Saturday, 2 August 2014

KAI SI MING (a good old aussie favourite, most of us grew up eating)

1 kilo mince steak
4 - 5 medium carrots julienned
2 onions sliced (I quarter then halve the quarters longways)
3 sticks celery julienned
5 chicken stock cubes
1 packet chicken noodle soup
2 heaped tablespoons curry powder
3 cups water
1/2  a small cabbage sliced
1 tablespoon soy sauce
salt to taste
can also add  sliced green beans if desired

In a large deep frypan or pot,  brown the mince.  remove and drain.

in same pan, add the carrots, onions, celery, stock cubes, curry powder and water.

bring to boil, add chicken noodle soup then simmer for 5 minutes.  stirring occasionally.

return meat to pan.

add soy sauce.

add cabbage.

if looking too dry, add more water, a little at a time, should look like gravy, shouldn't be runny.

cook till cabbage is tender.

add salt.

serve with mashed potato or rice ( or both)

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