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In anticipation of the series premiere of Bravo’s Top Chef Duels on August 6th at 10PM/9C, we'll be sharing past Top Chef recipes all week.
Today: An elevated take on a classic Asian comfort food, from Top Chef veteran Dale Talde.
Dale Talde, a competitor on both Top Chef Season 4 and Top Chef All-Stars, is an authority on Southeast Asian cuisine. His mother, a Filipino immigrant, ignited his passion for cooking, which he brings with him to his restaurants, Talde, Pork Slope, and Thistle Hill Tavern -- all located in Brooklyn.
This dish appeared during a Quickfire challenge in Episode 8 of the Season 4, when Padma asked the chefs to create a polished entrée using rice in only fifteen minutes -- and this is what Dale came up with. According to him, he had the advantage of being familiar with cooking high-speed, high-heat Asian food. The crunchy long beans perfectly complement the fluffy texture that the eggs give the rice; it’s a complete, balanced dish, and one you should be making at home.
3 teaspoons peanut oil, separated
2 eggs, beaten
1/2 small pineapple, peeled, cored, and chopped
1/2 small onion, diced
3 tablespoons scallion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 cups cooked brown rice
1 tablespoon soy sauce
1 teaspoon XO sauce, such as Lee Kum Kee brand
1 teaspoon fish sauce
1 teaspoon plus 1 tablespoon chili oil, separated
12 scallops, trimmed
1/2 teaspoon salt, separated
10 long beans, trimmed and cut into 1-inch pieces
1 tablespoon sweet soy sauce
2 tablespoons fresh cilantro, chopped
This article was brought to you by Top Chef. Tune in for the new season premiere at 10PM/9C on August 6th!
Photo by Linda Pugliese
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