Kai Ci Ming
600g premium mince beef
2 medium carrots chopped finely
1 large onion chopped
2-3 sticks celery chopped
2 chicken noodle soup sachets
600ml hot water
3 tsp curry powder
200g packet fresh singapore noodles
150g frozen baby beans
“A FAVOURITE AT FAMILY GET TOGETHERS WHEN I WAS YOUNG”
No tricks in this one. Simple, fast & tasty.
Heat some oil in a not stick cooking pot. Add onion, carrot and celery. Cook until onion and celery are soft; stirring regularly.
Break up the mince and add to the pan, mixing through the vegetables. Cook until mince is browned through, continually breaking up any lumps, and stirring with a wooden spoon as you go.
Mix soup contents into hot water in a jug, and the pour into the pot. Mix in the curry powder and bring to the boil. Simmer covered for about 10 minutes.
Remove stem section from the cabbage, and then cut into 5mm wide shreds across the cabbage. Then cut the other way 2-3 times (ending up with 5mm shreds about 3cm long). Add to the top of the pot and replace the lid. When cabbage has wilted, gently mix through the dish, and gently simmer for a further 20 minutes covered, being careful not to have heat on too high.
Rinse noodles under hot water in a colander and gently separate. Add to the pot with the frozen beans and cook a further 10 minutes uncovered.
Serve in bowls with chopsticks.
Enough for six with leftovers.
GREAT COMFORT FOOD. YOU CAN REGULATE THE HEAT SIMPLY WITH THE AMOUNT OF CURRY POWDER YOU PUT IN. THREE TEASPOONS WILL GIVE YOU A RELATIVELY WARM MIX.
YOU CAN SERVE WITH RICE IF YOU WISH, BUT FOR QUICK DINNER IT DOESN'T NECESSARILY NEED IT. MAKES GREAT LEFTOVERS, AND WILL FREEZE VERY WELL.