Simply Ming S02E18 · Kaffir Lime-Shallot Sambal

Overview

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. In the sambal, the aromatic citrus of the kaffir lime is spiked with heat, giving dishes from marinated grilled pork to rock lobsters a spicy and sunny flavor that captures the true essence of Thai cuisine. The sambal is used to make Marinated Grilled Pork Porterhouse with Fragrant Rice; Sizzling Whole Marinated Farmed Bass; and Rock Lobster Smothered in Kaffir Lime-Shallot Butter with Toasted Coconut Rice and Tomato Salad. Rock lobsters are a specialty in South Africa but New England lobsters are an equally delicious substitute. Lastly, in keeping with his amazing reputation for entertaining with style, Colin prepares a Flash-Seared Shrimp with Kaffir Lime-Shallot Raita — a dish that looks fabulous and tastes even better.

Torrents

Subtitles

Episodes

1. 1 1. Curry Tea Rub · 30mMing 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
2. 2 2. Shrimp Mousse · 30mMing 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 g
3. 3 3. Citrus Herbal Tea Rub · 30mTea 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 co
4. 4 4. Spicy Black Bean Aioli · 30mWith 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 bean
5. 5 5. Jasmine Caramel Sauce · 30mMing 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 perfe
6. 6 6. Red Roast Braising Liquid · 30mHaving 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
7. 7 7. Cranberry-Teriyaki Glaze · 30mThe 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 tra
8. 8 8. Lychee-Mango Purée · 30mLychees, 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,
9. 9 9. Tomato-Kaffir Lime Salsa · 30mSalsas 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
10. 10 10. Hot Water Dough · 30mHot 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 — an
11. 11 11. Green Curry Paste · 30mOne 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 e
12. 12 12. Sweet & Sour Cranberry Chutney · 30mSweet 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 tradition
13. 13 13. Garlic-Ginger-Scallion Stir Fry Sauce · 30mMing's easy Garlic-Ginger-Scallion Stir Fry Sauce features three tried and true flavors of Chinese cooking: ginger, garlic, and scallion. Adding this sauce to chicken, seafood, bee
14. 14 14. Miso-Shallot Vinaigrette · 30mWith 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 u
15. 15 15. Lychee-Cranberry Salsa · 30mLychee-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
16. 16 16. Master Dashi Broth · 30mAs 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
17. 17 17. Master Vegetarian Broth · 30mThe 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 o
18. 18 18. Kaffir Lime-Shallot Sambal · 30mHot 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