. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips. Let the pork marinate overnight in the refrigerator.
  2. Drain the pork, reserving the marinade in a small saucepan. Stir in the honey and food coloring until completely combined. Bring to a boil and reserve for basting and plating.
  3. In your oven, position one rack on the bottom and the other about 5 inches above it. Place a shallow roasting pan on the bottom rack, add water to the pan until three-quarters full. Carefully place the pork strips on a roasting rack above the roasting pan so all sides of the pork strips are exposed to heat.
  4. Roast the pork for 30 minutes. Baste the pork strips with the honey mixture. Roast for 15 minutes and baste again. Roast for 10 minutes longer or until the pork strips are crisp and golden brown. Remove from the oven and let cool. To serve, slice into ½-inch strips and smother with reserved sauce.

Lo Mein Noodles:

  1. To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
  2. Heat the pan to high and add the oil. Once you see wisps of white smoke, add the garlic and ginger and cook until light brown and fragrant, about 20 seconds.
  3. Stir in the noodles and bok choy and cook until the bok choy starts to soften and turn bright green, about 1 minute.
  4. Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
  5. Cook until sauce starts to bubble into a glaze. Top with Chinese BBQ Pork and scallions and serve hot.

Get more recipes from Jet Tila >>

You may also like these recipes:

Miso Black Cod with Apple Green Bean Salad >>

Korean BBQ Short Ribs with Cola >>

Sausage and Roasted Vegetable Fusilli Pasta >>

Get more information about this episode

2 of 8
Miso Black Cod with Apple Green Bean Salad
Miso Black Cod with Apple Green Bean Salad
Lunch, Dinner

Black Cod Misoyaki:

  • 2 lb (900 g) Black Cod Fillet, scales removed, cut into 6 oz (170 g) pieces
  • 1 cup (240 ml) Sake
  • 1 cup (240 ml) Mirin
  • 3 oz (85 g) Granulated sugar
  • 3 oz (85 g) Brown sugar
  • 1 lb (450 g) White or yellow miso
  • 3 Tbsp (45 ml) Grated ginger

Thai Apple Salad:

  • 8 cups Honey Crisp Apple, grated
  • 1 cup Green beans bias cut into 1 1/2-inch lengths
  • 8-10 Grape tomatoes, quartered
  • 1 tablespoon Dried salted shrimp, ground into powder
  • 1 Cup Chopped roasted peanuts, for garnish


  • 2 oz Fish sauce
  • 2 oz Lime juice
  • 2 oz Palm or Brown Sugar
  • 2 cloves Garlic, minced
  • 1 tablespoon Dried salted shrimp, ground into powder
  • 1-3 Thai chile, minced

Miso Black Cod with an Apple Green Bean Salad - Home & Family



  1. Preheat a 2-quart saucepan over high heat for about a minute and add the sake. Bring it to a boil to cook off the alcohol. Stir in mirin, sugar, miso, and grated ginger and bring to a boil. Reduce the heat so a simmer, and cook the marinade for about 5 minutes until it turns a pale caramel color. Remove from heat and allow it to cool completely. Separate out 3/4 cup (120 ml) of the marinade to use for basting later. Bring the reserved marinade to a boil and reserve.
  2. Cut the fish into 6 ounce (170 g) pieces, leaving the skin on. Place the fish pieces in a shallow baking dish, pour the marinade over the fish until they are completely submerged. Marinade overnight or up to 2 days.
  3. Preheat your grill to high for about 5 minutes. Remove the fish from the marinade, and wipe all excess marinade off the fillets. Spray some oil on a grill basket. Place fillets in the basket. Reduce to grill to medium and place the grill basket on it. Let sear on one side for about 3-5 minutes or until brown and fish is easily turned over. Flip over and spoon about 1-2 tablespoons of remaining marinade over the fish. Cook for another 2 minutes or until cooked through. Serve hot.

Salad and Dressing:

  1. Place the dressing ingredients and a few tomatoes and long beans into a blender and pulse together for about 5 seconds. Dressing should be slightly chunky and not smooth. Amount of chilies depends on the desired heat.
  2. Toss apple, green beans, tomatoes, dried shrimp, and some of the peanuts together with dressing to taste. Make sure to aggressively mix the ingredients to slightly break up the tomatoes and beans. Garnish with remaining peanuts and shrimp powder.
  3. Serve immediately or chill for up to 4 hours.

Get more recipes from Jet Tila >>

You may also like these recipes:

Korean BBQ Short Ribs with Cola >>

Sausage and Roasted Vegetable Fusilli Pasta >>

Chef Jet Tila and His Mom Mary Tila Cook Pineapple Fried Rice >>

Get more information about this episode

3 of 8
Korean BBQ Short Ribs with Cola
Korean BBQ Short Ribs with Cola


  • 2 lbs. flanken cut short ribs
  • 2 green onions, very finely sliced on an angle
  • 1 tbsp. toasted sesame seeds


  • (60 ml) 1/4 cup soy sauce, I prefer regular but low sodium is fine
  • (60 ml) ¼ cup Coca Cola Classic
  • (40 gr) 3 tbsp. brown sugar, packed
  • 1 tbsp. toasted sesame oil
  • 2 cloves garlic, finely minced
  • half of an apple pear, grated on box grater

Korean BBQ Short Ribs with Cola - Home & Family



  1. For the marinade, combine the soy sauce, coke, brown sugar, garlic, apple pear and sesame oil in a large bowl.
  2. Using whisk or fork, stir all the ingredient until the sugar is dissolved and garlic is distributed evenly.
  3. Add the short ribs and massage the marinade into the beef.
  4. Cover and allow the short ribs to marinate at least 1 to 4 hours.


  1. Heat a grill to high for at least 5 minutes. (If using a charcoal or gas grill, wipe the grill grates down with a lightly oiled towel right before cooking to clean any char and debris. This will give you a great grill mark and help the beef from sticking.)
  2. Pat any marinade off the short ribs and grill for about 4 minutes on each side or until desired doneness.

Get more recipes from Jet Tila >>

You may also like these recipes:

Sausage and Roasted Vegetable Fusilli Pasta >>

Chef Jet Tila and His Mom Mary Tila Cook Pineapple Fried Rice >>

Jet Tila’s Fruit Salad >>

Get the Recipe for the Korean Ribs >>

Get more from the episode

4 of 8
Sausage and Roasted Vegetable Fusilli Pasta


  • 1/2 onion, Lyonnaise
  • 1/2 medium zucchini, medium dice
  • 1/2 medium yellow squash medium dice
  • 1 red bell pepper, cleaned and sliced
  • 2 1/2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 sweet Italian sausages, casings removed and crumbled
  • 1 Jar your favorite pasta sauce
  • 12 ounces fusilli pasta cooked according to package instructions
  • Freshly grated Parmesan, for garnish


1) Preheat the oven to 400 degrees F.

2) In a bowl, toss all the vegetables with 1 1/2 tablespoons oil.

3) Season with salt and pepper, to taste.

4) Arrange on a baking sheet and roast until brown, about 30 minutes.

5) Meanwhile, in a large skillet over medium heat high, add the sausage and sauté until cooked through. Add the vegetables and any pan juices to the sausage in the skillet. Add the pasta sauce and bring to a simmer.

6) Stir in the cooked fusilli. Season with salt and pepper, to taste, and serve parmesan.

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5 of 8
Chef Jet Tila and His Mom Mary Tila Cook Pineapple Fried Rice


  • 1 Pineapple
  • 3 tbsp. Cooking Oil
  • 2 tbsp. Dried Shrimp (Thai)
  • 4-6 Garlic Cloves, coarsely chopped
  • 3 tbsp. Shallots, diced
  • 4 oz. Chinese Sausage, sliced thin
  • 4-6 Medium Shrimp, peeled and cleaned
  • 1/2 tbsp. Ginger, finely chopped
  • 4 cups Day-old Rice
  • 2-3 tbsp. Fish Sauce
  • 1-2 tbsp. Thai Soybean Sauce
  • 1 tbsp. Sugar
  • 1/2 tbsp. Curry Powder
  • 2-3 Green Onions, chopped
  • 2 tsp. White Pepper
  • 3 tbsp. Cilantro Leaves

Day old rice is best for fried rice, because it keeps the rice from sticking, which means less oil is used, keeping the fat and calories down. **Brown rice can be used to increase the nutritional value.

Cooking Technique: Use the flat wok shovel and push the rice down in a circular motion in order to not break the rice. (It's bad juju and looks bad to break rice.) Use a carbon steel wok so you can scrape the pan down. Non-stick is not healthy with very high temp cooking. *Don't be discouraged if you don't have a wok for Asian cooking, a deep skillet or Dutch oven makes a perfect wok.

There's a specific order when adding ingredients to make perfect fried rice. Starting with oil then adding aromatics, protein, vegetables, rice, and sauce.

  1. Cut the pineapple in half lengthwise and cut out the fruit section. Then, remove the core and cut the fruit into medium dices. Reserve about one cup of pineapple for the fried rice.
  2. In a large skillet, heat oil until a wisp of white smoke appears. Then, add the dried shrimp and fry until crispy for about 20 seconds.
  3. Stir in garlic and shallots. Cook until light brown.
  4. Add the Chinese sausage and cook until they are slightly crisp for about 2 minutes.
  5. Add shrimp and ginger. Cook until the shrimp start to turn pink, about 1 minute.
  6. Fold in rice; make sure not to break rice grains.
  7. Add in the fish sauce, soybean sauce, sugar, and curry powder; continue to stir for about a minute.
  8. Stir in pineapple and incorporate well.
  9. Cook the fried rice for about 1 to 2 more minutes, folding constantly and mixing all the ingredients well.
  10. Fold in green onions and white pepper.
  11. Transfer the fried rice into the halved pineapple, garnish with fresh cilantro, and enjoy!

To learn more about Chef Jet, visit and follow @JetTila on Twitter.

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6 of 8
Jet Tila’s Fruit Salad

Ingredients for the Fruit Salad:

  • 4 cups cubed seeded watermelon
  • 2 cups sliced fresh strawberries
  • 3 large fresh peaches, cut into wedges
  • 2 Cups Honeydew
  • 2 Cup Blackberries
  • 2 Cup Blueberries
  • 1 Pineapple

Syrup Recipe:

  • ½ Cup fresh lemon juice
  • 1/4 cup minced fresh mint (chocolate mint preferred)
  • 1 lemon, zested
  • ½ Cup honey


  1. Buy Seasonal Fruit
  1. Mix Fruits of Different Colors and Textures
  1. Cut Uniform Dices or Slices
  1. Use Equal Parts of Each Fruit
  1. Make a syrup to boost flavor
  1. Herbs Aren't Just For Garnish
  1. Add edible flowers

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7 of 8
Panang Chicken Curry with Rice & Thai Iced Tea

Panang Chicken Curry

  • 6 cups full-fat coconut milk, with 3 tbsp of the cream separated out
  • 4 tbsp Panang curry paste
  • 2 kaffir lime leaves, cut into a fine chiffonade
  • ½ cup thinly sliced brown onion
  • ½ cup roughly chopped, whole with stems, Thai sweet basil
  • 1 ½ lb chicken breast, sliced into 1/4” thick tiles
  • 1 cup canned sliced bamboo shoots
  • ½ cup sliced red bell pepper
  • 2 tsp fish sauce
  • ½ tbsp tamarind paste
  • 1 tsp sugar

Korean Red Bean Mixed Rice

  • ⅓ cup adzuki beans, dry
  • 2 cups plus 1 ¼ cup water, divided
  • 1 cup short-grain rice

Thai Iced Tea

  • 4 cups water
  • ½ cup packaged Thai Iced Tea mix
  • 1 cup sugar
  • 3-4 tbsp half-and-half

Panang Chicken Curry:
In a medium saucepan, heat the 3 tablespoons of the thick coconut cream on high for about 1 minute. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Add the lime leaves. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. 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 the onion, basil and remaining coconut milk into the curry paste. Heat until you reach a full rolling boil. Allow the curry to boil for about 10 to 20 minutes or until it reduces by about one-fourth or coats the back of a wooden spoon.

Reduce the heat to a simmer. Add the chicken, bamboo shoots, red bell pepper, fish sauce, tamarind and sugar. Let this simmer for about 10 minutes, or until the chicken is cooked through. Serve hot over cooked rice.

Korean Red Bean Mixed Rice:
Soak beans in 2 cups of water for about 4 hours to overnight. Drain the beans with a fine mesh strainer but reserve 1 cup of the soaking water. Transfer the beans and rice to a 1-quart saucepan or rice cooker and add 1 1/4 cup if water, plus the reserved 1 cup of soaking water.

Bring your heat to high. As soon as the water reaches a boil, give everything a good stir, reduce to a low simmer and cover the pot. After 20 minutes, turn off the burner, remove the pot from the heat and let it sit for at least 15 minutes before fluffing with a fork and serving.

Thai Iced Tea:
Bring the water to a boil in a medium saucepan. Stir in the Thai tea mix. Simmer it over medium-low heat for about 20 minutes. Stir in the sugar, to taste. Strain the tea through a sieve lined with cheesecloth. Chill it down in the refrigerator for a few hours. It will keep, refrigerated, for up to two weeks.

When ready to serve, fill a tall glass with ice. Pour the tea over the ice, leaving about 1/2 inch of room at the top. Top with half-and-half and insert straw. Make sure the drinker uses that straw to mix the half-and-half thoroughly, before drinking.

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8 of 8
Pad Thai and Thai Silk Cocktail

Ingredients for the Sauce:

  • 4 tbsp. Tiparos Fish sauce
  • 4 tbsp. Bottled Tamarind Paste
  • 1 tbsp. Lime juice
  • 1 tbsp. Vinegar
  • 4 tbsp. Sugar
  • 1 tbsp. Siracha Chili Sauce (Optional)

Ingredients for the Stir-Fry:

  • 2 tbsp. Oil
  • 3 to 4 Garlic Cloves, rough chopped
  • 1 1/2 tbsp. Packaged Salted Turnip, minced
  • 1 tsp. Dried Shrimp
  • 3-4 cup BKM Chantaboon Rice Stick
  • 1 tbsp. Paprika for color (Optional)
  • 1/2 cup Sliced Baked Tofu, diced
  • 1/2 cup (1-inch lengths) Chicken, cut into thin strips
  • 2 Eggs
  • 8 Shrimp, peeled and cleaned
  • 3-4 Green onions cut into 2-inch strips
  • 1/4 cup Chopped dry-roasted unsalted peanuts
  • 1 cup Bean sprouts

Ingredients for the Thai Silk Cocktail:

  • 3 oz. Nigori (unfiltered) Sake 
  • 1 oz. Pineapple Rum
  • 1/2 oz. Simple Syrup 
  • 1/2 oz. Sweet & sour
  • Kaffir Lime Leaves


  1. Soak noodles in warm water and cover for 1 hour.
  1. In a small bowl, combine fish sauce, tamarind paste, limejuice, vinegar, Sriracha sauce and sugar. Set aside.
  1. Put wok on high heat and add oil coating the pan completely.
  1. When pan starts to smoke, add garlic and stir for 5 seconds then add turnip, dried shrimp, and tofu; stir-frying until they begin to soften for 3 to 4 minutes.
  1. Add chicken pieces and stir-fry until no longer pink, for 1 to 2 minutes.
  1. Push ingredients in wok to the side and allow the oil to settle in center of pan.
  1. Crack eggs into pan, making sure to break the yolks, then lightly scramble until half-cooked for about 30 seconds.
  1. Combine with remaining cooked ingredients in pan.
  1. Add shrimp and cook until chicken and shrimp are medium done, about 1 minute.
  1. Add 3 cups drained noodles and cook for about 2-3 minutes until soft.
  1. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed for about 2 minutes.
  1. Place green onions in center of noodles, and then spoon some noodles over green onions allowing it to steam for 30 seconds.
  1. Stir in 3 tablespoons peanuts.
  1. Transfer to serving plate and garnish with bean sprouts and remaining peanuts and enjoy!


  1. Pour all ingredients into a cocktail shaker half-filled with ice cubes
  1. Shake well
  1. Strain into a cocktail glass.
  1. Garnish with Kaffir Lime leaf and enjoy!

Return to Episode Guide >>

For more information on Chet Jet Tila, go to: ChefJet.Com

Get more great recipes and crafts by visiting us on Pinterest at and follow "Home & Family" on Twitter @homeandfamilytv and Facebook. Plus, check out our YouTube channel for backstage videos.