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  • >> MING: Hey, this is Ming Tsai

  • from Simply Ming, coming to you

  • from Singapore, specifically

  • Little India, where we're going

  • to meet Michelin Star Chef Andre

  • Chiang.

  • He's going to come here with me,

  • and we're going to get inspired

  • by the wonderful produce, the

  • seafood, the meats, because

  • we're going to be cooking on the

  • fly from Singapore next on

  • Simply Ming.

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  • Simply Ming.

  • >> MING: Andre, Ming Tsai.

  • >> Hey.

  • >> MING: Nice to see you.

  • >> Nice to see you.

  • >> MING: What a fantastic place.

  • Is this where you get your

  • inspiration?

  • >> Yes.

  • Well, that's the place that I

  • buy all my home cookings, and I

  • come here all the time.

  • >> MING: And this fish, is this

  • all local?

  • >> Yes, it's all local.

  • >> MING: I mean, I see aji, I

  • see bass, some mackerel over

  • there, right?

  • >> Yeah.

  • >> MING: Beautiful.

  • So do you actually cook a lot of

  • fish at home?

  • Yes, I do.

  • >> MING: You do?

  • >> Even in the restaurant I use

  • a lot of seafood.

  • >> MING: Dude, I had a fantastic

  • meal at your restaurant.

  • This boy can cook.

  • Look at this.

  • I love your prawns.

  • You call them prawns or shrimp

  • here?

  • >> They have big prawns, and

  • then they have also shrimp, the

  • little ones.

  • >> MING: (speaking Chinese)

  • Out of all the shrimp, what is

  • the sweetest of the shrimp?

  • The big... the king prawns?

  • >> The king prawns.

  • >> MING: And all these... these

  • are local, these are farm

  • raised, these are wild?

  • >> These are farm.

  • >> MING: Those are farm, and

  • this is... all right, I'm going

  • to... you want to do shrimp or

  • not?

  • >> You can do shrimp.

  • >> MING: Okay, I'm going to do

  • shrimp.

  • >> I'll probably do some fish.

  • >> MING: All right, can I

  • have... how about can I have

  • some of these please?

  • (speaking Chinese)

  • All right, let's grab a couple

  • of these.

  • These are beautiful.

  • Really smells good, huh?

  • These are awesome.

  • All right.

  • That would be fantastic.

  • Thank you.

  • So what kind of dish are you

  • doing with your needlefish?

  • I think what I will do, I'll use

  • a different type of... probably

  • five, six different type of

  • lime, citrus, and just to cure

  • the needlefish that I just

  • bought.

  • >> MING: Okay, awesome.

  • And I think I'm going to do,

  • like, maybe a sweet and sour,

  • maybe get some fruit.

  • So you need some acid, I need

  • some acid.

  • So let's get some fruit.

  • There must be some down here.

  • All right.

  • >> Yes.

  • >> MING: All right, what have

  • you got there?

  • >> Well, could I get some lime?

  • Can I have, like, a handful?

  • >> The calamansi, right?

  • >> Yes.

  • >> MING: I love that.

  • >> A little bit more.

  • And then a couple of these as

  • well.

  • >> MING: All right.

  • And I'm going to go... this is

  • really sour, right, the green

  • mango?

  • >> Thank you.

  • >> MING: Really sour mango.

  • >> Yes.

  • >> MING: All right.

  • >> Want to get some ripe ones?

  • >> MING: Yeah, I want both.

  • I want sour and ripe.

  • Yeah.

  • >> Probably this one.

  • >> MING: Yeah, that's all right.

  • Here we go.

  • And those too, please.

  • Awesome.

  • Thank you very much.

  • >> Thank you.

  • >> MING: Ah, we'll get some

  • lemongrass here.

  • You like lemongrass, Andre?

  • >> Yes, a lot.

  • >> MING: Anything else you need

  • here?

  • >> Well, if I get some...

  • >> MING: What's that, cilantro,

  • or coriander?

  • >> Beautiful coriander, yeah.

  • >> And then get three lemons.

  • >> MING: I might steal one of

  • those from you, if that's okay.

  • (speaking Chinese)

  • >> So Ming, you want chili?

  • So now you've got chilis.

  • These are all different type of

  • chilis that you can get here.

  • >> MING: I'm glad.

  • These are smoking hot, right?

  • >> Yeah.

  • >> MING: I call them Thai bird's

  • eye chili, right?

  • >> Yes.

  • >> MING: Maybe some of this,

  • right?

  • Ginger flour.

  • >> Yeah, you can get some of the

  • fresh ginger flowers.

  • >> MING: What is this?

  • >> Well, this one, they call it

  • krathiam in the Thai cuisine.

  • >> MING: Yeah.

  • >> Normally go with the oysters,

  • or you can just saute like...

  • >> MING: It's very garlicky,

  • oniony, huh?

  • >> It is.

  • >> MING: It's like (speaking

  • Chinese), right?

  • >> Yeah.

  • But it gets really a mild flavor

  • once you cook it with omelets or

  • seafood.

  • >> MING: I got what I need.

  • You got what you need?

  • >> Yes.

  • >> MING: Let's go cook.

  • A beautiful restaurant you have

  • here, Andre.

  • >> Thank you.

  • >> MING: So what's the name of

  • your dish?

  • What are you actually going to

  • make?

  • I think I will sear the

  • needlefish, because they're

  • really delicate fish.

  • I don't want to destroy the

  • delicacy of the needlefish.

  • So we're going to do some citrus

  • dressing.

  • >> MING: Right.

  • >> And with a thin slice of the

  • fennel salad.

  • >> MING: Okay.

  • All right, what can I do for

  • you?

  • >> First of all we're going to

  • start with the dressing.

  • So I'm going to use calamansi,

  • kaffir lime, and the regular

  • lime, and the one they imported.

  • So they all have different

  • acidity.

  • >> MING: So three different

  • limes, different levels acidity.

  • >> Four different limes.

  • >> MING: Four different limes.

  • Right, right, right.

  • >> MING: And then use some

  • lemon.

  • You know, the funny thing is, in

  • Asia, this is called lemon, this

  • is called lime.

  • >> MING: No.

  • >> Yes, it is.

  • >> MING: Come on.

  • >> Yes, yes, it's true.

  • >> MING: Oh, my god.

  • We've been calling it wrong in

  • the States.

  • Can I cut anything for you, or

  • do some stuff?

  • >> Yes.

  • Maybe start with fennel.

  • >> MING: So shaved fennel?

  • >> Yes, I want to get really,

  • really thin, as thin as

  • possible, then we're going to

  • soak it in ice water.

  • >> MING: And cut it this way.

  • >> Yes, lengthwise.

  • >> MING: Okay, perfect.

  • I can do that for you.

  • >> So my side, I will start with

  • the dressings.

  • >> MING: So Chef, you want it

  • this way, right?

  • >> Yes.

  • >> MING: Okay.

  • >> Yes.

  • >> MING: And so that's a funny

  • looking shallot, right?

  • We don't really have those in

  • the States.

  • >> Yes, that's called banana

  • shallot.

  • >> MING: Which I love, because

  • it's easy to prep, right?

  • You get a lot more shallot

  • with...

  • >> Yes, it's lots easier.

  • So we're just going to chop it.

  • >> MING: So all the chefs you

  • worked for... you've... what,

  • four?

  • Four chefs in France?

  • >> Yeah, yeah.

  • Four main establishment that I

  • work.

  • >> MING: And what were those?

  • >> In Montpellier, Jacques et

  • Laurent Pourcel, restaurant Le

  • Jardin des Sens.

  • >> MING: Is that okay, Chef?

  • >> Yes.

  • You can go thinner.

  • >> MING: Go thinner?

  • Okay.

  • >> Yeah.

  • And then Michel Troisgros in

  • Maison Troisgros in Roanne.

  • >> MING: How long were you

  • there?

  • In Roanne?

  • >> MING: Yep.

  • >> In Jardin des Sens I stayed

  • seven years.

  • >> MING: Wow.

  • So you started as commis?

  • >> Yeah.

  • >> MING: Right, commis meaning

  • low-ranked chef.

  • It's not a government or

  • political distinction.

  • >> And I finished as Chef de

  • Cuisine there.

  • >> MING: There, after seven

  • years?

  • >> Yeah.

  • >> MING: Wow.

  • That's a pretty quick rise in

  • France, right?

  • >> I worked very hard.

  • >> MING: Yeah, I'm sure.

  • >> Okay.

  • >> MING: All right, the

  • cilantro, come ca?

  • >> Yes.

  • >> MING: Okay, perfect.

  • >> Maybe too much.

  • >> MING: So you have shallots.

  • What's all in your... is it a

  • marinate, or vinaigrette, I

  • guess?

  • >> Yes.

  • I'm first going to keep the

  • orange zest.

  • >> MING: Right.

  • >> Before I segment it.

  • >> MING: So this is kind of

  • South of France cooking, right?

  • >> Yes, it is.

  • >> MING: Is that what you like

  • to eat mostly when you cook at

  • home?

  • >> Yes.

  • >> Something light.

  • A lot of people say, "Well,

  • Andre, your French cuisine..."

  • well, especially in Asia.

  • A lot of people say, "Your

  • French cuisine is not as heavy

  • as what we're expected."

  • >> MING: Right.

  • >> I say, well, because there

  • are not a lot of really Southern

  • French cuisine in Asia.

  • >> MING: Right.

  • >> So actually in South of

  • France we used a lot of

  • acidities, lemon.

  • Mainly the ingredients that you

  • can find in Mediterranean.

  • >> MING: Yep, which I love.

  • It's much lighter.

  • Is that enough, Chef, or do you

  • want a little bit more?

  • >> Yeah, a little bit more.

  • >> MING: Okay.

  • >> It's for both of us, right?

  • >> MING: Oui, oui.

  • And do you cook Chinese?

  • I mean, you were born in Taiwan,

  • right?

  • >> Yeah.

  • >> MING: And so do you like to

  • cook Chinese, or you like to go

  • out to eat Chinese, or...

  • >> Well, we go out and eat

  • Chinese.

  • I don't... I'm not a very good

  • cook in Chinese.

  • >> MING: Oh, no?

  • >> Yeah.

  • >> MING: And are you... you're a

  • big lover of wines, I assume, as

  • well.

  • >> Yes.

  • >> MING: That's one thing we

  • don't have in Chinese, is any

  • wines, yet.

  • All right.

  • >> Yeah.

  • And here I just have one slice

  • of each lemon.

  • >> MING: Lemon.

  • Why do they do that?

  • Why is a lemon called a lime and

  • a lime is called a lemon?

  • >> Because you have lemon all

  • the time grow locally, and lime

  • is imported.

  • So in... I believe in the States

  • these are local grown.

  • >> MING: Right.

  • >> The green ones is imported.

  • >> MING: In the States?

  • Yeah, well, we grow... I mean,

  • California, they grow limes,

  • too.

  • But there are a lot from Mexico

  • and South America.

  • >> Yeah.

  • So now I have the juice of all

  • different type of lime.

  • >> MING: All right.

  • >> A bit of this, of kaffir

  • lime.

  • >> MING: All right.

  • This?

  • Yeah, that's good.

  • >> MING: That's enough?

  • >> Yeah, that's good enough.

  • We're going to put it in ice

  • water.

  • >> MING: Okay, some ice water

  • here.

  • All right, so what are you...

  • you're doing some orange

  • segments, is it?

  • >> Yes.

  • I'm just peeling it.

  • And if you can make a segment

  • for me...

  • >> MING: Yeah, please.

  • My pleasure.

  • >> Yeah.

  • >> MING: I don't know if you can

  • tell-- I already like this dish.

  • Nice and light.

  • And then you have your

  • needlefish, which... I've never

  • eaten needlefish.

  • >> They're really, really good.

  • >> MING: I certainly have seen

  • them in the ocean.

  • >> Yeah.

  • And you see how fresh they are

  • when you're in the market.

  • >> MING: Oh, yeah, that was

  • beautiful, how fresh they were.

  • >> There you go.

  • >> MING: And you... so sashimi's

  • good, and just parsley lightly

  • cooked is the way you like it?

  • >> Yeah, so I just... normally

  • I, like, just simply grill it.

  • You can just grill the whole

  • fish.

  • >> MING: Right.

  • >> And it'll taste beautiful.

  • >> MING: These oranges are

  • amazingly fresh.

  • So a lot of stuff is imported in

  • Singapore, correct?

  • >> Yes.

  • I think the advantage of

  • Singapore is you use the

  • ingredients from everywhere.

  • >> MING: Yep.

  • >> You get some really good

  • stuff locally, and you can also

  • get them import, whether it's

  • from China, from Japan, or from

  • Europe.

  • >> MING: Can I do anything else,

  • Chef?

  • How about that coriander?

  • >> Yes, I need to pick some

  • leaves and then just chop it

  • off.

  • >> MING: All right, just rough

  • chop?

  • >> Yeah.

  • >> MING: How much cilantro do

  • you want, or coriander?

  • Like, two times that?

  • >> Yeah.

  • >> MING: Okay.

  • And the thing I love that you

  • may or may not know about Andre

  • is he's an artist in the

  • kitchen, but you also... you

  • have a love of making pottery,

  • right?

  • >> Yeah, I decided to make my

  • own plates.

  • That... and I can... sometimes

  • when you have an idea of a dish,

  • but you cannot find the right

  • place to present it, right?

  • >> MING: Right.

  • >> And so yeah, that's why I

  • decided to do my own pottery.

  • >> MING: Is that... do you want

  • more chopped than that, Chef?

  • >> That's good, that's good.

  • Just roughly chopped, and then

  • just put them all in.

  • >> MING: Put it in the dressing?

  • >> In the dressing, yeah.

  • So now what I do here, I just

  • kind of make a little mark on

  • the skin.

  • >> MING: Right.

  • And that's to prevent it from

  • folding up, bending, when you

  • cook it?

  • >> Yes.

  • Also you just want to sear it,

  • and you get really nice mark on

  • it.

  • It's beautiful.

  • >> MING: It's a beautiful

  • looking fish.

  • I mean, that... it's just crazy

  • color, huh?

  • >> Yeah.

  • I'm just going to leave it here.

  • >> MING: I've eaten at a lot of

  • fantastic restaurants in the

  • world.

  • I'm very lucky.

  • I'll turn that on for you.

  • But Chef's... you need to

  • explain.

  • Octophilosophy is your eight

  • ways of presenting food,

  • correct?

  • >> Yes.

  • >> MING: As you cook, let me

  • know... just explain, because

  • it's hard to understand, to be

  • honest.

  • You know, when you see all the

  • adjectives, you wonder.

  • >> Yes.

  • Well, for me, I think for the

  • cooking, it's not just about if

  • you order a seared salmon and we

  • serve you a seared salmon,

  • right?

  • But I think most important that

  • we feel that what's the most

  • beautiful things about cooking

  • is every dish should have one

  • intention, or a story behind

  • every dish.

  • And that's the beautiful part of

  • it.

  • So I think that we use eight

  • different elements to represent

  • eight different dishes.

  • >> MING: Right.

  • And then people want to know

  • why.

  • You know, what's the thinking

  • process of a chef?

  • >> MING: Philosophy, right.

  • Brilliant, brilliant food.

  • So what, a little olive oil?

  • >> A little olive oil.

  • Nice and hot.

  • >> MING: So no salt on the fish.

  • Interesting.

  • You just want to... because

  • you're going to... the seasoning

  • is going to come from the

  • vinaigrette?

  • >> Yeah.

  • >> MING: That's such beautiful

  • fish.

  • >> Yeah.

  • And it's actually really fast,

  • so you need to really have a hot

  • pan.

  • >> MING: Right.

  • So what, 30 seconds a side?

  • >> Yes.

  • >> MING: Okay.

  • >> We just need to get one side

  • done.

  • >> MING: Right.

  • >> And then we just flip it

  • over.

  • Okay.

  • Just use the spatula.

  • >> MING: Right.

  • >> Lift it over.

  • >> MING: Oh, okay.

  • So you don't even need to cook

  • the other side, because it's so

  • thin.

  • That's beautiful.

  • >> Other side.

  • >> MING: Right.

  • It's gorgeous.

  • >> So you can see they cook

  • really fast.

  • >> MING: Yep.

  • >> Okay, now I'm doing the

  • plating.

  • >> MING: Okay.

  • Love this.

  • Simple, clean.

  • >> Yeah, I'm going to put two

  • filet on it.

  • >> MING: Okay.

  • So tell me about your mom.

  • >> Yeah.

  • >> MING: You know, I'm lucky.

  • I have two Chinese parents, and

  • they fed us well.

  • But I heard that your mom used

  • to test you, to, like, identify

  • what's in the dish.

  • Is that true?

  • >> Yes.

  • >> MING: At what age?

  • >> Since I have memory.

  • >> MING: Really?

  • >> Yeah.

  • >> MING: So, like, four years

  • old.

  • >> Yeah, four or five years old.

  • >> MING: So she would give you

  • whatever, a stir-fry dish, or a

  • piece of fruit or something?

  • >> Yes.

  • Well, even we go to the

  • restaurant, we go to the

  • restaurant, and then she would

  • say, "Tell me what's inside."

  • >> MING: Right.

  • >> And I'll say, "Okay, garlic,

  • thyme, or..." and then...

  • >> MING: Here's your salad.

  • >> Yes.

  • And then she would say, "What

  • else?"

  • And then she would tell me

  • what's inside.

  • >> MING: That's awesome.

  • >> The funny thing is, after

  • she'd tell you what is inside,

>> MING: Hey, this is Ming Tsai

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簡單明瞭。蔣介石與我們的感官烹飪--第一部分。 (Simply Ming: Andre Chiang & Cooking With Our Senses - part 1)

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    Ryan 發佈於 2021 年 01 月 14 日
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