Simply Ming

To start things up, Chef Tsai mixes his own version of Gin and Tonic with anise, cloves and cinnamon. The he cooks up a classic -Steak Frites- made with beautiful flat iron steaks and served up with fries and aioli. Then he cooks a vegetarian version of this dish, a delicious Portobella Frites with garlic and extra virgin olive oil.

Chef Tsai cooks two popular favorites: Buffalo Chicken Wings and Vegetable Tempura. Nothing better to accompany these favorites than a Classic Shandy.

Chef Tsai cooks a delicious Sole Meuniere and a vegetarian version - Napa Cabbage Meuniere, both accompanied with Chive Rice. Before starting cooking he stirs two Agent 007 inspired cocktails - a Vesper and a non-alcoholic version, a James Bondi.

Chef Tsai assembles sushi, home style. He starts by cooking Many Maki Rolls, with toasted nori, fresh fish, poached shrimp and avocado. Nothing better to accompany the delicious sushi than a Sake Royal made with Junmai sake and cassis, and a non-alcoholic Cassis-Lime Spritzer.

Chef Tsai is in Hawaii visiting mom and dad. To celebrate the occasion chef prepares a festive Tsai Family Hot Pot, accompanied with Shrimp Wontons and complemented by red wine.

Chef Tsai and Henry pay homage to Boston as they cook Sausage and Peppers Fenway Style, and a veggie version of this dish, Vegan Sausage and Peppers Bings. To get things started Ming stirs up a cocktail – A Thai Basil-Lemon Smash with bourbon and a refreshing Thai Basil Lemonade for Henry.

This week on Simply Ming, Chef Tsai is going big on the crab. Chef Tsai prepares delicious Crab Cakes with a Lemon Aioli, and then follows that up with a vegetarian version-GF “Crab” Cakes with Lemon Aioli and Pineapple Smash.

Chef Tsai starts off with a Buttery Shrimp Ravioli in a Watercress Nage, and then follows that up with a vegetarian version- Edamame-Shiitake Ravioli served up in a Thai Coconut Broth. Before the cooking starts, he prepares a Ginger Margarita for himself and a non-alcoholic Ginger Pop for Henry.

Chef Tsai and Henry demonstrate two versions of a classic dish, Broccoli and Beef. First a delicious Beef and Broccoli Noodles with garlic and fresh minced ginger; then a Vegan Beef and Broccoli Bing. Before he starts the cooking, Chef Tsai mixes up a tasty Wasabi Michelada for himself and a Virgin Wasabi Michelada for his son Henry.

Chef Tsai cooks Henry’s famous Five-Spice Orange Pound Cake and Chef Tsai will cook and Warm GF Chocolate Rice Cake. Before cooking dessert he stirs up an Espresso-Bourbon Cream Martini, and a refreshing Lemongrass Tea for Henry.

Miso, ginger and sushi rice are used to create two exquisite dishes. First Chef Tsai cooks salmon coated with Shiro miso, minced ginger, sesame cucumbers and sushi rice. Then he prepares a vegetarian version using Japanese eggplant, miso glaze, which he serves on top of sushi rice cakes. He also shakes up a Orange-Ginger Wine Spritzer and a non-alcoholic version for Henry.

Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza. First a delicious Smoked Salmon, Crispy Fennel, Okonomiyake, and then a Vegan Okonomiyake made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and fresh ginger. To cool things down, he mixes a refreshing Cucumber-Mint Saketini for himself, and a Cucumber-Mint Spritzer for Henry.