GROUND MEAT KIMBA
It's not Keema, but it's inspired by. I wanted something quick because it was late, but this took me nearly an hour anyway because of the chopping. I'm a slow chopper. It would be good with brown rice, but I thought I didn't have time to cook rice so we just mashed our potatoes in our bowl and stirred it all together and it was delicious like that. Some might like to add pepper sauce to theirs.
Provided by Paprika Pink
Categories One Dish Meal
Time 45m
Yield 8 1.5 cup servings, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium heat.
- Heat the onion and garlic until beginning to soften.
- Add curry powder and cumin.
- Cook, stirring ocassionally until spices are aromatic and onion is transparent, about 7 to 10 minutes.
- Meanwhile, place the potatoes in a microwave-safe bowl. Loosely cover with waxed paper. Microwave in 30 second intervals until beginning to soften, about 5 intervals (they will finish cooking in the skillet).
- Add ground turkey (or ground meat of your choice) to skillet. Break into crumbles. Cook until no longer pink, stirring frequently.
- Add diced potatoes.
- Add tomatoes and juice.
- Add cinnamon, salt, and pepper.
- Stir a bit, but it's okay if everything is basically in layers.
- When it's bubbling, reduce heat and cover. Cook for 12 to 15 minutes, stirring ocassionally, until potatoes are soft and flavorful. Add water or broth if it seems too dry.
- Add lemon juice. Stir well.
- Serve with a dollop of yogurt, or pass the yogurt for diners to add their own.
Nutrition Facts : Calories 244.8, Fat 11.5, SaturatedFat 2.9, Cholesterol 62.7, Sodium 219.2, Carbohydrate 17, Fiber 3.4, Sugar 5.1, Protein 20.2
KIMBAP
Kimbap, or "seaweed rice," is often mistakenly referred to as sushi, but it is a popular Korean dish with its own unique flavors and history. These rolls can be simple, with just a single sheet of seaweed wrapped around cooked rice, or complex, with entire restaurants dedicated to serving variations of kimbap. This recipe uses traditional fillings, like a mix of vegetables, egg and meat, but other popular fillings include cucumber, imitation crab, bulgogi or canned tuna. It's very adaptable, and it does well with substitutions. Leftover kimbap can be kept in the refrigerator, but the rice will lose some of its moisture, so to serve a second time, soak each piece in beaten egg, then pan-fry them until golden.
Provided by Darun Kwak
Categories dinner, lunch, finger foods, grains and rice, main course, side dish
Time 40m
Yield 4 rolls (2 servings)
Number Of Ingredients 13
Steps:
- Prepare the spinach: Bring a pot of water to a boil and blanch the spinach until it turns bright green, about 45 seconds. Transfer the spinach to an ice bath, or transfer it to a colander set in the sink and run the spinach under cold water. Squeeze it to remove excess water and place it in a bowl. Season with 1 1/2 teaspoons sesame oil and 1/8 teaspoon salt. Mix well and set aside.
- Prepare the remaining ingredients for the kimbap filling: In a large, well-oiled skillet, working in separate batches, sauté the carrots, eomuk and Spam over high, seasoning the carrots and eomuk with salt and pepper to taste (the Spam does not need extra salt), until just tender and lightly golden. Set aside.
- In an oiled nonstick skillet, cook the beaten eggs with a pinch of salt. Swirl the pan to cover the entire surface area and as soon as the bottom is set, about 2 minutes, use a rubber spatula to carefully flip the egg like a pancake, doing your best to keep it in one piece. Cook just until the egg is no longer runny and has just set, another 30 seconds. Slide the cooked eggs onto a cutting board and let cool. Once cooled, cut into long, 1/4-inch-thick strips and set aside.
- Prepare the rice: Place the warm, freshly cooked rice into a mixing bowl. Add 1 tablespoon sesame oil and 1/4 teaspoon sea salt. Mix well with a large spoon.
- Assemble the kimbap: Lay 1 sheet of gim on a bamboo mat. (If you don't have a bamboo mat available, you can lay a clean tea towel on a flat surface and top it with plastic wrap.) Spread about 1/2 to 3/4 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. (You might want to have a small bowl of water handy, so you can wet your fingers to prevent the rice from sticking to them.) Spread the prepared ingredients horizontally in rows, starting from the side closest to you.
- Roll the kimbap: Using both hands and the help of the bamboo mat, starting from the side closest to you, lift up the bottom of the seaweed and fold it up to cover the filling, tucking in the filling with your fingers. Use the bamboo mat to apply even and firm pressure, pressing to ensure the filling stays in place. Continue rolling until you reach the end of the rice.
- To close the kimbap roll, using your fingertips, spread a small amount of water at the edge of the empty seaweed and roll to seal. If the kimbap doesn't close, spread a little rice to use the rice as an adhesive. Repeat with the remaining seaweed and ingredients. Each time you roll, reposition the kimbap at the bottom of the bamboo mat.
- To serve, lightly brush the rolls with sesame oil. (This will keep your kimbap moist and shiny.) Using a sharp knife and applying even pressure, cut the kimbap into 1/2-inch pieces. Serve and enjoy! (If preparing in advance, prepare the fillings except the rice and store in the refrigerator. When you're ready to eat, make the rice and assemble your kimbap. Avoid assembling your kimbap too far in advance as refrigerating your kimbap will cause the rice to harden.)
PAKISTANI KIMA (HAMBURGER CURRY)
A really easy one skillet meal made with ingredients I can find in my Wisconsin kitchen. Full of flavor and not too spicy; my kids love this. From Mennonite cookbook More-With-Less.
Provided by Kaarin
Categories Curries
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in butter till soft.
- Add meat and brown well.
- Stir in curry powder and seasonings, and remaining vegetables.
- Cover and simmer 25 minutes, stirring several times and adding more water if needed.
- Serve with rice.
Nutrition Facts : Calories 362.6, Fat 21.1, SaturatedFat 9.8, Cholesterol 80, Sodium 831.2, Carbohydrate 23.9, Fiber 4.8, Sugar 4.8, Protein 20.5
KIMA
This was a family-favorite as I was growing up. It's fast and easy. Serve on a bed of rice.
Provided by Fireman Bill
Categories World Cuisine Recipes Asian
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium heat. stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.
- Stir beef into onion mixture; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat from beef mixture.
- Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 14.5 g, Cholesterol 92.5 mg, Fat 30.7 g, Fiber 4.9 g, Protein 22.6 g, SaturatedFat 15.8 g, Sodium 1052.9 mg, Sugar 5.9 g
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
More about "ground meat kimba food"
PAKISTANI KIMA {MY MOST REQUESTED RECIPE} - WHOLE NEW …
From wholenewmom.com
Ratings 36Calories 526 per servingCategory Entree
125 BEST GROUND MEAT RECIPES: SIMON, ILANA: 9780778800767
From amazon.ca
Reviews 3Format PaperbackAuthor Ilana Simon
LEBANESE-STYLE GROUND BEEF KABOBS - WHOLE FOODS MARKET
From wholefoodsmarket.com
HOW TO MAKE BEEF BULGOGI KIMBAP - COOKING FROG
From cookingfrog.com
TRADITIONAL (MEAT) KIMBAP – KANEYAMA
From kaneyamausa.com
OUT OF THE ARCHIVES: FOOD FOR THE TABLE: FRIED RICE KIMBA STYLE
From artist-at-large.com
15 BEST KIELBASA RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
KOREAN FOOD: 40 BEST DISHES WE CAN'T LIVE WITHOUT | CNN TRAVEL
From cnn.com
GROUND BEEF GIMBAP (김밥) - AKA KOREAN SUSHI - BUTTERED SIDE UP
From butteredsideupblog.com
KIMBA CAFE KIMBA, SA - LOCATION, PHOTOS - HUNGRYFOODY
From hungryfoody.com
CHESTWOOD MEATS PTY LTD - KIMBA, SA - HOME
From chestwoodmeats.com.au
BEEF KIMBAP - CHEF JULIE YOON
From chefjulieyoon.com
FOODCOMBO
TASTE OF KOREA: 14 YUMMY KOREAN DISHES FOREIGNERS WILL LOVE
From korea.stripes.com
NOW, THE MEAT OF THE KIMBA WOOD STORY - WASHINGTON POST
From washingtonpost.com
KIMBA.MV
From kimba.mv
ORDER NOLLIE'S TACO JOINT DELIVERY ONLINE - UBER EATS
From ubereats.com
EASY KOREAN BEEF BIBIMBAP RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
GREAT FOOD - KIMBA ROADHOUSE MOTEL & CARAVAN PARK RESTAURANT
From tripadvisor.ca
KIMBAP (KOREAN SUSHI ROLLS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
GROUND MEAT KIMBA RECIPE - WEBETUTORIAL
From webetutorial.com
8 GROUND BEEF IDEAS | GROUND BEEF, BEEF RECIPES, GROUND BEEF RECIPES
From pinterest.com
GROUND BEEF KEBABS (GRILL OR OVEN) - DELICIOUS ON A DIME
From deliciousonadime.com
GROUND MEAT KIMBA RECIPE - TEXTCOOK
From textcook.com
BEEF KIMBAP (WITH STEP-BY-STEP GUIDE!) - RASA MALAYSIA
From rasamalaysia.com
CLASSIC GIMBAP RECIPE BY MAANGCHI
From maangchi.com
HOURS BUTCHERY MEAT KIMBA STORE ☎ (08) 8627 2068
From business-hours.com.au
SIMPLE : MAKE FOOF AT HOME .KIMBA FOOD. - YOUTUBE
24 BEST KIELBASA AND SMOKED SAUSAGE RECIPES - THE SPRUCE EATS
From thespruceeats.com
KOREAN KIMBAP INGREDIENTS - INSTITUTE OF CULINARY EDUCATION
From ice.edu
29 GROUND BEEF IDEAS IN 2021 | BEEF RECIPES, COOKING RECIPES, …
From pinterest.com
WHAT IS KIMBAP? | ALLRECIPES
From allrecipes.com
KIMBA MEAT STORE - SPECIALTY FOOD - 51 HIGH ST, KIMBA SOUTH …
From yelp.ca
OUR KIMBAP SERIES - WHAT IS KIMBAP? – KANEYAMA
From kaneyamausa.com
700 COOKING & FOOD IDEAS | FOOD, COOKING, COOKING RECIPES
From pinterest.se
KIMBAP - KOREA'S ANSWER TO SUSHI - FUTUREDISH
From futuredish.com
63 GROUND MEAT IDEAS IN 2022 | RECIPES, COOKING RECIPES, FOOD
From pinterest.ca
HOW TO MAKE KOREAN KIMBAP ROLLS: VIDEO | KITCHEN EXPLORERS | PBS …
From pbs.org
125 BEST GROUND MEAT RECIPES: FROM MEATBALLS TO CHILIS, …
From amazon.ca
100 GROUND MEAT MAINS IDEAS | RECIPES, COOKING RECIPES, FOOD
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love