Here are listed some of the terms used by the authors of the recipes: in Portuguese, in the Macau dialect or in Cantonese.

açafrãoliterally “saffron” but in Macanese cooking it invariably refers to turmeric (botanical name curcuma longa; in Cantonese wong keong), usually in powdered form
açúcar pedrarock sugar
ade salgadoChinese salt duck (lap-ap in Cantonese)
agar agarseaweed extract used to make jelly
aluar, aluaa rich Macanese sweet
ajinomotomonosodium glutamate (MSG)
amargoso, margosabitter melon/gourd (botanical name momordica charantia; in Cantonese foo kwa)
bacalhausalt cod
balichãoa unique Macanese condiment made from krill
brinjelaeggplant, aubergine
cabidela, capidelacooked in its own blood (literally, “giblets”)
camarão (pl. camarões)prawn, shrimp or, for balichãokrill
canjecongee (chôk in Cantonese), rice broth
cattyChinese unit of weight, approximately 605g
cebola matopickled spring onions, often called pickled leeks (kiu tao in Cantonese)
cha siuChinese red roast pork
chilicotea small savoury pastry filled usually with mince meat
chili miçóhot red chilli sauce
chi ma yaosesame oil
Chinese celeryfresh coriander (botanical name Coriandrum sativum; in Cantonese insai)
chocosquid (in Portuguese choco is cuttlefish and lula is squid)
chouriço and paio
in Portugal both are smoked pork sausages: paio is large with lean meat whereas chouriço is smaller with fat content and paprika. Macanese call chouriço paio. (In editing these recipes, Guilly’s paio has been changed to chouriço.)
coentrocoriander (usually powdered)
colorau docesweet paprika
cominhocumin (usually powdered)
gergelimsesame seeds
inhamenormally this will refer to small taro (in Cantonese woo chai) but occasionally also to the larger taro (woo tao)
inhame chicooa small, very astringent-tasting taro (chicoo in Cantonese)
insaifancoriander powder
jagraChinese brown sugar in caramel-coloured slabs. The term comes from the Indian word jaggery for half-prepared sugar, which passed through Malay to Macanese.
kai choimustard green
krilltiny shrimp-like crustacean (ngun har in Cantonese)
lap cheongChinese pork sausage
lap yôkChinese roast pork
leeks, streaks of leekspring onions, scallions (botanical name Allium fistulosum)
mela miçóthis is reported to be sweet pickled cucumber but we have found no recipe for it.
mui gargantaChinese sour and salt plum (wah mui)
naboturnip (but used to denote daikon (also called  Chinese white radish)
nervothe tough parts of meat – gristle, etc.
nervo de vacathe Achilles tendon at the lowest part of the cow’s calf muscle that turns translucent (gelatinous) when cooked (in Chinese, ngau kun)
orelha de ratoliterally, “rat’s ear” – dried black fungus or cloud ear fungus (botanical name Auricularia polytrichavinyee in Cantonese) available from Asian grocers. It needs to be soaked.
paio and chouriçoin Portugal both are smoked pork sausages: paio is large with lean meat whereas chouriço is smaller with fat content and paprika. Macanese call chouriço paio. (In editing these recipes, Guilly’s paio has been changed to chouriço.)
pai quatpork cutlet
papa(gruel) very thick rice porridge, pronounced pápa
pastel (pl. pasteis)pastry
peixe cabuza small fish commonly found by the riverbank
peixe serrasaw fish
pele, pele toradodried puffed pork skin (chee pei kohn in Cantonese). (This ingredient, unobtainable in many countries that ban meat imports, vaguely resembles pork crackling. Some insist it is an essential ingredient of tacho.)
porco pó de bolachacrumbed pork loin chop
porco salmouradopickled (salted) pork
porco vinho d’alhopork cooked in garlic and wine
pulúglutinous rice
rabonodaikon, Chinese turnip, white radish or icicle radish (botanical name Raphanus sativus, Cantonese lo pa
peng tongrock sugar
shrimpsthese would probably be called prawns in some countries
siu yôkChinese roast pork
sutatesoy sauce; there are two varieties: light (sang chau or pak see yau) and dark (lo chau or hak see yau)
tai chonga type of pastry prepared from dark brown beans
tau fu muiwhite fermented soy beans, in cubes, sold in jars, often spiced with chilli
wombokTientsin cabbage, also called Napa cabbage (botanical name Brassica Pekinensis)
toresmopork crackling
vaca estufadapot roast beef
vaca salgadasalt beef
vantanwonton – small Chinese dumplings
vantan peiwonton skins – thin pastry for wrapping wonton, obtainable from Chinese grocers.
winter melonalso called white gourd or ash gourd (botanical name Benincasa hispidatong kwa in Cantonese)
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