Ki See 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 mince or ground beef, and cook until the meat is evenly browned.
• Add crumbled chicken stock cubes and soy sauce.
• Add cooked noodles and 4 fluid oz of water.
• Reduce heat, and simmer for 15 minutes.
• Service with extra soy sauce if requried.

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.

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.