Kai Si Ming – an old family dish!
Kai Si Ming is an Asian-inspired one-pan mince and rice dinner and something that I have not had since a kid (and that is some years ago now!)
I was reminded of this old family dish when I saw that Maggi – who are an international brand of seasonings, instant soups and noodles – have made a packet meal of it.
I thought ‘fancy that!’ – you don’t need to buy the packet mix because you will have the ingredients in your pantry, and best of all, you can add whatever vegetables you have on hand.
A bit of research online told me Kai Si Ming hit the NZ dinner scene sometime in the 60s, when recipes for it started popping up in women’s magazines, Plunket newsletters and the like.
- 1 brown onion, finely chopped
- 450 g mincemeat
- 1 tablespoon oil
- 2 teaspoons curry powder
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup uncooked rice
- 3 cups of chicken stock
- 1 cup frozen peas
- 1 cup broccoli, pieces
- 2 stalks of celery, celery
- 1 chopped red capsicum
- 2 cups cabbage, shredded
Heat the oil in a large pan (I use my wok)
Cook the onion until soft, then add the mince and brown.
Add Worcestershire sauce, curry powder, rice and boiling water.
Simmer for 30 minutes.
Add frozen peas and broccoli, celery and simmer for about 10 minutes
Add shredded cabbage and turn off the heat. Leave to stand with a lid on for about 5 minutes.
Serve in bowls.
** Use any vegetables that you have on hand
**Substitute the rice for noodles if you prefer.
If you are a child born in the 1960’s in New Zealand, your mum will have her version of this dish in her recipe book somewhere. I think mine is pretty close to my mum’s – I’ll have to ask her if I got it right!
What is a dish you can remember from your childhood that you haven’t had since then? It might be time to resurrect it and share it with your family, and make a new memory.
Happy foody memories xx
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