Jet Tila

Jet Tila in LA Weekly

Jet Tila shared his favorite Thai restaurants in LA with LA Weekly. Check out an excerpt below, and the full article here!

Heather Platt

Heather Platt

Now Tila has added the title Culinary Ambassador to Thailand to his resume. 
“It’s a position that the Thai Consulate General in L.A. and I came up with,” says Tila. “I don’t think there’s a singular spokesperson for Thai food and I think we need that. We need someone that has media experience, that has journalism experience and has operations experience. My job is to wave the flag for Thai food. When people like yourselves [food writers] that have an audience that want to know, 'What is Thai food?' we’ve got a voice that understands it and that can address it,” says Tila.

Jet Tila In LA Weekly

Jet Tila spoke to LA Weekly at the LA Food and Wine Festival about why LA is the greatest food city in America. Check out his answer below and see what other LA chefs had to say here

Jet Tila, ChefJet 
I love that we have an annual food and wine festival here; many other cities in America celebrate their restaurant scene, but I’m a native Angeleno, and I think it’s important that we revel in our landscape here too. This is the only city in America where you can drive through seven countries in 15 miles — Thai Town, Koreatown, Little Tokyo, Chinatown, Filipinotown, etc. There is no other city that has that kind of diversity in such a tight-knit area.

Thai Beef Salad

Jet Tila shared his recipe for Thai Beef Salad on The Talk recently. We can't wait to make it!

Ingredients:


2 Lbs. Thai grilled beef (see recipe)
2 Tbsp. Peanut Oil
3 ea Garlic Cloves, minced
1 ea Lemongrass, very thinly sliced
3 ea. Kaffir Lime Leaves, very thinly sliced
1/2 Red onion, thinly sliced
1/2 Cup Mint leaves
1/2 Cup Lime juice
1/2 Cup Fish sauce
1/3 Cup Brown Sugar, packed
1 ea. English cucumber, seeded and thinly sliced
2 ea. Green onions, chopped
6 Cups Mixed salad greens
Black Pepper


Beef Marinade:


2 lbs. Beef Flank Steak
2 oz. Garlic, minced
2 oz. Cilantro Stems, minced
1 Tsp. White pepper
2 Tbsp. Fish Sauce
1 1/2 oz. Thin Soy Sauce
2 Tbsp. Sugar


Directions for Beef Marinade:


1. Combine all ingredients
2. Cover beef with marinade for about 2 hours. 


Directions:


1. Marinade beef according to recipe.
2. To prepare dressing, heat a medium skillet and add oil. Sweat garlic, lemongrass, and kaffir lime for 2 to 3 minutes, or until fragrant and slightly translucent. Remove from heat and stir in onion, mint leaves, limejuice, fish sauce, and palm sugar. Chill for 5 to 10 minutes.
3. Grill beef to desired done-ness and slice against the grain into thin strips.
4. Toss greens and cucumbers with ½ of the dressing and arrange on a large plate. Place the grilled beef on top of the salad and garnish with green onions. Drizzle remaining dressing on top of the salad. Sprinkle with black pepper and serve.