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