Macau

Minchee is a Chinese dish of Macau origin. It is easy to prepare and very tasty, although not commonly found in food establishments. This dish is typically made from high-quality ground beef or a mixture of ground beef and pork. The minced meat is fried with onions, and often includes chopped potato pieces and sometimes mushrooms. It is usually served with rice, and sometimes topped with a fried bull’s eye egg, known as Minchee chow dan. The roots of this dish can be traced back to the 16th century, and it is considered the national dish of Macau.
I prepared this food from the wonderful ground beef from Roosika farm.

Preparation time: About 45 minutes
Level: Easy
Quantity: for two

Ingredients:
500 g of high-quality minced beef or a mixture of minced beef and pork
1 large onion finely chopped
2-3 green onions chopped into larger pieces
2-3 medium garlic cloves chopped
2-3 medium potatoes chopped into small pieces
2 tablespoons of cooking oil for browning the minced meat
2 eggs for frying bull’s eyes
4-5 tbsp Hoisin sauce
3 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
Ground black pepper to taste
2/3 cup basmati rice
Green onions to serve.

Preparation:

1. Finely chop the onion and garlic and the green onion.
2. Peel the potatoes into pieces about 5 mm in size and fry lightly with a little cooking oil until the potatoes are semi-soft.
3. Boil the rice. Rinse the rice under cold running water to remove the starch. Pour the rice into a thick-bottomed pot, add 2/3 of a glass of water, bring to a boil, reduce the heat to a minimum, and let the rice simmer until the water is absorbed, about 8-10 minutes. Fluff the rice with a fork and use when serving the food.
4. Heat cooking oil in a wok and lightly brown chopped onion and garlic. Add the minced meat and while browning, shred the minced meat with a fork.
5. Brown the minced meat, onion and garlic for a few minutes on medium heat.
6. Add potatoes and green onions and fry until the potatoes are completely soft, season with black pepper. Be careful with salt. The sauce is salty and the food probably doesn’t need extra salt.
7. In a bowl, mix the prepared sauce from Hoisin sauce and soy sauces.
8. When the minced meat is browned and the potatoes are soft, pour the sauce over the meat and mix well
9. Fry two bull’s eyes eggs in a separate pan, lightly season the eggs with sea salt and black pepper.
10. When the sauce has thickened and no longer flows, place the rice on the bottom of the bowl or plate, a layer of minced meat on top of the rice, and the bull’s eye on top.
    Add the white part of the chopped green onion, finely chopped.
    Ready!!