Helen Hollyman, Editor-in-Chief of the VICE Media Channel Munchies, and chef and restaurateur Dale Talde join us to talk about the cookbook MUNCHIES: Late-Night Meals from the World's Best Chefs. Based on the series “Chef’s night out,” the cookbook takes a look at the meals chefs eat late at night when they're done with their shifts and need to whip up something tasty. 

Chefs Christina Tosi, Frank Pinello, Jamie Bissonnette and Joaquin Baca will appear for a panel titled "VICE MUNCHIES" at the 92nd Street Y (1395 Lexington Ave., between 91st & 92nd St.) on Dec. 13 at 7 p.m. 

Check out the recipe for Dale Talde's Nasi Lemak below!

BACON-TAMARIND CARAMEL

4 ounces bacon, chopped

½ cup granulated sugar

¼ cup unsweetened coconut milk

½ cup tamarind paste

¼ cup fish sauce

Freshly squeezed juice of 1 lime

FRIED RICE

¼ cup vegetable oil

6 large eggs, beaten

4 garlic cloves, thinly sliced

1 medium yellow onion, diced

6 cups cooked white rice, at room temperature

6 tablespoons jarred ginisang bagoong (sautéed shrimp paste), preferably Barrio Fiesta brand

FOR SERVING

¼ cup dried anchovies (from your Asian grocery)

6 large eggs, soft-cooked or hard-cooked (whichever you prefer)

½ cup roasted peanuts, roughly chopped

1 cucumber, halved and sliced ¼ inch thick

½ cup roughly chopped fresh cilantro

½ cup fresh Thai basil leaves

Nasi Lemak

To make the bacon-tamarind caramel, line a plate with paper towels. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until it is crispy and the fat has rendered, about 6 minutes. Using a slotted spoon, transfer the bacon to the prepared plate. Add the sugar to the skillet and cook until golden and caramelized, about 2 minutes. Add the coconut milk and simmer for 5 minutes longer, until thick. Remove from the heat and stir in the reserved bacon, the tamarind paste, fish sauce, and lime juice. To make the fried rice, heat the oil in a large cast-iron skillet over high heat. Add the eggs and cook, stirring constantly, until almost set, about 45 seconds. Add the garlic and onion and cook until golden brown, about 5 minutes. Add the rice and cook, stirring once in a while so the rice has a chance to get brown and crunchy on the bottom, 6 to 8 minutes. Stir in the shrimp paste. To serve, heat a small skillet over mediumhigh. Add the anchovies and cook, stirring occasionally, until toasted, about 3 minutes. Transfer to a plate and let cool. Peel the eggs and slice them in half lengthwise. Mound fried rice in the center of 6 plates. Divide the eggs among the plates, along with the peanuts, anchovies, cucumber, cilantro, and basil. Drizzle the rice with the caramel and serve immediately. 

“Reprinted with permission from MUNCHIES: Late Night Meals from the World’s Best Chefs by JJ Goode, Helen Hollyman, and the Editors of MUNCHIES, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”