字幕列表 影片播放
and sharper.
>> MING: It's like muscle
memory, but palate memory.
>> Yes.
>> MING: I love... so, you know,
when, Andre, we put the fennel
in ice water, it gets it nice
and crisp and kind of stiffens
it up, which makes it look like
that.
>> Yeah.
>> MING: What a beautiful dish.
>> Here I've got a little wild
dill flower.
>> MING: Right.
>> Just that goes really well
with the needlefish.
>> MING: That's beautiful.
>> Yeah, and it smells so
incredible.
>> MING: So this isn't quite how
you would do this at home.
You wouldn't make a dish... or
would you for your beautiful
wife Pam?
Would you do this sometimes?
>> No, basically, she cook at
home.
>> MING: She cooks at home?
>> I don't.
>> MING: Well, she's Thai, so
obviously she knows how to cook.
>> Yeah, I don't cook at home.
>> MING: She was telling me
she'd rather be a chef than work
the front of house.
The grass is always greener.
>> Here you go.
>> MING: That's true art, Chef,
that's beautiful.
All right, it's my turn to cook.
>> Yes.
>> MING: All right, Chef, now
I'm going to make you kind of
this king prawn sweet and sour
mango dish, if I may.
>> All right.
>> MING: So if I could give you
this shrimp, you want to prep...
I've already got three prepped,
but just one needs to be
deveined.
You've got to take the vein out
of the shrimp.
I'm going to just start a pan
with... just like Chef did, with
a little bit of banana shallot,
which is just a fantastic
garlicky onion, if you would.
And... but I don't need to do
fine brunoise.
I'm just going to do sliced
shallots.
What's your favorite way of
eating seafood, of all the
methods that...
>> As fresh as it is.
>> MING: Right.
>> Yeah.
>> MING: Sashimi.
>> Sashimi, or I like to cure
fish or seafood.
So we use a lot of cured
process.
>> MING: Cure meaning salt or
cure like ceviche with...
>> Any way.
>> MING: Any way?
>> Yeah.
>> MING: All right, now, if you
don't mind, I'll give you...
>> These are done.
>> MING: Thank you.
We have two mangoes here.
We have a sweeter mango, then a
sour mango, right?
>> Right.
>> MING: So if you could peel
those for me, Chef, and then
we'll just... just a rough dice
would be fine.
>> All right.
>> MING: And I'm going to get
these shallots going.
All right, now, this is the
young ginger, baby ginger.
And basically just the bulb.
So I'm going to kind of take a
couple slices this way, just to
get some small pieces, so that
when I cut through it... again,
just rough chop.
This... it's very floral, right,
this ginger?
>> Yes.
>> MING: It's not nearly as
strong as... a little bit of
this in there as well.
All right.
Then I'm going to add... so this
is kind of my Southeast Asian
interpretation.
Now, Chef, what was this called
again?
>> Krathiam.
>> MING: Krathiam.
>> Yes.
>> MING: Krathiam, guys, oh, my
god, it smells like garlic,
right?
But different, like... I don't
know.
I don't want to say soapy
garlic, but it's... you said to
eat it with raw oysters?
>> Yes.
It goes very well.
I'm surprised that you picked
that ingredient, though.
>> MING: Well, you know, I just
picked it up and smelled it, and
I'm like, "Oh, my god, that is
such an intense, intense smell."
I had to use it.
Now I'm going to do just a
little bit of red and green
chili.
Do you like heat?
>> I do.
>> MING: So the heat is really
in the seeds and the pith.
We'll add those in.
All right.
>> Is the dice okay?
>> MING: Oh, it's perfect.
>> You like that?
>> MING: All right.
>> Smells good.
>> MING: Just a touch more oil.
Getting there.
We'll add the shrimp in.
And then maybe, Chef, if you
want, if you want to just... I
guess just juice that, that
should be fine.
>> Yeah.
>> MING: We'll add the mayo.
So this mango is really tart,
right?
It's green, right?
Unripe.
So because of that, you then
need a little bit of sugar.
Because you don't... you really
don't want... it would be way
too tart if we just went
straight with this green mango.
And I'll do a little lemongrass,
Chef.
I love lemongrass.
Lemongrass, again, is a root, so
it's very hard.
And we're just going to go...
break it down.
>> I can fix some of the
krathiam for you.
>> MING: Oh, yeah?
Okay.
Thank you, Chef.
And I'm just doing just a little
bit.
But lemongrass you have to be
really careful with, because
it's so fibrous, you have to
really get the younger one, and
you've got to make sure... and I
cut a little of the stem there
too close.
So that's really tough.
So this I want to really mince.
So are you as fond of doing
pastries as well as savory?
>> Yes.
Well, we do everything here.
I do a bit of everything.
>> MING: All right.
So now we're going to add just a
touch of fish sauce.
Fish sauce is so pungent, so a
couple drops is all you need.
And then a little bit of chicken
stock just to help soften the
mango.
And kind of poach the shrimp,
all right?
So a touch of lemon juice, and
then we're just going to need
this... let this reduce.
It's going to take about two
minutes, and we'll be able to
plate it up.
All right, so we're not going to
monte au buerre, but just a
little touch of butter just to
smooth it out.
Let's give this a taste.
Mmm.
All right.
Plate this up here.
Simple plate up.
>> Smells really good.
>> MING: (speaking French)
All right, like that.
A little bit of the mango.
I love the combination of two
different mangoes, right?
One really sour.
All right, if you garnish that
there, then we're good.
>> I'm not going to put too
much, because it's really
punchy.
>> MING: All right, and
there we go.
We have king prawns with double
mango stir fry.
Chef, it's a pleasure.
Can we go eat and drink a little
wine now?
>> Yes, let's go.
>> MING: Awesome.
So Chef, cheers to you.
What wine is this?
>> It's Pouilly-Fume from Macay.
It's a very small producer.
>> MING: Awesome.
Sante.
>> Sante.
>> MING: And you only serve
biodynamic wines in this
restaurant, correct?
>> Yes, biodynamic wine, natural
wines.
>> MING: All right.
Why is that?
>> I feel that there are a lot
of nice artisan producers that
not a lot of people know.
Yeah.
>> MING: I love that new spice
that you turned me on to, the
new herb.
>> Oh, it's good.
You get a little bit of kick in
it.
>> MING: Yeah, a little Thai
bird.
>> Yeah, a little chili at the
end.
>> MING: I don't know, Chef.
Your dish is awesome.
And it truly is an art.
And even this table, right?
You made this table.
>> Yes.
>> MING: Was there anything
you... do you make your light
bulbs, or do you buy those?
I got you.
All right.
Chef, listen-- to you.
Thank you so much for showing me
that at Singapore, you guys are
on the map for world class
restaurants.
>> Thank you.
>> MING: And you're a world
class chef.
I appreciate it.
And all you out there, thanks
for watching, and as always,
peace and good eating.
Cheers.
For more information on Simply
Ming, including upcoming guests
and more, visit us online at
ming.com/simplyming.
Funding for Simply Ming is
provided by:
>> Ocean Spray.
For over 75 years our
grower-owners have been
harvesting cranberries to bring
you and your family products
like Craisins, sweetened dried
cranberries-- a versatile snack
that's surprisingly sweet.
Ocean Spray-- straight from the
bog.
>> MING: And by...
>> T-fal's Actifry.
One spoon of oil for two pounds
of fries and many other meals.
>> MING: And by...
>> Simply caring about the
planet.
It's what makes a Subaru a
Subaru.
Subaru of New England, a proud
sponsor of Simply Ming.
>> MING: And by...
>> Melissa's world variety
produce is a proud sponsor of
Simply Ming.
>> MING: And by...
>> Wan Ja Shan soy sauce--
simply natural, simply organic,
Simply Ming.
>> The Simply Ming studio was
provided by Clarke, a New
England luxury kitchen and bath
resource.
>> To order the Simply Ming
cookbook, DVD collection of
classic Simply Ming episodes, or
softcover cookbook featuring
recipes from previously aired
programs, call 1-800-255-9424.