Macanese Minchi
Serves 3 to 4
  • 1 large potato, peeled and diced into ½-inch cubes
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 225 grams ground pork / beef
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 tablespoon light soy sauce
  • 1½ tablespoons dark soy sauce
  1. Heat a pot with oil. Dry the diced potato with paper towels. When the oil is hot enough, add in the diced potato and fry until the potato dices are golden-brown in colour. Remove from a slotted spoon and transfer to paper towels to drain the excess oil. Set aside.
  2. Heat 2 to 3 tablespoons of oil in a frying pan over medium heat. Add in onion and garlic and sauté until onion is translucent and the mixture is fragrant. Add in the meat and bay leaves, breaking up the meat and sauté until almost all the meat is no longer pink in colour. Sprinkle the cumin over the meat, add in the potato dices and the soy sauce. Simmer for another 2 to 3 minutes then transfer to a serving plate.
  3. Serve with plain rice.
Naggy Notes
- Adapted from Nasi Lemak Lover
Recipe by Foodie Baker at