Kai Si Ming
Preamble[edit]
Here is a simple 1 pot recipe for a meat & cabbage curry with rice. You can also substitute the cabbage with cauliflower, if you are so inclined. Or whatever vege you want.
I have no idea as to where this originates from, my mummy used to make it for us
What you will need[edit]
- 1 Onion
- 2 Sticks of Celery
- 1 Carrot
- 1/2 a Cabbage
- 500g of Minced Beef
- 1 Sachet of Chicken Noodle Soup mix
- 1 Cup of Rice
- Mixed Herbs
- Curry Powder
- Oil
- Water
Method[edit]
Chop up your onion and celery and grate your carrot. I had the monster carrot of doom, so I only used 3/4 of it.
I'm going to use my big wok to cook this, as my pot is too small. Bung some oil in the pot, apply heat, wait a bit and chuck in the onions. Give the onions a minute then add the minced beef. Let the beef brown. Chop up your cabbage while you wait.
Next add the celery, carrot, a teaspoon of herbs, 3 teaspoons of curry powder (or more/less depending on how hot you like things. 3 is fairly mild but tasty), the sachet of soup mix and two cups of water. Stir it all up. You can add a bit of salt & pepper here if you want. Let this get back up to temperature.
Biff in the rice & cabbage. Stir it about a bit, try to keep the rice in the liquid. Now turn the heat down and cover the pot/wok and let it simmer gently for 30mins or so, just make sure the rice is done. Check on it now and then and give it a stir so nothing sticks.
You could add some Worcestershire sauce or soy sauce now as well. Make sure the rice doesn't absorb all the water - add a bit more water if need be. Don't add too much or you will end up with some kind of soup. You can always bung in a bit of cornflour to thicken things up at the end.
E.T. Violin! (As those fancy chefs say)
This makes enough for two hungry people, or 3-4 skinny nerds like me. I will eat some tonight and freeze the rest.
