Ironically, Americans tend to complicate their lives in an effort to simplify them. In this series, chef Ming Tsai helps make the yearning for a more manageable lifestyle a reality. Tsai, experienced in classical French, new American and Pan-Asian cuisine, provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare.
Simply Ming Previous Broadcasts
Tamari & Chipotle Chiles (Episode #801)
KQED Life: Mon, Dec 31, 2012 -- 3:00 PM
You can't beat today's intersection of East and West -Tamari and Chipotle Chiles. With its big dose of umami, that elusive flavor, Ming works wonders from both sides of the globe with his Broiled Chipotle-Tamari Chicken Wings with Zucchini Sticks, Tamari Slow Braised Chipotle Pork Stew, and his Seared Scallops with Chipotle-Soy Syrup and Sweet Potato-Onion Homefries. Finally, from deep in the heart of New Orleans, Chef John Besh takes Ming's master pair down south to make Tamari-Chipotle Glazed Alaskan Kin Salmon with a Chipotle Vinaigrette Salad.
Pan Sauces with Guest Norman Van Aken (Episode #1012H)
KQED 9: Sat, Dec 29, 2012 -- 10:00 AM
Front and center on this week's episode are Pan Sauces - an easy way to use what's right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming's East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.
Rice Pilaf with Guest Ellie Krieger (Episode #1007H)
KQED Life: Fri, Dec 28, 2012 -- 3:00 PM
Cooking on the fly with Ming is Chef Ellie Krieger. Ellie, hailed as an expert on all things healthy, teams up with Ming showing how Rice Pilaf, along with some surprise ingredients and special spices from Ming's pantry are brought together to create: Toasted Garlic Quinoa and Coriander Crusted Chicken and Spicy Shrimp over Preserved Lemon Pilaf.
Dante Demagistris & Garlic (Episode #926Z)
KQED Life: Thu, Dec 27, 2012 -- 3:00 PM
Everyone loves garlic, but if you don't handle it properly, it can take you to the culinary dark side-whether undercooked or overcooked. Ming zeros in on prepping garlic the right way. Joined by Boston chef Dante De Magistris, Ming uses garlic and some mystery ingredients to create two new dishes on the spot, Beef and Broccolini Stir Fry with Mango Puree and Basil Ricotta Gnocchi with Shrimp and Asparagus.
Shermay Lee & Peranakan Cooking (Episode #925Z)
KQED Life: Wed, Dec 26, 2012 -- 3:00 PM
Ming explores Peranakan cooking in Singapore with chef and cookbook author Shermay Lee whose cooking is living proof that grandmothers know best. Sharing with Ming her grandmother's decades old recipe for a traditional dish, Shermay takes us, and Ming, on a culinary adventure. From finding ingredients in an outdoor market to using her family's timeworn mortar and pestle, this episode highlights the culinary history and the exotic flavors found only in Singapore.
Blue Ginger Chefs (Episode #924Z)
KQED Life: Tue, Dec 25, 2012 -- 3:00 PM
Ming takes us behind-the-scenes to meet his James Beard Award-Winning Blue Ginger Team. Putting his own chefs to the challenge with surprise ingredients and a visit to his studio pantry, Ming and company cook up three separate dishes fit for a king.
Andre Chiang & Cooking with Our Senses (Episode #923Z)
KQED Life: Mon, Dec 24, 2012 -- 3:00 PM
We have all heard the saying " you eat with your eyes" - well on this week's episode, Michelin Star Chef Andre Chiang of Singapore's famous Restaurant Andre, shows us what this really means. Shopping at one of the city's well-known wet markets, Ming and Andre find inspiration in pristine, fresh ingredients that they use to create two memorable culinary creations.
Azores: Pedro Oliviera (Episode #1011H)
KQED 9: Sat, Dec 22, 2012 -- 10:00 AM
Simply Ming is on the road traveling to the exotic Azores to learn how to make one of the region's most famous dishes - Cozida - a one-pot meal that's literally cooked underground by the Earth's volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.
Making Sausage with Guest Chris Cosentino (Episode #1006H)
KQED Life: Fri, Dec 21, 2012 -- 3:00 PM
How to grind your own meat and make your own sausage with the help of a man who can teach most butchers a thing or two, Chef Chris Cosentino. Ming and Chris cook on the fly together creating two very different dishes: San Francisco Sausage and Peppers and Chicken Mushroom Sausage Patties with Orange Snow Pea Salad.
Charles Phan & Wok-Stirring (Episode #922Z)
KQED Life: Thu, Dec 20, 2012 -- 3:00 PM
The wok- there's a reason why everyone from college students to Italian chefs have one of these in their kitchen. Stir-frying is a technique that can be your best friend when you need to cook on the fly, which is exactly what Ming is doing on this episode. He'll enlist the help of Charles Phan, the chef who put great Vietnamese food on the map in San Francisco. Together they'll create two new wok-stirred dishes on the spot, Sweet and Sour Clams with Plums and Cucumbers and a Classic Lemongrass Chicken.
Samson Chan & Shellfish (Episode #921Z)
KQED Life: Wed, Dec 19, 2012 -- 3:00 PM
Ming meets up with Chef Samson Chan, the mastermind behind one of Singapore's favorite restaurants, Barnacles. Together they shop for some great living treasures from the South China Sea at Grand Atlantic Fishery. Bringing back the freshest seafood to Chef Samson's restaurant for an afternoon of cooking on the fly, they'll show us how easy it is too cook with the shell on!
Michael Ruhlman & Salt (Episode #920Z)
KQED Life: Tue, Dec 18, 2012 -- 3:00 PM
Seasoning with salt. What could be simpler, right? Wrong! Think about how many meals you've had that were either too salty or under-seasoned! Ming is zeroing in on a technique that is critical to successful cooking if done with a gentle hand. Joining him is the perfect man for the job, the ultimate scrutinizer of cooking techniques, author and chef Michael Ruhlman.
Janice Wong & Desserts (Episode #919Z)
KQED Life: Mon, Dec 17, 2012 -- 3:00 PM
Dessert before dinner? Absolutely! It's all the rage at Singapore's 2am Dessert Bar. Ming and Chef Janice Wong, travel to the outskirts of the city to find inspiration at Oh Farms. With a bag-full of delicious edible flowers and greens, they head back to 2am Dessert Bar where they each whip up a delicious dessert that is not only a feast for the stomach but also the eyes.
Ganache with Guest Joanne Chang (Episode #1010H)
KQED 9: Sat, Dec 15, 2012 -- 10:00 AM
Learn the art of making ganache, the simple mixture of chocolate and cream that's the heart of so many great desserts. Ming is joined by the James Beard nominated chef, Joanne Chang who shows how ganache can be whipped up into two mouth watering desserts: Chocolate Mousse Napoleon and Flourless Rum Nut Chocolate Cake.
- KQED Life: Sat, Dec 15, 2012 -- 10:00 AM
On The Road with Michael Schlow at Tico (Episode #1005H)
KQED Life: Fri, Dec 14, 2012 -- 3:00 PM
Buying local and buying fresh are key to great cooking. Chef Ming Tsai and longtime friend Boston Chef, Michael Schlow, go to Boston City Hall Plaza Farmer's Market for a little inspiration and then head back to Chef Schlow's restaurant, Tico, where they cook up two mouth-watering dishes: Red Tape Steak and a Double Lamb Chop with Pea Shoot-Beet Salad.
Dennis Lee & Cooking with the Binchotan (Episode #918Z)
KQED Life: Thu, Dec 13, 2012 -- 3:00 PM
Sitting by the dock of the bay at San Francisco's Ferry Plaza Farmers Market, Ming shows viewers some of the city's best street food. Gone are the days of hot dogs, pretzels and fried dough. In their place you'll now find restaurant quality food in the form of Korean tacos, wood fired pizzas and Roti. Ming visits Dennis Lee, chef/owner of Namu at his Korean Street Food Cart to try some amazing Korean food. Back at Namu's restaurant kitchen Ming and Dennis try their hand at cooking on the fly when they come up with their own versions of modern day street fare.
The Pallotta Sisters & Infusing Flavor Into Pasta (Episode #917Z)
KQED Life: Wed, Dec 12, 2012 -- 3:00 PM
Chefs from Asia to Italy agree the best way to infuse noodles with flavor is to saute them. It's a critical step many home cooks skip. Ming and his guests, The Pallotta Sisters, focus on that technique. The Pallotta sisters, who serve up countless platters of delicious pasta in Boston's North End, work with Ming to create Stir Fry of Wonton Noodles with Scallops and Bacon with an Arugula, Radicchio Pine Nut Salad and Cioppino.
Damian D'silva & Authentic Singapore Cuisine (Episode #916Z)
KQED Life: Tue, Dec 11, 2012 -- 3:00 PM
Ming is granted privileged access to the home kitchen of Singapore Chef Damian D'Silva. Damian is a fixture on the Singapore culinary scene, where he is bringing back centuries old culinary traditions. Using surprise ingredients from a local open market, Ming and Damian cook up some traditional ethnic cuisine - on the fly - in Damian's home kitchen.
Jamie Bissonnette & Breaking Down A Chicken (Episode #915Z)
KQED Life: Mon, Dec 10, 2012 -- 3:00 PM
Ming shows you one of his top techniques for a home cook to master, breaking down a chicken. "Buying a whole bird is so much cheaper than chicken parts", says Ming. With the help of Boston Chef Jamie Bissonnette, a nose to tail specialist, Ming shows viewers how much more mileage you can get out of a whole bird. Together, these two master chefs come up with some creative ways to use chicken - like roast chicken breast with Kimchee braised wings.
Omelets with Guest Todd English (Episode #1009H)
KQED 9: Sat, Dec 8, 2012 -- 10:00 AM
The secret to making the perfect omelet - that's what's up on this week's episode. Host Ming Tsai teams up with friend and celebrity chef, Todd English who share techniques from their French culinary training and create two delectable dishes: a Shitake Omelet with Crab Salad and Arugula Sauce and a Vidalia Onion Omelet with Lox Orecciette Pasta and Avocado-Cucumber Salsa.
Thickening with Guest Susur Lee (Episode #1004H)
KQED Life: Fri, Dec 7, 2012 -- 3:00 PM
The key to making sauces - thickening. Ming demonstrates how to make a reduction and a roux. And joining him in the kitchen is Top Chef Masters culinary sensation, Susur Lee. Together Ming and Susur will cook on the fly, using mystery ingredients and the technique of thickening to serve up two tasty dishes: Chinese-Style Paella and Seared Chicken Breast Orzo Risotto with Endive Caper Salad.
Julio Bermejo & Cooking with Spirits (Episode #914Z)
KQED Life: Thu, Dec 6, 2012 -- 3:00 PM
We all love cooking with wine but how about using spirits? Ming shows how as he cooks with tequila. He'll be joined by longtime friend, Julio Bermejo, the tequila master at Tommy's in San Francisco. Looking for inspiration Julio and Ming explore amazing food stalls at the Ferry Plaza Farmer's Market before heading back to Tommy's to cook on the fly.
Bryan Caswell & Filleting Fish (Episode #913Z)
KQED Life: Wed, Dec 5, 2012 -- 3:00 PM
Do you know what to do when your kid or a friend brings you a whole fish? Well, Ming is going to show you how to break down that tasty fresh filet the right way! And waiting in the wings joining Ming, is Houston's Chef Bryan Caswell. Working together with the surprise catch of the day, and ingredients from Ming's pantry, they create two delicious dishes on the fly: Tea-Smoked Trout with Thai Cucumber Tomato Salad and Crispy-Skin Snapper with Fennel & Swiss Chard Agro Dolce.
Kf Seetoh & Street Hawker Food (Episode #912Z)
KQED Life: Tue, Dec 4, 2012 -- 3:00 PM
Ming Tsai tours the famous hawker stalls of Singapore and experiences the myriad of tastes that Singapore street food has to offer. After trying the best of the best,Ming and KF Seetoh make their own version of their favorite street food right in the middle of all the action - on the fly in Singapore.
Jody Adams & Pan Roasting (Episode #911Z)
KQED Life: Mon, Dec 3, 2012 -- 3:00 PM
Pan roasting is a technique used all the time in restaurants-you start searing something on the stove, and finish it off in the oven. Ming shows you a favorite technique that all home chefs should add to their repertoire. It's easy, saves time in the kitchen, and guarantees great flavor. Joining Ming is Boston's own, Jody Adams. Together they cook on the fly whipping up Pan-Roasted Chicken with Orzo Sausage Risotto & Chinese Mushrooms and Pan Roasted Halibut with Eggplant Caponata.
Tenderizing with Guest Jamie Bissonnette (Episode #1008H)
KQED 9: Sat, Dec 1, 2012 -- 10:00 AM
Tenderizing - a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite marinades. Joining Ming in the kitchen is Chopped Champion - Chef Jamie Bissonnette. Together Ming and Jamie cook on the fly using mystery ingredients and zesty spices to come up with two tender recipes: a Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.
- KQED Life: Sat, Dec 1, 2012 -- 10:00 AM