On October 21, Leah Cohen, the chef and owner of Pig & Khao restaurant, NYC, showed us how to make one of her signature dishes from her new cookbook Lemongrass and Lime.
About Leah Cohen
Growing up half-Filipino, Leah Cohen never thought food from her mother's side would become her life's work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York with acclaimed restaurants Pig & Khao and Piggyback NYC. Leah’s signature and favorite recipes can be found in her debut cookbook, Lemongrass and Lime.
Meal Details
Dish: Chicken Adobo with Jasmine Rice
Cocktail: Rum and Hyde
Yield: Serves 6
Duration: 75 minutes
Event Host
Jackie Gebel - Event Host
In 2012, Gebel — who says repurposing food makes her feel at her most creative — turned her passion into a project when she launched a monthly email blast to friends and family with restaurant recommendations. Her emails quickly developed a following, and two years later, Gebel created the No Leftovers Instagram account and blog. Today, she shares her dining experiences and recipes with her 369,000 followers
Gebel’s former side hustle is now a full-fledged business. Her success has led to appearances on Food Network and “The Dr. Oz Show,” and to mentions in various publications including Bon Appetit. Gebel was also recognized as a 2017 “Foodie of the Year” by Zagat.
Kitchen Tools Needed
For all recipes:
Large Dutch oven or pot
Large slotted spoon or skimmer slotted spoon
Tongs
Measuring cup
Measuring spoons
Strainer
Medium bowl
Medium saucepan
Medium or large saucepan with tight-fitting cover
Ingredients Needed for Dish
For the Chicken Adobo with Jasmine Rice:
¼ cup canola oil
6 chicken thighs
6 chicken drumsticks
1 large Spanish onion halved and thinly sliced
6 garlic cloves, smashed
1 cup Kikkoman light soy sauce
½ cup Chaokoh coconut milk
½ cup coconut vinegar (can substitute apple cider vinegar)
3 tablespoons granulated sugar
1 teaspoon fresh ground black pepper
4 bay leaves
2 scallions
Garnish:
Scallions
Thinly sliced scallions and crispy garlic
Garlic Oil/Crispy Garlic
1 quart canola oil
2 heads garlic, finely chopped (about 20 cloves)
Steamed Jasmine Rice
2 cups jasmine rice
2 cups of cold water for pan
Ingredients Needed for Rum and Hyde Cocktail
1/4 cup dark rum*
2 tablespoons freshly squeezed lemon juice
1 3/4 tablespoons Curry-Ginger Simple Syrup (see below)
Ice cubes
Curry leaf, for garnish
Curry-Ginger Simple Syrup
2 cups granulated sugar
1 cup packed fresh curry leaves
3-inch piece of fresh ginger, sliced into 1-inch pieces
*Alcohol or basic pantry items not included in meal kit.
Allergen info: This recipe includes soy and coconut milk.
Lemongrass & Lime
The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur. In this cookbook, she shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the “controlled chaos” of Asian cooking in their own kitchens. As Cohen explains, Southeast Asian cooking varies by country, but what unites the cuisine is the balance of flavor that creates deep umami in every dish. From addictive street food snacks like Lumpia (Filipino spring rolls) to Burmese Eggplant Salad, Grilled Cod in Banana Leaf with Yellow Curry, Crisp Banana Fritters, and even fiery cocktails, this cookbook presents authentic dishes with a modern twist. With more than 125 recipes, it will inspire home cooks to let their taste buds travel.
Stephanie Banyas has been Bobby Flay’s business assistant since 1996. She has co-authored eight of his cookbooks, including the upcoming Brunch with Bobby, and appeared as his co-host on Throwdown! with Bobby Flay on Food Network. She divides her time between her NYC apartment and her weekend getaway in the Catskill Mountains, where she spends time with her beloved cat Fred and bakes to her heart’s content.
