Macanese Minchi (Minced Meat Potato Hash) is a traditional Macanese (from Macau) recipe for a classic fried dish of minced beef and pork with potato onion and tomato in a soy sauce, Worcestershire sauce and brown sugar base that's the national dish of Macau. The full recipe is presented here and I hope you enjoy this classic Maccanese dish of: Minced Meat Potato Hash (Macanese Minchi).
Spices and herbs:
2 dried bay leaves
¼ tsp ground cumin
Seasonings: (just a reference, adjust to your taste)
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp Worcestershire sauce
1 tsp dark brown sugar (you can also use light brown sugar or treacle)
¼ tsp ground white pepper
Garnish:
1 spring onion, finely chopped
Serving suggestions:
cooked rice
Fried egg
Method:
Peel the potato and cut into roughly 1cm dice. Pat the pieces dry and, if using an air fryer coat the potatoes with a little oil then air fry at 200°C (for 10 minutes, then take them out and give it a little shake and then cook again for another 10 minutes until golden brown and cooked through.
If you choose to deep fry, preheat about 3cm of oil in a wok or deep saucepan. When the oil is hot, add the potatoes and fry until they are golden brown and crispy. Remove and place on an absorbent paper towel to drain.
Pre-heat a large wok. When it's hot, add 2 tbsp of oil. Use to stir-fry the onion and garlic until fragrant (about 3 minutes).
Add the bay leaves and minced meat. Use a spatula to break any lumps of meat. Stir-fry until the meat started to turn colour and is no longer pink.
Add the tomatoes, seasonings and cumin powder and stir to combine. Cook for another 2 minutes or so. Taste the mixture and adjust the seasonings to your preference. It should be savory with just a hint of molasses (from the dark brown sugar and Worcestershire or molasses if you use it).
Turn off the heat and add the fried potato and stir to mix evenly.
Garnish with chopped spring onion and serve immediately with a rice and fried egg if you like
)
Click on the image, above to submit to Pinterest.