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Jet Tila is a nationally renowned chef of all styles of Asian cuisine. His passion for Asian food began at an early age. As a boy, he spent time learning the ancient traditions of classical

This creamy and delicious vegetable korma is enhanced by cashews and goes nicely with steamed brown basmati rice. Make enough for leftovers and have an easy (and scrumptious) lunch the next day.

Jet Tila

Also known as Bun Thit Noung, this cold noodle dish is refreshing and satisfying, with a delightfully complex mix of textures.

Jet Tila

This elegant dish can be served as a main course or, in smaller portions, as an appetizer. It's a guaranteed crowd-pleaser at many Chinese restaurants.

Jet Tila

Unbelievably tender, this Thai-style barbecued chicken relies on coconut milk, curry and sweet chile sauce for a flavor burst.

Jet Tila

One of the highlights of this healthy soup, the dried tiger lily buds, are said to represent wealth, and are abundant in Chinese New Year dishes, like Buddha's Feast. Appearing slightly yellow in color, they can be found in the dry foods section of Asian markets.

Jet Tila

Sake and mirin add tang and moistness to heart-healthy salmon—use leftover rice to make the dish even easier and serve alongside a fresh green salad.

Jet Tila

This fragrant dish has just the right amount of heat and makes a great main course or, without the rice, a nice side dish for a more elaborate meal.

Jet Tila

Possibly one of Thailand's most popular exports, this vegetarian noodle dish can be modified to suit any desired level of spiciness. The contrast between the soft noodles and the crunchy bean sprouts and peanuts will make it a favorite anywhere.

Jet Tila

These grilled eggplants employ miso—a fermented seasoning used extensively in Japanese cooking—as a sauce to provide a buttery richness as well as nutritional value.

Jet Tila
 
 
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