Hong Kong and Macau double month for Asian Food Fest has been going on since January, so I’m super late with my entry. It’s mainly because I couldn’t find an appropriate recipe suitable for my current diet. My favourite food in Hong Kong has to be Wanton noodles, followed by Dim Sum. Naturally, all grain based dishes. Macaunese dishes are similar with plenty of rice based dishes. So I was a little bit stuck for choice. That is until I decided to substitute rice as I discover a delicious alternative: Cauliflower rice. Which by the way is super delicious and super good for you.

So I decided to try one of the simplest Macaunese dish: Minchee (免治). The name may sound fancy, but it literally means “Mince”, as in a dish made with minced meat and often with potatoes. Traditionally this dish is served with rice, a fried egg and long beans, although as this is a home-style dish, all moms would probably have their own versions. I guess it is more forgiving in that sense.

But another difficulty with cooking Asian dishes is the soy sauce. Coconut aminos and Braggs Liquid aminos are great soy sauce subsitutes, but unfortunately impossible to find in Malaysia. So the next best thing is Gluten-free, Non-GMO Soy Sauce (Tamari). Minchee also uses Worchestershire sauce which is basically fermented anchovies (lovely) with tangy components like vinegar and tamarind. I’ve substitute that with a touch of fish sauce and vinegar instead. So this dish I’ve cooked is not exactly Paleo, but at least Gluten free and Low in Carb. Potato is debatable in Paleo lifestyle, so feel free to substitute with Sweet Potatoes.

Minchee
200g Ground Beef
200g Ground Pork
2 Small Potatoes, peeled and cut into ½-inch cubes
Olive oil for cooking
1 medium Onion, finely chopped
1 Bay Leaf
3 cloves Garlic, peeled and crushed
2 tablespoons Light Gluten-free Soy Sauce
1 tablespoon Fish Sauce
1 teaspoon Apple Cider Vinegar
Salt and pepper to taste
Lemon juice (optional)
Fried eggs (optional) for serving — allow 1 per diner, if using
Sauteed Green Beans/Long Beans for serving (Optional)

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until the potatoes are golden brown. Remove the potatoes from the skillet and set aside.

When the skillet has reheated, add the the onion and bay leaf and sauté until the onion is golden. Add garlic and stir fry for further minute, then add both minced meat and cook for 2-3 minutes while breaking up until it crumbles.

Add soy sauce, fish sauce, vinegar, salt and pepper and cook for around 3-5 minutes until the meat is fully cooked. Add the potatoes, mix well, taste for seasoning. Turn off heat and squeeze lemon juice over.

Meanwhile, prepare the fried egg, vegetables and cauliflower rice.

Cauliflower Rice
Half head Cauliflower, cut into small florets
1 Tablespoon Ghee or Grassfed Butter

Cut or tear the florets by hand, remove excess moisture and blend until resembling rice. Mix the cauliflower with some ghee and microwave on high for 2 minutes.

I bet you want to see some Yolkporn. So I shall oblige.

Although the flavours are simple, it was nevertheless very satisfying and comforting. Devouring it was a strangely happy experience. With cauliflower rice, this becomes a lighter dish with extra aroma from the vegetables. Delish! I could have this again and again. In fact, I cooked an Eggplant version the next day without the egg and soy sauce, which was also tasty.

Cauliflower rice is the best innovation ever!

I am submitting this post to Asian Food Fest ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of Annielicious Food