Simply Ming - Season 2 Episode 10 Hot Water Dough
Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming is joined by the authority on Hot Water Dough — his mother Iris Tsai — and uses this versatile dough as the inspiration to create four very different hors d'oeuvres (ranging from classic pot stickers to a savory fried dough). Ming's version of one of the most popular appetizers in Chinese restaurants, Pork and Shrimp Pot Stickers, features a mouth-watering combination of diced shrimp, soy, scallion, ginger and pork in a Hot Water Dough wrapper. He then updates the traditional Italian dish of fried raviolis with his Crispy Lemon-Crab version. In this dish, the flavors of freshly picked crabmeat meld perfectly with scallions, honey, and jicama and the dish is served up a crispy golden brown with a lemony vinaigrette. For a simple but delicious treat, Fried Dough with Garlic — the savory version of the familiar sweet dough — becomes slightly caramelized when folded with scallions and a touch of sugar. Out of the fryer, the dough is immediately sprinkled with salt and rubbed with fresh garlic. Guest chef Iris Tsai serves her Xien Bing, delectable dumplings filled with a mixture of ground chicken, mushrooms, garlic and ginger.
Year: 2013
Genre: Documentary
Country: United States of America
Studio:
Director:
Cast: Ming Tsai
Crew:
First Air Date: Jan 01, 1970
Last Air date: Mar 23, 2013
Season: 10 Season
Episode: 167 Episode
Runtime: 30 minutes
IMDb: 10.00/10 by 1.00 users
Popularity: 1.0554
Language: English
Keyword :
Episode
Curry Tea Rub
Shrimp Mousse
Citrus Herbal Tea Rub
Spicy Black Bean Aioli
Jasmine Caramel Sauce
Red Roast Braising Liquid
Cranberry-Teriyaki Glaze
Lychee-Mango Purée
Tomato-Kaffir Lime Salsa
Hot Water Dough
Green Curry Paste
Sweet & Sour Cranberry Chutney
Garlic-Ginger-Scallion Stir Fry Sauce
Miso-Shallot Vinaigrette
Lychee-Cranberry Salsa
Master Dashi Broth
Master Vegetarian Broth
Kaffir Lime-Shallot Sambal
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