Simply Ming; Red Rendang
Simply Ming SMMG225K1, Red Rendang, Uncaptioned Master
More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email email@example.com.
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- Simply Ming
- Red Rendang
- Program Number
- Series Description
Ironically, Americans tend to complicate their lives in an effort to simplify them. In SIMPLY MING, 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, first introduced viewers to his unique blend of global culinary traditions in his Food Network series, East Meets West With Ming Tsai. In this new series for public television, Tsai 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. Guest include Martin Yan, Todd English, Jody Adams, Gordon Hamersley, Jasper White and others. 2004. Series release date: 2004
- Program Description
Guest Chef: Susur Lee
We think of America as the ultimate melting pot, but when it comes to international flavors, it's very hard to beat Singapore where Asian, Indian, and Western influences are found in local cuisine. Red Rendang is a flavorful curry paste that can be used with everything from beef to poultry, and is probably unlike anything you've ever tasted but popular in Singapore. First, Ming makes Banana Leaf-Wrapped Indonesian Salmon - the banana leaf not only looks beautiful on the plate and imparts a subtle exotic flavor, but even more importantly, guarantees a wonderfully moist fish. Ming then heads to Joy Luck in Needham, Massachusetts where owner Kenny Chen shows how to properly steam using banana leaves. Back in the studio, Ming's South East Asian Lamb Stew proves to be the ultimate comfort food. Here, lamb is seasoned with the Red Rendang. This stew is proof of how tasty this curry paste is with meat and how flavor-packed a " homey" lamb stew can be. Next, Sauteed Calamari and Pork is the South East Asian version of surf and turf, pairing spicy ground pork and calamari with crunchy and slightly sweet jicama. Guest chef, Susur Lee, a true master of East/West cuisine, shows Ming how he uses the Red Rendang to marinate lamb chops. His Lamb Chops with Mango and Fresh Mint results is a dish of amazing flavors, colors, and textures.
- Asset Type
- Media Type
- Finkel, Hilary (Series Producer)
- Chicago: “Simply Ming; Red Rendang,” WGBH Media Library & Archives, accessed June 24, 2018, http://openvault.wgbh.org/catalog/V_5DA29E55E09A40DDB315D80A00A0985B.
- MLA: “Simply Ming; Red Rendang.” WGBH Media Library & Archives. Web. June 24, 2018. <http://openvault.wgbh.org/catalog/V_5DA29E55E09A40DDB315D80A00A0985B>.
- APA: Simply Ming; Red Rendang. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_5DA29E55E09A40DDB315D80A00A0985B