What To Eat With Ki Si Min

1. Brown Rice;
   Brown rice is often served as an accompaniment to Ki Si Min alongside being great for your health. Known for its nutty, earthy taste, brown rice helps round out the savoury flavours in curry this spiced meal.
   Plus, the carbs in brown rice will help make your meal even more filling.
2. Scones;
   Scones makes for another hearty side dish that really rounds out kai si min quite nicely.
   Especially if you’re looking for something filling but not overwhelmingly heavy. Serve with buttered Plain Scones, but buttered Cheese Scones would be my favourite.
3. Fried Tofu;
   Fried tofu is a popular side dish that can be served alongside ki si min.
   This vegetarian option provides a great source of protein and fiber, as well as essential omega-3 fatty acids. It also adds a nice texture to the meal and has a mild flavour that won’t overpower the delicate taste of your dish.
4. Hard Boiled Eggs;
   Adding hard-boiled eggs to your ki si min is an easy way to add some protein and a mild flavour to the soup without overwhelming it. Hard-boiled eggs are incredibly easy to prepare in advance and can be stored in an airtight container in your fridge for up to 4 days without any problem.
   Or for a bit of an extra zing serve with these tasty deviled eggs.
5. Stir-Fried Vegetables;
   Stir-frying vegetables is a quick and easy way to add some colour, crunch, and nutrition to your ki si min.
   A few favourite veggies to stir fry include broccoli, capsicum/bell peppers, mushrooms, carrots, and bok choy.
   All these will pair nicely with the flavours of your ki si min.
6. Asian Noodle Salad;
   Asian noodle salad makes for an interesting side dish for ki si min because it’s both light and flavorful at the same time. You can make this salad by mixing together cooked noodles (such as soba or udon) with shredded cabbage, diced red pepper, chopped green onion, sesame oil and soy sauce for an Asian twist on traditional salad recipes.
7. Green Papaya Salad;
   Also known as som tam in Thai cuisine, green papaya salad is one of my all time favourite sides when when having kai si ming!
   This spicy crunchy salad includes strips of unripe papaya combined with tomatoes, peanuts, garlic cloves, chilies and other spices.
   All these flavourings are brought together by tangy lime juice which complements the light flavours already present in your bowl of Ki Si Min amazingly!
8. Coconut Rice;
   Coconut rice is another delicious addition that you can have with Ki Si Min.
   Simply mix equal amounts of cooked white or jasmine rice mixed together with coconut milk in order to get a creamy fragrant side dish perfect
   for spooning into your steaming bowl of kai si min.

Ki Si Ming Recipe Variations

• Kaffir Lime Leaves;
  Kaffir lime leaves are the star of Ki Si Min and they provide an intense citrus-like flavor to the dish.
  Kaffir lime leaves have a strong aroma and it pairs perfectly with the flavours already in this dish. Try adding a few slices of kaffir lime leaves to your Ki Si Min at the end of cooking for extra zest and flavour!
• Shiitake Mushrooms;
  For extra umami flavour to your own version of Ki Si Min, you should consider adding shiitake mushrooms.
  They come with a pungent aroma that will only livens up the dish’s hearty texture in no time! Just be sure to fry them first before adding them into the mix just before serving so you don't overcook them!
• Fish Sauce or Soy Sauce;
  Fish sauce and soy sauce pack a major flavour punch when paired with other ingredients used in Ki Si Min recipes while adding subtle depths without overwhelming or outshining any one ingredient The saltiness also complements other elements already present in dishes like this one such as the cabbage and rice, so use generously!
• Tamarind Juice (or Pulp);
  If you want truly authentic tasting Ki Si Min then tamarind juice (also known as Ta Krai) is essential as it gives that signature sweet & sour taste which constitutes Asia’s classic food culture.
  You can get prepared bottled drinks but if you find some tamarind pulp that gives a richer flavour! Substitute the curry powder with some Tamarind juice or pulp.
• Red Chillies & Coriander Leaves Topping It Off;
  To top off all these tasty ingredients why not add some som Takhrai (ginger), red chillies, green bird's eye chillies sliced on top for added visual appeal along with sprinkling some chopped coriander leaves when serving? The vibrant pop of colour along with fragrance and moreish heat from these two makes for irresistible finishing touches for an amazing bowl of kai si ming when dining out at home!
• Vegetables;
  Adding fresh vegies to your bowl of Ki Si Min can greatly enhance its overall flavor and texture.
  For example throw in some cubed pumpkin, cubed potato, sliced celery, frozen peas, corn or broccoli. That nutritional punch complements the light yet tasty ingredients found in this comforting dish.
  Be sure to add vegetables in the last half hour of cooking since they cook fast!
• Substitute the rice;
  Swap the rice for Pasta noodles if you prefer for a slightly creamier texture.
• Swap the meat around;
  Substitute the beef with Pork, Chicken or Lamb or go ½ and ½.

Ki Si Min Leftovers

• Use as a topper;
  This is great reheated and served on buttered toast or an open sandwich.
  It also makes an ideal bread roll or sloppy joe filling.
• Curry Puffs;
  Who doesn't like a good curry puff? Here's how to create them using leftovers. Start by cutting a puff pastry sheet into four squares. Next place about a tablespoon of mix in the centre of each piece of pastry.
  Now fold over to make parcels and seal the edges. Cook in hot oven till golden brown.
  Serve and enjoy.
• Wrap or Tortilla Filling;
  Another great idea is to use it as a filling for tortillas.
  You could either reheat and roll up in wraps or tortillas and eat.
  Or roll up and toast in a sandwich press to reheat and give it a bit of extra crunch.
• Frozen Meal;
  Makes the perfect frozen meal and is great to keep in the freezer for a quick meal or snack.
  Just defrost and re-heat and serve with your favourite side-dish.

Can you make Ki Si Min in advance?

Can Ki Si Min be frozen?

How long can Ki Si Min be frozen?

How can Ki Si Min be reheated?