Macanese Minchi, a Ground Beef Stir Fry (免治肉粒饭)

Macanese Minchi, a Ground Beef Stir Fry (免治肉粒饭)


Today, we wanted to show you how to make a
much beloved Macanese dish, Minchi. It’s a homecooking classic that gained popularity
in post War Macao… and like a lot of Macanese dishes, sort of blurs the line between Cantonese
and Western cooking. What you’re looking at is a plate of white rice topped with marinated
minced meat, fried potatoes, and of course, the requisite sunny side up egg.
So right – to get started with Macanese minchi, you’ll need… meat – half pork
and half beef. To be exact, this was 250 grams of pork leg, 80% lean and the same amount
of beef chuck, with same fat content. Now, here’s the thing – living here in China,
we’re super spoiled when it comes to grinding meat… we can just buy some pork, go over
to the meat grinder stall in the market and have them get it into a nice fresh mince.
If you own your own meat grinder feel free to just do the same, but assuming you don’t
our recommendation would be a hand mince. Why not a supermarket mince? Well… because,
I mean, frankly speaking? The standard supermarket mince in the West is just.. not.. good. Feel
free to do your own thing if you trust your source… but if your ground meat makes for
a mediocre burger, it’ll make for an even worse minchi.
So once that’s in a fine dice, grab a couple cleavers and just start chopping. Unlike something
like a dumpling filling we’re not looking to get this into a paste or anything, so just
going at it for about five minutes or so should basically get you there depending on how quick
you are. In the end, what we’re looking for is something about this consistency. Now marinate that with a teaspoon of salt
and a teaspoon of sugar, roughly a quarter teaspoon of freshly ground black pepper, one
tablespoon of white wine – which’s basically the Macanese equivalent of Shaoxing, two teaspoons
of light soy sauce, and one teaspoon of dark soy sauce. Then give that a real thorough
mix – really getting in there to make sure everything’s evenly incorporated… and
let that marinate for a half an hour. Next up, sausage. 250 grams worth… this’s
kind of an optional ingredient, and if it’s added usually what’s used is Portuguese
linguiça. We really liked the addition of sausage but can’t buy linguiça in Shenzhen
so instead we subbed for a Harbin sausage. Harbin sausage historically originate from
the Russian community in Heilongjiang… they’re basically Kielbasa by any other name, and’re
the closest thing China has to a Western-style sausage. That said, Spanish chorizo or Italian
sausage would definitely be closer but… y’know… c’est la guerre, we’ve got
our own sourcing issues here too. Now, we saw one source mention that some Macanese
linguiça take a little inspiration from Cantonese Lap Cheong and season with a bit more sugar
and a touch of Cantonese rose wine… so to mimic that we mixed our finely diced sausage
with a quarter teaspoon of that rose wine together with a half teaspoon of sugar, and
mixed well. So while we did like what that did here, please just know that the wine and
sugar are totally optional in the fullest sense of the word. Last leg of the Minchi… fried potato. Nothing
too interesting here, just peel 500 grams or about two small potatoes, cut those into
2 centimeter cubes, and blanch those for two minutes in boiling water. Don’t rinse, just
let it drain until dry and either deep fry or pan-fry those to your liking. We pan-fried
them for about twenty minutes until golden brown because we always feel a little bad
calling for deep frying in an ostensibly homey recipe like this… but either way, set those
aside until serving, and now to fry our Minchi. So as always, first longyau… get your wok
piping hot, shut off the heat, add in the oil – here about one tablespoon – and give
it a swirl to get a nice nonstick surface. Then with the flame on medium, add in the
minced beef and pork, and fry… going in with the sausage too if you’re working with
something uncooked. Now especially with hand minced meat, the goal here’s to break it
all up so it’s nice and loose. So we like getting there by continuously chopping at
it with a spatula, but know that that’s not a standard technique or anything. Then after about five minutes… once everything
cooked through and crumbly, swap the flame down to medium-low and start to stir-fry.
And by stir-fry, I suppose we really mean toast… much’ve the oil’s already been
absorbed… what we’re doing is expelling excess moisture and browning. Don’t panic
if it ends up sticking a touch to your wok, it’s almost unavoidable… and after another
five minutes or so the meat should look more or less like this. Then take it out, and we’ll
fry this meat again in just a second. So right. Do another quick longyau with about
a tablespoon of oil – either olive or peanut are traditional – and over a medium flame
add one finely diced red onion. Fry that for about five minutes until it’s softened and
started to change color then scooch them up the side of the wok. Add in another half tablespoon
of oil, then go in with four cloves of minced garlic and give those a quick thirty second
fry til fragrant. Then add in four large dry bay leaves, or about one grams worth… which’re
one of the hallmarks of the dish… and fry together for another thirty seconds or so.
Then pour a tablespoon of white wine over your spatula and around the sides of the wok,
go in with the sausage…. another thirty second fry together, and in with the minced
meat. Quick reminder to pre-cook the sausage together with the ground meat if working with
something uncooked… but either way, stir fry for one more minute. Now season with a
half teaspoon salt, a half teaspoon sugar, a teaspoon of light soy sauce, quarter teaspoon
freshly ground black pepper… give that all a thirty second fry together, then finish
by swirling a tablespoon rice vinegar over your spatula and around the sides of the wok.
Minchi, out, and we’re ready to serve… and we’ll have enough here for six large
servings worth. So to assemble, spoon the minchi over a a
plate of white rice. Make a little ring on the outside with the fried potatoes, and nestle
over your fried egg. Just a quick bog standard fried egg… heat some oil until it’s bubbling
around a pair of chopsticks, crack in an egg, tilt the pan to pool the oil and spoon over
the white of the egg. Season with salt and black pepper and that’s it. Macanese Minchi,
done. So Macanese food is very interesting, but
it takes a lot of research. Because there’s no Macanese Julia Child… and most of the
dishes are oral tradition… and every family does it differently. So if you are Macanese,
definitely let us know in the comment section how your family does it. So as always, check
out the Reddit link in the description box for a detailed recipe… a big thank you for
everyone supporting us on Patreon… and as always, subscribe for more Chinese cooking
videos.

85 thoughts on “Macanese Minchi, a Ground Beef Stir Fry (免治肉粒饭)”

  1. Comfort food at its finest.

    I've been grinding my own meat lately on my KitchenAid grinder attachment. Beef is harder to pull, it's quite expensive here. But I usually do buy a whole pork shoulder butt that comes in 5lb wholes. I'd marinate about 2lbs worth for char siu, maybe save another pound for whatever, and grind the rest. It's such a huge difference compared to pre-ground. A little leaner, nicer texture.

  2. I love this dish! Got the alert and I'm making it right now. Just mince the meat and its marinating right now, I'm headin to the meat market for that sausage right now.

  3. Thats interesting. You take out the soy sauce and it's essentially a Western flavour profile. It's almost like breakfast hash with rice. As a side note, those bay leaves looked interesting–larger than the ones you get in North America.

  4. 3:20
    Anyone have this written out?
    I really want to know how to say it, but my understanding of the language is a bit too limited.

  5. Or cube your meat into 1" cubes, throw it in the food processor and pulse for 1 second, 10 times and be done in 2 minutes.

  6. Easier egg technique: after heating your pan and adding your egg, put on a lid and turn off the heat. The steam from the egg will cook the top without basting, you just have to keep an eye on it until the whites are set.

  7. Grandmother is from Shanghai, but all her family were Portuguese citizens who lived there. My grandmother just makes this dish with ground beef, onion, and soy beans/peas whichever is available. I'll have to try this method of pork and beef. Pretty sure she just seasoned with soy sauce as I don't remember her using Shaoxing or bay leaf. I think she puts in ground coriander though. This is cool I can't wait to try it.

  8. Had to chuckle at your use of "c'est la guerre". A white American dude, living in China and teaching Chinese cooking, expressing resignation at his inability to source Portuguese sausage by using a semi-antiquated French phrase. What a time we live in!

  9. Hey guys, a few notes:

    1. Macanese food is… fascinating. We’d like to do more – a few years back, Steph took on a project translating oral histories of Macanese cuisine. Just a hint of some of the stuff in there? Diabo – a stew with a bunch of different leftover banquet meats (e.g. Char Siu, Siu Yuk, Brisket) together with tomato, potato, egg, and Cantonese sour pickles. Tacho (a.k.a. "Gweilo-style Buddha Jumps over the Wall") – a stew with a similar mix of ingredients, plus shrimp paste and Cauliflower. Spinach Paste – Western-style stewed spinach with garlic and shrimp paste. And that shrimp paste? It’s called Balichao… which’s Macao’s own slightly Western-style take on Cantonese-style shrimp paste.

    2. In a world where it feels like every chef is trying their damndest to smash random fillings into a Guabao or a Taco, I think Macanese food can help give a guidepost of sorts as to what real intermingling can actually look like and feel like. Why does “fusion” food in the West tend to suck? … because it’s all so surface level. Smashing dishes together rarely works outside of Instagram. Borrowing techniques and ingredients? That’s what can make for some really awesome food.

    3. For a totally 100% inauthentic addition to this dish, I personally enjoy it with a bit of a vinegary hot sauce like Tobasco or Louisiana… especially the potatoes.

    4. Why do I say that Western supermarket ground beef sucks? This’s via Kenji, just take one look at this: https://aht.seriouseats.com/images/20110401-burger-lab-grinding-09.jpg If it had to be said, the burger on the right is using a supermarket mince. It blows my mind that a country like America that’s so obsessed with burgers successfully moves volume of that*. Why’s it so bad? Well, they pre-grind the meat at a factory using god knows how many different cows, process (roughly, given how tight the proteins are) it god knows how long ago, and then do the final mince at the supermarket. Supermarkets in the US have pretty solid tasting beef – is it *that difficult to grind the chuck at the store? Or do consumers just not care?

    5. So for the sausage, Macanese linguiça doesn’t need to be cooked, but when I search for “linguiça” is appears many of the Western sort are cold-smoked and require cooking? Someone familiar with Portuguese sausages, please feel free to drop some knowledge here… my Google-fu just wasn’t strong enough to crack that nut.

    6. Some Minchi use just beef, some use just pork, some use shallots, some add in Worcestershire sauce, some use oyster sauce, some versions even use Chinese pickled olives. There’s a crazy amount of variations here, so definitely let us know if there’s a version that you’ve had that you enjoy.

    7. If you're like me, you see this dish and your brain immediately turns to "Loco Moco". If your brain goes there, know that Minchi – with its shortage of "Gravy smothered over everything" is certainly dryer than Loco Moco. Just set your expectations straight.

    Also just a quick note – I'm trying to be good about using the littler "heart" thing, but the way we're using it's different than like… all other YouTubers. It's less an "I like this comment" (because you know… any nice comment would get that because we're human and suckers for flattery) and more of a "in depth food/cooking discussion is here" marker for you to expand & read.

  10. "Just a quick bog standard fried egg" then proceeds to do a multi step egg fry that doesnt include a burnt bottom… very suspicious of what they feel bog standard is haha

  11. I think i will try this one, because it's just a really simple recipe. Also who doesn't like what goes into this dish. Plus i'm on a bit of a smash burger bender so i'm making a fair amount of ground beef.

  12. Another great video! You guys have made me an obsessed student of authentic Chinese food haha 这个菜看起来太好吃了

  13. i used to have the same in brazil…. no wonder …. its typical kids dish there…. the only difference there is that they start with the potatoes and once they start browning they add the meat what happens is that the starches of the potatoes coat the beef making it super bouncy and chunky such a delicious feeling to the mouth

  14. Looks like a Chinese take on corned beef hash (or similar), would like to try this recipe.
    Can I use smoked pork sausage (or chorizo etc) if I don't have Chinese sausage?

  15. Harbin was build by Polish workers, and since then got a significant Polish minority. That resulted in Chinese famous cheap beer, and probably – kiełbasa eating tradition.

  16. This dish reminds me of Peruvian food. Potatoes and rice on the same plate. Tenderloin and French fries with soy sauce, served over rice. Totally devoid of veggies.

  17. Like many other people in the comment section, we have a similar dish to this (minus the rice, and usually without the complex blend of seasonings) in my country! It's called pyttipanna or more properly "pytt i panna" in Sweden. 🙂

    Did you do something different with the camera this episode? Is it more zoomed in than normal? The food looks absolutely huge, and it can't just be because Steph is small even though I'm sure that adds to the illusion! When you were peeling the potatoes and cracking the egg it looked super trippy, and that sausage seemed to turn into an absolute mountain of little pieces!

  18. hehehhe i like when he said after cooking the meat ..he says that will do 6 portions …i was thinking not for my family it wouldnt 😀 ..but cool vid none the less 😀

  19. "lin gwee sa?" [never overlook that youtube has "how to pronounce words" channels. you can youtube search "Word pronunciation" and you'll get a hand full of short videos that just enunciate the word for you. I use it on words I"m unsure of their sound.

  20. Macanese here! Thanks for spreading Macanese food!
    For the sausage, there are actually different ways to do it. If you eat it in a chachanteng (茶餐廳), then we just use the simple chicken sausages from the US. I have eaten it once in a traditional restaurant, and they use indeed the portugese sausage (Chorizo is close enough I'd say)

  21. He said "C'est la guerre !" I had a good laugh here in France 🙂

    Keep the great recipes coming, all my guests are loving it !

    Cheers

  22. Just found the real purpose of the Longyau – to form a mirror-like surface so we can see in reflection the chef's face!

  23. Linguisa is essentially chorizo and I use them interchangeably. you can probably make something similar by mixing ground pork with paprika, white wine garlic and other seasonings to make something like a fresh chorizo which is more common in Mexico. Make sure to use really fatty meat i'd say about 70/30 or 80/20 because the grease from the linguisa is too good to waste.

  24. actually, your pronunciation of linguiça mas almost spot on, but the tonic syllable is the gui, not the ça.

  25. I'm not Macanese but my heritage makes me half Portuguese (in Fall River, MA) so I can speak with a little authority when I say in the US we pronounce linguiça as (ling-WEE-sah) with a long E. The quirk is how we say chouriço (sha-REESE.) The double starch – potato and rice – is a BIG thing in Portuguese food and I think it's a good bet that started with the Chinese influences in Macanese dishes and worked its way west rather than starting in Portugal. Frankly I have made versions of this on my own, without the fried egg and the soy, so it feels very homey and familiar even though it's from thousands of miles away. Small world, right?

  26. Sausage visually looks strikingly similar to Russian's Krakov kielbasa (salty, slightly smoked, lots of garlic, somewhat chunky texture with distinct fat spots). How does it taste like?

  27. LOVE this!!!!! Definitely would try the version of seasoning the mince with the Worcestershire sauce….(Love it!!) & also reminds me of a dinner from the Dominican Rep. my Ex used to make….Corned beef (from the can) broken up & fried mixed with crispy french fries & corn (niblets) all fried / mixed together & served over rice & a fried egg on the side… Simple pantry meal & sounds gross but SOOOOO good!!!
    Also It's.clean…. Love your comment!!! It made me chuckle…. this is why i think cooking brings the whole world closer together…

  28. y'all should sample 3:19 and play the same exact sample in every video that it comes up in. i don't think i'd be able to tell a difference

  29. Hi. I have a recipe I wonder if you can help me look it up. My ancestors were from Hakka and 1 dish my late grandmother used to make was… we call it the red wine chicken wing. I cannot remember exactly how it was as I was very young when she passed away. It's a chicken wing in red thick sauce, I think the flavour was on the sweet side but not like tomato or ketchup sweet. My mom tried replicating it with ketchup but it never tasted the same.

    If you can find any info on this please let me know.

  30. The quality of US meat compared to Chinese meat is not even close. I've seen many youtubes of Chinese trying US meat and they all say it's better quality then what they eat in China. Point USA.

  31. You know what this looks like? A bitoque only with minced meat instead of a steak. Even has a bay leaf. Thats portuguese based for sure

  32. I love the use of linguica in this recipe. Linguica is more commonly called “Portuguese sausage” here in Hawaii, and was introduced to the local cuisine when Portuguese immigrants from the Azores came to Hawaii to work on the sugarcane and pineapple plantations. Portuguese sausage has now become a staple in Hawaii’a multi-ethnic culinary culture, and is most commonly sliced into discs and pan fried until golden. It is as ubiquitous as Spam is in Hawaii, and both appear as the star of their own breakfast platters at all McDonald’s Hawaii locations.

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