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Minchee – a Macanese dish

Minchee recipe

‘Minchee’ is the Cantonese pronunciation for ‘mince’; it is one of those dishes invented in Macau with lots of influence from around the world. The British apparently mainly influenced this dish, hence the name ‘mince’ and Worcestershire sauce is used as one of the seasonings. Probably every household in Macau knows how to make Minchee. There are many different versions around: a ‘dry’ version (with no sauce) or a ‘wet’ version (with a thick sauce), with or without fried potato, etc. I like the ‘dry’ version as it does give a certain texture to the dish. I serve this with a simple green salad on the side or you can also serve it with cooked vegetable. I love Minchee – reminds me of home!

Ingredients:

(serves 3-4)

  • 250g Minced beef, or mix of beef and pork
  • 1 large potato, peeled and cut in small dices
  • 1 medium onion, peeled and finely chopped
  • 3-4 eggs (one egg per person)
  • 1 bay leave
  • 2 tbsp. light soy sauce
  • 1 tbsp. dark soy sauce
  • 1 tsp. Worcestershire sauce
  • 1-2 tsp. Agave syrup or brown sugar
  • A pinch of ground black pepper
  • Vegetable oil, for deep-frying
  • Cook rice to serve
  • green salad or vegetable to serve

In a small bowl, combine light and dark soy sauce, Worcestershire sauce, Agave syrup or sugar. Mix well and set aside.

In a wok or a non-stick pan heat enough vegetable oil (to cover the potato dices) on high heat. Carefully add the diced potatoes in the oil and deep-fry until they turn slightly brown and crisp (stir occasionally to make sure they are not sticking together or  get burnt).  Transfer the potatoes to a plate lined with kitchen paper to absorb the excess oil and set aside. Reserve the oil into a glass jar for later use.

Heat a tablespoon of the reserved oil in the same wok or pan, add the chopped onion and the bay leave, stir-fry until the onion started to soften. Tip in the minced meat and use the spatula to break up the meat, fry with the onion until the meat is brown. Now add the sauce, which was prepared earlier, in the meat mixture, fry until all liquid is absorbed. Turn off the heat and keep warm while you fry the eggs – sunny side up or flip once – the egg yolk should still be runny.

Just before assembling the dish, fold in the fry potato dices in the meat (add the potatoes in the last minute to ensure the potatoes stay crispy). Divide rice, meat and a fry egg on a plate for each person and tug in!

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