Simply Ming Previous Broadcasts

Fish Sauce/Lemons (Episode #510)

KQED Life: Fri, May 29, 2009 -- 3:00 PM

One of the main sources of flavor in Southeast Asian cooking is fish sauce with lime. Instead of using limes, Ming pairs fish sauce with lemons to create unique and flavorful dishes. In the kitchen, Ming calls on fish sauce to lend deep flavor to his "All-In-One" Shrimp Scampi. Ming draws inspiration from Blue Ginger's crispy calamari when he prepares a variation on that theme: Crispy Marinated Scallop Coins. Also on the menu are Cucumber and Smoked Salmon Summer Rolls, a delicious spin on the Southeast Asian favorite most commonly prepared with shrimp. Guest chef Michael Psilakis visits the studio to make an appetizing "All-In-One" entree: Shellfish Yiouvetsi.

Sambal/Dijon (Episode #509)

KQED Life: Thu, May 28, 2009 -- 3:00 PM

Sambal, a spicy Asian condiment, and Dijon mustard, a classic French favorite, are East-West flavors that have found their way into Ming's favorite dishes. Forget your traditional steak sandwich after Ming puts his spin on the favorite with an "All-In-One" creation: Sliced Hanger Steak and Onion Hoagie. Ming also prepares a Spicy Mustard Crab Dip with Shrimp Crackers and Mustard-Crusted Rabbit with Sambal-Garlic Dipping Sauce. Guest chef and Master Sommelier Andrea Immer Robinson invites us to her Napa home where she uses Ming's master pair to create Mussels Dijon.

Shiitakes/Truffle Oil (Episode #508)

KQED Life: Wed, May 27, 2009 -- 3:00 PM

Ming uses the satisfying, rich combination of shiitakes and truffle oil as his East and West pairings. First up - a sumptuous, seared Kobe Beef with Shiitake-Truffle Sauce. Showing that these two elements have a lighter side, Ming makes a Warm Frisee Salad with Wok Stirred Shiitake-Citrus Vinaigrette. Rounding out the menu is an Italian tradition turned East-West: Chicken Liver Shiitake Crostini. Guest chef Donatella Arpaia, restaurateur and co-owner of David Burke and Donatella in New York City, visits the studio to make a delicious "All-In-One" entree: Mushroom Risotto with Truffle Oil.

Coriander/Fennel (Episode #507)

KQED Life: Tue, May 26, 2009 -- 3:00 PM

The herb coriander is native to Asia, but has become one of the most widely used herbs in the world. Paired with licorice-scented fennel, you've got an aromatic combination of flavors that are unique in any dish. Ming starts the meal by making Crispy Pita Chips with Fennel Fondue followed by Shaved Fennel Salad with Coriander Crusted Ahi Tuna. Guest chef David Pasternack, seafood expert and author, creates Tuna Crudo with Wild Fennel and Jicama paired with an Oil-Cured Olive Salad.

Szechwan Peppercorn/Rum (Episode #506)

KQED Life: Mon, May 25, 2009 -- 3:00 PM

Adding spice and sweetness to his dishes, Ming uses Szechwan peppercorn and rum as his East and West ingredients this week. In the kitchen, Ming creates Wok Stirred Drunken Shrimp and Mango, and hot hot Szechwan Beef and Peppers. Thinking outside the plate, Ming's latest cocktail creation is Ginger Rum with Numbing Cubes - a zesty drink that'll definitely be a hit at your next party. Guest chef Marcus Samuelsson of New York City's Aquavit, invites us to his home in Harlem where he adds the two East and West elements to create hearty Chicken Stew.

Soy Sauce/Limesguest (Episode #505)

KQED Life: Fri, May 22, 2009 -- 3:00 PM

Soy sauce and limes - a piquant combination - is back in the mix as Ming pairs the two for a mouth-watering Roasted Duck with Soy-Lime Syrup and Soy Braised Oxtail with Carrot and Daikon. Ming makes a colorful and nutritious Steamed Arctic Char with Soy-Lime Flash. Guest chef Michael Schlow, co-owner and chef of Boston's Via Matta and Radius, tries his hand at the East and West ingredients, creating a Pan-Seared Swordfish with Corn, Tomato and Lime.

Oyster Sauce/Hen of the Woods (Episode #504)

KQED Life: Thu, May 21, 2009 -- 3:00 PM

Oyster sauce and Hen of the Woods mushrooms are the ingredients Ming uses for his simple "All-In-One Pot" recipes in this episode. Using these east and west ingredients, Ming crafts a simple Beef, Mushroom and Broccoli Stir Fry. Simplicity is key when Ming demonstrates how to make a Lobster and Hen of the Woods Mushroom Stir-Fry prepared with a wok to lock in the dish's flavor. Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio to make her tasty one-pot Scallop, Mushroom, and Red Pepper Stir Fry.

Soy Sauce/Tomatoes (Episode #503)

KQED Life: Wed, May 20, 2009 -- 3:00 PM

Have you ever thought of combining Asian cuisine with Italian cuisine? That is exactly what Ming accomplishes in this episode when he uses soy sauce and tomatoes to create Asian Spaghetti, Snapper Americaine en Papillote, and Tomato Carpaccio with Vinegar-Soy Syrup. Guest chef Michael Chiarello of Entertaining with Michael Chiarello, and Napastyle infuses his own style into our combination of ingredients when he creates a Spuma di Tonno and Heirloom Tomato "Short Stack" in his beautiful Napa home.

Curry/Vanilla (Episode #502)

KQED Life: Tue, May 19, 2009 -- 3:00 PM

Ming uses the unusual combination of curry and vanilla to create the delectable recipes in this episode. The pairing alone is sure to attract curiosity. In the kitchen, Ming prepares a Seared Halibut with Vanilla-Curry Oil, Curry-Vanilla Oyster Stew, and for the delicious finale, a Rum Flambeed Mango Sundae. World-famous chocolatier Jacques Torres joins us as guest chef and brings us to his Manhattan chocolate factory. After a lesson on the behind-the-scenes of chocolate making, Jacques uses our East and West ingredients to create a Bonbon made with Vanilla and Curry.

Cilantro/Bacon (Episode #501)

KQED Life: Mon, May 18, 2009 -- 3:00 PM

Ming stirs things up with a whole new approach to East-West cooking! Making things simpler than ever, Ming focuses on two main ingredients: one East, one West. For this episode, Ming uses cilantro and bacon to grill up a uniquely flavorful dish - Swordfish-Bacon Kebabs with Asian Gremolata, and a Bacon-Cilantro Fried Rice. Ming also spices up the traditional BLT by adding a dash of cilantro mayo. And, in another new twist for the season, we head out of the studio to visit the kitchens of renowned guest chefs across the country. This time, our friend Ted Allen of Queer Eye, Top Chef and Uncorked invites us to his Brooklyn home where he creates a Whole Bone-in-Pork Shoulder with Cilantro Sauce.

Garlic Ginger Soy Syrup (Episode #426)

KQED Life: Fri, May 15, 2009 -- 3:00 PM

Ming's master recipe for his Garlic Ginger Soy Syrup combines the traditional taste of soy sauce with the sharp freshness of ginger, which is a welcome addition to his Chicken and Tri-Bell Stir Fry. Ming creates his Garlic Ginger Soy Syrup to perfectly complement his delicious Banana Leaf-Wrapped Halibut with Zucchini Rice and succulent Wok-Stirred Head-On Shrimp. On a visit to China, Ming visits the Lee Kum Kee soy sauce manufacturing plant, where he witnesses this key Asian condiment evolve from bean to bottle. Back at the studio, special guest (and mother) Iris Tsai whips up her very own Garlic Ginger Soy Filet Mignon.

Citrus-Mint Syrup (Episode #425)

KQED Life: Thu, May 14, 2009 -- 3:00 PM

Mint is no longer a mere partner to overcooked lamb; Ming's Citrus-Mint Syrup is perfect for meat as well as seafood. Ming's master recipe is used for Seafood Lumpias (a lumpia is similar to a spring roll), Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad. The celebration of mint continues as Ming visits bar chef Candace Smith of Excelsior in Boston to break down the task of muddling mint for drinks and an intense dollop of fresh flavor. Special guest chef Geoffrey Zakarian visits the studio to honor Ming's master recipe with his Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad.

Master Crepe (Episode #424)

KQED Life: Wed, May 13, 2009 -- 3:00 PM

A crepe is a very thin pancake, and a perfect complement to all things sweet and savory. Ming uses his master recipe to make a thin and fluffy crepe to create the Egg McMing, as well as a rich Seafood Crepe. For dessert, a Ginger-Orange Crepe Flambe has a fresh, sharp sweetness to it. While visiting Beijing, Ming tours a neighborhood restaurant to see how the locals paint an Asian twist on this classic French recipe. Guest chef Eric Ripert visits the studio to create his Smoked Salmon, Creme Fraiche and Herb Crepes, ideal for a summertime brunch.

Master Biscuits (Episode #423)

KQED Life: Tue, May 12, 2009 -- 3:00 PM

A warm, doughy biscuit is the ultimate comfort food; one can dress it up with both savory and sweet flavors, or dress it down with a dollop of hot butter. Ming shares his master recipe for Biscuit Dough and demonstrates several recipes, including his own Biscuits and Gravy, made East-West style with pork and jalapeno. A traditional Hot Mustard-Glazed Salmon en Croute combines savory and sweet and a sweet dessert very close to Ming's heart is also made: Strawberry-Lemongrass Shortcake. Ming takes this old favorite and modernizes it with the Thai herb. To get a hands-on idea of how the Chinese use dough, Ming visits a restaurant in Beijing to see how the locals incorporate it into their everyday fare. Back in the studio, guest chef Ted Allen, of Queer Eye, joins Ming and makes an Asian Pear Upside-Down Cake.

Rice Paper Rolls (Episode #422)

KQED Life: Mon, May 11, 2009 -- 3:00 PM

Using rice paper wrappers are ideal for people with food allergies, according to Ming, and in this episode he shares several mouth-watering uses for them. Ming makes a crisp Shrimp-Cucumber Summer Roll, and a Chicken and Mango Summer Roll. For a more savory option, Ming re-creates an old favorite with his Rice Paper Philly Cheese Steak, and a rich Crispy Caramelized Shallot and Pork Spring Roll. During a visit to Beijing, Ming visits a local university and samples typical student fare, which often uses rice paper wrappers. Special guest chef and friend Todd English visits the studio to combine Ming's master recipe with his own Mediterranean flair by making a Warm Lobster Summer Roll with Brown Butter Morel Sauce.

Spicy Almond Sauce (Episode #421)

KQED Life: Fri, May 8, 2009 -- 3:00 PM

Ming's master recipe for his Spicy Almond Sauce is his interpretation of the traditional peanut sauce found in many Thai restaurants. Using the master recipe, Ming creates Chicken-Scallion Satays and Beef and Green Papaya Salad. Spiced Panko Tofu with Almond-Cabbage Salad round out the day's menu. Ming hops a plane to Beijing to visit a tofu market to marvel at its many variations. Guest chef Daniel Bruce of Meritage at the Boston Harbor Hotel creates his very own Pan-Fried Soft Shell Crab with Sweet Corn, Wild Leeks, and the Spicy Almond Sauce.

Clementine Marmalade (Episode #420)

KQED Life: Thu, May 7, 2009 -- 3:00 PM

Ming's master recipe for his Clementine Marmalade is a delicious way to introduce the sweet taste of citrus to a dish. The marmalade perfectly complements Ming's Braised Lamb Shank, and makes a succulent addition to the spiciness of Grilled Sausage in Edamame Stew. While in Beijing, Ming visits a restaurant to see how the locals incorporate citrus into their mouth-watering orange-flavored beef. In the studio, Ming makes a Grilled Pork Belly Sandwich, and is joined by guest chef Kirk Avondoglio of Perona Farms, who uses the master recipe to whip up a Spice-Rubbed Salmon with Radicchio Slaw and Clementine Marmalade.

Kung Pao Sauce (Episode #419)

KQED Life: Wed, May 6, 2009 -- 3:00 PM

In Chinese cuisine, Kung Pao Sauce is a classic way to dress up vegetables, beef, chicken, and fish. Joined by two very special guests, Iris and Stephen Tsai (better known as "Mom and Pops"), Ming creates Kung Pao Chicken and Kung Pao Clams and Pork using his master recipe. Peppercorn Tuna on Kung Pao Bok Choy Fondue combines the tender taste of the tuna with the rich fondue. On a special remote in China, Ming visits a famous restaurant district in Beijing to ensure that he is creating his Kung Pao Sauce in the most traditional way. Back across the ocean in the studio, Mom Tsai prepares her delicious Kung Pao Prawns.

Wasabi Oil (Episode #418)

KQED Life: Tue, May 5, 2009 -- 3:00 PM

Ming's master recipe for Wasabi Oil is a simple way to help a dish explode with energy and flavor. Made with a variety of ingredients including sweet-tasting mirin, or rice wine, Ming's Wasabi Oil adds flavor to his comforting Focaccia Ahi Tuna Sandwich. Off in Beijing, Ming visits an open-air fish market to see how Chinese restaurateurs pick the best catch, which helps when cooking his Crispy Sushi Rice-Crusted Scallops with Wasabi Oil back in the studio. Tender Steak Frites with Wasabi Oil complete the day's menu. While in the studio, special guest chef Robert McGrath of the Roaring Fork uses Ming's master recipe to create a Wasabi-Marinated Seared Swordfish.

Sweet Chili Sauce (Episode #417)

KQED Life: Mon, May 4, 2009 -- 3:00 PM

Ming's master recipe for his Sweet Chili Sauce is lip-smacking sweet with an edge of spiciness, which is perfect for his tangy Chicken Wings. The Sweet Chili Sauce also perfectly complements Ming's delicious Turkey Bacon Burger, a healthier alternative to beef. When Ming fries up some Clam Fritters, the Sweet Chili makes for a unique dipping sauce. Ming then heads to Duxbury, MA, where clamming expert Roger Meine shows him the ins and outs of digging for clams. Guest chef Thierry Rautureau of Rover's in Seattle visits Ming in the studio to make his Grilled Salmon with Olive, Carrots, and Chile Sauce.

Cranberry-Lemongrass Sauce (Episode #416)

KQED Life: Fri, May 1, 2009 -- 3:00 PM

In Chinese cuisine, meat and fruit are a classic combination. Pineapple with pork is just one example, and, the best part is, the pairing has proved popular with adults and picky children alike - especially sweet and sour sauce! To prove his love for all things sweet and savory, Ming creates a master recipe of Cranberry-Lemongrass Sauce, made with shallots, garlic, and finished with butter. With it, he cooks a Coriander-Crusted Venison Carpaccio with Cranberry-Lemongrass Frisee Salad, as well as a Double-Thick Glazed Pork Chop. After a lesson in ravioli-making from chef Marc Orfaly of Boston's historic North End neighborhood, Ming makes a Seared Duck with Yam Ravioli. Guest chef Eric Ripert of Le Bernardin Restaurant appears in the studio to create a Hamachi Tandoori with Pickled Cucumber Salad.

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