Ki Si Min (Kai Si Ming)

An Aussie–Kiwi weeknight classic: savory curried beef mince simmered with rice and cabbage in a deeply comforting one-pot meal.

Ingredients

• 1 tbsp oil (vegetable or olive)
• 1 brown onion, finely diced
• 500g beef mince
• 2 carrots, diced small (about 1 cm)
• 2–3 tbsp curry powder (use 2 tbsp mild, 3 tbsp for more punch)
• 1 tbsp soy sauce
• 1 packet chicken noodle soup mix (about 40–60g, depending on brand)
• 1 cup uncooked long-grain rice (about 200g), rinsed
• 3 cups water (or enough to cover and cook rice; see tips)
• 3–4 cups shredded cabbage (about 250–300g), packed
• Salt and pepper, to taste

Method

• 1

  Step 1: Brown the onion & mince

  Heat oil in a large deep frying pan or pot over medium-high heat. Add onion and cook until softened and lightly golden, about 3–4 minutes. Add beef mince and cook, breaking it up, until well browned with no pink remaining, 5–7 minutes. Season lightly with pepper (go easy on salt for now—soup mix + soy are salty).

• 2

  Step 2: Bloom the curry

  Sprinkle curry powder over the mince. Cook, stirring, until fragrant and the mince looks lightly “toasted” with spice, about 1 minute. This step makes the curry flavor fuller and less raw.

• 3

  Step 3: Build the one-pot base

  Stir in carrots, soy sauce, and the chicken noodle soup mix until the mince is evenly coated. Add rinsed rice and stir for 30 seconds so the grains get coated (helps with flavor and texture).

• 4

  Step 4: Simmer until the rice is nearly cooked

  Pour in 3 cups water and stir well, scraping the bottom. Bring to a simmer, then reduce heat to medium-low so it bubbles gently. Cover and cook 10 minutes, stirring once halfway to prevent sticking.

• 5

  Step 5: Add cabbage & finish

  Stir in cabbage, pressing it down into the hot mixture. Cover and cook 5–8 minutes until cabbage is wilted and rice is fully tender. If it looks dry before the rice is done, add a splash of water (¼ cup at a time).

• 6

  Step 6: Final seasoning & serve

  Taste and adjust with pepper and (only if needed) a pinch of salt. Rest off the heat, covered, 2 minutes so everything settles and thickens slightly. Spoon into bowls and serve hot.

Tips

• **Rice/water varies by brand and pot:** If your rice isn’t tender at the end, add ¼ cup water, cover, and cook 2–3 minutes more.
• **Control the “curry hit”:** Start with 2 tbsp curry powder; you can always stir in an extra ½–1 tbsp near the end and cook 1 minute to bloom it.
• **Make it less salty:** Use less soup mix (start with ¾ packet) and add more pepper/curry for flavor.
• **Storage:** Keeps 3 days in the fridge. Reheat with a splash of water to loosen.

Nutrition (per serving, estimate)