Thai Crinkle with Crispy Pork Belly and Sesame Hollandaise
A Culinary Showdown to Remember: Competing in Chef Nikky’s Thai Takeover Contest Series
I recently had the extraordinary privilege of stepping into the culinary spotlight alongside one of my dearest friends and fierce kitchen confidantes, Sherry Anglen Blacketer, the visionary behind Are You Hooongry. Together, we were invited to compete in the electrifying two-part YouTube series of Chef Nikky Phinyawatana’s acclaimed Thai Takeover Contest Series—a sizzling celebration of creativity, culture, and culinary courage.
For those unfamiliar, Nikky’s Thai Takeover is no ordinary cooking show. In its signature format, Chef Nikky, a beloved Dallas-based celebrity chef, YouTube sensation, and restaurateur, storms into your kitchen armed with nothing but her legendary Thai sauces and a trusty wok. She then crafts spontaneous, soul-stirring dishes using whatever ingredients spark her imagination.
But this time, the format took a thrilling twist.
Instead of a solo takeover, Chef Nikky challenged Sherry and me to a head-to-head culinary duel, where we each created a Thai-inspired breakfast masterpiece using her signature sauces. The stakes? The winner of Round One would face off against Chef Nikky herself in an epic final round. Talk about high heat and higher stakes!
ABOUT CHEF NIKKY
Nikky Phinyawatana is a visionary entrepreneur – the creator and owner of Dallas’ highly acclaimed, award-winning Asian Mint Restaurants. Asian Mint was awarded Dallas Eater’s #1 Best Thai Food and Culture Map’s Top 100 Restaurants. Asian Mint has received accolades from USA Today, Zagat, Dallas Observer, and D Magazine. Chef Nikky infuses love and passion into her innovative Asian Fusion menus, as well as her dedication to philanthropic work. She is a member of Les Dames d’Escoffier International, which provides mentorship and scholarships for the next wave of women culinary students, as well as serving as Vice President of the Greater Dallas Restaurant Association and Board of Trustee of the Texas Restaurant Association Education
https://asianmint.com
Foundation.
WATCH PART ONE NOW...
To see whose dish dazzled the judges and earned a coveted spot in the finale. Then, don’t miss Part Two, premiering mid-November 2022, where the ultimate kitchen clash unfolds and one chef claims the crown—and the bragging rights.
This experience was more than a competition—it was a heartfelt homage to friendship, flavor, and the fearless joy of cooking from the soul.
Ready to feast your eyes and fuel your foodie spirit? Dive into the delicious drama below.
FEATURING CHEF NIKKY'S SAUCES
My recipe for the first round of the contest: THAI CRINKLE BENEDICT WITH PORK BELLY AND SESAME HOLLANDAISE featuring Chef Nikky's Black Soy Sauce, Pad Thai, and her scrumptious Hot Sauce. All of her sauces are delicious and full of authentic Thai flavor.
HOW TO ORDER THE SAUCE?
You can order Chef Nikky's sauces online HERE. (This is not a sponsored post).
Thai Crinkle Benedict with Crispy Pork Belly and Sesame Hollandaise
Equipment
- 1 small blender
Ingredients
PHYLLO EGG BAKE
- 1 package frozen phyllo pastry sheets thawed
- 2 sticks melted butter
- 2 teaspoons sesame seeds
CUSTARD FILLING
- 2 eggs
- 1 cup green onions divided
- 1 cup milk
- 1 teaspoon Nikky’s Black Soy Sauce
- ¼ teaspoon toasted sesame oil
PORK BELLY
- 1- pound ½ inch cut pork belly
- 2 tablespoons Nikky’s Pad Thai Sauce
- 2 Tablespoon Nikky’s Hot Sauce
- 1 teaspoon toasted sesame oil
EASY SESAME HOLLANDAISE
- 3 egg yolks
- ½ cup melted butter 1 stick
- 1 Tablespoon lemon juice
- ¼ teaspoon Nikky’s Black Soy Sauce
- ½ teaspoon toasted sesame oil
- 1 teaspoon Nikky’s Hot Sauce
POACHED EGGS
- 6 large eggs
- 6 cups water
- ½ teaspoon vinegar
Instructions
PASTRY
- To make the crinkle base, preheat the oven to 350 °F. Melt the butter and take a brush, and put a thin layer of butter on the sheet pan. Unwrap the phyllo dough after it’s defrosted.
- Take two pieces of phyllo dough and hold them horizontally. Use both hands to hold up the phyllo dough in front of you so that it’s hanging. Gently take your fingers and begin to fold or crinkle the phyllo dough from the top down like an accordion, so that you end up with a scrunched-up piece of phyllo dough. They should be about the height of the sheet pan.
- Locate the shorter end of the sheet pan (aka the length of the sheet pan should match the length of the scrunched-up phyllo dough) and place the phyllo dough layer at the edge of the pan. Repeat scrunching the next two phyllo layers and butt it against the first scrunch of phyllo layers. Continue to add more layers until it’s full.
- Place the sheet pan in the oven for ten minutes to get the phyllo dough crispy. Remove the pan and then add the melted butter over the layers of phyllo dough, sprinkle top of the sheets with sesame seeds and place the pan into the oven for another ten minutes.
CUSTARD
- In a mixing bowl, combine all the custard ingredients and whisk until incorporated. Remove the pan from the oven and evenly coat the phyllo with the custard mix. Place it back in the oven for about 15 minutes and then turn the pan around to get adequate heat distribution. Bake for another 10 to 15 minutes until it’s golden brown.
PORK BELLY
- In a large skillet heat sesame oil over medium high heat.
- Cook the pork belly in batches, in sesame oil until just cooked. Keep cooked pork belly on a plate until it’s all done.
- Return the pork belly to pan and add sauces. Stir to combine and cook until pork belly is caramelized. Keep on a clean plate until ready to serve.
SESAME HOLLANDAISE
- Melt butter in a microwave safe bowl
- Combine egg yolks in the blender container
- Blend eggs until yellow and smooth, about 30 seconds
- Add lemon juice, black soy, sesame oil, and hot sauce. Blend another 30 seconds
- Set Blender on high then drizzle the melted butter in a small stream over the egg mixture. Continue blending until the mixture is thick and creamy, about 2 minutes
- Taste and add more sesame oil if needed
POACHED EGGS
- Bring water and vinegar to a boil, reduce heat. Swirl water to create a vortex. Add eggs one at a time and poach till soft, about 4 minutes. Drain eggs on a paper towel and keep on a plate until ready to serve
Notes
1 bunch green onions, chopped and divided
1 bunch cilantro for garnish
2 teaspoons Nikky’s Thai Basil Chili
1 teaspoon Pad Thai
1 teaspoon toasted sesame oil • Cut cooked egg crinkle into squares
• Serve family style with cooked pork belly, hollandaise, green onions, toasted sesame oil and sprinkle of Nikky’s Thai Basil Chili. Add a drizzle of pad Thai sauce
For More Asain Inspired Recipes Click HERE
Leave a Reply