SEAFOOD
CAMARÕES PANADOS
(Breaded prawns)
Succulent crumbed prawns, stuffed with ginger, spring onions and garlic
CODFISH STEW
(Bacalhoada)
A flavoursome dish from the late Anita d’Assumpção, who for decades delighted guests at the Clube Macau with her creations.
BACALHAU DE ALZIRA
(Codfish Casserole)
Bacalhau (codfish preserved with salt) is a staple of the Portuguese diet. This one, from Macau, is just one of hundreds of bacalhau recipes.
FISH PIE
(Empada de Peixe)
This unusual fusion of European and Asian flavours was served at Christmas time.
PASTEIS DE BACALHAU
(Codfish Balls)
A popular snack made of codfish and potatoes, deep-fried. Always a success at parties.
ARROZ REFOGADO
(Rice with Prawns and Cabbage)
An “all-in-one” dish with prawns, green vegetable, tomato and rice.
Untested recipe
ARROZ DE CHOCO
(Squid rice)
The popular Portuguese dish. The version shown here uses stuffed baby squid.
CALDEIRADA
(Seafood or Meat Stew)
Portuguese fish stew, a first cousin to the French bouillabaisse; also for a stew with a mix of seafood and meat.
CASQUINHAS
(Crab meat in shells)
This is a stunning dish. A bit more work but well worth it.
BACALHAU BAKE
(Baked Codfish)
An easy dish of codfish, potatoes and eggs, topped with crunchy breadcrumbs.
PEIXE COM PÓ DE CARIL
(Curried fish)
Untested recipe
CHUTNEY DE BACALHAU
(Codfish chutney)
CHAWAN NO MUSHI
(Steamed fish, mushrooms, bambooo shoots)
BACALHAU À GOMES DE SÁ
Codfish casserole
The famous Portuguese baked salt cod with potatoes and olives
BACALHAU À CELESTINA
(Codfish with Capsicums)
A casserole of codfish, layered with capsicums, onions, olives, eggs, tomatoes and potatoes.
Untested recipe
FÚ IÔNG HÁI
(Crab omelette)
SOPA DE LACASSÁ
(Prawn soup)
This soup is made only with prawns, and traditionally is eaten on Christmas eve and Good Friday. Despite its name, it bears little resemblance to the Southeast Asian dish laksa.
VIDEO ON AFRICAN CHICKEN AND CHILLI PRAWNS
VIDEO ON GRILLED CHILLI PRAWNS
BAKED FISH
Untested recipe
BALICHÃO | BALICHUNG
(Krill Sauce)
Balichão is central to Macanese cooking, giving a unique flavour to many dishes. Often called “prawn sauce”, in fact made from krill.
LULA RECHEADA
(Stuffed Squid)
An impressive dish: squid stuffed with prawns and pork, smothered in a molho de tomate (sauce of seeded tomatoes and onions).