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
Fish Broth (Episode #1025H)
KQED 9: Sat, Mar 30, 2013 -- 10:00 AM
Soup is on the menu in this episode of Simply Ming that goes on the road to the Azores. Stopping off at the Island of Pico - Ming learns the secret behind a famous national soup that is centuries old and treasured by those who live on all 9 of the Azorean islands. Ming also goes fishing for some select local seafood and uses it to create his own twist on this savory dish. Joining Ming will be a local restaurateur who will also introduce us to other delicacies of the Azores like local wines, figs, and cheeses.
- KQED Life: Sat, Mar 30, 2013 -- 10:00 AM
Grilling with Andy Husbands (Episode #1020H)
KQED Life: Fri, Mar 29, 2013 -- 3:00 PM
Grilling is as American as Apple Pie and on this week's episode of Simply Ming, Chef Ming Tsai joins forces with the ultimate master of grilling, author and Boston-based chef - Andy Husbands. Ming and Andy will share their secrets for grilling as they cook on the fly using mystery ingredients and some zesty spices from Ming's pantry. Together they will grill up: a Thai Buffalo Salad and Grilled Mussels and Clams with tomatoes and a Polenta Cake.
Dante Demagistris & Garlic (Episode #926Z)
KQED Life: Thu, Mar 28, 2013 -- 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, Mar 27, 2013 -- 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, Mar 26, 2013 -- 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, Mar 25, 2013 -- 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.
On the Road in San Antonio with Diana Barrios Trevino (Episode #1024H)
KQED 9: Sat, Mar 23, 2013 -- 10:00 AM
Simply Ming heads to Texas on this special episode based in San Antonio. Ming joins Chef Diana Barrios Trevino and her family at their famous restaurant, Los Barrios, and learns how to make simple, delicious, flavorful Tex-Mex cuisine right along side Diana and her brother. After "shopping" in the Trevino's family kitchen, Ming comes up with his own take on Tex-Mex cuisine.
On The Road In Chattanooga (Episode #1019H)
KQED Life: Fri, Mar 22, 2013 -- 3:00 PM
On this Southern-inspired episode of Simply Ming, Chef Ming Tsai takes us to Chattanooga, Tennessee to learn some of the region's culinary secrets. An up and coming culinary hotspot, Chattanooga has a lot to offer the adventuresome palate. Ming and his local guest chef will explore the local markets and come up with two dishes that are sure to make your mouth water.
Charles Phan & Wok-Stirring (Episode #922Z)
KQED Life: Thu, Mar 21, 2013 -- 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, Mar 20, 2013 -- 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, Mar 19, 2013 -- 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, Mar 18, 2013 -- 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.
Wine & Tapas (Episode #1023H)
KQED 9: Sat, Mar 16, 2013 -- 10:00 AM
Seafood and the Azores go hand in hand, and on today's episode of Simply Ming, Ming gets right into the thick of things when he travels to the beautiful area of Caldeira do Santo Cristo. Here with the help of a local chef, Ming will help harvest limpets and clams to come up with two unique dishes.
- KQED Life: Sat, Mar 16, 2013 -- 10:00 AM
On The Road In San Antonio with Chef Elizabeth Kossick (Episode #1018H)
KQED Life: Fri, Mar 15, 2013 -- 3:00 PM
San Antonio is home to one of the country's leading culinary schools - the Culinary Institute of America (CIA) where Ming teams up with the CIA's own Chef Elizabeth Kossick. Working in their unique Latin Kitchen, Ming and Elizabeth use ingredients fresh from Elizabeth's extensive pepper garden. The focus of the dishes will be Peruvian with Ming adding his own personal twist.
Dennis Lee & Cooking with the Binchotan (Episode #918Z)
KQED Life: Thu, Mar 14, 2013 -- 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, Mar 13, 2013 -- 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, Mar 12, 2013 -- 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, Mar 11, 2013 -- 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.
Poaching with Guest Jasper White (Episode #1022H)
KQED 9: Sat, Mar 9, 2013 -- 10:00 AM
This week on Simply Ming it's all about Poaching - a technique that is often forgotten in today's kitchens. To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they demonstrate how poaching preserves moisture and texture while adding flavor and no fat. Ming and Jasper also serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs.
- KQED Life: Sat, Mar 9, 2013 -- 10:00 AM
Azores: Eduardo Reis (Episode #1017H)
KQED Life: Fri, Mar 8, 2013 -- 3:00 PM
Ming heads for the islands on this very special episode of Simply Ming. Traveling to the Azorean island of Terceira, Ming cooks with a celebrated local chef and learns the history of the very popular dish called Alcatra which is baked in a traditional Azorean wood oven. Influenced by the Portuguese discoverers in the 15th century, this dish is made with fish or beef cooked slowly in a clay pot with bacon, onion, and local spices.
Julio Bermejo & Cooking with Spirits (Episode #914Z)
KQED Life: Thu, Mar 7, 2013 -- 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, Mar 6, 2013 -- 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, Mar 5, 2013 -- 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, Mar 4, 2013 -- 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.
On the Road in San Antonio with Chef Johnny Hernandez (Episode #1021H)
KQED 9: Sat, Mar 2, 2013 -- 10:00 AM
Ming travels "south of the border" when he visits the hacienda of Johnny Hernandez - one of San Antonio's most popular chefs - on this special episode of Simply Ming. Together Johnny and Ming shop at a local Latin market where they look for inspiration and fresh ingredients. Back home at Johnny's, Ming and Johnny chop, dice, and grill two fabulous Latin-inspired dishes.
- KQED Life: Sat, Mar 2, 2013 -- 10:00 AM
Reconstituting with Guest Gordon Hamersley (Episode #1016H)
KQED Life: Fri, Mar 1, 2013 -- 3:00 PM
Drying foods to keep them preserved is a technique that dates back hundreds of years. On this episode of Simply Ming, host Ming Tsai and special guest, Gordon Hamersley, show how the technique of reconstituting - bringing a dried ingredient back to life by simply adding liquid - can be used to cook up two unique dishes: Salt Cod with Pasta and English Peas and Chicken Stir-fry with Wood Ear, Fermented Black Beans and Wasabi Yogurt.