Simply Ming; Curry Tea Rub
Simply Ming SMMG201K, Curry Tea Rub, Uncaptioned Master
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- Simply Ming
- Curry Tea Rub
- 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
Emmy Award-winning chef Ming Tsai dishes up easy solutions to having East-West food on the table in no time in the new season of Simply Ming. The Wellesley-based chef shows viewers how to make simple master sauces to create a variety of meals. This second season is filled with master recipes, guest chefs, food and wine pairing tips and side trips to uncover the secrets behind selecting the best ingredients.
Guest Chef: Colin Cowie
Ming Tsai kicks off the second season of Simply Ming with a once in a lifetime culinary expedition to South Africa with lifestyle guru and native Colin Cowie. First, Ming is in the studio to create his Curry Tea Rub – an exotic mix of fruity blackberry-tea and curry powder. 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. Then, Ming and Colin are off to South Africa to explore the famous spice markets of Durban and discover how 11 ingredients come together to create a wonderful house curry. This edible masterpiece is immediately put to work with the help of local chef Rachel Buchner who prepares BBQ Curry Tea Rubbed Ostrich with Grilled Sweet Potatoes and Fruit Salsa. Back in the studio, Colin whips up the mouthwatering dish of Spiced Cod with Tomato Sauce.
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- Finkel, Hilary (Series Producer)
- Chicago: “Simply Ming; Curry Tea Rub,” WGBH Media Library & Archives, accessed October 27, 2016, http://openvault.wgbh.org/catalog/V_F3C95138DDB14D938720584A4A3EEEC5.
- MLA: “Simply Ming; Curry Tea Rub.” WGBH Media Library & Archives. Web. October 27, 2016. <http://openvault.wgbh.org/catalog/V_F3C95138DDB14D938720584A4A3EEEC5>.
- APA: Simply Ming; Curry Tea Rub. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_F3C95138DDB14D938720584A4A3EEEC5