_SIDE DISHES

ALMÔNDEGAS

(Meat balls)

This variation of Portuguese Almôndegas, known to some Macanese as Amonicas, is an easy and popular starter at gatherings.

LUK-KIT

(Minchi croquette)

Simple ingredients for an easy snack.

PASTEIS DE BACALHAU

(Codfish Balls)

A popular snack made of codfish and potatoes, deep-fried. Always a success at parties.

CHILICOTE

(Fried Savoury Pastries)

The popular pastry that appeared at every major Macanese gathering

AÇORDA

(Bread Panada)

Use up stale bread and left-over meats for a nutritious snack.

CALDO DE GALINHA

(Chicken broth)

A chicken broth served to convalescents, suitable also those on a light diet.

APA BICO

(Steamed savoury dumpling)

Once a regular starter at Macanese parties, this is well worth trying again.

XAROPE DE FOLHA DE FIGO

(Fig leaf cordial)

This delicious drink was reputed to have curative properties.

BEBINGA DE RABONO

(Lo pak kow, daikon pudding)

This popular Chinese dish was adopted by Macanese.

CALDO VERDE

(Green Vegetable Soup)

A classic Portuguese soup

ARROZ CARREGADO

(Pressed rice)

This simple rice dish was always served with the sweet-and-sour Porco Balichão Tamarinho.

CANJE

(Congee – rice porridge)

PÃO RECHEADO 

(Stuffed bread roll)

An essential platter in Macanese chás-gordos (lavish afternoon teas),

ARROZ REFOGADO

(Rice with Prawns and Cabbage)

An “all-in-one” dish with prawns, green vegetable, tomato and rice.

SOPA DE ALETRIA

(Vermicelli soup with pork dumplings)

Untested recipe

FOFINHOS DE INHAME

(Yam fritters)

Deep fried battered yam snack or side dish

CHEESE TOAST

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This has long been a staple of Cha Gordo (Macanese afternoon gatherings)

CASQUINHAS

(Crab meat in crab shells)

This is a stunning dish. A bit more work but well worth it.

CHEESE ROLLS

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An easy, attractive snack for any party

CHEESE STRAWS

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Simple to make, difficult to stop eating.

OVOS RECHEADOS À MODA DE MACAU

(Stuffed eggs, Macau style)

An easy appetiser

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.

PATA DE CAVALO

(Prawn toast)

RINS SOBRE PÃO FRITO

(Kidneys on fried bread)

RINS CHAOCHAO

(Stir-fried pork kidneys)

VIDEO ON GRILLED CHILLI PRAWNS

VIDEO ON AFRICAN CHICKEN AND CHILLI PRAWNS

Video on Grilled Prawns

ARROZ CACHÔRO

(Rice with Mixed Meats)

ARROZ MILANESE

(Milanese Rice)

ARROZ DE TOMATE

(Tomato Rice)

BALICHÃO | BALICHUNG

(Krill Sauce)

Balichão is central to Macanese cooking, giving a unique flavour to many dishes. Often called “prawn sauce”, it is in fact made from krill.

Here are some recipes: one using krill, another using prawns and two that use a Philippine krill paste.

BEBINGA DE INHAME

(Taro Pudding)

A Chinese savoury pudding not unlike daikon pudding (lo pak kow) but made with taro.

BREDO RABA RABA

(Mixed Vegetables)

What to do with vegetables of inferior quality.

CHAO MIN SHANGHAI STYLE

(Fried noodles Shanghai style)

CHOW MEI FUN

(Fried rice noodles with pork)

CHUTNEY DE PEIXE CABUZ

(Fish Chutney)