Last Saturday, I was bored so I decided to do the groceries. I was kinda hard to do it now, because of my injuries, but I did anyway for the fresh air. When doing the groceries I saw the February issue of FOOD magazine.
The cover was the Macua Minchi, I got interested and decided to cooked it for lunch today. I was no able to find the sauce in the recipe so I used barbecue sauce instead.
In the issue it says that minchi must have come in the English term “mince” because the Cantonese pronounced it “meen chee”. The word describes waht is done to the meat.
What you need:
1/2 kilo minced pork (fresh)
1/2 kilo minced beef (fresh)
salt, to taste
pepper, to taste
bay leaves (laurel leaves)
1/4 cup soy sauce
1/2 kilo potatoes, peeled and diced
2 tbsp olive oil
1 clove garlic, crushed
2 large onions, chopped very fine
1/2 cup sugar
3 tbsp Barbecue sauce
How to make it:
1. First marinate the pork and beef in salt, pepper, bay leaves and soy sauce then set it aside.
2. Soak the diced potatoes in water with salt.
3. Heat pan with olive oil over medium heat.
4. Saute garlic until golden brown.
5. Add onion and cook until transparent.
6. Add the marinated meats and stir.
7. Add soy sauce if the color is not enough.
8. Add a little sugar to balance the sweet and salty taste of the meat.
9. Cook until it become tender and dry.
10 .Deep fry the potatoes.
Serve the minchi with the fried potato cubes and fried egg on top. Enjoy.