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 4th season. Padma asks the chefs to create a polished entrée in only fifteen minutes using rice -- 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.) He was right: In the episode, Art Smith chooses Talde’s dish as one of his favorites. 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. —Top Chef
peanut oil, separated
small pineapple, peeled, cored, and chopped
small onion, diced
cloves garlic, minced
fresh ginger, peeled and minced
cooked brown rice
XO sauce, such as Lee Kum Kee brand
plus 1 tablespoon chili oil, separated
long beans, trimmed and cut into 1-inch pieces
sweet soy sauce
fresh cilantro, chopped
In This Recipe
Heat 1 teaspoon of the peanut oil in a medium sauté pan over medium heat. Add the eggs and cook, stirring, until firm. Remove the eggs from the pan and set aside.
Add another 1 teaspoon peanut oil to the pan. Add the pineapple, onion, scallion, garlic, and ginger and sauté for 2 minutes. Add the rice and stir to coat and heat the rice, 2 to 4 minutes.
Season the soy sauce, XO sauce, fish sauce, and 1 teaspoon chili oil, then add the eggs to the rice.
Season the scallops with 1/4 teaspoon of the salt.
Heat the remaining 1 teaspoon peanut oil in a sauté pan over medium-high heat. Add the long beans with 1/4 cup of water, then cover them to steam. Cook until crisp-tender. Season with sweet soy sauce and the remaining 1/4 teaspoon salt.
Heat a medium sauté pan or grill over medium-high heat. Add 1 tablespoon chili oil, then the scallops, and cook them to medium, turning once, about 2 minutes.
To assemble, pile the rice on a large plate. Top with the long beans, then the scallops. Sprinkle with cilantro and serve.