Spicy Asian BBQ, On Budget

Jet Tila is one of the most sought-after Asian chefs in the country, and recently was tapped by mogul Steve Wynn to take over the kitchen at Wazuzu, the chic Asian bistro in the new Encore at Wynn resort hotel and casino in Las Vegas.

Growing up, Chef Tila honed his cooking skills alongside his Chinese-Thai grandmother, and he put those skills to the test as The Early Show Saturday Edition's "Chef on a Shoestring," trying to create an Asian-inspired barbeque on our meager, recession-busting $35 budget.

As a "shoestring" chef, he was automatically entered in our "How Low Can You Go?" competition. The shoestringer whose ingredients total cost is lowest will be invited back to prep our all-out year-end holiday meal!

FOOD FACTS

Lemongrass is widely used as an herb in Asian and Caribbean cooking. It has a nice citrus flavor and can be dried and powdered, or used fresh. Lemongrass is commonly used in teas, soups, and in many curry dishes. It also goes very nicely with poultry, fish, and seafood.

Fish Sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in Vietnamese, Thai, Lao, Cambodian, and Filipino cuisine and is used in other Southeast Asian countries. In addition to being added to dishes during the cooking process, fish sauce can also be used in mixed form as a dipping condiment, and it is done in many different ways by each country mentioned for fish, shrimp, pork, and chicken.

Daikon, literally "large root," is the Japanese name for a mild-flavored, very large, white, East Asian radish. Daikon is very low in food energy. A 3 ounce serving contains only 18 Calories and provides 34 percent of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase that aids digestion, particularly of starchy foods.

RECIPES

Thai Yum Salad

INGREDIENTS:
2 tablespoons peanut oil
2 garlic cloves, minced
1 lemongrass, very thinly sliced
3 lime leaves, cut into long thin strips
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
2 small cucumbers, peeled and thinly sliced
2 green onions, chopped
6 cups Seasonal mixed salad greens
1/3 cup Roasted peanuts, chopped
Black Pepper

METHOD:
To prepare dressing, heat a medium skillet and add oil. Sweat garlic, lemongrass, and lime leaves for 1 to 2 minutes, or until fragrant and slightly translucent. Remove from heat and stir in onion, mint leaves, lime juice, fish sauce, and palm sugar. Chill for 5 to 10 minutes.

Toss greens and cucumbers with the dressing and arrange on a large plate. Top with peanuts. Sprinkle with black pepper and serve.

FOR MORE RECIPES, GO TO PAGE 2.

Thai Barbeque Chicken

INGREDIENTS:
3-1/2 to 4 pounds chicken (This can be legs and thighs or breasts.)
2 tablespoons ginger root, grated
2 tablespoons lemongrass, minced
1 tablespoon coriander root, minced
2 tablespoons garlic, pounded
2 teaspoons black or white pepper
1/4 cup thin soy sauce
1 tablespoons sugar
2 tablespoons curry powder
1 cup coconut milk

METHOD:
Combine all ingredients except chicken in a blender and blend until smooth.
If using a whole bird prepare chicken by cutting out the backbone and laying the bird flat. Poke holes in the chicken using a fork.
Pour the marinade mixture over the bird and coat evenly. Rub the marinade into the bird. Let marinade covered in the fridge for at least 4 hours to 1 day.
Cook the chicken on the grill.

Honey Soy Ginger Daikon Salad

INGREDIENTS: Dressing
2 Green onions (2 inch white parts only) thin sliced
1/2 tablespoon Chinese dry mustard- made into a paste
1 ounce Pickled ginger, packed
2 ounces Lime juice
1/2 tablespoon Garlic, minced
1 tablespoon Shallots, minced
1/4 cup honey
2.5 ounces Soy sauce
1-1/2 ounces Rice vinegar
1 tablespoon Minced ginger
1 cup olive oil- added slowly
1 piece daikon radish, peeled
1/3 cup roasted peanuts, for garnish.

METHOD:
Combine all of the dressing ingredients except for the oil in a blender, pulse until blended together. With the blender running slowly stream in the oil until well combined.

Cut daikon lengthwise into very thin slices. Soak in a bowl of lightly salted water, chilled, 30 minutes. Drain daikon well. Drizzle with the dressing. Garnish with peanuts.
Serve immediately or chill for up to 4 hours.

Thai Sticky Rice

INGREDIENTS:
4 cups Thai sweet rice
4 cups water
Thai Bamboo Steamer

METHOD:
Soak sweet rice covered in water for at least three hours, preferably overnight. Transfer soaked rice into bamboo basket. Rice should sit on the bottom of the basket. Add four cups of water into the steamer pot. Heat water on high until boiling. Insert the basket into the pot and cover for 10 minutes. Flip rice once and let steam for another 10 minutes. Let rest for 10 minutes and serve warm.

Banana Egg Rolls With Custard Sauce

INGREDIENTS:
2 large bananas
4 egg roll wraps (1/2 of a 16-oz pkg.)
cooking oil, for deep-frying
coconut custard sauce

METHOD:
Peel the bananas and quarter lengthwise.

Lay egg roll wrappers on a flat surface with the point facing you. Arrange 2 of the banana quarters on center of wrapper. Fold and seal as directed on egg roll package.

In a deep skillet, pour the oil 2 inches deep. Heat to 365°F. Deep-fry one at a time, for 1 to 1 ½ minutes or till very golden brown. Drain on paper towels; keep warm in a 250°F oven till all are fried.
Serve warm with custard sauce.

Coconut Custard Sauce

INGREDEINTS:
1 cup Coconut Milk
4 tablespoons sugar
1 teaspoon Vanilla extract
2 teaspoons cornstarch with 2 teaspoons water

METHOD:
Bring the coconut milk, vanilla and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the water and cornstarch to blend and then whisk into the coconut mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.

So, how did Jet do in our "How Low Can You Go" competition?

Thai Yum Salad
garlic $.39
lemongrass $1.49
lime leaves $.39
red onion $.66
mint $.69
fish sauce $1.79
cucumbers $1.33
green onion $.69
mixed greens $2.00
peanuts $.99
total $10.42

Barbeque Chicken
chicken $7.56
ginger root $.79
coriander root $.79
soy sauce $1.39
curry $.79
coconut milk $1.49
sweet rice $.99
total $13.80
green onions $.69
dry mustard $.99
honey $2.19
daikon radish $.99
total $4.86

Banana Egg Rolls
bananas $1.00
egg roll wraps $2.99
coconut milk $1.49
total $5.48

Grand total: $34.56

Where does that leave him on our leader's board?

1. Paul Liebrandt $32.35
Corton

2. Scott Peacock $32.60
Watershed Restaurant

3. Joey Campanaro $33.27
The Little Owl