Macanese minced meat hash (Minchi) from The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (page 230) by Abraham Conlon and Adrienne Lo and Hugh Amano

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on June 20, 2022

    Made it again, served it on a bed of coconut sorghum. Served with chunked tomatoes, Planter's dry-roasted peanuts, home-pickled mixed veg. Deeply satisfying, the best thing I've found so far to do with Caju .

  • mcvl on May 11, 2022

    Wowsa! Having turned vegan, I made this with Caju (https://cajulove.com/) rather than real meat. Many of the vegan meat substitutes mimic the texture of ground meat; Caju has more the texture of pulled pork. I really, really liked this and will make it for other people, who will undoubtedly like it too.

  • clcorbi on March 09, 2017

    Absolutely delicious. I halved the recipe, marinated the meats for the full 12 hours, and substituted regular soy sauce with a bit of sugar for the sweet soy sauce. After marinating, the dish comes together really quickly, with very little chopping involved--always a plus on a weeknight. I substituted cornstarch for the tapioca starch to no ill effect. We served this over white rice, with a crispy fried egg on top and some thinly sliced scallions. It was an absolutely delicious bowl meal that I wouldn't hesitate to make again.

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