Homiah Sambal Chili Crunch

 

Son-In-Law Eggs by Chef Devin Keopraphay

 

Homiah Sambal Chili Crunch class featuring Chef Devin Keopraphay and Chef Chris Teigland

What are we making in this on-demand cooking class?

  • Son-In-Law Eggs

    • with Homiah’s Original Sambal Chili Crunch

  • Pork Katsu, Cabbage, Chili Crunch Aioli

    • with Homiah’s Seaweed Sambal Chili Crunch

 

Pork Katsu with Chili Crunch Aioli and Cabbage by Chef Chris Teigland

 

Who is teaching this on-demand cooking class?

Chef Devin Keopraphay of Rising Tiger in Longmont, Colorado

 
 

Chef Devin’s (@risingtigerco) culinary journey began at an early age, washing woks in his father's restaurant in DC. This experience ignited his passion for cooking, leading him to pursue formal culinary education at The Art Institute of Washington.

He embarked on his sushi adventure at the renowned Morimoto in Philadelphia. This led him to further enrich his skills by working and training at Vetri, Graffiato, Kumamoto & Uchiko, which greatly influenced his current cooking style. Embracing a nomadic lifestyle, he traversed the East Coast, engaging in various culinary roles such as waterman, fishmonger, whole animal butcher, and working at esteemed coastal restaurants.

And Chef Chris Teigland of glo Noodle House in Denver, Colorado

 
 

Originally from Chicago – that’s a Cub’s hat he’s wearing – Chef Chris (@christopherteigland) and his wife opened glo Noodle House in March of 2023. Chris fell in love with Asian food at an early age and later immersed himself in learning how to cook Japanese food. Then he fell in love with his wife.

glo Noodle House is one of 9 restaurants included in the Michelin Guide’s inaugural Bib Gourmand list for Colorado. The restaurants on this list are offering distinctive flavors with unbelievable value.

How is this on-demand cooking class structured?

This class is designed for you to make one dish today, and one dish tomorrow. Both classes utilize Homiah’s Sambal Chili Crunch. The original version has dried shrimp in it, so it’s got some really nice funk. The seaweed version is vegetarian and isn’t as intense in the funk department. You will love the way each chef chose to utilize the different chili crunches. And use code LANYAPCLASS15 for 15% off of your order.

How long will this on-demand cooking class take?

Each dish takes less than 30 minutes to prepare.

What ingredients and equipment do I need?

Ingredients (exact quantities will be provided once the class has been purchased)

  • Homiah Seaweed Sambal Chili Crunch

  • Homiah Original Sambal Chili Crunch

  • Pork tenderloin or pork loin

  • Panko

  • Eggs

  • Flour

  • Mayo (Kewpie preferred)

  • Lemon

  • Cabbage

  • Salt

  • Japanese BBQ sauce

  • Thai basil

  • Fresh mint

  • Fresh dill

  • Ginger

  • Green onion

  • Fish sauce

  • Dashi

    • Kombu, water, bonito flakes

  • Yuzu or lime juice

  • Oil for frying (such as canola, grapeseed, etc)

  • Olive oil

  • Sesame oil

Equipment

  • Knife

  • Cutting board

  • Medium skillet

  • Pot for boiling eggs

  • Dutch oven or large pot for frying the katsu

  • Mixing bowls