This mince dish is something I made up on the fly one night when I was in a rush to put something on the table.
It doesn’t have an origin but I did infuse this dish with as many Asian flavours as I could find in my pantry at the time.
The resulting mince mixture is fragrant, sweet and makes a good addition to the weekday menu.
It has been so popular here that my husband specifically requested that I post the recipe on this blog.
This Asian flavoured mince is best served hot with rice.
I usually serve this up with a side of vegetables, a sprinkling of cashew nuts and a soft boiled egg cut in half.
Ingredients
- 500 g minced beef or pork
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 tsp minced ginger
- 2 tbsp kecap manis
- 1 tbsp soy sauce
- 2 tsp hoisin sauce
- 2 tsp Chinese five spice powder
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 tbsp cold water
- 2 tsp cornflour
Servings:
Instructions
- In a small bowl mix together kecap manis, soy sauce, hoisin sauce and Chinese 5 spice powder and set aside.
- Heat oil in a pan or wok over medium heat and fry onions, garlic and ginger together for about 5 minutes or until onions are soft.
- Increase the heat and add the minced beef or pork, breaking up the lumps and stirring until the meat is no longer pink.
- Add the soy sauce mixture to the pan and stir fry for a further 5 minutes until all the meat is coated.
- Add the sesame oil, sesame seeds and fish sauce to the pan or wok and stir to combine. Continue cooking for a further 5-10 minutes.
- Dissolve this cornflour in the water and pour the mixture into the pan or wok with the mince. Stir thorough the mince until the liquid has thickened.
- Serve the cooked mince hot over rice and vegetables.
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