Minchi, Traditional Macanese Minced Meat and Pork

On the occasion of World Tourism Day, internationally acclaimed Chef David Wong shares an exclusive recipe for our readers.
Ingredients:
200g | Onion |
200g | Potato |
50g | Garlic peeled |
50g | Cooking Oil |
350g | Pork shoulder meat |
350g | Meat/ lamb |
2pcs | Egg |
20g | Black fungus dry. –Optional- |
5g | Bay leaves            –Optional- |
40ml | Dark soy sauce |
70ml | Light soya sauce |
adq. | Salt |
Preparation:
- Cut the potatoes in a cube and boil them until soft. Dry them and deep fry until in golden colour.
- Stir-fry the minced pork, add the minced meat/ lamb and fry until brown in colour.
- Stir-fry the garlic, onion, black fungus and bay leaves.
- Season the meat mixture with light soy sauce, dark soy sauce, sugar, salt (if liquid add a half teaspoon of cornstarch with water).
- Add a fried egg on top of the Minchi, garnished with crispy potato cubes around and white rice in a bowl. (You can sprinkle with chopped parsley, optional)
Get listed & collaborate with us:
Write to us at contact@tanyamunshi.com for listing your business and getting featured in The Lifestyle Portal.