WGBH Openvault

Simply Ming; Southeast Asian Shrimp Broth

Simply Ming SMMG 316K1, Southeast Asian Shrimp Broth, Uncaptioned Master, 26:46


License Clip

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 archive_requests@wgbh.org.

Undigitized item: Request Digitization

Untranscribed item: Request Transcription

Series
Simply Ming
Program
Southeast Asian Shrimp Broth
Program Number

316K1

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: Norm Van Aken If you've ever had Thai food, chances are you've had Tom Yum Goong, their famous spicy shrimp soup, flavored with lemongrass, kaffir lime leaves, galangal, and hot chilies. It's one of Ming's favorites, because there is so much going on, but it all harmonizes. Ming's Southeast Asian Shrimp Broth is the perfect way to deliver those exotic, rich flavors to all kinds of dishes. He'll use it as a poaching liquid for Striped Bass with Leek, Carrot, and Rice Noodle Soup. Ming visits Boston area chef Jae Chung to see how he uses the broth to make a spicy seafood soup. Back in the kitchen, Ming uses the broth as a braising liquid for Coconut-Braised Chicken and Purple Potatoes, and in place of the standard chicken broth in a Thai Basil Risotto with Shrimp. A chef that knows a little something about harmonizing exotic flavors, Norman Van Aken, joins Ming to make his Stuffed Chicken Breasts with Prosciutto, Shrimp and Shiitake.

Asset Type

Broadcast program

Media Type

Video

Genres
Instructional
Topics
Cooking
Creators
Finkel, Hilary (Series Producer)
Citation
Chicago: “Simply Ming; Southeast Asian Shrimp Broth,” WGBH Media Library & Archives, accessed December 4, 2016, http://openvault.wgbh.org/catalog/V_EF46299E6A1A4C18AF4C13D3D3E41C64.
MLA: “Simply Ming; Southeast Asian Shrimp Broth.” WGBH Media Library & Archives. Web. December 4, 2016. <http://openvault.wgbh.org/catalog/V_EF46299E6A1A4C18AF4C13D3D3E41C64>.
APA: Simply Ming; Southeast Asian Shrimp Broth. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_EF46299E6A1A4C18AF4C13D3D3E41C64
If you have more information about this item, we want to know! Please contact us, including the URL.