Showing category "Macau" (Show all posts)

Prawn & Chorizo Skewers With Gremolata

Posted by Kroocrew on Thursday, May 26, 2011, In : Macau 


Ready to assemble




Ingredients
  • 225g chorizo , sliced
  • 16 cooked, peeled king prawns
  • zest 1 lemon
  • chopped parsley
  • 1 crushed garlic clove
Method:
  1. Heat oven to 200ºC/180ºC fan/gas 6. Fry the chorizo until crisp on both sides.
  2. Skewer the cooked, peeled king prawns onto cocktail sticks and add a slice of chorizo to each, then transfer to a baking sheet and bake for 5 mins until warmed through.
  3. To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers t...

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Pato de Cabidela (Eurasian Stewed Duck)

Posted by Kroocrew on Monday, March 21, 2011, In : Macau 





Ingredients:
  • 1 duck or chicken
  • 100 ml brandy
  • 200 ml + or - duck or chicken blood
  • 3 tablespoons red wine vinegar
  • 500 ml of red wine
  • 1 tablespoon lard
  • 100 ml olive oil
  • 1 bay leaf
  • salt to taste
  • parsley
  • freshly ground white pepper to taste
  • 300 ml duck stock or chicken cube boullion
  • 2 medium onions
  • 2 cloves garlic
  • 1 heaped tablespoon of tomato paste
Method:
  1. You may fillet the duck if preferred and use the bones to produce a duck stock for use with this recipe.
  2. Mix the blood with the vinegar and stir well. Place ...

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Eurasian Smore

Posted by Kroocrew on Tuesday, January 4, 2011, In : Macau 


© All Rights Reserved. Used with kind permission of (Flickr: Taking5)


 Ref: Wikibooks
         CC license




Ingredients
  • 300g (10½ oz) beef shank
  • 3 onions
  • 5 cloves garlic
  • 1 thumb-sized or 5 cm (2 in) piece of ginger
  • 10 cm (4 in) in total piece(s) cinnamon
  • 100g (3½ oz) small carrots
  • 3 potatoes
  • 1 tomato
  • 1 sprig coriander leaves
  • 2 soda biscuits (also known as plain scones or baking soda scones by British, Australian, New Zealand and others)
Marinade
  • ¼ teaspoon *bicarbonate of soda
  • 2 tablespoons ground pepper
  • 1 teaspoon ...

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Caldu Pescador (Fisherman's Soup)

Posted by Kroocrew on Tuesday, January 4, 2011, In : Macau 





Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)



Ingredients:
  • 400 g (14 oz) 12 to 15 medium sized prawns
  • 1 tbsp coarse salt (or sea  salt)
  • 200 g (7 oz) white fish fillet
  • 300 g (10½ oz) 10 small fresh squid
  • 1 tsp. tamarind pulp
  • 2250 ml (9½ cups) of water
  • 3 slices of dried tamarind or equivalent tamarind pulp
  • 2 cloves of garlic
  • 5 shallots or ½ onion peeled and chopped roughly
  • 3 stalks lemon grass (bruised)
  • 2 fresh red chillies (halved leng...

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Curry Debal (Devil's Curry)

Posted by Kroocrew on Tuesday, January 4, 2011, In : Macau 



Recipe ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)




Ingredients:
  • 1 kg. (2 lb) chicken
  • 1 tsp thick soy sauce
  • 3 Tbsp. vinegar
  • 3 cloves of garlic (peeled)
  • 3 stalks of lemon grass
  • 1/4 tsp tumeric powder
  • 20 dried chillies (presoaked in hot water) or 2 tbsp. chilli powder
  • 1 tbsp tamarind pulp
  • 1/2 cup water
  • 1/2 cup oil
  • 30 g young ginger julienned
  • 2 large onions peeled & quartered
  • 1 tsp mustard seeds
  • 6 potatoes (peeled and quartered)
  • 6 whole cabbage...

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Choy Sum Macau (菜心澳門)

Posted by Kroocrew on Thursday, December 23, 2010, In : Macau 




Ingredients:
  • 1 bunch *choy sum, washed and trimmed of external leaves
  • 120 ml (½ cup) dried shitake Mushrooms, sliced
  • 120 ml (½ cup) red bell pepper, julienned
  • 4 Tbsp shallots, peeled and chopped
  • 2 Tbsp hot chillie and garlic sauce (eg: Sriracha brand)
  • 2 cloves garlic, peeled and chopped
  • 120 ml (½ cup) water chestnuts drained
  • 150 ml (~5 fl oz) vegetable boullion or soup.
  • 2 Tbsp light soy sauce

Method:
  1. In a wok or wide frying pan over medium heat add broth, Mushrooms, red bell pepper and shallots; sti...

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Truffled Thick Potato Chips

Posted by Kroocrew on Friday, December 10, 2010, In : Macau 






Ingredients:
  • a suitable number and type of potato, washed and thick chipped. (Recommended potatoes: Russet Burbank, Spunta, King Edward, Bintje or Sebago)
  • cooking oil
  • finely grated preferred cheese (Parmesan, Romano, Provolane, Mozzarella various Goat cheeses or crumbly NZ cheddars)
  • a dash of truffle oil or Black Truffle Salt (aka Tartufo Nero)
Method:
  1. Deep fry the potato chips until lightly golden. (Approx 7 to 10 minutes)
  2. Drain and allow to cool for a minimum of ten minutes. Repeat the deep fry a...

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Po Kok Gai 葡國雞 (Macanese style Portuguese Chicken)

Posted by Kroocrew on Thursday, December 9, 2010, In : Macau 


All Rights Reserved © Used with kind permission.


Ingredients:
  • 900g (2 lb) chicken pieces
  • 1 tsp salt
  • 1 tsp or 1 cube chicken stock bouillon
  • pinch of pepper
  • 50g (~½ cup) plain flour
  • 1½ Tbsp turmeric
  • 2 - 3 tsp paprika
  • 2 - 3 Tbsp water
  • 120 ml (½ cup) cooking oil
  • 450 - 500g (~1 lb) potato
  • 1 large onion, cut into chunks
  • 125g (¼ lb) Chorizo, sliced
  • 70g (2½ oz) pitted black olives
  • 2 large tomatoes, about 350g (~12½ oz), cut into bite size
  • 2 - 3 bay leaves
  • 200ml (6 ¾ fl oz) or more fresh milk (can substitute...

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Pang Susis (Savoury Meat Buns)

Posted by Kroocrew on Sunday, August 8, 2010, In : Macau 



Pang Susis are an adaptation of the stuffed or filled dough buns popular in the region. I don't know the history of the stuffed bun in Asia but the Portuguese influence on this product is seen in Japan and in Malacca. The Melonpan and the Pang Susis are both Portuguese creations.

The Pang Sussis is a bread dough bun filled with a meat and potato filling, Minchi. It is a delicacy offered only as a celebration treat at Christmas, Easter, Weddings and Birthdays. The commodity, flour was scarce ...

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Guilinhia Pia (Chicken Stew Pie)

Posted by Kroocrew on Sunday, August 8, 2010, In : Macau 



Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)



Ingredients

  • 400g short crust pastry (buy ready made)
The filling ingredients:
  • 1 chicken - cut into 8 to 10 pieces
  • 1 tbsp butter
  • 2 star anise (whole)
  • 4 cloves
  • 25 mm cinnamon stick
  • 500 ml water
  • 4 potatoes (peeled and halved)
  • 2 carrots (optional)
  • 4 big onions (peeled and quartered)
  • 1 chicken stock cube

  • 2 hard boiled eggs - shelled and cut in half
  • 4 frankfurters or Danish cocktail sausages (cooked)
  • 3...

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Sey Bak (Braised pork in soy-galangal sauce)

Posted by Kroocrew on Sunday, August 8, 2010, In : Macau 



Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)



Ingredients:
  • 1 kg belly pork, rinsed and cut into chucks
  • 250g pig's ears
  • 2 tbsp thick soy sauce
  • 2 tsp thin (light) soy sauce
  • 6 small red onions
  • 6 garlic pips, peeled and chopped
  • 2 tsp sliced galangal
  • 1 stick cinnamon (3 cm in length)
  • 2 star anise
  • 2 cloves
  • 1 tbsp rock sugar
  • 250 ml water
  • 3 tbsp shredded lettuce
  • 1 cucumber, peeled, halved and sliced thinly
  • 6 bean curd puffs, blanched and sliced thinl...

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Scallops, Black Pudding and Orange Jam 黑布丁和果醬扇貝

Posted by Kroocrew on Saturday, June 12, 2010, In : Macau 





Ingredients:
  • 12 pieces medium scallops (with coral if possible for colour and texture)
  • 12 slices Portuguese black pudding
  • A splash Muscatel wine (substitute: any sweet wine)
  • 200 g mixed salad leaves
  • 50 g sun dried tomatoes (quartered)
  • 75 ml extra virgin olive oil
  • 25 ml balsamic vinegar
  • 100 g orange jam

Method:
  1. Heat a little oil in a small frying pan. Add scallops and fry for 30 seconds, turning once. Add corals and fry for a further 15 seconds, turning once.
  2. Remove the scallops and their corals from th...

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Shrimp and Gin 蝦和吉恩

Posted by Kroocrew on Tuesday, June 1, 2010, In : Macau 





Ingredients:
  • 1 tablespoon peanut oil
  • 2 teaspoons salt
  • 2 cloves garlic, sliced
  • 250 gm (~1/2 lb) large shrimp, in shells
  • 1 teaspoon fresh-grated ginger
  • 1/4 to 1/2  teaspoon chillie powder (personal preference)
  • 2 green onions, chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons gin

Method:

Have all ingredients ready. This dish must be done very quickly and over very high heat.
Do not peel the shrimp. The shrimp will continue cooking on the sizzle plate so it's important to really push the speed of prep
  1. Heat ...

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Macanese Garlic Prawns 澳門大蒜蝦

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 




Ingredients: 
  • 6 Tbsp. Extra Virgin Olive Oil
  • 500 gm (~1 lb) 16-20 Prawns, shell on
  • 2 Bay Leaf
  • 2 Tbsp. Shallot, minced
  • 4 Tbsp. Garlic, fresh, fine minced
  • 60 ml 1/4 cup Chopped Scallions, White Part
  • 120 ml (1/2 cup) Chopped Scallion, Green Part
  • 120 ml (1/2 cup) White Wine
  • 2 Tbsp. Chillie Paste
  • 2 Tbsp. Chicken Broth
  • 1 Tbsp. Cilantro, chopped
  • Lemon Half

Method:          
  1. In a hot wok, drizzle 4 Tbsp. E V Olive Oil.
  2. Add Prawns and Bay Leaves. (keep the prawns separated to enhance the cooking)
  3. Cook for approx. ...

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Macanese Chicken (Galinha à Portuguêsa) 土生葡人的雞

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 





Ingredients:
  • 1.5 Kg (~3 1/2-lb.) Chicken, cut into 10 pieces
  • salt and freshly ground black pepper
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 3 medium russet potatoes, peeled and cut into chunks
  • 1 medium yellow onion, peeled and chopped
  • 1 piece ginger, peeled and sliced
  • 2 tsp. ground turmeric
  • 480 ml (2 cups) coconut milk
  • 1 lemon, thinly sliced

Method:
  1. Generously season Chicken with salt and pepper, then lightly coat with cornstarch. Set aside for 15 minutes.
  2. Meanwhile, heat oil in a large sauté pan or wok ...

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Macanese Curry Prawns 澳門咖哩蝦

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 


Ingredients:
  • 500 grams (~1 lb) Shelled king prawns; (tail on)
  • 2 medium Onions; chopped
  • 3 tablespoons Peanut oil
  • ½ bunch Coriander (extra coriander for garnish)
  • 3 tablespoons Peanut oil
  • 1 large Onion; diced
  • 2  Cloves garlic; minced
  • 2 small Red chillies; minced
  • 2 teaspoons Minced ginger
  • 1 teaspoon Curry powder
  • ¼  teaspoon Garam masala
  • 250 millilitres Thai coconut milk
  • 250 millilitres Water
  •  Salt and pepper to taste

Method:
  1. First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced...

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Macanese Almond Biscuits 澳門杏仁餅乾

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 


Ingredients:
  • 1 cup mung bean flour
  • 1/2 cup almond meal
  • 3/4 cup confectioners' sugar
  • 1/4 tsp baking powder
  • 5 - 6 tbsp lard/shortening
  • 1 tbsp water
  • A drop of Almond essence
  • Biscuit mould

Method:
  1. Mix mung bean flour and almond meal and microwave on high for 3 - 5 minutes, one minute at a time and stirring after every minute.  This is to dry out the flour and roast it for fragrance.
  2. The alternative is to spread the flours on a baking sheet in a moderate oven and move the contents evey 10 minutes for 30 min...

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Fried Bacalhau (codfish cakes) 炸馬介休球

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 






Ingredients:
  • 250 gm (~1/2 lb) Bacalhau (Salted Cod Fish)
  • 500 gm (~1lb)  potato
  • 1 green onion
  • 1 tbsp Sugar
  • 1 tbsp white pepper
  • 1 egg

Method:
  1. Soak the bacalhau in water for 2–3 hours to soften and dilute the salt.
  2. When softened, remove skin and bone.
  3. Place the bacalhau meat in a bag and pound on it until the bacalhau become silk-like.
  4. Boil the Potato; then remove the skin and mash.
  5. Dice the green onion and scramble the egg.
  6. Mix the ingredients together.
  7. Use a table spoon to shape the bacalhau mixture ...

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Caldo Verde (Macanese Green Soup) 澳門綠湯

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 


© Used with the kind permission of Amanda Morris


Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 small garlic cloves, finely chopped
  • 2 medium baking potatoes, like russets, peeled and cut into 1-inch dice (or left over cooked potatoes)
  • 720 ml (3 cups) chicken broth
  • 1 cup water
  • 250 gm (~1/4 lb) chorizo sausage, (preferably Portuguese chouriço ) thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 pound kale, rinsed, trimmed, and shredded
  • Ginger 3 tablespoons (30 g) chopped fres...

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Pork Chop Bun 豬扒包

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 

CC license

Ingredients:
  • Pork chop.
  • Crisp crust bread bun

Method:
  1. The chop may be cooked either by grilling or deep frying.
  2. The bun should be refreshed by placing in a warm oven for 5 to 10 minutes.
  3. Simply Slice the bun open and place the chop into the bun.

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Salted Cod and Chick Pea Salad (Salada de Grão com Bacalhau) 鹽漬鱈魚和鷹嘴豆沙拉

Posted by Kroocrew on Wednesday, April 21, 2010, In : Macau 



Ingredients:
  • 250 gm chick peas
  • 2 salted cod steaks
  • 1 onion with cloves
  • 2 cloves of garlic
  • 2 bay leaves (laurel bay leaf)
  • 2 red pepper
  • 2 tsp cumin seeds
  • 1 tbsp Sherry vinegar
  • 4 tbsp olive oil
  • Large bunch of parsley

Method:
  1. Soak the cod in cold water for 2-3 days (depending on the thickness of the pieces) changing water twice a day.
  2. In the last day add the chick peas to the water to soak overnight.
  3. Boil in fresh water (with a little more salt) with a “cloved onion” (a peeled onion with cloves stuck into...

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Petisqueira: Pig's Ear Salad 豬的耳朵沙拉

Posted by Kroocrew on Wednesday, April 21, 2010, In : Macau 


CC license



Ingredients:

  • 3 Whole star anise
  • 5 cm (2-in) of sliced fresh ginger
  • 240 ml (1 cup) Raw carrots cut in thin strips
  • 1 Cucumber (peeled, seeded and cut in slices)
  • 2 Green onions (tops only)
  • 120 ml (1/2 cup) Plum Sauce or Mango Chutney
  • Salt and freshly ground pepper
  • Lemon juice to taste
  • Lettuce leaves
  • Toasted sesame seeds
  • 2 pig's ears

Method:

The Ears:
  1. Remove any hairs on the ears by singeing over an open flame or by plucking.
  2. Scrub well (using a vegetable brush if desired) and then sprinkle with salt, rubbing...

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Minchi

Posted by Kroocrew on Tuesday, April 20, 2010, In : Macau 






Ingredients 
  • 250 gm (1/2 lb)ground beef
  • 250 gm (1/2 lb)ground pork
  • 3 medium potatoes, cut in small cubes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 2-3 Tbsp light soya sauce
  • 1-2 Tbsp dark soya sauce
  • few drops of Worcestershire Sauce
  • ½ tsp of sugar
  • ¼ tsp of cumin powder (optional)

Methods 
  1. Deep fry the potatoes.
  2. Separately, in a large saucepan or a wok, add onion, garlic and bay leaf to fry in olive oil.
  3. Toss in pork and beef ground meat once the bay leaf releases its fragrance ...

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Sardines and Macanese Vegetables 沙丁魚和蔬菜

Posted by Kroocrew on Tuesday, April 20, 2010, In : Macau 

CC license



Ingredients:

  • 2 heads roasted garlic
  • ½ cup olive oil
  • 1 large red onion, cut into ½ inch rounds
  • 2 small zucchini, cut into ½ inch thick rounds
  • 1 can button mushrooms, sliced in halves
  • 1 small bundle of large asparagus
  • 1 big red bell pepper, seeded and cut into ½ inch strips
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • 2 tablespoons flat leaf parsley, finely chopped
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 - 155 gram can 555 Sardines in Oil Spanish Style
  • wansoy and black oli...

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Bagi (Glutinous Rice Cake) 糯米糕

Posted by Kroocrew on Tuesday, April 20, 2010, In : Macau 
Sweetened sticky rice with coconut cream produces a smooth buttery and nutty confection that you can take your time eating. It's rarely eaten hot and generally warm. Sliced bananas or mango complements this base stunningly well and has caused more than a few people to learn the process even if they learn no other cooked recipe



Ingredients:
  • 500 gm (~1 lb) of "pulu" rice (glutinous rice)
  • 285 gm (10 oz) finely shredded fresh coconut
  • 445 gm (15 fl oz) coconut milk
  • 200 gm (7 oz) sugar

Method:
  1. Prepare and...

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"African Chicken" (椰汁非洲雞配焗薯及雜菜沙律)

Posted by Kroocrew on Monday, April 19, 2010, In : Macau 

CC license



Ingredients:
  • 2 kg (4 1/2 lb) chicken.

For the Marinade:
  • 8 cloves garlic, finely chopped
  • 2 bay leaves, finely crumbled
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 2 hot chillies, finely chopped
  • 2 Tbsp olive oil
  • For the Basting Sauce:
  • 4 cloves garlic, finely chopped
  • 1 Tbsp olive oil
  • 475 ml  (16 oz) coconut milk

Method:
  1. To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears.
  2. Break the breast bone if necessary so the chicken can lay flat.
  3. Mix all ingredients for the marinade toget...

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The Great Cuisine of Macau

Posted by Kroocrew on Monday, April 19, 2010, In : Macau 
Macau created a fusion cuisine in the 16th century a combination of Portuguese and Chinese predominantly but in the mix is also Indian, Malay and Brazilian essence. Of course this is logical as when Portugal  came to Macau she brought recipes from these other colonies. Recipes that were significantly rural in nature and highly spiced. One of the most unique cuisines was born and evolved

Surprisingly those foreign flavours are all produced or are available locally and many from the Pearl River ...
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Serradura (Macau Sawdust Pudding) 木槺布甸

Posted by Kroocrew on Friday, April 16, 2010, In : Macau 





Recipe 1:

Ingredients:
  • 250ml (~1 cup) Whipping cream
  • 80g (2 2/3 oz) Marie or other plain sweet biscuits
  • 50g (1 2/3 oz) Condensed milk
  • Vanilla essence 2/3 teaspoons

Method:
  1. Crush biscuits finely.
  2. Whip whipping cream to soft peaks. Add vanilla essence and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
  3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
  4. Place a layer of biscuit into your vessel (indivi...

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Macanese Egg Tarts 葡式蛋撻

Posted by Kroocrew on Friday, January 1, 2010, In : Macau 


CC license



Ingredients:

240 ml (1 cup) sugar
3 1/2 Tbsp margarine or ghee, melted
2 eggs
240 ml (1 cup) flour
1 can 400 ml (14oz) condensed milk
480 ml (2 cups) milk



Method:

Beat the eggs in a large bowl.
Basically, you just mix all the ingredients together. If the mixture is lumpy, strain it to get a smooth batter.
Ladle the mixture into greased muffin tins. This recipe yields 18 tarts.
Bake in a 400F preheated oven for 15 minutes. Reduce the temperature to 325F and bake for another 20 minutes.

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