Kai Si Ming Recipes

KI-SI-MIN REDUX RECIPE

Steps:

• 1. In a very large frying pan or paella pan on a medium heat, add the olive oil and fry onion, garlic, carrot and cabbage for about 10 minutes, stirring frequently. Add the mince and fry until browned. Add the beans, peas, tomato, curry powder and paprika and stir to combine. 2. Add the wine and stock and stir again. Add the salt, check, and season again if necessary. It should taste slightly saltier than you'd like the final product to be as the salt will also season the rice. Scatter the rice over the mince mixture and stir just enough to distribute it evenly. Bring to a simmer and cook on low-medium heat for about 7 minutes. Press the squid rings into the rice and simmer until the rice and squid are cooked through, about 5-7 minutes. Scatter with coriander sprigs and serve with lemon wedges. Adam's tip: Sushi rice (also known as koshihikari rice) is a cheaper Australian-grown alternative to the bomba or calasparra rice usually used for paella-style dishes. All are short-grain Japonica varieties with very similar properties. If you like this recipe, try Adam Liaw's caramelised pineapple and fennel upside-down cake.

KI SEE MING

Steps:

• Melt butter in a large heavy skillet over medium heat. Saute onion until soft and translucent, but don't brown. Stir in celery, frozen beans, and cabbage. Add ground sirloin, and cook until the meat is evenly browned. Add soup mix, enough water to barely cover and soy sauce. Reduce heat, and simmer for 15 minutes.

KAI SI MING

Steps:

• Fry onion in large saucepan in oil until golden.
• Brown mince in oil. (I usually drain the escess fat off).
• Add soup mix, curry powder, rice and boiling water.
• Simmer for 30 minutes.
• Add frozen peas and broccoli, celery and simmer a further 10 minutes.
• Add shredded cabbage and turn off heat. Leave to stand 5 minutes and serve.

KAI SI MING - S

Steps:

• Brown 3 lbs. ground beef in large pot. While meat is browning, slice 11⁄2 half large cabbages thinly (keeping strands long). Slice 2 large onions thinly. Drain most of grease from the meat, but leave a little for flavor. Add cabbage and onion to meat. Put lid on pot and let cabbage wilt down a little for a few minutes. Add 1 tsp. sea salt and lots of black pepper, 2-3 Tbs. nutritional yeast, a dash or two of cayenne pepper, onion powder, and some generous splashes of soy sauce or Bragg Liquid Aminos. Add 4 cups water, or 2 cups of water and 2 cups of stock/broth. Cover pot with lid and simmer slowly, stirring now and then until cabbage is soft and well cooked, about 30 to 45 minutes.