As I mentioned in my previous post, I went to visit friends over the weekend. As it goes, said friends are from a special little place in the world called Macau. For those of you who are unaware, I have taken the liberty of quoting Wikipedia on Macau.
Macau (Chinese: 澳門)… is, along with Hong Kong, one of the two special administrative regions of the People’s Republic of China. It lies on the western side of the Pearl River Delta, bordering Guangdong province to the north and facing theSouth China Sea to the east and south.
Macau was a Portuguese colony and both the first and last European colony in China. Portuguese traders first settled in Macau in the 16th century and subsequently administered the region until the handover on 20 December 1999. The Sino-Portuguese Joint Declaration and the Basic Law of Macau stipulate that Macau operates with a high degree of autonomy until at least 2049, fifty years after the transfer.
Now, I feel food is at the centre of any culture (any!). You go to a new place and you can sure that the locals will be doing one thing locally: eating local food. The first thing to do when you want to experience a new culture is either the food or the music… and the latter is pretty drowned out by USA/British pop artists (just sayin’).
So food it is!
Hence, what better way to experience Macau than to eat Macanese food? The dish: Minchi. No, we didn’t cook Tim Minchin in a wok.
Bad pun, I know.
Minchi could be considered a chinesified ragù sauce—broiled mince meat—and summarised in 8 words: bad for the body, good for the soul.You start off by seasoning a big lump of minced meat—half pork, half beef—with salt, pepper, sugar, soy sauce and oyster sauce (quantities were made up as we went along). While you let it settle for a bit, you deep fry potato cubes. We found oven-cooking them to be not only easier, but healthier—we’re assuming this because there’s a lot less oil involved.
Then, you chop up some garlic and onion (had no onion, made due). And sweat them up in a wok with oil.
You’re also supposed to add a bay leaf, but we had none of that either, so we jumped straight to the meat.
Once the meat has been browned, we added spring onions, just for kicks. The stove was set to medium-low-ish and the meat left to absorb the juicy goodness, subjected only to the occasional stir.
Once almost all the juices have been taken up, the potato cubes were added and voilà, minchi!
Pardon the bad picture, but can you feel the calorie-induced yumminess of it all? Can you, huh, can you?!
This is served over white rice, with a fried egg on top. I would have taken a picture, but I was too busy munching down.
ON A SEPARATE NOTE. Here’s a picture of my friend’s finished tattoo.
Told you it wasn’t a fox. It’s a WOLF!