DIM SUM DIPPER SAUCE
Provided by Ming Tsai
Time 5m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Combining all ingredients in a small bowl and mix well.
SHREDDED LAMB SANDWICH WITH DIJON-SAMBAL AIOLI AND SPICY POTATO CHIPS
Provided by Ming Tsai
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.;
- In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks.
- Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up. Serve fresh and warm.
MING TSAI'S TRADITIONAL SPICY SAMBAL
Categories Condiment/Spread Pepper Side Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Healthy Vegan Simmer
Yield 1 batch
Number Of Ingredients 7
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. * Add the vinegar and cook until reduced by half, 12 to 15 minutes. * Remove from the heat and add the sugar and salt. * Cool to room temperature. * Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture. * Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.
TOFU AND SPINACH SALAD SPICY MISO DRESSING
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.
SPICY MANGO SALSA
Provided by Ming Tsai
Time 20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a bowl, mix all ingredients. Chill before serving.
SAMBAL SWEET POTATO PUREE
Provided by Ming Tsai
Number Of Ingredients 6
Steps:
- Place cream and garlic in saucepan and on low heat, reduce the cream to 1 cup. Scoop out potato into a food processor. Puree and add cream, sambal, butter, salt and pepper. Check for seasoning. Keep warm for serving.
SHRIMP TOAST WITH PINEAPPLE-SAMBAL SALSA
I love this shrimp toast recipe because it's simple, flavorful and you can make most of it ahead of time, which is always a win in my book. It's actually one of the first true recipes I remember learning. Growing up, I have great memories of learning how to make the shrimp mousse as a filling for dumplings or putting it on toast for this recipe. Years later when I trained in France, I picked up a few other techniques to make the mousse even lighter and airier. It's such an impressive yet simple recipe and can be used in many applications. Crunchy, salty and packs a punch of heat and sweetness from the salsa. What's better than that?
Provided by Ming Tsai
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the shrimp mousse: In a food processor, add the shrimp and eggs and blend until almost smooth. Add the butter and season with salt and pepper. Pulse until the butter is incorporated, but still visible in small pieces. Gently fold in the ginger and scallions.
- Test a small piece for flavor by sauteing 1 teaspoon in a small nonstick skillet with oil until the mousse is bright pink and cooked through, 2 to 3 minutes, or microwaving until bright pink and cooked through, 1 to 2 minutes.
- Place the uncooked mousse in an airtight container, cover and refrigerate for up to 2 days. Makes 4 cups.
- For the shrimp toast: In a large saute pan, heat 2 to 3 tablespoons oil, or enough to generously coat the pan, over medium-high heat.
- Reserve 2 to 3 tablespoons of the scallion greens for garnish. On a plate, gently combine the remaining scallions and sesame seeds.
- Spread 1/4-inch layer of the shrimp mousse on each slice of the bread and sprinkle on the scallion and sesame seed mixture.
- Carefully place 1 or 2 shrimp toasts in the saute pan, mousse-side down and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate, drain well and cut diagonally. Repeat with the remaining shrimp toasts.
- In a small bowl, combine the pineapple with the sambal oelek. Start with the 2 teaspoons of sambal oelek and add more as you'd like until you've reached the desired heat level you like.
- On a platter, align the triangles and garnish with the pineapple-sambal salsa and remaining 2 to 3 tablespoons of scallion greens to serve.
DIM SUM DIPPER
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 .
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