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Macau (Macau Recipes)

World Cuisine Recipes


   The food in Macau is an astounding intermingles of Portuguese, Malay, Chinese, Shanghainese, European, Japanese and more cuisines. This distinctive but curious existence of diverse cuisines in Macau is a byproduct of the varied culture of Macau. Macau Cuisine offering mouth-watering food from different nations. Conventional Portuguese dishes like bacalhau is doled out baked, grilled, oxtail and ox breast, stewed or boiled prepared in varied appetizing ways. Soups rich with vegetables, meat and olive oil like caldo verde and sopa a alentejana are most sought after in this land of Chinese dragon. Other foreign dishes introduced by the Portuguese include African and Goan chicken and piquant prawns. The Brazilian cuisine feijoada is also very popular in Macau. The seafood from the South China Sea and the imported Portuguese sausage and sardines are also plentily available in Macau.
African Chicken, Macau Style

Marinade for Chicken:
1 tsp Minced dried hot chile pepper
1 tsp Minced garlic
2 T Minced shallot
1 tsp Paprika
2 tsp Chinese five-spice powder

2 tsp Crumbled dried rosemary
Salt and Pepper to taste
1 c Minced shallot
1/2 c Minced garlic
1-1/2 c Minced red bell pepper or smaller qty of hotter red peppers if desired
1/4 c Canola oil
1/2 c Sweet paprika
1 c Grated coconut
1/2 c Natural peanut butter
1-1/2 c Chicken stock
2 Bay leaves
3 T Canola oil
1 Baking potato or 4-5 new potatoes
Cooking Instructions:
Mix marinade ingredients, rub into chicken and marinate covered in fridge overnight. Adding a little oil to the marinade helps the rub stick to the chicken. Sweat shallots, garlic and peppers in oil over medium low heat, stirring occasionally, until the peppers are softened. Add paprika, coconut, peanut butter, bay leaf and chicken stock. Bring to a boil, and simmer, stirring occasionally, for about ten minutes. Discard the bay leaves. Keep warm. Heat oil medium high in a frypan and brown the chicken well with the potato cut into one inch cubes. Even better, grill the chicken, and brown potato seperately. Transfer chicken and potatoes to baking dish, spoon 2 cups of the sauce over, and bake in a 350 degree oven for about 30 minutes if in pieces, a little longer if in halves. Finish with remaining sauce and serve.
Arroz de Macau

250 g long grain Rice cooked and cooled
2 tbsp Olive Oil
1 Onion chopped
50 g Touchino
100 g Chouriço
100 g frozen Peas
100 ml white Wine
8 large Prawns, cooked with shells and heads removed
2 Eggs beaten
2 tbsp Soy Sauce
Chopped Coriander
Cooking Instructions:
Soften the onion in a frying pan with 1tbsp olive oil. Add the touchino and chouriço and fry until they start to give out their fat. Add the peas and the white wine and boil until the liquid has gone and the peas are soft. Add the rest of the oil to the pan then the rice and fry vigorously stirring with a fork. Make sure the rice is piping hot and add the prawns and eggs beaten with the soy sauce. Keep moving round with a fork until the eggs are set and prawns hot. Serve immediately sprinkled generously with the coriander, salad and a bottle of soy sauce.
Macau Pudding

9 pieces maria biscuit
5 tbsp condensed milk
1 1/2 cup whipping cream
1 vanilla bean
Cocoa powder, optional
Cooking Instructions:
Crush biscuits until it resembles saw dust. Beat cream till soft peak. Add in condensed milk, vanilla, cocoa and beat again. In a small pan add a layer of biscuit crumbs, a layer of cream. Refrigerate for about 3 hrs.
Macau Race Track Stir Fry

2 pounds rib eye steak, marinated in spicy rub
1 red onion julienne
1 red pepper julienne
1 Japanese eggplant julienne
1 hot red pepper julienne no seeds
1 bunch of enoki mushrooms, roots sliced off
1 cup soy sauce
1 bunch chopped scallions
1 bunch chopped cilantro
2 tablespoon Hoisin sauce
3 tablespoons soy sauce
2 tablespoons chopped toasted cashews
1 pound cooked rice noodles tossed with sesame oil and soy sauce
Cooking Instructions:
In a wok (or very hot sauce pan) sear meat on both sides and remove from pan. Add onions and peppers and wok fry. Then add in the eggplant and mushrooms. Next, toss in the scallions and cilantro. Cut the meat into bite-sized pieces and add to the wok with Hoisin and soy sauce. Let cook for two minutes. Serve over cooked rice noodles and garnish with toasted cashew nuts and chopped scallions.

World Cuisine Recipes


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