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Ki See Ming

Discussion in 'Slimming World Recipes' started by Nut_Brown_Hare, 25 August 2010 Social URL.

  1. Nut_Brown_Hare

    Nut_Brown_Hare Did it!

    Start Weight:
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    Slimming World
    I had forgotten all about this recipe that my mum used to cook when I was a little girl. Originally it came from my auntie in Australia. I was reminded of it when my friend cooked a Keema Curry from the Extra Easy cookbook as it’s very similar but a lot less labour intensive. You have to bear with it as it doesn’t sound that appetising when you read the list of ingredients, celery tastes a lot nicer to me when it’s cooked :)

    Free on Extra Easy (could use mince as a HEB on Green if you manage to make enough for 6 portions – just add more veg if your pan is big enough). No idea what it would be on red – probably not worth making!

    Serves at least 4

    You will need:
    A large pan with a lid to go on the hob (I use my wok and cover it with foil as I don’t have a lid for it)
    500g lean steak mince
    ½ savoy or sweetheart cabbage, washed & chopped
    5 celery sticks, washed & chopped
    Frozen green beans (as many as you like, I just shake the bag over the pan J)
    Curry powder to taste (I use a good couple of dessertspoons but sometimes add more towards the end of cooking)
    Ground black pepper
    250g rice
    About 750ml of chicken stock (I am old school & still use Chicken Bovril)

    Dry fry the mince until brown & then drain off any excess fat. Add the chopped cabbage & celery and cook gently for about 10 minutes until softened.

    Add the rice, curry powder, a good few generous grinds of black pepper and the chicken stock and stir until all mixed together. Cover the pan and leave on a low heat for at least 20 minutes, stirring occasionally and adding more boiled water from the kettle if it looks like it’s going dry.

    Give it a stir & taste – add more curry powder, black pepper and some salt if you think it needs it.

    Add the frozen green beans and more water if it is looking very dry, stir. Cook for a further 15 – 20 minutes until all the veggies are cooked. Taste again and add more seasoning if necessary.

    There shouldn’t really be a ‘sauce’ but it is a bit trial and error adding enough liquid to cook the rice without there being any excess. If it does stick to the pan these bits are pretty tasty, in fact leftovers are best warmed up in the oven in a Pyrex dish so it goes a bit crispy.

    Originally the recipe is made with a packet of Super Chicken Noodle soup (plus water) instead of the chicken stock but at 9 ½ syns per packet I didn’t think the flavours added are worth the syns. I didn’t notice any difference in taste.

    Hope someone enjoys it! :eating:
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  3. jerricebenton

    jerricebenton Silver Member

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    Sounds good!
  4. charlies_mummy

    charlies_mummy all for my little man x

    Start Weight:
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    Slimming World
    Have been looking for a recipe with sweetheart cabbage and think this is the one, will be making this tomorrow x
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