Last Friday, I had the wonderful opportunity to watch Blue Ginger’s Chef Ming Tsai’s cooking demonstration at Boston’s Macy’s. Being a foodie and having watched Ming on Iron Chef America and the Next Iron Chef, I was super-excited to watch a Celebrity Chef like Ming Tsai cook and eat his delicious cuisine. For the cooking demonstration, Ming made Shrimp, Mango and Thai Basil Summer Rolls along with Wok-Stirred Vegetables and Rice Noodle Salad, both perfect and, I quote Ming, “shrimple” summer dishes.
During his demonstration, Ming provided helpful cooking tips for individuals like me who are aspiring home-cooks. While making his rice noodle salad, Ming first suggests cooking the “hardest” vegetable first, such as cabbage, and only cooking the white part of the scallions. In addition, he suggests using a spoon to grate ginger. Also when using a wok for the first time stir-frying, Ming recommends to go to your backyard for practice before using the stove. Ming emphasizes to not use a spoon and instead pulling the stir-fry pan towards you and flip towards your face and just keep doing it over and over. The most helpful tip I found was when he was demonstrating the folding and wrapping of the rice paper rolls for the shrimp, mango and thai basil summer rolls. After dipping the rice paper in the water, layer each rice paper on top of each other with a towel in the middle, that way it dries faster and does not break apart.
I asked Ming what inspired him to become a chef. He says that he is “always hungry” and finds that he likes to “make people happy” and Ming finds he can do that through food.