He and Lo are not ready to rest on their well-deserved critical acclaim. “This year will be a new direction for the restaurant as far as our exploration of what Macanese food is and how it was built and what influences Macanese food and kind of tracing its roots back,” said Conlon. “We’re going back to Portugal and seeking out small Portuguese producers to bring back into the restaurant.”
“And you never know, we might start on another book.”
Minchi
Prep: 60 minutes. Cook: 40 minutes. Makes: 4 servings
This recipe for minchi (Macanese minced meat hash) comes from “The Adventures of Fat Rice” by Abraham Conlon, Adrienne Lo and Hugh Amano. The restaurant serves minchi over rice, but in the book, they also suggest serving it over noodles, in a bun or stuffed into croquettes. You should be able to find almost all of the ingredients at your regular grocery store, but a few may require a visit to an Asian food market. For the preserved mustard greens (suimi ya cai), they recommend the Sichuan Famous brand. We could only find the Wei-Chuan brand pickled mustard greens at a local H-Mart, which was fine as a substitute. Though it is sold whole, you can simply slice the stems roughly into ribbons. Also, the minchi serving size says for four, but we found that the 2 pounds of meat over rice with accompaniments could easily serve six, if not eight. And the potato croutons recipe makes much more than you’ll need as a garnish for this dish, but it’s one of Conlon’s favorites, so I suspect the extra is eaten as a chef’s secret kitchen treat.
• Marinade:
1/2 teaspoon baking soda
1 tablespoon Shaoxing rice wine (Pagoda brand recommended)
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons sweet soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons preserved mustard greens
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground cinnamon
1 tablespoon curry powder
1 teaspoon crushed red chilies
• Minchi:
1 pound ground pork
1 pound ground beef
3 tablespoons olive oil
3 bay leaves
1 onion, finely chopped
1 Asian shallot, finely chopped (or 1 common shallot)
4 cloves garlic, crushed and chopped
1 tablespoon tapioca starch mixed with 2 tablespoons cold water
• Accompaniments:
White jasmine rice
Green onions, fisheye-cut (in rings)
1 egg, sunny-side up
• Garnishes:
Steamed green vegetables (we used pan-fried baby bok choy)
Potato croutons, see recipe
Pickled chilies, sliced
To make the marinade, combine the ingredients, then mix with the pork and beef. Refrigerate for at least 4 hours, but no longer than 12 hours.
Prepare accompaniments and any garnishes, then set aside.
To make the minichi, heat the olive oil in a wok or large skillet over medium-high heat. Add the bay leaves and stir until fragrant, about 30 seconds. Add the onion, and cook until softened and lightly browned, about 5 minutes. Add the shallot and garlic, and cook until the garlic is fragrant, a couple of minutes or so.