KI SEE MING
This is a family recipe that comes from Australia. It is quick and filling for cold winter days. Excellent served with rice or slices of French bread and butter.
Provided by Kattjovi
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large heavy skillet over medium heat. Saute onion until soft and translucent, but don't brown. Stir in celery, frozen beans, and cabbage. Add ground sirloin, and cook until the meat is evenly browned. Add soup mix, enough water to barely cover and soy sauce. Reduce heat, and simmer for 15 minutes.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 33.6 g, Cholesterol 119.6 mg, Fat 26.8 g, Fiber 6.3 g, Protein 29.2 g, SaturatedFat 11.8 g, Sodium 2029.1 mg, Sugar 10.1 g
MING SING
Make and share this Ming Sing recipe from Food.com.
Provided by Evie3234
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown mince.
- Add all other ingredients.
- Bring to boil then simmer for 20 minutes.
- Serve with rice.
Nutrition Facts : Calories 370.6, Fat 19.2, SaturatedFat 7.4, Cholesterol 85, Sodium 800.6, Carbohydrate 23.7, Fiber 4.8, Sugar 12.6, Protein 26.2
POPS' SINGAPORE NOODLES
Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.
Provided by Ming Tsai
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
- PLATING Serve family style on an oval platter.
MING'S BINGS
Steps:
- Heat the vegetable oil in a medium saute pan over medium-high heat. Once the oil is hot, add the onions, garlic and ginger and cook until the onions are a deep golden brown, 5 to 7 minutes. Remove to a bowl. Add the shiitakes to the same pan and saute until browned, about 5 minutes. Add more oil to the pan, if needed. Add the cooked mushrooms to the bowl along with the edamame, pepitas and salt, to taste. Toss to thoroughly combine and adjust the seasoning. Allow to cool completely.
- For the yuzu emulsion: Add the shallot, yuzu juice, Dijon, palm sugar and salt and pepper to a blender; blend until smooth. Drizzle in the olive oil until thick and smooth. Adjust the seasoning.
- Add 1/3 cup filling to the middle of an egg roll wrapper with the longer side facing you. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side pieces in towards the middle of the wrapper, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers.
- Heat 1/4 cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.
- Serve the bings hot with the yuzu emulsion.
KAI SI MING
A recipe my mother and grandmother used to make when I was younger. Evertime I went to a party or a dinner when I was younger this seemed to be on the table. It seemed to be something everyone made years ago. Mind you I never quite liked it, but years later when my kids went to their grandmothers MIL, she made it for them, and from then on they would always ask her to make this for them when the went. They loved it and still do! My MIL always added corn and carrots or whatever vegetables she had on hand when she made it
Provided by Tisme
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry onion in large saucepan in oil until golden.
- Brown mince in oil. (I usually drain the escess fat off).
- Add soup mix, curry powder, rice and boiling water.
- Simmer for 30 minutes.
- Add frozen peas and broccoli, celery and simmer a further 10 minutes.
- Add shredded cabbage and turn off heat. Leave to stand 5 minutes and serve.
Nutrition Facts : Calories 769.2, Fat 8.9, SaturatedFat 2, Cholesterol 55.5, Sodium 2842.6, Carbohydrate 154.7, Fiber 8.2, Sugar 60.7, Protein 16.9
K C MING
Make and share this K C Ming recipe from Food.com.
Provided by Noodles78
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook mince & onion in oil until brown.
- Add rice, curry powder, chicken noodle soup mix, soy sauce and water.
- Add salt & pepper to taste. Stir well.
- Add cabbage to top of pot and simmer 5 minutes.
- Add beans, stir, then simmer further 10 minutes or until rice is cooked.
- Serve with extra soy sauce to taste.
Nutrition Facts : Calories 484.6, Fat 19.9, SaturatedFat 7.3, Cholesterol 92.1, Sodium 1873, Carbohydrate 51.2, Fiber 5.5, Sugar 7.1, Protein 24.9
More about "ming sing recipes"
SIMPLY MING IN YOUR KITCHEN: 80 RECIPES TO WATCH, …
From amazon.com
Reviews 95Format HardcoverAuthor Arthur Boehm, Ming Tsai
MING’S HOMEMADE WONTON SOUP - A CANADIAN FOODIE
From acanadianfoodie.com
MING.COM—NATIONWIDE SHIPPING
From ming.com
MIN JIANG KUEH RECIPE (TRADITIONAL PEANUT PANCAKES)
From bigandsmalllena.com
MING TSAI | CHEFS | PBS FOOD
From pbs.org
17 MUNG BEAN RECIPES (HEARTY AND DELICIOUS!) - INSANELY GOOD
From insanelygoodrecipes.com
MING'S QUEST RECIPES | MING'S QUEST | FOOD NETWORK
From foodnetwork.com
SING SING KITCHEN - YOUTUBE
EAST MEETS WEST WITH MING TSAI RECIPES - FOOD NETWORK
From foodnetwork.com
RECIPE ARCHIVE - CHEF MING TSAI
From ming.com
A COMPLETE GUIDE TO MAKING AUTHENTIC KI SI MIN/KAI SI MING
From goodfoodtoeat.com
MING TSAI'S TIPS FOR COOKING PLANT-BASED MEALS LIKE AN IRON CHEF ...
From tastingtable.com
PLANT-BASED, OIL-FREE MUNG BEAN "EGGS" - WHOLLY PLANTS
From wholly-plants.com
AUTHENTIC SZECHUAN CHICKEN RECIPE | HONEST FOOD TALKS
From honestfoodtalks.com
DESSERT AT HOME | SIMPLY MING SEASON 18 | LIFESTYLE FOOD & TRAVEL
From youtube.com
MENU - MING & SING
From mingandsing.com
SINGAPORE EXECUTES MAN OVER PLOT TO SMUGGLE 1KG OF CANNABIS
From theguardian.com
SIMPLY MING | COOKING SHOWS | PBS FOOD
From pbs.org
You'll also love
Related Search