Simply Ming Season 2 Episodes

Episode 1

Curry Tea Rub

Sat, Oct 2, 2004 30 mins

Ming Tsai kicks off the second season of SIMPLY MING with a once-in-a-lifetime culinary expedition to South Africa with lifestyle guru Colin Cowie. First, Ming is in the studio to create his Curry Tea Rub — an exotic mix of fruity blackberry-tea and curry powder that will add the taste of India to everyday cooking. Just rub it on and cook — what could be simpler? Ming demonstrates this easy technique by preparing Curry Tea-Rubbed Butterfish with Dried Mango Couscous.

Episode 2

Shrimp Mousse

Sat, Oct 9, 2004 30 mins

Ming Tsai shares a childhood favorite, Shrimp Mousse, which still ranks high on his list of culinary cravings. One of the first things he learned to make in his Mom's kitchen, it got even better when he applied French techniques learned while in Paris.

Episode 3

Citrus Herbal Tea Rub

Sat, Oct 16, 2004 30 mins

Tea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signature Citrus Herbal Tea Rub, green tea is perfectly complemented by the citrus taste of lemon, lime, and orange zest while mint and ginger add an invigorating flavor to the irresistible mix.

Episode 4

Spicy Black Bean Aioli

Sat, Oct 23, 2004 30 mins

With the help of a personal favorite — Spicy Black Bean Aioli — Ming reinvents some favorite casual eats. This master base marries the pungent salty taste of the Chinese black beans with garlic, ginger, and spicy sambal to create a flavorful aioli. This tasty condiment adds a punch of flavor to Panko-Crusted Cod Fish Cakes, Skillet Chicken BLT Sandwich, and a Grilled Mahi-Mahi Sandwich with Spicy Black Bean Slaw.

Episode 5

Jasmine Caramel Sauce

Sat, Oct 30, 2004 30 mins

Ming makes the most delicious of sweets — caramel — even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a hint of floral jasmine tea, proving that even perfect tastes can be improved upon. This smooth concoction added to even the simplest of desserts can take them to a whole new level.

Episode 6

Red Roasting Braising Liquid

Sat, Nov 6, 2004 30 mins

Having grown up in a culinary household, Ming reminisces that the warm aroma of a simmering Red Roast is one of his most vivid memories. His Red Roasting Braising Liquid perfectly mixes sugary rock candy, spicy ginger, hot chilies, and wine, and is, all at once, sweet, salty, and spicy. Ming takes this dynamic sauce and creates three very unique dishes with it — Red Roast Duck Legs with Sweet Potatoes and Daikon, and an incredibly tasty Lightly Braised Butterfish with Snow Cabbage.

Episode 7

Cranberry-Teriyaki Glaze

Sat, Nov 13, 2004 30 mins

The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite fruit are virtually limitless when combined with a traditional teriyaki sauce. The result is a Cranberry-Teriyaki Glaze that adds flavor to dishes across a variety of culinary traditions.

Episode 8

Lychee Mango Puree

Sat, Nov 20, 2004 30 mins

Lychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delicious purée. Lychees are known for their sweetness, but as Ming demonstrates with the Lychee-Mango Purée, they are also fantastic in savory dishes when paired with mango and spicy jalapeno pepper.

Episode 9

Tomato Kaffir Lime Salsa

Sat, Nov 27, 2004 30 mins

Salsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the perfect way to add flavor to any dish. Ming's Tomato-Kaffir Lime Salsa brings both sides of the world together with lime — a key ingredient in western salsas and eastern curry pastes. For his version, Ming uses incredibly fragrant kaffir lime leaves. This classical Thai ingredient gives the salsa a bright citrus flavor.

Episode 10

Hot Water Dough

Mon, Dec 6, 2004 30 mins

Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming is joined by the authority on Hot Water Dough — his mother Iris Tsai — and uses this versatile dough as the inspiration to create four very different hors d'oeuvres (ranging from classic pot stickers to a savory fried dough).

Episode 11

Green Curry Paste

Mon, Dec 13, 2004 30 mins

One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form. This master recipe can be easily combined with everyday ingredients — elevating your favorite meats, vegetables, fish, and pasta into instant and delicious curry dishes.

Episode 12

Sweet & Sour Cranberry Chutney

Mon, Dec 20, 2004 30 mins

Sweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his family's restaurant, Mandarin Kitchen, the traditional mixture would be sweetened with pineapple, but Ming favors cranberries for their sweet tart flavor and brilliant color. Ming's Sweet & Sour Cranberry Chutney is a world tour of flavor including Japanese rice wine vinegar, Southeast Asian lemongrass, and the very American cranberry.

Episode 13

Garlic Ginger Stir Fry Sauce

Mon, Dec 27, 2004 30 mins

Episode 14

Miso-Shallot Viniagrette

Mon, Jan 3, 2005 30 mins

With his Miso-Shallot Vinaigrette — Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavor of shallots with salty-smoky miso. First, Ming uses the vinaigrette to create Seared Sesame-Crusted Rare Salmon with Mizuna Salad — the combination of salmon and miso is truly a match made in heaven.

Episode 15

Lychee Cranberry Salsa

Mon, Jan 10, 2005 30 mins

Lychee-Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl — Far East lychees and New England cranberries. Ming uses this Lychee-Cranberry Salsa to make four delicious desserts — from a warm compote to popsicles. Confections include: Vanilla Ice Cream with Warm Lychee-Cranberry-Raspberry Compote, Lychee-Cranberry-Rasberry Granita, Popsicles and Ice Cubes, and a Lychee-Cranberry Shortcake.

Episode 16

Master Dashi Broth

Mon, Jan 17, 2005 30 mins

As many cooks know, dashi is a fundamental Japanese cooking stock. Made easily from a few simple ingredients, it's the basis for miso soup. The addition of ginger in Ming's Master Dashi Broth results in a dashi that is remarkably smoky without being overpowering. Rock Shrimp with Miso Risotto and Spinach is Ming's reworking of the classic Italian risotto using Japanese ingredients.

Episode 17

Master Vegetarian Broth

Mon, Jan 24, 2005 30 mins

The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The flavor power behind the mushroom advances the taste of the vegetable broth and Ming offers up some delicious interpretations of classic European fare — including Three Onion Soup and a Shiitake Spinach Risotto.

Episode 18

Kaffir Lime Shallot Sambal

Mon, Jan 31, 2005 30 mins

Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot chile paste that Ming discovered while on a culinary expedition to South Africa with native and lifestyle guru Colin Cowie. The paste was so addictive that it inspired Ming to create this Kaffir Lime-Shallot Sambal.

Episode 19

Orange-Yuzu Syrup

Mon, Feb 7, 2005 30 mins

Episode 20

Ginger Vanilla Custard Base

Mon, Feb 14, 2005 30 mins

Episode 21

Sesame Tofu Caesar Dressing

Mon, Feb 21, 2005 30 mins

Episode 22

Three-Chile Dipping Sauce

Mon, Feb 28, 2005 30 mins

Episode 23

Classic Brioche Dough

Mon, Mar 7, 2005 30 mins

Episode 24

Szechuan Peppercorn Paste

Mon, Mar 14, 2005 30 mins

Episode 25

Red Rendang

Mon, Mar 21, 2005 30 mins

Episode 26

Roasted Red Bell Pepper and Lemongrass Sambal

Mon, Mar 28, 2005 30 mins