Posts Tagged Ming Tsai

Ming Tsai Scallion Panko Cod And James Beard Tartar Sauce

Recently, I was thinking of doing Nobu-style Fish And Chips ( https://www.bbcamerica.com/anglophenia/2012/04/watch-nobu-chef-on-japanese-food-vs-british-food-plus-recipe-for-nobu-fish-and-chips ); I’d seen another version of this dish in Nobu West that was basically a terrine-based preparation (p. 114) It was intriguing to hear that the Queen doesn’t like traditional fish and chips, but rather panko crusted fish, chips with hollandaise. ( https://www.youtube.com/watch?v=zGJcnqiQt_8 ).  […]

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Simply Ming/Blue Ginger Crispy Calamari

While the greater Boston restaurants were still closed (as of this writing), my wife asked if we could make the attempt to make crispy calamari.  In my library, I had both the Legal Seafoods and Simply Ming books both containing recipes for such a dish.  So we settled on the Ming Tsai version for the […]

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Scallion Pancakes

Over the years, I’ve eaten my share of scallion pancakes.  And then there’re my friends John and Kevin who’ve joined me in chowing down on large orders of these addictive items.   When I first learned to make this from my grandmother, she taught me to rollout the dough, brush it with oil, spread a nice […]

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A note on Yaki Onigiri

Previously, on tastingenu.wordpress.com – * https://tastingmenu.wordpress.com/category/omakase-menus/kamakura-boston/ * https://tastingmenu.wordpress.com/2019/10/19/planning-the-christmas-2019-menu/ On recent visit to Kamakura for dinner, our last course was Onigiri yaki ikura, kizame nori, wasabi dashi Since I was planning to on doing a version of this as my last savory course for 2019 Christmas meal, I needed to learn the technique for  crisping onigiri […]

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Ming Tsai’s Blue Dragon Buttermilk Tempura Chicken

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/10/20/ming-tsais-asian-slaw/ A while back, my wife and I had the opportunity to have dinner at Chef Ming Tsai’s gastropub in the Fort Point Channel district in Boston.  Who doesn’t have memories of having deep fried chicken growing up?  So my wife and I ordered the  Buttermilk Tempura Chicken platter to […]

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Ming Tsai’s Asian Slaw

As I was thinking about possibly making Blue Dragon’s Buttermilk Tempura Chicken at home, I immediately wondered what side I wanted to go along with it.   One of the classic items is cole slaw, so I found: https://www.golfdigest.com/story/chef-ming-tsai-offers-his-take-on-two-masters-traditions that contained Chef Tsai’s recipe for his version of slaw.  A microbatch of the slaw would turn […]

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Kung Pao

During the Qing Dynasty, Beijing’s finest kitchens were peopled with chefs from various parts of China. So, while this is a Sichuan recipe, it was developed in the home of a Mandarin noble, Ting Kung-Po. The chicken is stir-fried quickly, the mixed with crispy groundnuts (peanuts) and a spicy sauce for contrast.   –The Chinese Gourmet […]

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