Macau Recipes Only

 

China, Pt 4 (Macau): Biggest Little SAR in the World

Minchi Recipe

• 
  Serves: 2-4
• Ingredients:
  • 275g (about 10 oz) minced pork*
  • 275g (about 10 oz) minced beef*
  • 1 medium potato (~225g / 8 oz), peeled and cubed into small pieces
  • 1 medium onion, finely chopped
  • 2 green onions (scallions), finely chopped (white and light green parts)
  • 3 cloves garlic, crushed and finely chopped
  • 2 bay leaves
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2/3 tbsp Worcestershire sauce
  • 1/4 tsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground white pepper
  • 1/4 tsp cinnamon
  • 2 tsp curry powder
  • 700ml (about 3 cups) peanut, olive, or neutral cooking oil (for frying potatoes)
  • 4 tbsp olive oil (for the main dish)
  • 1–4 eggs (1 per guest)
• Instructions:
  • Heat 4 tbsp olive oil in a large wok or skillet over medium heat.
  • Add the bay leaves and sauté until slightly browned and aromatic.
  • Add the onions and cook for about 5 minutes, until lightly browned.
  • Stir in the green onions and garlic. Sauté for another 1–2 minutes until fragrant.
  • Add the cayenne, white pepper, cinnamon, and curry powder. Stir to coat everything evenly.
  • Add the minced pork and beef, cooking and stirring constantly to brown the meat and prevent sticking.
  • Once the meat is fully cooked, stir in the brown sugar and salt, followed by the light soy sauce, dark soy sauce, and Worcestershire sauce. Mix well and simmer briefly.
  • Remove the meat mixture from the pan and set aside.
  • In the same pan, add peanut oil and heat to medium-high.
  • Fry the cubed potatoes in batches until golden and crispy. Remove with a slotted spoon and drain on paper towels.
  • Drain off most of the oil, leaving just enough to fry the eggs.
  • Fry the eggs sunny-side-up (or to preference) with runny yolks.
  • Toss the potatoes with the meat mixture and transfer to a serving dish.
  • Top with the fried egg(s) and serve immediately.
• Notes:
  • Minchi is best when the meat is evenly hand-minced, but ground meat works fine for home cooks.

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African Chicken Recipe (Skillet Version)

• Serves: 6-8
• Ingredients:
  • Chicken:
    • 2.07 lbs (940g) fresh young chicken thighs (boneless or bone-in, ~10-12 pieces depending on size)
  • Marinade:
    • ¾ cup + 1 tbsp coconut milk (about 0.8 cups total)
    • 3 tbsp smooth peanut butter
    • 1 tbsp + 1 tsp paprika (smoked or regular)
    • 1 tbsp + 1 tsp minced garlic (about 3-4 cloves)
    • 1 tbsp + 1 tsp minced ginger
    • 1 tbsp + 1 tsp chili powder (adjust for heat preference)
    • 2 tsp chili oil (adds a slick, spicy kick—adjust to taste)
    • 1½ tsp salt
  • Cooking:
    • 6 tbsp vegetable oil (divided, for batches)
    • ¼ cup crushed peanuts (lightly toasted or raw, for texture and nutty depth)
• Instructions:
  • In a large bowl, whisk together coconut milk, peanut butter, paprika, garlic, ginger, chili powder, chili oil, and salt until smooth and fully blended. Add the 2.07 lbs of chicken thighs, coating them evenly. Marinate for 30 minutes (fridge or counter refrigerate or counter).
  • Heat 2 tbsp vegetable oil in a large, heavy-bottomed skillet (cast iron works great) over medium-high heat (375-400°F) until shimmering but not smoking.
  • Cook in batches to avoid overcrowding:
    • Boneless thighs: Place 3-4 pieces in the skillet. Sear 4-5 minutes per side (10-12 minutes total per batch).
    • Bone-in thighs: Sear 6-8 minutes per side (12-16 minutes total per batch).
    • Halfway through each batch, baste with leftover marinade (spoon or brush it on). Ensure internal temp reaches 165°F.
    • In the last 1-2 minutes of cooking each batch, sprinkle 1 tbsp of crushed peanuts over the chicken in the skillet. Let them toast lightly in the pan juices, stirring gently to coat without burning.
  • Add 2 tbsp oil between batches as needed. If the marinade or peanuts stick or brown too fast, reduce heat to medium and add 1-2 tbsp water per batch to deglaze, keeping it saucy. Keep cooked thighs warm (e.g., in a 200°F oven) while finishing the rest.
  • Rest chicken for 5 minutes after cooking. Slice boneless thighs or serve bone-in whole.
• Notes:
  • None additional provided.

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Portuguese Egg Tarts Recipe

• Serves: 2-3 (6 tarts)
• Ingredients:
  • Pastry:
    • 1 sheet puff pastry (store-bought, thawed, ~250g)
  • Custard:
    • 2 egg yolks
    • ¼ cup sugar (~50g)
    • ½ cup milk (~120ml)
    • ½ cup heavy cream (~120ml)
    • ½ tsp vanilla extract
• Instructions:
  • Roll puff pastry thin—cut 6 circles (~3-4 inches), press into muffin tin (edges up ~1 inch).
  • Whisk yolks, sugar—heat milk, cream in pot (medium, ~5 mins, warm not boiling), temper into yolks slowly (no scramble). Add vanilla—cool slightly.
  • Pour custard into pastry (~2-3 tbsp each)—bake 400°F, 20-25 mins (custard set, tops golden-brown, slight char).
  • Cool ~5 mins—pop out.
• Notes:
  • Yield: 6 tarts—~30 mins total (prep ~10 mins, bake ~20-25 mins).