zz-RECIPES 111

Image from Chau Chau Chili from Maria Roliz, Lusitano CA Bulletin, Vol 32/3

SEAFOOD

PORK

BEEF

FOWL

SIDES

SWEETS

[ivory-search id=”935″ title=”Default Search Form”]

MINCHI (Minced Meat)

Minchi is the staple Macanese dish of minced meat, very popular and easy to make. Traditionally, it is often topped with a fried egg (sunny-side up) and fried diced potatoes.

PORCO BALICHÃO TAMARINHO (Pork with Tamarind and Krill Sauce)

A good example of Macau’s fusion cuisine, blending tamarind and krill sauce in an exotic flavour.

CHILICOTE (Fried Savoury Pastries)

The popular pastry that appeared at every major Macanese gathering

ARROZ GORDO (Rich rice)

This is an impressive dish for a feast.

ALMÔNDEGAS (Meat Balls)

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

BEBINGA DE LEITE (Coconut and Milk Pudding)

An old Macanese dish, like so many Portuguese sweets rich with egg yolks but with coconut introduced from the Malay peninsula.

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.

BICHO-BICHO (Shortbread biscuits)

Feather-light gluten-free corn starch biscuits, piped into wriggly shapes and called bicho-bicho (“worms” in the Macanese patois).

ARROZ CARREGADO (Pressed Rice)

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

FEIJOADA (Pork and Beans, Macau Style)

Once the food of slaves in Brazil, feijoada has evolved into Brazil’s national dish, eaten all over the world where Portugal had settlements.

GALINHA DE PAPÁ (Chicken Casserole)

TACHO (Mixed Meat Stew)

A variant of the Portuguese cozido with Asian ingredients. A good example of Macau’s fusion cuisine.

BAGI (Glutinous rice sweet)

PORCO BAFAÇÁ (Braised and roasted pork)

CALDO VERDE (Green vegetable soup)

FIOS DE OVOS (Egg threads)

In olden days, egg whites were used for starching clothes; the resulting surfeit of egg yolks gave rise to a string of delicious sweets such as this one.

AÇORDA (Bread Panada)

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

ADE CABIDELA (Jugged duck)

This is a variant of a Portuguese dish: duck cooked in its own blood.

CAMARÕES PANADOS (Crumbed prawns)

Succulent crumbed prawns, stuffed with ginger, spring onions and garlic

PORCO VINHO D’ALHO (Pork with wine and garlic)

MOSCA (Minced Meat with Black Fungus)

A variation of the classic minchi recipe with crunch and crispiness provided by black fungus and fried vermicelli.

GENETES (Soft cornstarch cookies)

CROQUETE DE MINCHI (Minchi Croquette)

Yet another way of serving minchi, wrapped in mashed potato and fried.

AMARGOSO LORCHA (Stuffed bitter melon)

The bitter melon is reminiscent of the lorcha, a former sailing boat used in Macau for trade and for suppression of pirates.

SARANSURÁVEL (Steamed coconut cake)

XAROPE DE FOLHAS DE FIGUEIRA (Fig-leaf cordial)

BACALHOADA (Anita’s Salt Cod)

BEBINGA DE RABONO | LO PAK KOW (Daikon savoury pudding)

COQUEIRA (Coconut tartlets)

GALINHA CABIDELA (Chicken cooked its own blood)

ARROZ DOCE (Sweet rice pudding)

BEEF CROQUETTES

Four recipes: a potato croquette stuffed with minchi, two comprising minced beef or pork and one with rolled beef steak.

CHAU CHAU CHILI (Spicy stir-fried pork)

A popular old family recipe

CANJE (Congee – rice porridge)

Comfort food learned from the Chinese, with a wide choice of ingredients.

CHAWAN NO MUSHI (Steamed fish, mushrooms, bambooo shoots)

Portuguese traders and missionaries made contact with Japan in the 16th Century; both nations benefited from an exchange of ingredients and tastes.

CREME DE LEITE E OVOS (Creme brulée]

Creme de leite e ovos (creme with milk and eggs) is a version from Macau of the famous and ever-popular Creme brulée

ARROZ DE CHOCO (Squid rice)

The popular Portuguese dish. The version shown here uses stuffed baby squid.

BEEF RENDANG

The famous Indonesian curry

VACA ESTUFADA (Pot-Roast Beef)

A Macanese variant of a well-known Portuguese rustic dish, slow-cooked almost to melt in the mouth.

CALDO DE GALINHA (Chicken broth)

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

PASTEIS DE bacalhau (Codfish Balls)

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

PÃO DE LÓ (Sponge cake)

A Portuguese sponge cake. Unlike other cakes and breads, it does not use yeast or baking powder, but relies on beaten egg white to provide suspended air bubbles to produce a light cake.

COSCORÕES (Sweet pastry sheets)

These sweet, crisp pastries are traditionally served at Christmas time and represent the sheets on the bed of the baby Jesus.

COZIDO

A rustic stew of boiled meats and vegetables, blending all the flavours.

FÚ IÔNG HÁI (Crab omelette)

CALDEIRADA (Seafood or Meat Stew)

Portuguese fish stew, a first cousin to the French bouillabaisse; also a stew with a mix of seafood and meat.

PINEAPPLE UPSIDE-DOWN CAKE

SOPA DE VANTAN (Wonton soup)

Another Chinese dish that was always welcome on Macanese dining tables.

CASQUINHAS (Crab meat in shells)

A dish that will be sure to impress guests. A bit more work but well worth it.

PÃO RECHEADO (Stuffed bread roll)

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

CREME CARAMEL

BONELESS DUCK

Something for that special dinner party

SPONGE CAKE (Bolo Menino)

This was named after the Christ Child (menino) and was served at Christmas time but there is no reason why it should not be enjoyed throughout the year.