Entree: Macau – 免治 ➤ Minchi (Minced meat and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 medium potatoes, peeled and diced, approx. 1 lb (450 g)
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) molasses or dark brown sugar
- 1 tsp (5 g) ground white or black pepper
- 1/2 tsp (3 g) salt, adjust to taste
- 2 tbsp (30 ml) ketchup (optional, for a touch of tang)
- 2 tbsp (30 ml) water or beef broth
- 2 large eggs, approx. 100 g
- 3 cups (720 ml) cooked white rice, for serving
- 2 scallions, thinly sliced, approx. 20 g (for garnish)

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 8–10 minutes; transfer potatoes to a plate and reserve.
2. Add remaining 1 tbsp (15 ml) oil to the same skillet. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Add ground beef and ground pork, breaking up with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary, leaving a little for flavor.
4. Return potatoes to the skillet. Stir in soy sauce, Worcestershire sauce, oyster sauce, molasses (or brown sugar), ketchup (if using), water or broth, pepper, and salt. Mix thoroughly to combine.
5. Reduce heat to medium-low and simmer the mixture, stirring occasionally, until flavors meld and sauce is slightly reduced, about 5–7 minutes. Taste and adjust seasoning.
6. While minchi simmers, heat a small nonstick pan over medium heat and fry eggs to desired doneness (sunny-side up is traditional).
7. Spoon cooked rice onto plates, top with generous portions of minchi, and place a fried egg atop each serving. Garnish with sliced scallions and serve hot.