Kai Si Ming

    45 minutes

    This is a meal my mother (and everyone elses mother) cooked pretty regularly when we were kids. My kids love it. I did change the ingredients a bit, compared to some recipes. Its like a savoury mince, come curry, come Chinesey looking stew type thing lol. Really yummy tho. The good thing about this recipe is the longer it sits, the better it tastes. Recipe in footnotes for leftovers.


    Victoria, Australia
    315 people made this

    Serves: 8 

    • 1 kg minced steak
    • 4 - 5 medium carrots, julienned
    • 2 onions, sliced (I quarter then halve the quarters lengthways)
    • 3 sticks celery, julienned
    • 5 chicken stock cubes
    • 2 heaped tablespoons good quality curry powder
    • 3 cups water, approx
    • 1 packet chicken noodle soup
    • 1 tablespoon soy sauce
    • 1/2 a small cabbage sliced
    • salt, to taste
    • sliced green beans (optional)

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large deep frypan or pot brown the mince. Remove and drain.
    2. In same pan, add the carrots, onions, celery, stock cubes, curry powder and half the water.
    3. Bring to boil, add chicken noodle soup then simmer for 5 minutes, stirring occasionally.
    4. Return meat to pan. Add soy sauce then cabbage.
    5. If looking too dry, add more water a little at a time - it should look like gravy, but shouldn't be runny.
    6. Cook, simmering, till cabbage is tender. Stir occasionally (and check water.) Add salt if needed.
    7. Serve with mashed potato or rice (or both).


    Leftovers are great served on toast. I also turn them into pastie-like meals by using puff pastry sheets cut into four and made like sandwiches cooked in a Breville snack maker. Or just place about a tablespoon of mix on each piece of pastry, fold over, seal edges and cook in hot oven till brown. Great to keep in the freezer for a quick meal or snack.

    See it on my blog

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    Very nice, very much like I remember. I put 2 heaped tablespoons of Brindavin (my favourite) Medium curry powder and that made it a bit on the spicy side, next time I will add half Brindavin and half a milder curry. I also added a cup of dry rice since the Kai Se Ming my mum made always had quite a lot of rice in it and with 3 cups of water in the recipe it needed something to soak it up or it might have been a bit soupy. All in all a very nice.  -  13 Jan 2015