Ki Si Ming and Cabbage Salad

Today we made two recipes.  These recipes have been a family staple for many years and my mother kindly shared them with us.   I have not met any child, who eats meat, that does not enjoy this meal.

Ki Si Ming

50g butter

1 onion

500g mince

1 tsp curry powder

1 tsp salt

1 tsp mixed herbs

1 packet noodle soup

3 dessert spoons uncooked rice,

3 dessert spoons of frozen peas, carrots beans or your choice of fresh vegetables.

3 cups of water

½ medium cabbage

Saute the onions and mince with the butter. Add the curry powder, salt, mixed herbs, soup, frozen or fresh vegetables and uncooked rice. Mix in 3 cups of water and cook for 20 minutes, until it begins to thicken. Add shredded cabbage and cook another 2 or 3 minutes add soy sauce if desired.

Note: adapt the recipe to your needs especially the flavourings. Such as adding more curry or chilli

Cabbage Slaw {This is one of my favourite salads! }

1 packet chicken flavoured noodles (2-minute noodles)

½ medium cabbage, shredded                            

4 spring onions

½ cup slivered almonds toasted

2tbsp Sesame Seeds, toasted

Dressing

1 packet seasoning from noodles

1/3 cup oil ( peanut or regular)

3 tbsp Vinegar

2 Tbsp Sugar

Salt and Pepper

Shred the cabbage and place in a bowl along with the cut spring onions. In a separate bowl add the toasted almonds and sesame seeds.

Make the dressing.

Take the packet of 2-minute noodles and crunch them up in the bag.

Just before serving, add the almonds and sesame seeds and the crushed noodles to the salad along with the dressing. So they all stay crunchy.

Happy Cooking