KI-SI-MIN REDUX RECIPE
This classic gets reinvented here as a curried paella-style dish, rather than a soggy rice stew.
Provided by Adam Liaw
Categories Lunch
Time 30m
Yield SERVES 4 to 6
Number Of Ingredients 18
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
I acquired this recipe from an old Wynnum West State School fund raiser cooking book. It really is a good filler for making the dollar go further.
Provided by Chrissyo
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 447.9, Fat 15.8, SaturatedFat 7, Cholesterol 61.8, Sodium 930.9, Carbohydrate 56.8, Fiber 3.9, Sugar 4.2, Protein 18.7
KAI SI MING
A recipe my mother and grandmother used to make when I was younger. Evertime I went to a party or a dinner when I was younger this seemed to be on the table. It seemed to be something everyone made years ago. Mind you I never quite liked it, but years later when my kids went to their grandmothers MIL, she made it for them, and from then on they would always ask her to make this for them when the went. They loved it and still do! My MIL always added corn and carrots or whatever vegetables she had on hand when she made it
Provided by Tisme
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 769.2, Fat 8.9, SaturatedFat 2, Cholesterol 55.5, Sodium 2842.6, Carbohydrate 154.7, Fiber 8.2, Sugar 60.7, Protein 16.9
KI SEE MING
This is a family recipe that comes from Australia. It is quick and filling for cold winter days. Excellent served with rice or slices of French bread and butter.
Provided by Kattjovi
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 33.6 g, Cholesterol 119.6 mg, Fat 26.8 g, Fiber 6.3 g, Protein 29.2 g, SaturatedFat 11.8 g, Sodium 2029.1 mg, Sugar 10.1 g
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