Minchi or Minchee is a Macanese dish made with minced meat of beef and or pork flavoured with molasses and soy sauce then accompanied by other ingredients like potatoes and wood ear fungus. Like most Macanese dishes it has been influenced by other cuisines, but there are many claims on where this dish really came from. Some said it came from Hong Kong from the Anglophone community since the name was derived from the English word “minced”. Come say due to its curry powder ingredient it may have come from Goa which was another province of Portugal during the days.
Traditionally this dish is minced by using cleavers and not the modern mincing machines where it gives a totally different texture to the dish. It is also served with egg yolks on top which represents the colour contrast of the Holy See Coat of Arms due to its Portuguese Roman Catholicism roots. Today it is one of the most prized dishes in Macau and there are many variations on making one and here is mine.
- 300 g minced pork
- 300 g minced beef
- 1 cup rehydrated dried wood ear fungus, thinly sliced
- 1 medium potato, peeled and cubed
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 2 pcs bay leaves
- olive oil
- In a small bowl combine and mix all sauce ingredients. Set it aside.
- In a wok add olive oil then cook cubed potatoes. Once outer surface of potatoes is crispy, remove from wok then set it aside.
- Using the same wok sauté the shallots and garlic.
- Add the minced pork, minced beef, wood ear fungus and bay leaves. Cook until lightly browned.
- Add the sauce then mix it well, continue to mix until meat is fully cooked.
- Stir in the cooked potatoes, turn off the heat then serve.