Bread Panada

 is a traditional Portuguese dish with pulped bread, garlic, salt and olive oil that accompanies bacalhau, meat or egg. This is a version from Macau using some left-over meat: delicious, economical and nutritious.

Based on a recipe by Maria Celestina de Mello e Senna. Click HERE to read the original (in Portuguese)

1 loaf of bread

2 onions, sliced into rings

1 handful of dried shallots

1 tbsp spring onions

1 tbsp balichão

steak cut in cubes

a little chopped ham, fried bacon fat, or any roast meat

Break up bread into pieces and pour in 2 cups of boiling water. Mash with a wooden spoon and drain off any excess water.

Put in a good portion of oil in a saucepan to sauté the onions until golden brown. Remove from the saucepan and set aside.

Use the oil remaining to fry the balichão for a few minutes, then add the onions and the meat. Finally, add the bread, mixing well, letting it dry on a low flame, but stirring constantly so that it does not catch.

Sprinkle with a pepper and serve hot.

Garnish with olives and/or slices of hard-boiled eggs if desired.

Scroll to Top