Kai See Ming
1lb minced steak
3 medium onions
1 pkt chicken noodle soup
4 rounded tablespoons rice
1 tsp curry
1 tsp mixed herbs
salt and pepper to taste
3 large cups cold water
Brown meat and sliced onions in pan with butter.
Slice cabbage into ¼” strips, put into large pot with all other ingredients including meat from pan, and simmer on low jet for half an hour, stirring occasionally.
That is the original recipe as Mum used to make it.
I do it slightly differently. I brown the meat and onions in the pot you intend to use and omit the butter entirely, relying on the mince for what fat the recipe needs. Add the water to the browned meat to get all the juices off the bottom and then add the other ingredients. I do remember that it was absolutely delicious with the butter, when I was a kid, but we were all using more energy in those days, hey?
Instead of the chicken noodle I use a good stock powder, because I want to avoid the wheat and the MSG. I use more curry, you will find the balance that suits you.
It improves as leftovers, and it is cold leftovers I use to make the little rolls.
I can’t remember what I was supposed to tell you about the rice paper, so just generally.
Soak 1 sheet in warm water until it goes soft. Remove to a board and put a tablespoonful of filling near one edge. Roll, folding the outside edges in. You’re aiming for a parcel about the length, and a bit thicker than, your finger. Either deep fry or place in a very hot oven on a well oiled baking dish. They should go crisp.
I hope you enjoy.