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SIMPLY MING: Season 18

Airs Saturdays, May 8 - 29 & June 26, 2021 at 2:30 p.m. on KPBS TV

This season, award-winning host and chef Ming Tsai brings viewers to his home...

Credit: Courtesy of American Public Television

Above: This season, award-winning host and chef Ming Tsai brings viewers to his home kitchen for an intimate, fun and dynamic experience, cooking delicious and easy-to-follow recipes with his son Henry.

On each episode of SIMPLY MING Season 18, award-winning host Ming Tsai cooks an improvised dish using items from Ming’s East-West pantry. This season, the acclaimed chef brings viewers to his home kitchen for an intimate, fun and dynamic experience, cooking delicious and easy-to-follow recipes with his son Henry.

SIMPLY MING Season 18 | Promo

This season, award-winning host Ming Tsai cooks an improvised dish using items from Ming’s East-West pantry. This season, the acclaimed chef brings viewers to his home kitchen for an intimate, fun and dynamic experience, cooking delicious and easy-to-follow recipes with his son Henry. Season 18 includes 13 half-hour episodes and features a handful of structural adjustments to ensure the safety of everyone involved in its production.

EPISODE GUIDE:

Episode 1: “Okonomiyake/Japanese Pizza” airs Saturday, May 8 at 2:30 p.m. on KPBS TV - Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza. First a delicious Smoked Salmon, Crispy Fennel, Okonomiyake, and then a Vegan Okonomiyake made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and fresh ginger. To cool things down, he mixes a refreshing Cucumber-Mint Saketini for himself, and a Cucumber-Mint Spritzer for Henry.

Photo credit: Courtesy of American Public Television

Okonomiyake

Episode 2: “Bok Choi” airs Saturday, May 15 at 2:30 p.m. on KPBS TV - Chef Tsai prepares bok choy, two ways, with his son Henry as his sous chef. First is a flavorful casserole--Red Roast chicken with baby bok choy and sweet potatoes spiced up with red wine, Thai bird chilis, and star anise. Then follow that up with a vegetarian version that includes Red Roast Squash, baby Bok choy, sweet potatoes, scallions, garlic and ginger. To get things started he stirs up a cocktail—a Five Spice Old Fashioned for Ming, and then a Five-Spice Black Tea for Henry.

Episode 3: “Ginger-Miso” airs Saturday, May 22 at 2:30 p.m. on KPBS TV - This week we’re using Miso, Ginger and Sushi rice to create two exquisite dishes. First Chef Tsai cooks salmon coated with Shiro miso, minced ginger, sesame cucumbers and sushi rice. Then he prepares a vegetarian version using Japanese eggplant, miso glaze, which he serves on top of sushi rice cakes. He also shakes up two versions of a cocktail, and Orange-Ginger Wine Spritzer, and a non-alcoholic version for Henry, an Orange Spritzer.

Episode 4: “Dessert @Home” airs Saturday, May 29 at 2:30 p.m. on KPBS TV - Chef Tsai is cooking Henry’s famous Five Spice Orange Pound Cake and Chef Tsai will cook and Warm GF Chocolate Rice Cake. Before cooking dessert he stirs up an Espresso-Bourbon Cream Martini, and a refreshing Lemongrass Tea for Henry.

Episode 5: “Broccoli and Beef” airs Saturday, June 26 at 2:30 p.m. on KPBS TV - Chef Tsai and Henry are cooking two versions of a classic dish, Broccoli and Beef. First, he cooks delicious Beef and Broccoli Noodles with garlic and fresh minced ginger. Then, he cooks a vegan version, Vegan Beef and Broccoli Bing. Before he starts the cooking feast, he mixes up a tasty Wasabi Michelada for himself and a Virgin Wasabi Michelada, for his son Henry.

SCHEDULE TO BE ANNOUNCED:

Episode 6: “6-Ravioli Two Ways” - Chef Tsai is cooking ravioli, two ways. He starts off with a Buttery Shrimp Ravioli in a Watercress Nage, and then follows that up with a vegetarian version- Edamame-Shiitake Ravioli served up in a Thai Coconut Broth. Before starting the cooking, he prepares a Ginger Margarita for himself and a non-alcoholic version for Henry, a refreshing Ginger Pop.

Episode 7: “Crab Cakes” - Chef Tsai is going big on the crab. He starts off with delicious Crab Cakes with a Lemon Aioli, and then follows that up with a vegetarian version-GF “Crab” Cakes with Lemon Aioli and Pineapple Smash.

Episode 8: “Sausage and Peppers” - Chef Tsai and Henry are paying homage to Boston, as they cook Sausage and Peppers Fenway Style, and a veggie version of this dish, Vegan Sausage and Peppers Bings. To get things started Ming stirs up a cocktail – A Thai Basil-Lemon Smash with bourbon and a refreshing Thai Basil Lemonade for Henry.

Episode 9: “Tsai Family Hot Pot with Mom and Dad” - Chef Tsai is in Hawaii visiting mom and dad. To celebrate the occasion chef prepares a festive Tsai Family Hot Pot, accompanied with Shrimp Wontons and complemented by red wine,

Episode 10: “Sushi from Maui” - Chef Tsai is cooking sushi, home style. He starts by cooking Many Maki Rolls, with toasted nori, fresh fish, poached shrimp and avocado. Nothing better to accompany the delicious sushi than a Sake Royal made with Junmai sake and cassis, and a non-alcoholic Cassis-Lime Spritzer.

Episode 11: “Meuniere” - Chef Tsai cooks a delicious Sole Meuniere and a vegetarian version - Napa Cabbage Meuniere, both accompanied with Chive Rice. Before starting cooking he stirs two Agent 007 inspired cocktails - A Vesper and a non-alcoholic version, a James Bondi.

Episode 12: “Wings and Tempura” - Chef Tsai cooks two of everyone’s favorites: Buffalo Chicken Wings and Vegetable Tempura. Nothing better to accompany these favorites than Classic Shandy.`

Episode 13: “Frites” - Chef Tsai prepares two versions of a classic recipe. To start things up, he mixes his own version of Gin and Tonic with anise, cloves and cinnamon. The he cooks up a classic -Steak Frites- made with some beautiful flat iron steaks and served up with fries and aioli. Then he cooks a vegetarian version of this dish, a delicious Portobella Frites with garlic and extra virgin olive oil.

Join The Conversation:

Chef Ming Tsai is on Facebook and Instagram.

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