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  • >> MING: Hey, this is Ming Tsai

  • from Simply Ming, coming to you

  • from Singapore, specifically

  • Little India, where we're going

  • to meet Michelin Star Chef Andre

  • Chiang.

  • He's going to come here with me,

  • and we're going to get inspired

  • by the wonderful produce, the

  • seafood, the meats, because

  • we're going to be cooking on the

  • fly from Singapore next on

  • Simply Ming.

  • Funding for Simply Ming is

  • provided by:

  • >> Ocean Spray.

  • For over 75 years our

  • grower-owners have been

  • harvesting cranberries to bring

  • you and your family products

  • like Craisins, sweetened dried

  • cranberries-- a versatile snack

  • that's surprisingly sweet.

  • Ocean Spray-- straight from the

  • bog.

  • >> Hand crafted and naturally

  • brewed with spring waters from

  • the Hudson Valley of New York,

  • Wan Ja Shan offers an extensive

  • line of natural, organic,

  • gluten-free and lower sodium soy

  • sauces.

  • Wan Ja Shan-- simply natural,

  • simply organic, and a proud

  • sponsor of Simply Ming.

  • T-fal's Actifry.

  • One spoon of oil for two pounds

  • of fries and many other meals.

  • >> Our recipe for success-- it's

  • what makes a Subaru a Subaru.

  • Subaru of New England, a proud

  • sponsor of Simply Ming.

  • >> Melissa's world variety

  • produce is a proud sponsor of

  • Simply Ming.

  • >> MING: Andre, Ming Tsai.

  • >> Hey.

  • >> MING: Nice to see you.

  • >> Nice to see you.

  • >> MING: What a fantastic place.

  • Is this where you get your

  • inspiration?

  • >> Yes.

  • Well, that's the place that I

  • buy all my home cookings, and I

  • come here all the time.

  • >> MING: And this fish, is this

  • all local?

  • >> Yes, it's all local.

  • >> MING: I mean, I see aji, I

  • see bass, some mackerel over

  • there, right?

  • >> Yeah.

  • >> MING: Beautiful.

  • So do you actually cook a lot of

  • fish at home?

  • Yes, I do.

  • >> MING: You do?

  • >> Even in the restaurant I use

  • a lot of seafood.

  • >> MING: Dude, I had a fantastic

  • meal at your restaurant.

  • This boy can cook.

  • Look at this.

  • I love your prawns.

  • You call them prawns or shrimp

  • here?

  • >> They have big prawns, and

  • then they have also shrimp, the

  • little ones.

  • >> MING: (speaking Chinese)

  • Out of all the shrimp, what is

  • the sweetest of the shrimp?

  • The big... the king prawns?

  • >> The king prawns.

  • >> MING: And all these... these

  • are local, these are farm

  • raised, these are wild?

  • >> These are farm.

  • >> MING: Those are farm, and

  • this is... all right, I'm going

  • to... you want to do shrimp or

  • not?

  • >> You can do shrimp.

  • >> MING: Okay, I'm going to do

  • shrimp.

  • >> I'll probably do some fish.

  • >> MING: All right, can I

  • have... how about can I have

  • some of these please?

  • (speaking Chinese)

  • All right, let's grab a couple

  • of these.

  • These are beautiful.

  • Really smells good, huh?

  • These are awesome.

  • All right.

  • That would be fantastic.

  • Thank you.

  • So what kind of dish are you

  • doing with your needlefish?

  • I think what I will do, I'll use

  • a different type of... probably

  • five, six different type of

  • lime, citrus, and just to cure

  • the needlefish that I just

  • bought.

  • >> MING: Okay, awesome.

  • And I think I'm going to do,

  • like, maybe a sweet and sour,

  • maybe get some fruit.

  • So you need some acid, I need

  • some acid.

  • So let's get some fruit.

  • There must be some down here.

  • All right.

  • >> Yes.

  • >> MING: All right, what have

  • you got there?

  • >> Well, could I get some lime?

  • Can I have, like, a handful?

  • >> The calamansi, right?

  • >> Yes.

  • >> MING: I love that.

  • >> A little bit more.

  • And then a couple of these as

  • well.

  • >> MING: All right.

  • And I'm going to go... this is

  • really sour, right, the green

  • mango?

  • >> Thank you.

  • >> MING: Really sour mango.

  • >> Yes.

  • >> MING: All right.

  • >> Want to get some ripe ones?

  • >> MING: Yeah, I want both.

  • I want sour and ripe.

  • Yeah.

  • >> Probably this one.

  • >> MING: Yeah, that's all right.

  • Here we go.

  • And those too, please.

  • Awesome.

  • Thank you very much.

  • >> Thank you.

  • >> MING: Ah, we'll get some

  • lemongrass here.

  • You like lemongrass, Andre?

  • >> Yes, a lot.

  • >> MING: Anything else you need

  • here?

  • >> Well, if I get some...

  • >> MING: What's that, cilantro,

  • or coriander?

  • >> Beautiful coriander, yeah.

  • >> And then get three lemons.

  • >> MING: I might steal one of

  • those from you, if that's okay.

  • (speaking Chinese)

  • >> So Ming, you want chili?

  • So now you've got chilis.

  • These are all different type of

  • chilis that you can get here.

  • >> MING: I'm glad.

  • These are smoking hot, right?

  • >> Yeah.

  • >> MING: I call them Thai bird's

  • eye chili, right?

  • >> Yes.

  • >> MING: Maybe some of this,

  • right?

  • Ginger flour.