Ming Tsais Traditional Spicy Sambal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK AND GINGER POT STICKERS



Pork and Ginger Pot Stickers image

Provided by Ming Tsai

Categories     appetizer

Time 1h40m

Number Of Ingredients 17

2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Steps:

  • Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
  • GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
  • In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
  • MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
  • COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
  • Combine all and serve in a small bowl.
  • PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.

TOFU AND SPINACH SALAD SPICY MISO DRESSING



Tofu and Spinach Salad Spicy Miso Dressing image

Provided by Ming Tsai

Categories     appetizer

Number Of Ingredients 13

1/4 cup rice wine vinegar
1 tablespoon thin soy sauce
2 tablespoons light miso paste
1 tablespoon sambal oelek
1/2 tablespoon sugar
2 tablespoons chopped gari (pickled ginger) Save 4 pieces for garnish.
1 teaspoon sesame oil
1/2 cup canola oil
1/2 cup chopped scallion greens
Salt and white pepper to taste
3 cups spinach chiffonade
1 package soft tofu (homemade or store bought), cut into 1/4- inch slices
1 tablespoon toasted sesame seeds for garnish

Steps:

  • In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
  • Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.

HOISIN MARINATED CHICKEN WITH NAPA SLAW



Hoisin Marinated Chicken with Napa Slaw image

Provided by Ming Tsai

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

4 chicken breasts, skin on with drummette
1/2 cup hoisin sauce
1 tablespoon sambal
1 bunch chopped scallions
1/2 cup red wine
1/4 cup minced garlic
1/4 cup minced ginger
1 teaspoon black pepper
1/2 cup fish sauce
1/2 cup rice wine vinegar
1/2 tablespoon chile flakes
1/2 bunch basil chiffonade
1/2 tablespoon sugar
Salt and black pepper to taste
3 cups napa cabbage chiffonade
1 cup carrots shredded
1 cup bean sprouts
1/2 cup scallions chopped

Steps:

  • Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin.
  • SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.

CRAZY CHICKEN - RICE NOODLE STIR-FRY



Crazy Chicken - Rice Noodle Stir-Fry image

This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!

Provided by LifeIsGood

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces transparent rice noodles (rice sticks)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon sambal oelek
3 tablespoons canola oil
3 shallots, sliced 1/8 inch thick
1 lb ground chicken
1/2 cup scallion, green and white parts, sliced 1/8 inch thick
1/4 cup Thai basil, cut into 1/3 inch ribbons (you can use regular basil)
1 lime, quartered, for garnish (optional)
4 sprigs Thai basil, for garnish (optional)

Steps:

  • Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
  • While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
  • Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
  • Add the shallots and stir-fry until brown - about 1 minute.
  • Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
  • Add the noodles and sauce mixture and heat through, stirring.
  • Add the scallions and basil ribbons and give them a toss.
  • Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.

DIM SUM DIPPER



Dim Sum Dipper image

Provided by Ming Tsai

Categories     Sauce     No-Cook     Quick & Easy     Vinegar     Sesame     Soy Sauce

Yield Makes about 1 cup

Number Of Ingredients 4

2 tablespoons sambal
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 teaspoon sesame oil

Steps:

  • In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
  • Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .

More about "ming tsais traditional spicy sambal recipes"

MING TSAI | CHEFS | PBS FOOD
Web Panko Crusted Oysters with Sambal Aioli Course: Appetizer Cuisine: Japanese Theme: Comfort Food, Seafood Spaghetti with Broccoli, Pine Nuts, Currants and Lemon Myrtle …
From pbs.org
See details


THE CHEW: MING TSAI SWEET AND SPICY BEEF NOODLES RECIPE
Web Cook until the liquid is reduced about 20 percent, then stir in the ground beef. Continue to cook for about 30 minutes until it’s cooked all the way through. About 15 minutes into …
From foodus.com
See details


CELEBRATE WITH MING TSAI’S YUMMY SLIDERS, APPETIZERS - TODAY
Web Jan 3, 2012 Smoked salmon; Small potato buns; Plum sambal; Wasabi-horseradish cream (See recipe below); Crispy onions (See recipe below); Sliced homemade pickles (See …
From today.com
See details


MING TSAIS TRADITIONAL SPICY SAMBAL RECIPES
Web Steps: * In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes.
From tfrecipes.com
See details


MING TSAI, MARCUS SAMUELSSON'S 'IRON LEGEND'-WORTHY RECIPES
Web Jul 22, 2022 2 tablespoons minced garlic. 2 tablespoons minced ginger. 1 bunch scallions, sliced; greens and whites separated. 1 jalapeno, minced (pith and seeds removed)
From goodmorningamerica.com
See details


MANGO CHICKEN STIR-FRY WITH SNAP PEAS + CHEF MING …
Web Apr 16, 2017 When cold, drain. Heat a wok or heavy saute pan over high heat. Add the oil and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa, …
From tasteandsee.com
See details


MING TSAIS TRADITIONAL SPICY SAMBAL RECIPES RECIPE
Web MING TSAI'S TRADITIONAL SPICY SAMBAL Categories Condiment/Spread Pepper Side Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Healthy Vegan Simmer. …
From alicerecipes.com
See details


BEST MING TSAIS TRADITIONAL SPICY SAMBAL 439026 RECIPES
Web 2 tablespoons cornstarch: 1/4 cup dry sherry or 1/4 cup marsala wine: 1/2 cup oyster sauce: 1 tablespoon finely chopped fresh ginger: 1 bunch scallion, white and green …
From recipert.com
See details


MING TSAIS TRADITIONAL SPICY SAMBAL RECIPES- RECIPERT
Web Steps: * In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes.
From recipert.com
See details


SHRIMP CRUSTED HALIBUT & SPICY ASPARAGUS SALAD | MING TSAI
Web Apr 25, 2017 Preheat the oven to 400°. In a food processor, puree the shrimp with the egg until smooth. Add the butter, truffle oil, 1 teaspoon of salt and 1/4 teaspoon of white …
From foodandwine.com
See details


SPICY CRAB CAKES WITH MANGO PUREE RECIPE - MING TSAI - FOOD
Web Mar 8, 2017 1 pound lump crabmeat, well drained and picked over. 1/4 cup mayonnaise. 3 tablespoons minced chives. 2 teaspoons fresh lime juice. 1/2 teaspoon honey
From foodandwine.com
See details


SWEET AND SPICY PORK NOODLES RECIPE - MING TSAI - FOOD & WINE
Web Mar 30, 2015 3 tablespoons vegetable oil. 1 pound ground pork. 2 Thai chiles, minced. 1 medium red onion, finely chopped. 1 tablespoon minced fresh ginger. 1 tablespoon …
From foodandwine.com
See details


MING TSAI'S TRADITIONAL SPICY SAMBAL RECIPE - EASY …
Web Ingredients. 900 g stemmed and chopped very roughly jalapeno chilli's. 10 Thai Chilli's or 1 tablespoon red pepper flakes. 1 cup minced Garlic. ¼ cup grapeseed or canola oil.
From recipegoulash.cc
See details


RECIPE ARCHIVE - CHEF MING TSAI
Web The leading voice for eating super well, super easily. 慢用吃好的
From ming.com
See details


GET CHEF MING TSAI’S GO-TO KITCHEN TOOLS—AND RECIPES TO …
Web Aug 5, 2021 For more than 20 years, Chef Ming Tsai has been wowing diners with his unique brand of East-West fusion cuisine. He had culinary training in Paris and Japan, …
From katiecouric.com
See details


SIMPLY MING; TRADITIONAL SPICY SAMBA - ORG
Web Program Description Guest Chef: Steven and Iris Tsai Ming's Traditional Spicy Sambal is a mouth-tingling version of the Indonesian classic and a fiery condiment that will add …
From openvault.wgbh.org
See details


Related Search