Catch Ming Tsai’s live weekly cooking tutorial on the @PBSFood Instagram account this Thursday, May 14th at 3:00pm. The award-winning chef and owner of Fort Point’s Blue Dragon and host of Simply Ming will be live in his home kitchen to walk virtual attendees through the steps of making spring shrimp satay, chicken and cucumber noodle salad and a Piña-Rita cocktail. Cook along in real time – you can even ask questions if you run in to trouble. The ingredients and instructions are detailed below so take a peek to see what you have on hand and what you might need to grab on your next trip to the store. Then, come 3:00pm on Thursday tune in here and try to keep up (or just relax and watch a master in action).
Piña-Rita
1 1/2 ounce silver Tequila
1 ounce coconut milk
2 ounce pineapple juice
Juice of 1/2 lime
Pineapple garnish optional
1. In a shaker filled with ice, add the tequila, milk and fruit juices. Shake hard.
2. Strain in glass with fresh ice. Garnish with pineapple.
Spring Shrimp Satays
12 small shrimp, peeled and deveined
1/2 pound sugar snap peas, blanched and shocked
4 satay skewers, soaked
Grapeseed oil to cook
Kosher salt and freshly black pepper to taste
1/2 cup Thai basil leaves
1 head romaine
1/2 cup sunflower sauce, recipe below
1. Make satays, alternating shrimp and snap peas. Coat lightly with oil and season. In a hot cast iron, sear both sides, about 3 minutes a
side.
2. Meanwhile, lay out 4 romaine leaves, top with basil leaves. Place a cooked skewer on each leaf, sauce the satay, remove the skewer
and serve.
Sunflower Seed Sauce
2 cups sunflower seed butter
2 tablespoon green chile or your favorite chile sauce
4 scallions, sliced thinly, white and green separated
Juice and zest of of 2 lemons
1 tablespoons tamari
3-4 tablespoons boiling water
Kosher salt and freshly ground black pepper to taste
1. In a small bowl, whisk all together and season.
Chicken and Cucumber Noodle Salad
2 large chicken breast, butterflied out
Sprinkle of garlic powder
Sprinkle of ginger powder
Sprinkle of paprika
1 English cucumber, 3/4 julienned, 1/4 dice
1 red or yellow bell pepper julienned
1/2 pound of your favorite noodle blanched, shocked (I’m using sōmen, wheat or rice would be fine)
1 cup mint leaves
1 cup Sunflower seed sauce
Grapeseed oil to cook
Kosher salt and freshly ground black pepper to taste
1. Season the chicken with spices, salt and pepper. In a hot cast iron, coat with oil, sear the chicken breasts, about 3 minutes a side, and
let rest on a plate. Repeat.
2. Meanwhile, in a small food processor or blend the cucumber dice with the sauce, season. In a large bowl, toss the cucumber
julienne, peppers, noodles, mint and sauce. Season. Slice up warm chicken and place on top. Serve immediately.
