Macanese Minchi, a Ground Beef Stir Fry (免治肉粒饭)
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- Опубликовано: 6 сен 2024
- Minchi! A Macanese staple of marinated and fried ground pork and beef, together with rice, potatoes and a fried egg. For the unaware, the Macanese people are an ethnic group that're (mostly) mixed Portuguese and Chinese, though the term can also refer to Macao Cantonese that were Portugese catholic by religion and education.
Their food is... fascinating. In a world where Western chefs are taking crab cakes and slapping them into Guabao buns... Macanese cuisine can provide a glimpse, I think, into what a true blend of Chinese and Western cuisines can actually kind of look like.
Written recipe's over here on /r/cooking:
/ recipe_macao_minchi_a_...
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Outro Music: "Add And" by Broke For Free
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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: 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 RUclipsrs. 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.
Chinese Cooking Demystified In the states the minchi beef is how many restaurants feed their crew on a busy shift. Minced beef, onions and green peas in a brown oyster sauce in a pot. Fried eggs and everyone helps themselves over rice. Always been one of my favorites with these enhancements even more interesting. Thank you.
Loco moco was also my first thought even before you started the preparations. And yeah, it calls for some kind of sauce in my mind. To make a complete fusion, what about Japanese okonomiyaki sauce?
I wouldn't write off western minced meat in general. First of all quite a few European supermarkets have a butcher inside who will mince the piece of meat you've chosen for you. And you can buy high quality minced meat which I wouldn't hesitate to use. On the other hand, there is also a lot of cheap mince on the market where only low quality meat and scraps are used. Not so recommendable..
linguiça is usually a 'cooked' sausage. however it's rubbery when cold, so people always heat them up
i love this part of your comment section. it's like a footnote that you can check out for sources and explanations.
you live in macau or hong kong?
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!
While yesterday we watched a cute and chubby Japanese cat (hint: Maru) squeezing through an 8cm wide opening. (You should totally watch it if you haven't.) What a time!
We live in a society.
As a French-Canadian quite obsessed with hard-to-find Chinese ingredients, this definitely made me smile too. But I have to say, despite liking, or at least appreciating, nearly everything I ate in China from Xinjiang lamb to Yunnan snakes, those pink-processed "western" sausage is where I drew a line. Never could wrap my mind around those for some reasons, still gasp at the thought of them :'-).
Brandon Petroski bottom text
Thanks for explaining! I thought he said "tse lager" and i was wondering whether that is a beer brand in China 😅
I’m a Macanese born and raised until I left for the States. Mom’s from Shanghai and dad’s from Portugal. Both have since passed away. My mom was a fantastic cook and I regret not learning from her. I remember having minchi. But as you said, every family do their own thing. I don’t believe she used any sausage. But no matter. Mom made did made it with curry. Regardless, my favorite part of my mom’s minchi is the potatoes which she fried to a crispy crunch and tossed into the meat right before it’s served to maintain its crunchiness. Imagine slicing the potatoes into ‘sticks’ (the size of McDonals’s French fries) before dicing it (1/4”). You can really fry these lovelies into some golden nuggets of crunchies!
This is my comfort meal and I think the staple recipe of Macanese cuisine. I've been making it for years and will definitely try this recipe. I guess the recipe Americanized when my dad came over to the US. I use minced pork, soy sauce, teriyaki glaze (kikkoman), shitake mushrooms, green onions, and deep -fried cubed potatoes. Sometimes I'll add an egg, firm tofu, and peas. My rule is to always have fried potatoes or no minchi.
Heart-warming to know the next generation of the Macanese diaspora keep their culinary roots.
Made me cry. Memories of my grandmother. I'm Macanese-American and my grandmother used to make this all the time - a different way of course. We made with Fried potato cubes, green onion and teriyaki sauce for a little sweetness. Never had with an egg.
Two small potatoes? Now im curious how your big potatoes are looking
I suppose what I meant were "Small Russets" - obviously not fingerlings or whathaveyou. Those potatoes were actually medium-sized, but we only used ~2/3 of one of them, thus the 'two small'. The quantity by weight is equal to the minced meat, so ~500g.
Not only the potatoes are big. That can't be only 1 finely diced red onion. Are your onions as big as your potatoes?
@@genijable the camera adds a few extra pounds
He probably just has really tiny hands
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)
@@RobespierreThePoof That's true. Unfortunately, as what Chris said in the video, the "real" recipe is lost. What you can eat from a chachanteng are cheap copycat versions. It doesn't mean that it doesn't taste good though. The key (at least in my opinion as a local for the first 17 years of my life) is that the minchi must be dry. Of course, if you are in a proper local portuguese/macanese/high-class restaurant, they will still serve you the version with portuguese sausage. If you want to reproduce that version, then the closest you can get (other than using linguiça) is the Spanish chorizo. You can also use Cantonese lap-cheon if you prefer a sweeter taste
My mom's side of the family is Macanese from Hong Kong, and we ate minchi often growing up! We never marinade the meat, and instead opt to cook everything together. We cook garlic, onions, and mince with soy sauce, dark soy sauce, worchestire sauce, bay leaf, salt, pepper, and sugar. I've never had it with sausage added but it makes total sense; will definitely try with some next time I make it!
oh yeah, worchestire sauce elevates every beef dish (almost)
Definitely a recipe with Portuguese influences. Many kinds of carbs on a plate = most Portuguese thing ever.
It's... such an interesting mix. Opting for ground meat? Feels very Western. Hand-mincing it with a couple cleavers? Chinese. In particular, I love how Macanese cuisine uses white wine - i.e. basically exactly how Chinese cuisine(s) use Liaojiu/Shaoxing/Mijiu rice wines.
It'd like to do more Macanese food here (this's only the second Macanese dish we've done after African chicken) - it's a cuisine that uses both Chinese and Western approaches/techniques fluently. With everyone trying to smash together world cuisines these days to try to find the next food trend, I think Macanese cuisine can be a guidepost of sorts as to what *real* fusion feels like.
But as Steph said, the research can get a little tough. We'll need to go to Macao and see if we can't find any old cookbooks... though there might end up being a Portuguese language barrier...
The cuisine I most associate with minced meat mixed with minced spices and vegetables is Taiwanese, but the dish apparently came from the Fujianese who migrated to Taiwan. The reason I associate it more with Taiwanese cuisine is because we have more Taiwanese restaurants than Fujianese restaurants (I only recall going to a Fujianese restaurant a couple of times in my life). The Fujian immigrants mostly operate takeout American Chinese restaurants here in the states.
When I see rice and potatoes together; So Portuguese. 😄
Also us Indians
As some already said here, rice and potatoes together really sounds very Portuguese. Also white wine is a staple in Portuguese cuisine, always have it at home. This looks like something I would have as a little kid :)
My aunty in the 1940 and 1950 use to be the chef for the Portuguese consulate in Macau. We are one of the first Portuguese families of Macau and can trace our ancestry back 500+ years. When she died her cookbook was passed down to my mother. When my mother died the cookbook was passed down to me sister. There is a true Macanese cookbook (unpublished). It's written in Portuguese. Hint: The shrimp paste we use for Tacho is homemade and we use a kind of homemade whiskey to ferment. The shrimp paste is called balichun or balichao.
Steph actually works part time for her friend's translation company in Macao! They do a lot of Portuguese --> English --> Chinese, so do we have access to Portuguese translators. We'd love it if you could snap a couple pictures of the recipes in there for us to translate/recreate.
If you'd like, we could also do a little interview and put you in the video - either over Skype or (if you're still Macau based) we could find some time to swing by Macau :) Shoot me an email, mthmchris@gmail.com - we want to do more Macanese dishes, but it's always a bit tough to research up to our usually standards
Balichun/ balichão is obviously from belachan (shrimp paste in Malay) via that Malacca connection. Fascinating.
at first: oh great, youtube algorithm giving me ANOTHER cooking channel in my recommendations...
now: 10 more of this channel's videos in my queue? Yeah sounds good to me.
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.
Macanese unique cuisine comes from its history as a Portuguese trading post in china in the 16th century.
with Portuguese base and strong influence from Goa, Melaka and Cantonese cuisine this makes Macanese cuisine very different with over 400 years of development .
oh and yes you got the pork and beef so right.
great videos
I’m a Macanese and I have never seen Minchi served with sausage. This variation must be new. Bay leaves is optional but most of the time is not used. Minchi requires Extra dark soy sauce and normal soy sauce with a few drops of very sweet soy sauce (the consistency is similar to a thick balsamic vinegar). Deep fried fries is always the best option because makes the potatoes crispy which is how we like it. Keep up the good work though.
Agreed! My grandmother from Macau would use dark soy and oyster sauce, and didn't use bay leaves or sausage either.
What you describe sounds most like my family’s style. We used dark soy sauce or thick soy sauce, with some times additional light (or whatever we had luring around) never sausage, and using bay was explained to us but we never used it. Parents are from Hong Kong, both sides originated from Portugal at different points.
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.
The addition of soybeans is really interesting - I'm a sucker for soybean, I think I'll have to try that out one of these days. I think I recall seeing some recipes with coriander - it makes alot of sense, beef & coriander are a classic combination in Chinese cooking.
Hannah my family also has the same history. From Shanghai but fled to Macau before the revolution. My dad was born in Macau when it was a refugee camp. They all live in the US now.
Hongkonger based in Canada here. Not sure if my family has Macanese blood but we make the same dish in our family without the potatoes. We also make the Macanese-style Portuguese chicken.
"Just going at it for about five minutes or so should basically get you there, depending how quick you are"
So glad to see you cooking a classic Macanese dish the simple but great minchi as a Macanese cuisine chef , i would like to tell you that your cooking skill of the minchi is pretty good try to mix half of the potato with the mince meat, also mince pork and mince beef are traditional used together .
flavour tip : add oyster sauce as well and traditional more moist if you ever come to Macau kitchen we will ofer you a minchi and i will personaly share with you our minchi recipe keep it up in the promotion of the amazing chinese cuisine
My grandmother always used oyster sauce, and so do I
Thank you so much for showing how to make this wonderful dish. Love to see more Macanese style foods. Thanks again.
American with a Chinese grandmother I’m so happy that I can cook it my favorite meal
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
I am macanese. I only saw minchi served with linguiça in restaurants. I made a quick survey among my friends and check if linguiça is used in their version of the recipe. Nobody is using it. Soy sauce and white pepper are important components of the recipe. Also, we usually served the potatoes mixed with the minced meat. If you are interested in macanese cuisine, there are several recipe books (Bons Petiscos-Celestina, Cozinha de Macau Maria Celestina de Mello e Senna, O livro de receitas da minha Tia/Mãe Albertina), in portuguese. You can probably find them in the Livraria Portuguesa in Macau.
Just found the real purpose of the Longyau - to form a mirror-like surface so we can see in reflection the chef's face!
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
My mothers cooking this dish for us always. Now I know why the other Hongkongers don’t know this dish. I am the lucky one, really. Thanks my mom.
Wow, a mountain of potatoes AND a mountain of rice. This will feed an army.
or just me ^^
Why have I never thought of spooning the hot oil on the egg white of my sunny side eggs? Thats brilliant
Excited to try this for lunch!! Thanks as always for the tips and clear explanations
I love to see macanese culture. As a Brazilian it feels fascinating close to me, but different as well, like a cousin.
"two small potatoes" - speaking of sourcing issues, here in Austria all the potatoes are teeny tiny. I bet it would take me 5 potatoes to get that same amount. Sigh. Anyway, this look incredible! Love your channel. I grew up in Los Angeles surrounded by lots of really delicious Chinese establishments, and your videos bring back good memories!
I literally thought you were showing us a plate of corn beef and hash at first. XD One random note: I found that if I rub the meat with my hands until it gets too hot to handle, I can keep the texture quite loose. If you try this though, for the love of all the gods be careful and wear gloves so that you can rip them off if you get into some hot oil. Anyway, looks delicious, thanks for sharing!
Thank you for all your time in putting these videos together.
Much appreciated. ♥️
I'm Brazilian and I was amazed to see this because it's very similar to what we eat every day here, except for a few ingredients. I wondered how colonization left these similarities in two very different places (both Brazil and Macau were colonized by Portugal)
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.
You live in Asia too? This dish can also be made with just ground pork or just ground beef too... it's pretty flexible.
@@ChineseCookingDemystified
Nah, Canada. Beef prices exploded over the past number of years. Only way I can make it worth while is to buy a cheap cryo vac beef pack of sirloin at $4/lb.
@@HeadlessChickenTO Doesn't the US export a bunch of cheap beef to you guys up in Canada? Isn't that a big NAFTA thing? Not saying you should buy cheap imported meat at the expense of Canadian farmers, just wondering. :)
@@Theorimlig American here. It's actually the other way around: we import tons of Canadian beef (farmed salmon, too). Our beef prices have been rising, also. To the point where wild caught shrimp is now cheaper than some cuts of beef. I blame the keto crowd.
@@susangarland6869 That's interesting, thanks for telling me! I guess Canada has a lot of farmland compared to their relatively small population. It makes sense that Canada can produce a lot of beef, but I thought living next to the US with their very intensive grain finishing and huge corn and soy production it would be the other way round!
Looks like the German "Bauernfrühstück" (farmer's breakfast) + rice.
This is fascinating if you haven't already a playlist of all Macanese recipes would be awesome
We've only done three so far - Minchi, African Chicken, and Diabo. We make a playlist once we hit five or six recipes :) One day haha
Chinese Cooking Demystified Thank you for the hard work and great videos!
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
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
Oh my god it looks like corned beef and hash. I’ll take three plates please.
Plot twist from a portuguese guy living in Portugal but with Macanese roots- what my family calls "minchi" involves only the meat and the rice- they add peas to the meat, I wonder if anyone has ever heard of this version??
Love you guys. You plan all of my meals for me each week and don't even know it :)
Macanese here as well! Minchi is one of my favourite dishes!
I made this for dinner tonight, ok there is a fair bit of prep considering I'm down with the flu, but omg it was so good ( I used lup cheong for the sausage) and have leftover meat for rice tomorrow! I cannot recommend this one enough!
Your pronunciation of linguiça is really good actually. Love using it in caldo verde
Looks like a deconstructed corned beef hash.
Isn't all corned beef hash deconstructed?
But corned beef is cured; otherwise though, I see what you mean.
@@nathliea I thought so too, which is why I want to try this. Hash 'n eggs is my favorite breakfast!
Pro tip: any grocery store with a meat counter in the US *should* grind any cut of meat you pick out for you. Depending on who's on staff sometimes bone-in pieces will be an issue, but sometimes it's not, and in that case they'll usually ask if you want to keep the bone for stock!
Does anyone else fry small diced tomatoes with the onions before mixing it with the minced meat? My grandmother, a Eurasian from Macau, preferred minchi that way.
Linguica sounds excellent for this dish. I look forward to trying it!
"It's a home cooking classic." Thanks for listening, S+C. Great work as always.
Macanese here, where's your onions man? definitely fry the potatoes and mince together! The potatoes will absorb some of that fat, your wok needs to be hotter for it not to stick and move it quick. It is a quite an oil intensive dish for cooking so that's hard to avoid. Maybe also have a look at the difference between
濕炒 (wet fry) and 乾炒 (dry fry). Sprinkling a few spring onion its at the end also really helps bring out the flavour, along with a bit of worcester sauce or tabasco for extra optional flavour
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...
shouldn't it be chouriço instead of linguiça? it's a lot more common, I suppose... also, always cook your chouriço together with whatever :P it imparts a lot of flavor! very nice recipe!
Yes we do our minchi slightly different, but minchi is the best home dish anyway!
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.
French fries with soy sauce over rice is definitely the most bizzare thing I've heard about ;p
This looks a lot like Swedish "pyttipanna", a traditional dish mad from leftover fried potatoes and meat, also typically served with a fried egg on top.
my mom made something really similar but she cooked the potatoes minced meat together and added peas. man... i need to make this now
I recall from Cook's illustrated that adding baking soda to minced meat will reduce the amount of moisture it expels. I wonder if that would work well here.
Golly, this really reminds me of the Finnish "pyttipannu" quite a bit. Sausage, onion and potato sauteed and served with a sunny-side up egg on top. I think there is a particular point of interest in that pyttis, in its many forms and nationalities, has been a regular on sailing ships for centuries now. And Macao, as a major eastern trade port, must have had a lot of exposure to a lot of different "minces" or "minchi" or "pyttipannu" or whatever one's homeland calls it, throughout the ages.
2 eggs for me please. Great video once again,thanks kids.🙏🙏
Can definitely feel the Portuguese influence because I ate nearly exactly this (I mean I'm guessing they didn't use soy sauce) at a Cape Verdean restaurant years ago
Linguiça is definitely not a common ingredient in minchi, so subbing in any other sausage, smoked or otherwise, is fine as a personal additive. I would also personally leave the onion chunks a little bigger or cook them for less time so they still have some bite to it, but that's definitely just a choice. Other than that, it's a perfectly good authentic recipe, like, as you said, there are quite a few different variations from family to family and restaurant to restaurant (although you definitely should deep fry the potatoes, arteries be damned XD, as it gives the potatoes a slightly cruncher texture and sweeter flavour than boiling and shallow frying does, from my personal experience).
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.
Very interesting recipe, great job you guys! I would love to try it for sure, so tasty! 😊
Any dish that uses potatoes and a Sunnyside-Up Egg gets my attention!
Iberian chorizo is a kielbasa with paprika and garlic and nothing more. Or, take any raw Western sausage and add the paprika and garlic.
This is really interesting though the different pronunciations threw me a bit. I think my family does it a lazy way because this version looks very cumbersome. We always used ground beef alone or with ground pork occasionally. We don’t always marinate the meat. We always fry the potatoes to near crispy and either put aside or do everything one pan meal style. We fry the diced yellow onion to translucent, then throw in the meat then season while frying w onions. Lastly throw the potatoes back in to make it all have a unified taste. We used dark soy sauce or thick soy sauce, with some times additional light (or whatever we had laying around) never sausage, and using bay leaves was explained to us but we never used it. Sometimes my mom traded pities for peas which was not my favorite. We use whatever white rice and the eggs were usually scrambled or sunny side up we could chose. Parents are from Hong Kong, both sides originated from Portugal at different points. Also my sister and I have changed it up over the years using turkey to make it leaner but it requires more sauce. I have used agave and once maple syrup instead of sugar just to try different flavor profiles. I also like to use leftover meat to make a minchee burrito which is basically a fresh flour tortilla with melted cheese, scrambled eggs and left over minchee 🤤 Such an amazing hangover/comfort food. Everyone partner or friend I have made it for falls in love with this dish- Thank you for sharing and giving representation for Macanese culture.
I think your “lingüiça” pronunciation was fairly accurate
Good job! It looks very delicious.
If I make this a second time I think I'll cut the salt ... other than being a little too salty for my tastes, it was good.
Greetings Republic of Azerbaijan!
"Take 2 small potatos."
->Proceeds to show 2 giant potatos to the camera.
"Use 1 finely diced red onion."
->Proceeds to throw a massive amount of onion into the wok that either came from several onions or a giant monster onion.
Ive always eaten minchi in a diferente way. Usually only pork or beef. For the beef minchi, usually seasoned with dark soy sauce. For the pork minchi, turmeric. You get a dark minchi and a yellow minchi. I prefer the pok minchi. You can even stuff some buns with pork minchi and deep fried them. Its delicious! But it has to be with small buns, very small. And no chouriço, or you ll ruine the flavor of the turmeric.
I can't get over how beautiful your eggs are. In the US, we would have to spend a fortune to get an egg with a yoke that color. 😊
Yum! DEFINITELY making this!!
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.
Hmnn... A lot of use of the words "right now"....
Let us know how you like it! It's a super homey dish - might not knock your socks off at first, but it's fascinating and awesome to have in the arsenal.
Delicious, this is something I can eat for breakfast
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!
What's that yellow and white thing you put on the top at the end?
1:20 That's what she said.
Your pronunciation of linguiça is great!!!
Sorry as Macanese Like me , Minchi Never Put Churico in the dish
Just plain Beef & Pork Mince , Onion , Bay leaf , Garlic , Soy ,Dark soy , Oyster sauce as optional
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 :D ..but cool vid none the less :D
what do i do when my meat mince releases a lot of water… like a lot. it ends up like braising it.
I think just the meat, potatoes and eggs (more than one certainly) would be an excellent dish all on its own
But how do you eat it
this could be a Spanish dish if it wasn't for the rice - fries combination. looks very tasty :)
This is eerily similar to a latino influence on filipino food, arroz a la cubana. Just sub fried potatoes for fried green bananas
"Macanese Julia Child". Heh. There's an idea for enterprising producers.
I recently managed to buy xiaoshing wine... and now you ask me to use white wine?? Sigh...
Haha you could use Shaoxing here too.
@@ChineseCookingDemystified Would it help to leave out the sugar in that case?
I think the quantity is small enough that it shouldn't make too much of a difference either way.
lmao @ 5:45 no macanese julia child
someone from macau is gonna hear this and be inspired
This sounds delicious!!!
This, although not actually resembling any specific Spanish dish, seems very close to Spanish cooking techniques and ingredients (except the soy sauces)
Wow I can actually make this without too much trouble
you're just so incredibly close to pronouncing linguiça in portuguese :)
at the end, instead of the lingui-tza sound -- the pinyin C sound, or the english TS sound at the end of "caTS" -- try the pinyin S as in the first letter in the english "Sit" (best i can explain)
admittedly, the language has to have changed by the distance and time: if macau's pronunciation is different, it's as valid as mine :D
I have tried a curry variation, it's also yummy
1:00 "supermarket mince in the west", you mean in america? the quality of minced meat here where I live are generally pretty good
Unless you're buying from a butcher who grinds their own, ANY ground meat in supermarkets in America, Europe, UK should be considered sub par. Read the pinned comment on how ground meat is mass produced.
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?
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.
They're a smoked sausage, yeah?
@@ChineseCookingDemystified I believe so but they aren't overly smoky, it's more subtle.
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?
Kielbasa is Polish. It's very similar, but I think it usually has a distinct paprika flavor as well.
@@nonstandard5492 Thank you! I was not talking about Polish kielbasa at fact. To be precise, russian name is "Krakovskaya kolbasa" (thank god, it can be spelled in english very precisely). If I remember correctly, I seen mention of this dish in 1900-1920s fiction books (maybe from the time when Poland was part of Russian Empire), and i suspect that it was standartized in 1930s GOSTs (USSR standarts). Also, from the name you can be sure that it is indeed russian take on recipe, originated in Poland.
The white wine you add... (the Macanese xiao shing equivalent) what kind is it? Is this a western-style grape wine? I usually use white vermouth for cooking. Would that work here?
Sure, the amount's pretty small anyhow, so just use what you've got on hand. Honestly I think that might've just been Yellowtail IIRC?
Since we can't go to macau... i might as well try this recipe and pretend...
This is shockingly similar to Colombian Bandeja Paisa