“A Macanese 'everyday' kind of dish. As with a lot of food from Macau, it uses a blend of both Chinese and European ingredients. Very simple and easy to throw together”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice potatoes into 1cm (1/2 inch) cubes and fry in olive oil until golden brown. Drain and set aside.
  2. Heat a little olive oil in another pan, add onion and bay leaves,sauté until onion is soft and golden. Set onion aside.
  3. Add crushed garlic and a teaspoon of olive oil to the same and continue to heat. Press garlic and circulate it around the pan to free out the aroma. Discard garlic once it is golden brown.
  4. Increase heat to high, add minced meat to the pan with a pinch of salt and press meat constantly to break it down.
  5. Cook for about 4 minutes and when the minced meat is nearly broken up add onion and bay leaves. Test for seasoning and add salt and pepper. Stir for 2 minutes.
  6. Combine soy sauce, sugar and Worcestershire sauce and pour this mixture on to the meat. Stir well for 3-5 minutes until the meat is broken up and the mixture is becoming dry.
  7. Add potatoes, mix well and serve with rice.

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