Traditional Macanese Recipes From My Auntie Albertina - 在線閱讀

Fwo Traditional Macanese Recipes from my auntie Albertina CÍNTIA CONCEIÇÃO SERRO

1 CÍNTIA CONCEIÇÃO SERRO TRADITIONAL MACANESE RECIPES FROM MY AUNTIE ALBERTINA JANUARY 2013

3 Original Title “Traditional Macanese Recipes from my auntie Albertina” Editor International Institute of Macau (IIM) Author Cíntia Conceição Serro Coordination, typesetting and translation Aurea Collaço Meyer Composition and design António do Serro Printing and binding Tipografia Macau Hung Heng Ltda. Support Fundação Macau Date of Publication Macau, January 2013 Circulation: 1000 ISBN 978-99937-45-62-4 Copyright: All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the proprietor of the copyright.

5 TABLE OF CONTENTS 06 Foreword 09 Acknowledgment 11 Presentation Notes 15 Author’s Biography 17 Rice dishes 29 Poultry dishes 39 Meat dishes 73 Desserts 127 Pickles and Sauces 135 Seafood dishes 153 Savories 167 Vegetables 173 Measurements 175 Glossary of terms 187 Alphabetical index

6 FOREWORD A showcase of Macanese cuisine In November 2010, Cíntia Conceição Serro, the author of this book, was invited to speak at a conference on gastronomy as an identifying element of our community. The conference was held during the “Encontro” in November 2010. The audience at this conference was impressed with the paper she presented and she was subsequently invited to produce a book of traditional recipes of Macanese dishes. It was certainly not an easy task to accomplish. But, having in her possession a huge collection of recipes patiently compiled over many years by her beloved auntie, Albertina Carvalho Borges, Cíntia was able to complete the task with a careful selection. All of the selected recipes were tested in joyous feasts which she held for relatives and friends; and I, myself, had the privilege of tasting her gourmet delights on several occasions as a grateful guest. The author was aided in this book by family members and close friends as well as her 90-year-old auntie Albertina, who is a highly esteemed and respected member of our community, and admired for her culinary skills, personality and wisdom. The first draft (written in Portuguese) was presented in the Algarve, in November 2011, at the annual meeting of the European Confederation of Gastronomic Associations, and the response was most encouraging. All those who had the opportunity to preview its contents responded very positively.

7 A Portuguese version was launched in Toronto on 18 March 2012 at the Casa de Macau clubhouse1 , and in Lisbon on 11 July 2012, at the Palace of Independence, where the IIM has its delegation in Portugal. It was also presented at the “Youth Encontro”, held last April in Macau, and will continue to be promoted by the Casas de Macau and other Macanese associations around the world. The English translation is now here and once again the International Institute of Macau (IIM) has associated itself gladly with its publication and promotion. This well-presented book is a real showcase of Macanese cuisine and is designed to be enjoyed and cherished. Macau, October 2012 Jorge A. H. Rangel President International Institute of Macau Member of Merit Confraria da Gastronomia Macaense 1 Officially called Casa de Macau Cultural and Recreational Centre in Ontario

9 ACKNOWLEDGMENT I would like to extend my deepest appreciation to my family and friends for their invaluable assistance in the publication of this book: my children Arlete and Arlindo for their continuous encouragement and support in a variety of tasks; my son-in-law Cedric Lui for his support in testing several recipes and for his expert computer help; my daughter-in-law Jolene Leong, for her enthusiasm and readiness to help in all that was necessary; my grandson Alexandre António for his cheerfulness and delight in tasting his grandmother’s dishes; Eduardo Tavares, João Almeida, and Gloria Soares Anok for proof reading and sharing their language expertise; Teresa Xavier Anok for some of the photos in the book; my cousin Aurea Collaço Meyer for the graphics, translation and coordination of the book; and António, my husband, for its composition and design. Cíntia Conceição Serro

11 PRESENTATION NOTES It is an honour to write about a topic so dear to me, even though I am not a writer. I like cooking immensely, above all Macanese food, not only because it is delicious, but for the nostalgia it evokes. Foods like porco balichão tamarinho take me all the way back to when I was growing up. Moreover, Macanese cuisine will always be a unique mark of my heritage and my identity. I inherited these recipes from my auntie, Dona Albertina Carvalho Borges, who in turn obtained them from her ancestors. I hope this book will bring new life to some old recipes and make them popular again, despite the diaspora of our Macanese people. Interestingly, the history of most Macanese recipes is vague. It is impossible to set any dates to the chronological beginnings of our tasty and diverse dishes. I have consulted numerous contemporary publications on the subject, including the notebooks from the 1930s left to me by my family. All the publications generally say the same things to the effect that Macanese cuisine is an ancient and diverse culinary art which started sometime in the 16th century. Furthermore, the art of Macanese culinary is as old and diverse as its people. We credit our diversity to Portugal’s great expansion around the 16th century, a period when there were a succession of Portuguese trading posts and forts from Africa to Japan. A huge cultural exchange evolved between all these outposts along the Portuguese trade route. New vegetables and spices were introduced. Before this period, for example, chilli peppers and curry did not exist in India; snow peas (ho lan dau) was unheard of in China. At the same time there was a human migration funneled by the trade between the outposts and people of different ethnicities met and lived in close proximity for the first time in history. Inevitably, customs

12 intermingled through marriages and business partnerships. The diversity of the Macanese people as well as Macanese food rose from this fusion of races. It is said that “food has an important social component”. Without a doubt food is the focal point of any event that brings Macanese people together, anywhere in the world. I myself cannot imagine anything more agreeable than being with family and friends at a Sunday lunch, savouring a well cooked meal with a glass of good Portuguese wine, and reminiscing about old friends and old times. This is a nostalgic legacy of love and friendship left behind by the Portuguese. Popular dishes for these occasions might be caranguejo bispo, diabo, tacho, chau chau pele, cozido de Macau, porco bafassá, porco balichão tamarinho, lacassá, capela, caril de galinha, arroz gordo, bacalhau com natas à casa, empada de peixe, etc. For desserts, it might be batatada, bebinga de leite, bolo cake, bolo menino, genete de cornstarch, pão de leite, pudim de manga, rebuçados de ovos, to name a few. The 21st century has ushered in several changes in our Macanese culture. The way we entertain has changed. We did not have the custom of holding parties in restaurants as much as we do today. Birthdays and special occasions were celebrated at home with the traditional chá gordo, which was prepared with tremendous dedication by the housewife with the help of family and friends. At weddings, the housewife took care to have the table well decorated with an ornamental centerpiece and laden with special sweets such as tochas, rebuçados de ovos, de chocolate, de amêndoa, de anis e docinhos de côco, and, without fail, the famous bolo cake. Slices of the fruit cake were gift wrapped in dainty doilies and tied with ribbons. It is most welcome to see that some of these traditions in Macanese weddings are maintained in places distant from Macau, our terra natal. The way we learn how to cook has changed. Who doesn’t remember the

13 hustle and bustle in our grandmothers’ kitchens on the eve of every Christmas and New Year? Everyone tried to escape from the kitchen chores, but those who liked cooking stayed back to learn the recipes handed down from generation to generation, and most importantly kept our traditions alive. The younger generations do not have the same opportunities today. New inroads in cooking methods and ingredients are revolutionizing our cuisine. Some processed ingredients such as store-bought sauces, frozen vegetables, canned goods including broths, milk, and thick cream have been assimilated into Macanese cooking. The abundant information available on the subject of eating healthy has just about ruled out eating rich Macanese food on a daily basis. On the other hand, I believe it is not an either/or situation and we can choose healthy substitutions for certain ingredients as personal options. The passion and love we have for Macanese food is our legacy. The simple truth is that food is more appetizing and special when it is cooked with passion, love and creativity. Believe this! From the simplest to the most complex of recipes you need some creativity, especially when the ingredients are hard to find outside Macau. I hope my book will make a small contribution to promote our heritage and keep it alive. In conclusion, I wish to thank Jorge Rangel and everyone involved for their assistance in bringing this project to completion. Cíntia Conceição Serro

15 AUTHOR’S BIOGRAPHY Cíntia de Carvalho Conceição do Serro was born in Macau in April 1943. She attended elementary school at the Colégio de Santa Rosa de Lima and high school at the Liceu Nacional Infante D. Henrique. She was an employee of the Portuguese government of Macau for 30 years. During her tenure, she served several departments including Economic Services and General Statistics, Banking Trade Inspection Services, Planning and Economic Integration, Social Communication and Tourism, Office of Legal Affairs. She also held the position of secretary to the Deputy Secretary of Education, Culture and Tourism. When she was an officer of the Tourism and Information Centre, she completed a course on hotel operations at the Macau School of Hotel Industry in November 1976. In 1977 she attended WORKSHOP PATA ‘77 at the conference of the Pacific Area Travel Association in Macau. At a ceremony on 10 June 1989 (National Day of Portugal) Cíntia was awarded the Medal of Dedication (Medalha de Dedicação) for 30 years of service with the Portuguese Government of Macau. Following her retirement Cíntia was employed to provide support to the administrative sector of the Bureau of Justice and the secretariat of the law program at the University of East Asia. She learned to cook most of the Macanese dishes during her early years in Macau, thanks to the guidance and support of Dona Albertina Martins de Carvalho Borges, who Cíntia affectionately calls “tia/mãe”. The author is eternally grateful to her auntie from whom she also inherited several notebooks and manuscripts which were invaluable to the development of this book.

16 Since 2007, Cíntia has been Toronto’s appointed representative in the Confraria da Gastronomia Macaense (the fraternity of Macanese cuisine)2 whose mission is to protect, enhance and preserve the heritage of Macanese cuisine. In 2010, the Executive Committee of the Encontro “Macau 2010” invited Cíntia to speak on the subject of Macanese cuisine. It was at this 2010 event that the author received an invitation which she readily accepted to assemble into a book a careful selection of recipes compiled by her auntie, Dona Albertina. Through the many persuasive urgings she received, the author realized the need to publish bearing in mind the value of good food amongst family and friends and its importance as a manifestation of Macanese culture. 2 Toronto’s Representative is appointed by the Board of Directors of the Casa de Macau Cultural and Recreational Centre in Ontario The Portuguese version of this book was launched in Toronto on 18 March 2012 and in Lisbon on 11 July 2012. The author resides in three continents and divides her time between Lagos (Algarve/ Portugal), Richmond Hill (Ontario/Canada) and Macau where she was born.

17 RICE DISHES Arroz carregado 19 Pressed sticky rice Arroz de costeletas 20 Breaded pork chop rice Arroz de miudezas de galinha 23 Rice with chicken giblets Arroz gordo 25 Seasoned rice with mixed meats Lacassá 26 Fried rice vermicelli

19 ARROZ CARREGADO PRESSED STICKY RICE; SERVED COLD Ingredients Green onion (chūng): 1 sprig Lard: 1 tbs Rice: 8 oz Salt: 1 tsp Water: 3 cups Preparation Rinse and drain rice. Combine rice with green onion, lard, salt and water. Bring to a gentle boil and simmer for at least 20 minutes or until rice is soft. Stir with a wooden spatula to loosen. Pour into a flat bottom dish and press until rice is well compacted. Optional: At the end, baste with a little lard to glisten.

21 ARROZ DE COSTELETAS BREADED PORK CHOP RICE Preparing the pork chop rice Breaded pork chops: 4 or 5 Cooking oil: 1 tbs Dark soy sauce (lou chou): 2 tbs Eggs: 3 beaten lightly Frozen mixed vegetables: 200 g Rice: 350 g cooked Deep fry breaded pork chops and set aside (see p. 48). Scramble eggs and set aside. Stir fry cooked rice with a little cooking oil and season with dark soy sauce. Toss in vegetables and scrambled eggs. Stir to blend. Transfer to an oven-proof dish and top with breaded pork chops. Drizzle gravy over the top. Broil in a preheated oven for about 20 minutes. Preparing the Tomato Gravy Maggi® sauce: 2 tbs Salt: ½ tsp Sugar: 2 tsp Tomato ketchup: 3 tbs Tomato paste: 1 tsp Tomato pulp: 3 tbs Mix all the ingredients in a pan and bring to a gentle boil. Stir until gravy thickens. Preparing the Mushroom Gravy Cream of mushroom soup: 1 can or 284 ml Flour: 1 tbs Mix the can of soup and flour in a pan and bring to a gentle boil. Stir until the gravy thickens. Makes 1 cup of gravy approximately.

23 ARROZ DE MIUDEZAS DE GALINHA RICE WITH CHICKEN GIBLETS Ingredients Bay leaves: 2 Chicken giblets: 900 g Olive oil: 2 tbs Peas: 150 g Portuguese sausage: 200 g Rice: 400 g Salt and pepper Sweet onion: 1 large, chopped Tomato: 2 large, chopped Water: 3 cups Preparation Salt and pepper chicken giblets and set aside. Cut sausage in cubes and set aside. Chop onion and tomatoes and set aside. Heat olive oil in a casserole. Sauté chopped onion, bay leaves, and chopped tomatoes; then add chicken giblets. Transfer to a bowl and set aside. Wash and drain rice. Place in the same casserole used to cook the giblets. Stir for 5 minutes to loosen the brown bits from the bottom of the casserole. Add enough water to cook rice. Bring to a boil. As soon as rice comes to a boil, toss in sausage, peas, and the bowl of sautéed chicken giblets and juices. Reduce heat to minimum, and simmer covered until all the liquid has evaporated and rice is soft. Chicken giblets Gizzards: 300 g Heart: 300 g Liver: 300 g

25 ARROZ GORDO SEASONED RICE WITH MIXED MEATS Ingredients Bay leaves: 2 Black olives, pitted Croutons: a handful Eggs: 3 hardboiled Olive oil: 5 tbs Rice, long grain: 800 g Salsa Salt and pepper Sweet onion: 2 large Tomato: 800 g chopped White raisins: 100 g Mixed Meats Beef: 400 g Chicken: 1 whole, cut in pieces Pig’s trotters (jyù sau): 1 cut in pieces Portuguese sausage: 400 g Preparation Season chicken and pig’s trotters with bay leaves, salt and pepper. Cook the pig’s trotters for 45 minutes approximately. Drain and discard liquid. Cube beef and cook for 1 hour in plenty of water (8-10 cups). Add chicken pieces and Portuguese sausage. Cook for another 30 minutes until chicken is tender. Drain and save stock to cook rice. (Top up stock with water if liquid remaining is insufficient to cook 800 g rice). Cut the hard boiled eggs and sausage in slices and set aside. Stir fry tomatoes and onions in olive oil. Divide in two portions and set aside. Shred chicken. Fry the pig’s trotters and chicken with first portion of the fried tomatoes and onions. Set aside. Sauté raw rice in second portion of fried tomatoes and onions. Add 1 or 2 tablespoons olive oil and stock from cooking meats. Cook until rice is soft. Once rice is done, mix in croutons and white raisins and stir well. Transfer rice mixture to an oval dish and garnish with pig’s trotters, shredded chicken, sliced sausage, sliced hardboiled eggs, black olives, and salsa. (Beef is cooked for flavour only and not served in this dish).

27 LACASSÁ FRIED RICE VERMICELLI Ingredients BBQ Pork (char siu): 225 g sliced Cooking oil: 1 tbs Dried mushroom (dūng-gu): 100 g Dried vermicelli (mai fan): 400 g Eggs: 2 scrambled and chopped Garlic: 2 cloves chopped Maggi®: 2 tsp Pickled ginger: 50 g Pickled vegetables: 50 g Prawns: 225 g Salt Preparation Soak vermicelli in cold water for approximately 5 hours. Drain and set aside. Fry prawns (previously seasoned with salt and pepper). Set aside. Scald and soak mushrooms in cold water until soft. Remove stems; slice in fine strips and set aside. Stir fry BBQ pork and mushrooms and set aside. Stir fry chopped garlic. Add vermicelli, BBQ pork and mushrooms, prawns, pickled ginger and vegetables. Season with Maggi® and salt to taste. Garnish with chopped, scrambled eggs. BBQ pork Pickled ginger and vegetables

29 POULTRY Ade tico-tico 30 Braised duck in shrimp paste Caldeirada de galinha 31 Braised chicken Galinha chau chau parida 32 Turmeric braised chicken Galinha com azeitonas 33 Braised chicken with black olives Galinha desossada e recheada 34 Roast chicken, deboned and stuffed Galinha molho de caril 36 Curry chicken Galinha molho de perdiz 38 Roast chicken with partridge sauce

30 ADE TICO-TICO BRAISED DUCK IN SHRIMP PASTE Ingredients Duck (ade): 1 whole Lard or cooking oil Pepper: ¼ tsp Pickled ginger: 1 large piece Salt: ½ tsp Shallot (kon chūng): 4 to 6 bulbs Shrimp paste (balichão): 2 tbs Tomato: 2 medium Water: enough to cover the duck Preparation Cut duck in large pieces. Season with salt and pepper and let stand. Sauté chopped shallots and tomatoes in plenty of lard or cooking oil. Add shrimp paste. When this mixture is sautéed well, add duck. Add water and braise until duck is fork tender. Add pickled ginger. Pickled ginger

31 CALDEIRADA DE GALINHA BRAISED CHICKEN Ingredients Bay leaves: 4 to 5 Chicken: 1 whole Cognac/brandy: 100 ml Garlic: 3 cloves, chopped Olive oil: 2 to 3 tbs Pepper: ¼ tsp Port wine: 100 ml Salt: ½ tsp Sweet onion: 200 g chopped Tomato: 200 g chopped Preparation Soak chicken in a marinade of cognac, port wine, bay leaves, chopped garlic, salt and pepper. Sauté chopped onion in olive oil; add chopped tomatoes after a few minutes. Add chicken only and sear slightly. Set aside marinade liquid. When juice is naturally released from chicken, add marinade; then top with enough water to cover chicken. Simmer covered until chicken is fork tender. Add a potato to thicken sauce if needed.

32 GALINHA CHAU CHAU PARIDA TURMERIC BRAISED CHICKEN Ingredients Chicken: 10 thighs Cooking oil: 1 tbs Fresh ginger (geung): 2 pieces, sliced Garlic: 3 cloves, chopped Pepper: ½ tsp Salt Sweet onion: 1 large, chopped Turmeric (wong geung fan): 1 tbs Water: 1 cup White wine vinegar: 50 ml White wine: ½ cup Preparation Season chicken thighs with salt and pepper and set aside. In a casserole sauté garlic, onion and ginger in cooking oil. Make a paste of turmeric and vinegar and add to the casserole. Then stir in chicken thighs. Next add one cup of water and leave to cook covered for 15 minutes. When chicken is tender, add white wine and serve.

33 GALINHA COM AZEITONAS BRAISED CHICKEN WITH BLACK OLIVES Ingredients Black olives: 20 whole, pitted Chicken: 1 whole Lard or cooking oil: 1 to 2 tbs Olive oil: 1 tbs Port wine: 100 ml Sliced bread without crust: 4 to 6 slices Sweet onion: 1 medium Sugar: ½ tsp Tomato: 2 medium, cut in half Water: 1 cup Preparation Cut chicken into large pieces. Heat lard or cooking oil to sauté chopped onion until fragrant. Add tomatoes and continue to sauté. Add chicken and cook it until its juice is released. Next add enough water to cover chicken and simmer covered for ten minutes. Rinse 20 black olives and put them to cook with chicken. Add port wine, sugar and olive oil. When chicken is tender, remove and set aside. The gravy should be thick and slightly sweet. Lightly fry bread in lard or olive oil and line a serving dish with them. Arrange chicken on top of bread and serve.

35 GALINHA DESOSSADA E RECHEADA DEBONED AND STUFFED ROAST CHICKEN Preparing the Chicken Butter (or margarine) Chicken: 1.2 kg Chinese sausage (laap cheung): 2 Dark soy sauce (lou chou): 1 tbs Dried mushroom (dūng gu): 250 g Dried scallops: 3 to 4 Duck liver sausage (lun cheung): 1 Lard or cooking oil Rice, long grain: ½ cup Rice, short grain: 1¾ cup Salt and pepper Water: 3 cups Pluck chicken without scalding. Sear bird and place on a table with its breast up. Open breast and debone with a boning knife taking care not to tear skin. Season bird with salt and pepper. Fill cavity loosely with rice stuffing. Close opening with a needle and thread. Truss bird with twine. Baste with a mixture of butter and dark soy sauce and place in a baking dish greased with butter. Bake at 205ºC (400ºF) for approximately 1 hour. Preparing the Stuffing Soak rice, mushroom and scallops overnight; drain and steam cook with sausages in a bain-marie at low heat. Remove sausages when tender; slice and combine with the rest of the stuffing after rice is cooked. Decorating the Chicken Let bird stand to cool. Garnish bishop’s nose with parsley. Dress drumsticks with aluminium or paper frills (also called booties).

37 GALINHA MOLHO DE CARIL CURRY CHICKEN Ingredients Chicken cube: 1 Chicken: 1 whole, cut in pieces Cooking oil: 2 tbs Curry paste: 1 tbs Curry powder: 1 tbs Fresh ginger (geung): 1 piece Garlic: 1 clove, chopped Green onion (chūng): 2 sprigs Milk, coconut: 200 ml Potato: 4 Shallot (kon chūng): 2 bulbs Sweet onion: 1 large, chopped Water (enough to cover the chicken) White wine vinegar: 1 tsp Preparation Chop onion, green onion, garlic and ginger. In a casserole, sauté onion in cooking oil until golden brown. Stir in ginger, green onion and garlic. Blend vinegar, curry powder and curry paste and stir this mixture into the casserole. Add chicken; coconut milk and chicken cube. Add water to cover chicken, stir well and cook covered. In a separate pot, cook potatoes in salt and water until soft; add the cooked potatoes to the casserole when chicken is tender. For a very hot curry, add chilli powder (laat chiu fan).

38 GALINHA MOLHO DE PERDIZ ROAST CHICKEN WITH PARTRIDGE SAUCE Ingredients Butter: 1 tbs Chicken liver: 1 Duck liver: 4 Eggs: 3 or 4 hard boiled Evaporated milk: 100 ml Mustard: 1 tbs Olive oil: 2 tbs Pâté de foie: 125 g Roast chicken: 1 whole Salt and pepper Preparation Hard-boil 3-4 eggs. To make partridge sauce, cook chicken and duck livers until fork tender. Mash chicken and duck livers, pâté, and 3-4 egg yolks together. Stir in butter, mustard, olive oil, and salt and pepper. Coat roast chicken with partridge sauce. Garnish dish with chopped egg whites. Partridge sauce is liver based but called “partridge” because of its gamey flavour

39 MEAT Almôndegas 41 Deep fried meatball Capela 42 Baked pork meatloaf Caril de rabo de boi 45 Oxtail curry Chau chau pele 46 Boiled meats with dried pork rind Costeletas panadas 48 Deep fried breaded pork chops Cozido de Macau 49 Boiled meats with taro Diabo 50 Deviled casserole Feijoada à moda de Macau 52 Macau bean stew Língua de vaca estufada 54 Braised beef tongue Lombinho de vitela 55 Fried medallion of veal tenderloin Minchi com batata frita 56 Minced meat with fried potato cubes Porco bafassá 58 Turmeric and garlic pork pot roast Porco balichão tamarinho 60 Tamarind and shrimp braised pork Porco de vinha-de-alho 62 Turmeric and garlic braised pork Serrabulho 64 Variety meats and gelled pig’s blood Tacho 66 Boiled meats with fish maw Tempera pastel 68 Braised chicken and pork chop Vaca estufada 70 Beef pot roast

41 ALMÔNDEGAS DEEP FRIED MEATBALL Ingredients Bean flour (dau fan): ½ tsp Bread crumbs Cheese, grated: 2 tsp Eggs: 1 large or 2 small, beaten Lard or cooking oil Light soy sauce (sheng chou): 1 tsp Minced beef: 125 g Minced pork: 125 g Mint: 2 leaves, chopped Salt and pepper: ¼ tsp each Soft bread crumbs Sweet onion: 1 small, chopped Preparation Combine minced beef and pork in a large bowl. Add soft bread crumbs, chopped onion, chopped mint, grated cheese, salt and pepper, soy sauce, bean flour and mix. Form small meatballs with a spoon. Coat meatballs in beaten eggs well before rolling in bread crumbs. Fry meatballs. Remove when golden brown and put on a rack to drain excess oil before serving. To make soft bread crumbs for this recipe, soak 1 slice of bread in hot water. Squeeze excess water. Mint

43 CAPELA BAKED PORK MEATLOAF Ingredients Bacon: 4 strips Black olives, pitted: 10, chopped Bread crumbs Eggs: 2 Grated cheese: 5 to 6 oz Margarine Minced pork: 16 oz Minced Portuguese sausage: 8 oz, Salt and pepper Soft bread crumbs Sweet onion: 1 small, chopped Preparation Mince pork and sausage and combine in a large bowl. Add soft bread crumbs, grated cheese, one egg, chopped black olives, and chopped onion. Mix well and season with salt and pepper. Beat second egg lightly. Grease a round baking dish with margarine and dust with bread crumbs. Shape meat mixture in the form of a ring in a baking dish. Baste ring with beaten egg and sprinkle bread crumbs over the top. Garnish with 4 strips of bacon. Bake for 45 to 60 minutes at 160ºC (320ºF). To make soft bread crumbs for this recipe, soak 3 slices of bread in hot water. Squeeze excess water.

44 Beef brisket and tendon curry

45 CARIL DE RABO DE BOI OXTAIL CURRY Ingredients Chicken cube: 1 Curry paste: 1 tbs Curry powder: 1 tbs Fresh ginger (geung): 2 slices Garlic: 3 cloves Green onion (chūng): 1 sprig Malagueta chilli pepper: 2 or 3 Olive oil: 2 to 3 tbs Oxtail: 1.5 kg Salt and pepper Shallot: 150 g Sweet onion: 150 g medium Tomato, peeled: 200 g Water: 3 to 4 cups Preparation Wash oxtail thoroughly in a mixture of water and vinegar. Drain and discard liquid. Heat 2 or 3 tablespoons of olive oil in a casserole. Combine garlic, onion, shallots, ginger, tomato, curry powder and Malagueta chilli pepper and stir fry. Add oxtail. Add enough water to cover meat and braise slowly, with lid on. When oxtail is tender, add curry paste and chicken cube. Season with salt and pepper to taste.

47 CHAU CHAU PELE BOILED MEATS WITH DRIED PORK RIND Ingredients Cabbage: 2 Dried mushroom (dūng gu): 6 to 8 Dried pork rind (jyù pei): 90 g Garlic: 4 or 5 cloves Lard or cooking oil Salt and pepper Sweet onion: 200 g Tomato: 800 g Water and Chinese vinegar Fresh meats Beef: 600 g Chicken or capon: 1 Pig’s trotters (jyù sau): 900 g Cured meats Duck (laap ngaap bei): 5 Pork belly (laap yuhk): 2 or 3 pieces Sausage (laap chéung): 5 or 6 pairs Preparation Wash and soak mushrooms in cold water overnight. To reduce fat, boil pig’s trotters in a mixture of water and vinegar for 15 minutes; drain and discard liquid. Soak pork rind in hot water. Cut in triangular pieces. If very dirty, wash in vinegar before soaking. Cut fresh and cured meats in pieces. Wash tomatoes; cut in half and remove seeds before dicing. Slice onions into fine rings. Cut cabbage into 4 to 6 wedges. Put lard or cooking oil in a large sauce pot. Sauté garlic and discard when brown. Sauté onion until they smell good, then add tomatoes and ground pepper. Add pork rind and fresh meats. Add water to almost cover meats and cook for approximately 1 hour. Add mushrooms and cured meats. When cured meats are almost soft add cabbage and salt to taste. If the stew runs dry before the meats are tender, add a cup of hot water to the pot.

48 COSTELETAS PANADA DEEP FRIED BREADED PORK CHOPS Ingredients Bread crumbs Cooking oil Eggs: 2 beaten Flour Garlic: 5 cloves minced Lemon juice or white wine Pork chops: 6 Salt and pepper Preparation Marinade chops in lemon juice or white wine for 20 minutes. Season chops with minced garlic, salt and pepper to taste. Coat chop in beaten eggs, then flour, and then bread crumbs. Deep fry over medium to low heat.

49 COZIDO DE MACAU BOILED MEATS WITH TARO Ingredients Cabbage: 1.2 kg cut in wedges Papaya: 600 g peeled Salt and pepper Shrimp paste (balichão) for dipping Taro root (wu tau): 1.2 kg peeled Vinegar Preparation To reduce fat, boil pig’s trotters in a mixture of water and vinegar for 15 minutes. Drain and discard liquid. In a large sauce pot, cook ham bone, pig’s trotters, and brisket in a little water. Season with salt and pepper. After 45 minutes add chicken, papaya and taro. Last of all, add cabbage. Option: serve with balichão mixed in a little vinegar for dipping. Cabbage Taro root (inhâme or wu tau) tau) Meats Beef brisket (ngau pac naam): 600 g Chicken: 1whole Ham hock (bone): 1 piece Pig’s trotters (jyū sau): 900 g

50 DIABO DEVILED CASSEROLE - INGREDIENTS Variety of meats BBQ duck (siu ngaap): 1 whole BBQ pork (char siu): 250 g Beef pot roast (vaca estufada): 500 g Chicken, roasted or fried: Half Chicken or beef brisket curry: 500 g Lamb chops, grilled: 300 g Pigeon, roasted or fried: Half Pork tenderloin roast: 300 g Pork chops, breaded: 3 or 4 Roast pork (siu yuhk): 250 g Roast turkey: 300 g Eggs: 3 or 4 hard boiled Garlic: 6 cloves Ginger, fresh (geung): 50 g Ginger, pickled: 200 g Lard or cooking oil: 3 tbs Mustard, French: 1 tbs Olive oil: 1 tbs Port or sweet wine: 150 ml Potato: 600 g Salt and pepper Shallot, pickled (kiu tau): 200 g Sweet onion: 250 g Tomato: 350 g Vinegar: 100 ml Worcestershire®: 250 to 300 ml Shallot (kiu tau) BBQ duck (siu ngaap) Pickled ginger

51 DIABO DEVILED CASSEROLE - PREPARATION Heat cooking oil in a large stock pot with a thick bottom. Sauté fresh ginger, onion, garlic and tomato. Toss in all the meat dishes with their respective gravies. Simmer with the lid on. After 10 minutes add potatoes and wine. Stir well. Continue to cook covered until the liquid is reduced to thick gravy. Add Worchester® sauce, pickled ginger, and pickled scallions cut in thin slices. Make a paste with vinegar, egg yolks, olive oil, and mustard. Stir this paste into the pot. Cook for another 5 minutes, then toss in chopped egg whites and wine and turn off the heat. Transfer to a tureen and serve. A PLATTER OF DIABO This toss-it-all-in casserole combines several traditional favourites like curry, pot roasts, and oven roasts, seasoned with a wide variety of flavouring ingredients including garlic, ginger, onion, shallots, turmeric, cinnamon, chilli, and brandy. The more flavours, the better. BBQ duck and curry are two basic and essential ingredients.

53 FEIJOADA À MODA DE MACAU MACAU BEAN STEW Ingredients Meats Pig’s ear: 2 Pig’s trotters (jyù sau): 1 Pork chops: 4 to 6 Pork ribs: 400 g Portuguese sausage: 200 g Other ingredients Bay leaves Cabbage: 1 large cut in wedges Carrots: 2 diced Chinese turnip (lo pak): 2 diced Garlic: 4 cloves, chopped Red kidney bean: 500 g Olive oil: 2 tbs Salt and pepper Sweet onion: 2 diced Tomato: 3 diced Vinegar: 1 tsp Preparation Wash and soak beans overnight. Cook beans the next day in plenty of water. Drain and discard the water when done. To reduce fat, boil pig’s trotters in a mixture of water and vinegar for 15 minutes. Drain and discard liquid. Cut trotters in half or quarters. Wash and cut the remainder of the meats and marinade in garlic, bay leaves, salt and pepper, and vinegar. In a casserole, sauté onions and tomatoes in olive oil. Sear all the meats then cook in sufficient water with the lid on until fork tender. . Separately, cook cabbage, carrots and turnip. Drain and discard the water. Cabbage cooks more quickly and ought to be taken out first. Add cooked beans and vegetables to the casserole once the meats are soft. Purée a cup or so of beans and vegetables and add to the pot to thicken the stew. Garnish with sliced Portuguese sausage and serve immediately.

54 LINGUA DE VACA ESTUFADA BRAISED BEEF TONGUE Ingredients Cinnamon: 1 stick Cooking oil or lard: 1 to 2 tbs Dark soy sauce (lou chou): 1 tsp Garlic: 5 cloves Green onion (chūng): 1 sprig Light soy sauce (sheng chou): 3 tsp Pepper: ¼ tsp Potato: 4 peeled Salt: ½ tsp Shallot (kon chūng): 4 bulbs, minced Tomato: 3 peeled Tongue (beef): 800 g Vinegar: 1 tbs Preparation Clean tongue. Then boil vigorously for about 20 minutes. Drain and discard liquid. Peel skin and trim gristle when cool enough to handle. In a bowl, prick surface with a fork and rub the following ingredients in order: salt and pepper, garlic, shallots, cinnamon, vinegar, two soy sauces. Allow tongue to stand in this marinade for a few hours, turning occasionally. In a casserole, sauté green onion and tomato. Sear tongue on all sides, and then add the marinade mixture. Add enough boiling water to cover tongue and cook covered at low heat for approximately 1 hour per pound. Add a little boiling water if the liquid is too salty. When the tongue is almost tender, arrange a circle of potatoes around it in the pot and cook until the potatoes are done. To clean tongue, scrub with a kitchen brush. Then soak in cold water for a couple hours, and change the water 2 or 3 times.

55 LOMBINHO DE VITELA FRIED MEDALLION OF VEAL TENDERLOIN Ingredients Canned mushrooms: 200 g Canned tomatoes: 1 small can Flour Juice of 1 lemon Olive oil Salt Sweet onion: 2 medium chopped Veal tenderloin: 600 g White wine: 50 ml Preparation Cut veal into thick medallions. Season with salt and lemon juice to taste. Leave to marinade. Coat medallion in flour and fry in olive or cooking oil. Set aside With the oil remaining in the pan, sauté onions and mushrooms. Add wine and canned tomatoes. Deglaze to make gravy.

57 MINCHI COM BATATA FRITA MINCED MEAT WITH FRIED POTATO CUBES Ingredients Cornstarch: 1 tsp Dark soy sauce (lou chou): 1 tsp Garlic: 4 cloves Green onion (chūng): 1 sprig Lard or cooking oil: 1 tbs Light soy sauce (sheng chou): 3 tsp Minced pork: 500 g Pepper: ½ tsp Potato: 4 Salt Shallot (kon chūng): 4 bulbs Sugar: 1 tsp Vinegar: 2 tsp Potato: Peel and dice potatoes (½ inch cubes), and let them stand in cold salted water for an hour. Dry well. Deep fry and leave to drain excess oil on paper towel. Preparation In a pan, sauté minced pork for 5 minutes; drain and set aside in a bowl. Discard liquid. In the same pan, heat cooking oil and sauté garlic, shallot, and green onion. Add minced pork and both light and dark soy sauces. Add salt and pepper, sugar and vinegar. Cover and cook in medium heat for 15 minutes, stirring occasionally to keep the bottom from sticking. Add cornstarch when the meat is cooked. Before serving, garnish with fried potato cubes.

59 PORCO BAFASSÁ TURMERIC AND GARLIC PORK POT ROAST Ingredients Bay leaves: 2 Cinnamon: 1 stick Cooking oil or lard: 1 tbs Clove: 4 buds Garlic: 5 cloves Fresh ginger (geung): 2 slices Green onion (chūng): 1 sprig Pepper: ½ tsp Pork roast: 800 g Salt: 1 tsp Sweet onion: 1 large quartered Turmeric (wong geung fan): 1 tbs Vinegar: 1 tbs White wine: 50 ml Preparation Soak roast in a marinade of bay leaves, cinnamon, clove, garlic, ginger, green onion, white wine and salt and pepper. Heat oil in a casserole and sauté onion until transparent. Transfer roast to casserole and sear all sides. Make a paste with turmeric and vinegar and stir to blend with the rest of the contents in casserole. Add marinade used for the roast. Add sufficient water to half cover meat and cook until fork tender. Transfer casserole to brown roast in oven, or transfer roast to brown in a frying pan. Allow roast to cool; carve into thin slices and arrange on a platter. Deglaze the casserole to make a pan sauce and drizzle over the meat. When ready to serve, warm in a microwave oven for a minute.

61 PORCO BALICHÃO TAMARINHO TAMARIND AND SHRIMP PASTE BRAISED PORK Ingredients Brown sugar (wong tong): 2½ bars Lard or cooking oil: 2 tbs Pork belly: 1½ kg Salt and pepper Shallot (kon chūng): 300 g Shrimp paste (balichão): 3 tbs Tamarind paste: 2 to 3 tsp Preparation Wash and cut meat into large chunks. Season with salt and pepper and set aside to marinade. Heat a casserole with lard or cooking oil. Sauté shallots and shrimp paste (balichão) for about 1 minute. Add meat and sear all sides; then braise covered for 10 minutes. Remove the lid to add brown sugar and water used to soak sugar bars. Cover and braise for a further 20 minutes When meat is almost fork tender, put two teaspoons of tamarind paste into the casserole. Cook uncovered until liquid dries and meat begins to brown.

63 PORCO DE VINHA-DE-ALHO TURMERIC AND GARLIC BRAISED PORK Ingredients Bay leaves: 2 Black peppercorns: 1 tsp Brandy or Chinese wine: 250 ml Chilli powder (laat chiu fan): 2 tbs Cooking oil: 2 tbs Coriander powder (yuhn sai fan): 3 tbs Cumin powder (siu wùih heung fan): 3 tbs Garlic: 12 cloves minced Malagueta chilli pepper: 5 crushed Pork leg, boneless: 600 g Salt Turmeric powder (wong geung fan): 3 tbs Preparation Pierce meat with a fork and rub down with salt. Cut into bite size pieces and put in a marinade of bay leaves, black peppercorns, brandy or Chinese wine, chilli, coriander, cumin, minced garlic, crushed malagueta chilli pepper, turmeric). Marinade covered for 3 days, turning and piercing meat with a fork once per day. Heat casserole and add cooking oil. Sear marinated meat on all sides and sauté for about 10 minutes. Add sufficient water to braise covered at low temperature for another 20 to 30 minutes or until meat is fork tender. Normally, no water needs to be added as sufficient liquid is released from the meat when slow cooking at a very low temperature.

64 SERRABULHO VARIETY MEATS AND GELLED PIG’S BLOOD Ingredients 5 spices (ngh heong fan): ½ tsp Bay leaves: 3 Chicken cube: 1 Coriander (yuhn sai fan): 1 tsp Cumin (siu wùih heung fan): 6 tbs Garlic: 4 cloves chopped Lard or cooking oil Lemon: ½ Malagueta chilli pepper: 2 chopped Salt and pepper Shallot (kon chūng): 12 bulbs chopped Sugar: 1 pinch Sweet onion: 1 chopped Turmeric powder (wong geung fan): 3 tbs Meats and blood Gelled pig’s blood (jyù hyut): 900 g Pork belly: 600 g Pork variety meats (fursuras) Pork variety meats (fursuras) Pig’s lung (jyū fai): ½ Pig’s heart (jyū sam): 1 Pig’s kidney (jyū yiau): 1 Pig’s tripe (jyū cheung): 3 pieces To clean tripe, push a clove of garlic from one end to the other. Meats are cut in cubes 5 to 8 mm in size.

65 SERRABULHO VARIETY MEATS AND GELLED PIG BLOOD Preparation Soak gelled pig’s blood cubes (jyù hyut) in a little vinegar and scald in boiling water and salt. Drain and then break into small pieces with a knife. Set to one side. In a casserole, heat cooking oil or lard. Sauté onion, shallots, garlic, and Malagueta chilli pepper. Add 5 spices, bay leaves, coriander, cumin, turmeric, sugar, salt and pepper, and chicken cube. Set to one side. In a skillet sear cubed pork belly. Sauté variety meats and set aside. In remaining oil, sauté pig’s blood and set aside. Combine pork belly and variety meats and cook in a little water. Drain and discard liquid. Transfer pork belly and variety meats to casserole to cook with all the rest of the ingredients. Add two cups of water and braise. Serve with lemons; squeezing lemon juice over the serrabulho and garnishing with lemon slices.

67 TACHO BOILED MEATS WITH FISH MAW Ingredients Cabbage: 1 large cut in wedges Chicken cube: 1 or 2 Cooking oil:1 or 2 tbs Dried fish maw (yu touh): 60 g Dried pork rind (jyù pei): 60 to 80 g Garlic minced: 4 to 6 cloves Salt, pepper and vinegar Shallot (kon chūng): 3 bulbs Snow peas (ho lan dau): 8 to 10 Sweet onion, medium: 2 Taro root (wu tau): 3 Vinegar Cured meats Chinese sausage (laap cheung): 2 pairs Duck thigh (laap ngaap bei): 3 pieces Pork belly (laap yuhk): 1 piece Fresh meats Chicken: 1 Pig’s trotters (jyù sau): 2 Preparation Soak fish maw and dried pork rind in hot water until soft. Drain and discard liquid. Cut in 4 and boil pig’s trotters (jyù sau) in water and vinegar for 15 minutes. Drain and discard liquid. In a casserole sauté onions, shallots, garlic, dried fish maw, pig’s trotters, dried pork rind, and chicken. Add water to cover contents, and braise for about 10 minutes. Add cured meats and continue braising. Remove meats when fork tender and add taro. When taro is soft, add cabbage and peas. Add boiling hot water if more liquid is needed to complete the cooking. Add chicken cube to add flavour if needed. This dish almost follows the same recipe as Chau Chau Pele on page 47, except for the addition of fish maw, snow peas and taro root

69 TEMPERA PASTEL BRAISED CHICKEN AND PORK CHOP Ingredients Black olive, pitted: 6 to 8 Chicken cube: 1 Chicken: 14 wings or 1 whole chicken cut in 8 pieces Cinnamon: 1 stick Clove: 2 buds Cooking oil Dark soy sauce (lou chou): 3 tbs Dried mushroom (dūng gu): 10 Egg, hard boiled: 4 Garlic: 3 cloves Light soy sauce (sheng chou): 5 tbs Pork chop: 600 g Potato: 6 Salt and pepper Sweet onion: 2 Wine: 50 to 100 ml (brandy, port, or Chinese wine) Preparation Cut mushrooms in half and soak in a bowl of cold water until soft. Set water aside. Pound chops with a mallet and season with a little fine salt, plenty of pepper and both light and dark soy sauces. Do the same for chicken. In a casserole heat oil and stir fry garlic, onions, stick of cinnamon, cloves, pork chops and chicken. Fry for 5 minutes then add potatoes and mushrooms. Add water used to soak mushroom and braise with lid on. When meat is tender, add wine. Garnish Garnish with sliced hard boiled eggs and pitted black olives. Optional: cover with a criss cross edge crust

71 VACA ESTUFADA BEEF POT ROAST Ingredients Bay leaves: 2 Beef cube: 1 Beef: 1 kg Cinnamon: 1 stick Clove: 3 buds Cooking oil: 1 tbs Cornstarch: 1 tsp Dark soy sauce (lou chou): 1 tsp Garlic: 6 cloves Green onion (chūng): 1 sprig Light soy sauce (sheng chou): 3 tsp Portuguese sausage Potato: 4 to 6 Salt and pepper Shallot (kon chūng): 3 bulbs Sugar: ½ tsp Sweet onion: 1 large Sweet pimento paste: 1 tbs Tomato paste: 1 tsp Tomato: 3 medium to large Vinegar: 2 tsp White wine: 250 ml Preparation Prick roast with a fork. Also, make a pocket down the entire length of roast to stuff sausage. Make a marinade by combining sugar, green onion, cinnamon, clove, bay leaves, soy sauce (light and dark), vinegar, and white wine. Rub roast down with garlic and soak it in marinade for 1 to 2 hours. In a heated casserole sauté onions, sweet pimento paste, and tomatoes in one tablespoon of cooking oil. Sear roast in the pot and braise covered for about 10 minutes. Turn roast over and cook covered for another 10 minutes. Combine rest of ingredients and add enough water to cover meat. Let contents braise at medium heat for about 60 minutes. Continue to braise until fork tender; add a little boiling hot water if liquid runs dry. Add potatoes when meat is tender. Add a beef cube if you like. When done, set roast aside to cool and then cut in fine slices. Deglaze casserole used to cook roast, and add one teaspoon of cornstarch to make gravy. When ready to serve, warm roast in a microwave for 2 minutes; drizzle hot gravy over roast.

73 DESSERT Babás 76 Milkless egg custard Baji 77 Coconut rice cake Batatada 78 Sweet potato cake Bebinca de leite 80 Coconut pudding Beijinhos de conde 82 Meringues Bicho bicho 83 Deep fried biscuit Bolo cake 84 Fruit cake Bolo de ananás 86 Pineapple cake Bolo de chocolate 88 Chocolate cake Bolo de coco 90 Coconut cake Bolo de laranja 92 Orange cake Bolo de whisky 94 Whisky cake Bolo fofo 96 Sponge cake Bolo menino 98 Flourless butter cake I Bolo menino fingido 100 Flourless butter cake II Doce de camalenga 102 Winter melon jam Doce de jagra 104 Brown sugar, butter and eggs spread Ovos com jagra 104 Scrambled egg with brown sugar Gelatina de amêndoa 106 Almond gelatine Genete de cornstarch 108 Genete cornstarch cookie Leite crème 110 Milk pudding Marcasotes 111 Butterless shortbread Midnight cake com icing 112 Midnight cake with icing Mousse de limão 115 Lemon mousse Pão de leite 116 Cornstarch pudding Pudim de manga 118 Mango gelatine pudding Pudim de pão 121 Bread pudding Pudim gelatina de ananás 122 Pineapple gelatine pudding Rebuçados de ovos 124 Candied egg Saran-surável 126 Coconut flan

76 BABÁS MILKLESS EGG CUSTARD Ingredients Eggs: 10 yolks Sugar: 5 taels Water: 5 full tbs 1 tael = 37.8 g or 1.33 oz Preparing the caramel Heat water and sugar in a saucepan at moderate temperature, stirring until the contents thicken and turn to caramel. Set saucepan aside and allow to cool. Preparing the custard Grease custard cups with butter and set aside. Beat egg yolks in a dry bowl until thick and fluffy. Pour in custard cups and immediately place them in a hot oven. Remove after 13 or 14 minutes. Tip custard cup upside down in saucepan to bathe in caramel. Prick exposed top in a few places; then flip to bathe the other side for 2 minutes. Flip a second time and then transfer to a baking paper cup or dessert dish. You can also make custard in one large mold, bathing custard in a larger saucepan of caramel, and cutting it into smaller pieces before serving.

77 BAJI COCONUT RICE CAKE Ingredients Butter: 1 tbs Coconut, shredded: 70 g Glutinous rice: 300 g Milk, coconut : 800 ml Milk, condensed: 2 tsp Salt: 1 pinch Sugar: 250 g Water: ½ cup Preparation In an electric rice cooker or a double boiler, cook rice in coconut milk for about 30 minutes. When done, allow to cool. In a saucepan, combine sugar, water, shredded coconut, condensed milk, butter, and salt. Simmer at low temperature for 5-10 minutes until thick, stirring continuously with a wooden spoon. Incorporate cooked rice into saucepan and let everything thicken for 5 to 10 minutes, stirring constantly. Spread rice over a tray or flat dish and allow to cool.

79 BATATADA SWEET POTATO CAKE Ingredients Wet ingredient Milk, coconut: 250 ml Milk, condensed: 150 ml Dry ingredient Baking powder: 2 tsp Flour: 5.5 oz sifted Potato batter Butter: 10 oz Eggs: 12 yolks and 4 whites Sugar: 16 oz Sweet potato: 42 oz Preparation Cook and mash potatoes. Add butter, eggs and sugar, beating thoroughly after each addition. In a jug, combine coconut milk and condensed milk. Set aside. In a bowl, sift flour and baking powder. Set aside. Alternately add dry ingredients and wet ingredients to potato batter, beating after each addition until smooth. Preheat oven to 150°C (300°F). Pour batter into a greased cake pan and bake slowly for 2 hours. When done put cake pan on a rack to cool.

81 BEBINCA DE LEITE COCONUT PUDDING Ingredients Butter: 2 tbs Cornstarch: 8 oz Eggs: 6 yolks Milk, coconut: 400 ml Milk, fresh: 4 cups Salt, fine: ½ tsp Sugar: 16 oz Preparation Beat yolks and sugar in a mixer until mixture is thick and turns a very pale yellow. In a jug, dissolve cornstarch in one cup of milk and stir until completely smooth and blended. Combine in a saucepan beaten eggs, coconut milk, butter, salt and remaining 3 cups of milk. Simmer until boiling point; then turn off the heat and transfer 1 cup of hot liquid into jug of milk, whisking briskly. Pour entire jug of milk into the saucepan, whisking continuously. Turn off stove when stirring the batter causes a ribbon like trail to form. Pour batter into a greased mold. Allow to cool before moving to refrigerator to chill. Ribbon stage: When stirring the batter with a spatula causes a ribbon like trail to form for a short while.

82 BEIJINHOS DE CONDE MERINGUE Ingredients Cornstarch: 1 tsp Eggs: 4 whites Sugar: 160 g Sugar: 175 g Vinegar: 1 tsp Walnuts (shelled) to garnish Preparation In a bowl, mix 1 teaspoon of cornstarch with 160 g sugar and set aside. In a dry bowl, beat together 4 egg whites to a soft peak. While continuing to beat, add 175 g sugar, one tablespoon at a time. Add cornstarch sugar mixture and continue beating. Add vinegar. . Pour batter into a greased mold. Garnish with walnuts. Preheat oven to 110°C (225°F) and bake for about 2 hours.

83 BICHO BICHO DEEP FRIED BISCUIT Ingredients Baking powder: 1¾ tsp Cooking oil or lard: 1 tbs Eggs: 16 yolks Flour: 600 g sifted Salt, fine: 1 tbs Sugar: 600 g Water: 1 cup Cover unused dough with a damp cloth to keep it from drying out and hardening. Preparation Dissolve salt in water to make 1 cup of salted water. On a wooden board, form a well with flour and baking powder mixture; add one yolk at a time and mix. Add salted water spoon a spoon at a time. Mix in one tablespoon of lard. Keep kneading all the time. Stop adding water when dough reaches the right consistency (smooth and not sticky). On a lightly floured surface roll out dough into cylinders more or less a hand span in length. Slice cylinders diagonally in equal portions. Twist each slice 2-3 times to make 2.5 cm worm-shape biscuit (called bicho-bicho in patuá). Deep fry in hot oil or lard and drain biscuits over an absorbent paper towel. Make a caramel sauce by heating a half cup of water with sugar at a moderate temperature until liquid caramelizes. Transfer biscuits to a serving dish. Pour caramel over biscuits and mix rapidly with a spoon.

85 BOLO CAKE FRUIT CAKE Ingredients Butter: 16 oz Sugar: 16 oz Eggs: 9 medium or 8 large Molasses: 2 tbs Baked dry fruits Cherries, candied: 4 oz Currants, black Corinth: 16 oz Mixed citrus peels, candied: 8 oz Raisins: 8 oz Sultanas: 8 oz Flour mixture Allspice: 1 tsp Baking powder: 1 level tsp Flour: 18 oz Nutmeg powder: 1 tsp Liquid mixture Brandy: ¼ cup Liqueur, coffee: 2 tbs Port wine: ¼ cup Preparation Bake dry fruits for 20 minutes at 150ºC (300°F) in a preheated oven. In a bowl whisk together flour mixture. Combine liquid mixture separately. In a bowl, cream butter and sugar until smooth. Add eggs one at a time beating well after each addition. Add flour mixture, alternating with liquid mixture. Mix in baked fruits and 2 tablespoons molasses. Pour batter into a greased cake pan lined with parchment paper or foil. For the first 40 minutes bake at 150ºC (300 ºF) in a preheated oven. Reduce to 120ºC (250ºF) for 30 minutes. Reduce to 100ºC (210ºF) for 60 minutes or until cake is done. Prick cake top and moisten with brandy. Cool cake on a rack and tent with foil paper. To store, wrap cake first in parchment paper and next in foil. Place in an air tight tin and store in a cool place. Moisten cake with brandy every two weeks during its time in storage.

87 BOLO DE ANANÁS PINEAPPLE CAKE Ingredients Butter: 7 oz Sugar: 12 oz Eggs: 5 large Pineapple juice: 200 ml Pineapple: 8 slices Flour mixture Baking powder: 3 tsp Flour: 12 oz Salt, fine: 1 tsp Preparation Beat egg whites to a soft peak and set aside. In a bowl, sift together flour mixture and set aside. Cream butter and sugar and add egg yolks one at a time. When yolk mixture is thick and light yellow, add egg whites. Add flour mixture gradually, alternating (dry/wet) with pineapple juice. Grease a pan with butter and line it with parchment paper. Line bottom of pan with a layer of pineapple slices. Cover holes of pineapple slices with caramel (as well as any spaces in between slices). Heat oven to 175ºC (350ºF). Pour batter in a cake pan and bake for 45 to 50 minutes.

89 BOLO DE CHOCOLATE CHOCOLATE CAKE Chocolate Cake Butter: 340 g Sugar: 454 g Eggs: 6 (50 g each) Dry ingredients Baking powder: 3 tsp Cocoa: 55 g Flour: 395 g sifted Salt: ¼ tsp Wet ingredients Milk, fresh: 250 ml Pure vanilla extract: 2 tsp In a bowl, sift and combine all dry ingredients. Then combine all wet ingredients in another bowl. Cream butter and sugar. Add eggs one at a time, beating after each addition. Add dry ingredients and alternate with wet. Pour batter into a cake pan greased with butter and dusted with flour. Preheat oven to 175ºC (350ºF). Bake for 50 minutes approximately. Remove to a rack to cool. Icing Butter: 2 oz Cocoa: 1 oz Icing sugar: 8 oz (sifted) Milk, condensed: 4-5 tsp Pure vanilla extract: 1 tsp Mix well until thick and then spread the icing over the cake. Grate chocolate over the icing to garnish. For an icing that is less sweet, use fresh milk instead of condensed.

91 BOLO DE CÔCO COCONUT CAKE Coconut Cake Butter: 230 g Sugar: 250 g Eggs: 4 large or 5 medium Dry ingredients Baking powder: 1½ tsp Coconut, shredded: 50 g Flour: 250 g Wet ingredients Milk, coconut: 100 ml Milk, evaporated: 80 ml Pure coconut essence: 1 tsp Sift and combine dry ingredients. In another bowl, combine wet ingredients. Cream butter and sugar until creamy white. Add eggs one at a time. First beating 5 minutes (before the next egg), then 2 minutes, then 5 minutes, successively, until all the eggs are beaten. Add dry ingredients, alternating with the wet. Preheat the oven to a moderate heat of 175 C (350 F). Bake for 50 minutes. Icing Coconut, shredded: 100 g Eggs: 2 whites Lemon juice: 2 drops Pure vanilla extract: 1 tsp Sugar: ½ cup Water: ¾ cup In a saucepan heat sugar and water until contents thicken to syrup. Separately, beat egg whites to a soft peak. Add syrup and continue to beat for 3 minutes. Stir in vanilla and also 2 drops of lemon juice if you like. Frost cake, and sprinkle shredded coconut on top.

93 BOLO DE LARANJA ORANGE CAKE Ingredients Baking powder: 2 tsp Butter : 12 oz Eggs: 8 Flour: 16 oz Juice and peel from 2 oranges Sugar: 16 oz Preparation Peel orange and cut peel in strips. Dry in an oven. Then mince finely. Liquid mixture: squeeze two oranges to draw (150 ml) juice. Dissolve 2 ounces of sugar in juice. Flour mixture: combine and sift flour and baking powder. Cream butter and the remaining sugar (14 ounces). Add eggs and minced orange peels. Add flour mixture, alternating with juice (dry/wet). Preheat oven to 175 C (350 F). Bake in a funnel pan for about 40 minutes or until a cake tester comes out clean. How to dry peels in the oven: Remove excess pith with a butter knife. This will speed up the drying process. Place strips on a non-stick cookie sheet and bake at 66°C (150°F) for about 4 hours.

94 BOLO DE WHISKY WHISKY CAKE Ingredients Baking powder: 1 tsp Brazil nuts: 14 oz, Butter: 12 oz Eggs: 6 Flour: 16 oz Nutmeg: 2 tsp Raisins: 14 oz seedless Sugar: 16 oz Whisky: 200 ml Preparation Flour mixture: Sift (3 times) flour, baking powder, and nutmeg to blend very well. Whisk in nuts and seedless raisins. Set aside. In an electric mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Add flour mixture, alternating with whisky in small portions, beating until smooth after each addition. (dry/wet) In a separate bowl whisk egg whites to a stiff peak and fold into batter. Pour batter into a greased and floured funnel cake pan. Bake at low temperature of about 140°C (275°F) for 90 minutes. Next put funnel cake pan two thirds deep in a roasting pan of hot water. Bake in this bain-marie for another 90 minutes. Allow cake to cool in the pan. CHESTNUTS - The Brazil nuts called for in this recipe is sometimes substituted by chestnuts.

95 BOLO DE WHISKY COBERTURA WHISKY CAKE FROSTING Ingredients Butter: 1 tsp Candied fruits, cherries, raisins, nuts and shredded coconut Eggs: 8 yolks Sugar: 7 oz Whisky: 6 tbs Preparation Separate eggs. In a saucepan whisk yolks, sugar, butter and whisky. Bring to a simmer, stirring with a wooden spoon not to burn. When the contents thicken, pour over cake quickly. Top with candied fruits, cherries, raisins, nuts and shredded coconut (as much as desired).

97 BOLO FOFO SPONGE CAKE Ingredients Baking powder: 1 tsp Butter: 2 oz (melted) Eggs: l6 oz (7 large) Flour: 6 oz Sugar: 10 oz Preparation Beat eggs and sugar at maximum speed until mixture becomes very thick. Sift and combine flour and baking powder. Add flour mixture to batter by hand. Add melted butter and mix. Bake in a preheated oven at 175ºC (350°F) for 35 to 40 minutes.

99 BOLO MENINO FLOURLESS CAKE I Ingredients Almond, crushed: 2 oz Butter, melted: 3 oz Coconut, finely shredded: 4 oz Eggs: 18 yolks and 8 whites Marie biscuit, crushed: 5½ oz Pine nuts, crushed: 5½ oz Sugar: 16 oz Preparation Toast almond, coconut, and pine nuts until golden. Beat egg whites until stiff peaks form. Set aside. Beat egg yolks and sugar until creamy. Add the almond, coconut, pine nuts, and Marie biscuits. Add egg whites and butter. Immediately transfer batter to a cake pan and bake in a preheated oven at 160ºC (320°F) for 45 minutes.

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101 BOLO MENINO FINGIDO FLOURLESS CAKE II Ingredients Almond, crushed: 6 oz Baking powder: 3 tsp Bicarbonate of soda: 1 tsp Butter (to butter cake top) Coconut, finely shredded: 6 oz Eggs: 12 yolks and 12 whites Marie biscuit, crushed: 6 oz Pine nuts, crushed: 6 oz Sugar: 16 oz Preparation Toast almond, coconut, and pine nuts. Beat egg whites to a soft peak and set aside. Beat egg yolks and sugar until creamy. Add almond, coconut, pine nuts, Marie biscuits, bicarbonate of soda, and baking powder. Fold in egg whites last of all. Pour in a greased cake pan and bake in a preheated oven at 160ºC (320°F) for 45 minutes. Remove from cake pan and butter top of cake while it is hot. When cool, dust with icing sugar. Lighter version of Bolo Menino in p. 99

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103 DOCE DE CAMALENGA WINTER MELON JAM Ingredients Boiling water: ½ cup Fig leaves: 7 Rock sugar (bing tong): 2½ catty Salt : ¼ tsp Winter melon (dūng gwa): 8 catty Preparation Peel melon; remove seeds and grate white pulp. Juice: Line colander with cheese cloth and strain pulp to release 2 or 3 cups of juice into a bowl. Bundle pulp in cheese cloth. Transfer juice to a saucepan and cook with 1 fig leaf and rock sugar until sugar dissolves. Strain juice and set aside. Pulp: Scald pulp in boiling water with little salt. Plunge in cold water to cool. Wring dry in cheese cloth and transfer pulp to a bowl. Discard liquid. Tea: Brew six fig leaves (finely minced) in half a cup of boiling water for half an hour. Strain tea and set aside. Combine juice, pulp, and tea in a saucepan and cook uncovered, stirring with a wooden spoon, until thick and treacly. 1 catty = 21.3 oz or 604.8 g

104 Jagra

105 DOCE DE JAGRA BROWN SUGAR AND EGG SPREAD Ingredients Brown sugar (wong tong): 4 bars (300 g) Butter: 30 g Eggs: 5 Water: 4 to 5 tbs (50 ml in total) Preparation Heat butter, brown sugar, and water in a saucepan and stir until sugar dissolves. Add eggs and soft scramble with a wooden spoon. Refrigerate when cool. Serve accompanied with salt and water soda crackers. OVOS COM JAGRA BROWN SUGAR AND EGG SPREAD II Ingredients Brown sugar (wong tong): 2 bars Eggs: 1 Lard: 1 tbs Preparation Put 1 tablespoon of lard in a skillet. Add sugar. Stir until sugar dissolves. Add eggs and scramble carefully. Serve on a slice of bread or a cracker.

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107 GELATINA DE AMÊNDOA ALMOND GELATINE Ingredients Evaporated milk: 6 oz Fruit salad of fresh or canned fruits Gelatine: 1½ oz Pure almond essence: 1 tsp Sugar: 12 oz Water: 4½ cups Preparation In a saucepan, cook gelatine, sugar, and water over medium heat until gelatine dissolves. Remove from heat to cool. Add evaporated milk and almond essence. Mix well and pour through a sieve into a square or rectangular mold. When cool, transfer to refrigerator to set. Before serving, cut gelatine into small cubes and combine with a fruit salad. Optional: Dilute juice from fruit with 1½ cup of water and sugar to taste to make a syrup.

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109 GENETE DE CORNSTARCH GENETE CORNSTARCH COOKIE Ingredients Butter: 8 oz Eggs: 6 yolks or 5 yolks and 1 white Sugar: 7 oz Sifted flour mixture Baking powder: 1 level tsp Cornstarch: 16 oz Salt, fine: ¼ tsp Self raising flour: 3 tbs Preparation In a bowl, sift baking powder, cornstarch, salt, and self raising flour. In an electric mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating continuously. Add sifted flour mixture gradually. Knead until cookie dough no longer sticks to hands. If very sticky, a spoon of ordinary flour may be added. Preheat oven to 150ºC (300°F). Fit a star tip on a pastry tube and pipe cookie dough onto a dusted baking sheet. Bake for 20 to 25 minutes. Note: The difference between genete and plain cornstarch cookies is the addition of self raising flour.

110 LEITE CREME MILK PUDDING Ingredients Bowl 1 Cinnamon: 1 stick Lemon zest: 2 tbs Fresh milk: ½ litre Sugar: 2 tbs Bowl 2 Eggs: 6 yolks Sugar: 4 tbs Bowl 3 Cornstarch: 3 full tbs Fresh milk: ½ litre Preparation Bowl 1: Cook milk with cinnamon and lemon zest in a saucepan. Add sugar and stir until dissolved. Transfer to a bowl to cool and set aside. Bowl 2: Beat yolks with sugar until creamy and set aside. Bowl 3: Dissolve cornstarch in milk and set aside. In a saucepan, combine contents of bowl 2 and 3 and mix well. Add contents of bowl 1 and mix well. Bring saucepan to a boil and stir continuously with a wooden spoon until thick. Pour into a deep dish and allow to cool.

111 MARCASOTES BUTTERLESS SHORTBREAD Ingredients Cornstarch: 27½ g Eggs: 15 (small) Flour: 150 g (sifted) Sugar: 225 g Option: substitute rice flour for cornstarch. Preparation Whisk 8 egg whites in a mixing bowl and beat to a soft peak. Set aside. In another bowl beat 15 yolks and 7 egg whites with sugar. Fold in egg whites. Add sifted flour. Beat lightly to mix. Preheat oven Grease clay cookie molds. Dust with flour. Pour batter into molds. Bake for 30 minutes in a slow oven i.e. about 150°C (300°F)

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113 MIDNIGHT CAKE WITH ICING Cake ingredients Flour mixture Baking powder: 1 tsp Flour: 12 oz Salt: ¼ tsp Liquid mixture Baking soda: 2 tsp Cocoa: 3½ oz Sugar: 2 tsp (from 20 oz) Water, hot: 1¾ cup Butter: 8 oz Eggs: 4 Sugar: 20 oz Vanilla extract (pure): 2 tsp Preparation Sift and whisk flour mixture. In a measuring cup pour hot water gradually to dissolve cocoa and sugar. Add water until 2 cup mark. Add baking soda and mix. Beat butter and sugar until creamy. Add eggs one at a time. Add flour mixture, alternating with liquid mixture (dry/wet). Beat after each addition and end with dry. At the end, add vanilla and mix well. Preheat oven to 165 C (330 F). Bake for 50 minutes. Icing ingredients and preparation Cream of tartar: ½ coffee spoon Egg white: 1 Icing sugar: 8 oz Vinegar: a few drops Sift icing sugar and cream of tartar. Add egg white and few drops of vinegar. Mix until thick. Spread over cake evenly

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115 MOUSSE DE LIMÃO LEMON MOUSSE Ingredients Eggs: 2 Gelatine, unflavoured: 14 g (2 pouches) Lemon juice: 1 cup (juice of 3 lemons) Milk, evaporated: 340 ml Sugar: 12 oz Water: ½ cup. Preparation Whip evaporated milk at high speed until frothy. Beat egg whites until stiff peaks form. Beat egg yolks and sugar until thick and pale yellow. Add gelatine to ½ cup of boiling water. Add lemon juice. Whisk until gelatine is completely dissolved. Combine everything in a mold and chill until set. Knox® gelatine preferred

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117 PÃO DE LEITE CORNSTARCH PUDDING Ingredients Cornstarch: 4 oz Evaporated milk: 250 ml Milk, coconut : 800 ml Sugar: 12 oz Water, cold: ½ cup Preparation Cornstarch mixture: Dissolve cornstarch in ½ cup of water. Hot milk: In a saucepan, boil coconut milk, evaporated milk, and sugar for 5 to 8 minutes. Mix in a little hot milk into the cornstarch mixture. Then pour all the cornstarch mixture into the saucepan of hot milk. Bring to a boil and cook until thick, stirring constantly. Transfer pudding to cool in a rectangular mold or individual bowls. Refrigerate to chill. Carnation® evaporated milk preferred

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119 PUDIM DE MANGA MANGO GELATINE PUDDING Ingredients Gelatine: 21 g (3 pouches) Juice of ½ a lemon Juice of 4 oranges: 400 ml Mango: 8 large, peeled, cut in pieces Sugar: 400 g Tangerine liquor: 2 tsp Thick cream: 340 ml (2 tins) Water: 150 ml cold and 200 ml hot Preparation Keep two tins of thick cream in refrigerator for at least 2 hours. Dissolve gelatine in 200 ml of hot water and add 150 ml of cold water. Whip thick cream and sugar until stiff peaks form. Add mango pieces. Add lemon and orange juices and tangerine liquor. Mix well. Finally, add dissolved gelatine. Refrigerate and serve chilled. Carnation® thick cream and Knox® gelatine preferred

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121 PUDIM DE PÃO BREAD PUDDING Bread Pudding Butter: 100 g Crystallized fruits: 100 g Eggs: 12 Milk, condensed: 300 ml Port wine: 100 ml Raisins: 100 g Salt: ¼ tsp Soft bread crumbs: 450 g Sugar: 400 g Beat butter and sugar until creamy. Add eggs, soft bread crumbs, milk, and rest of the ingredients. Mix well and pour batter into pan containing caramel syrup. Cover pudding with aluminum paper. Cook on a stove top in a bain-marie for approximately an hour and 15 minutes. Caramel Syrup Brandy: 2 tbs Butter: 1 tsp Coffee, hot: 50 ml Sugar: 130 g Melt butter and sugar in brandy over a low fire. Stir vigorously with a whisk or wooden spoon. When golden brown, remove from stove, add coffee and cover bottom of pan with syrup before batter is poured in. To make 450 g soft bread crumbs for this recipe: cut up half a loaf of bread with crust removed; soak in hot water. Squeeze excess water.

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123 PUDIM GELATINA DE ANANÁS PINEAPPLE GELATINE PUDDING Ingredients Eggs: 6 yolks and 6 whites Gelatine: 21 g (3 pouches) Lemon juice from ½ a lemon Peach halves Pineapple juice: 1½ cup Pineapple: 8 slices chopped Salt: ¼ tsp Sugar: 10 to 12 oz Thick Cream: 340 ml (2 cans) Preparation In a saucepan, combine sugar, pineapple, pineapple juice, gelatine, egg yolks, and salt. Bring to a boil and stir. When gelatine dissolves, remove saucepan from heat. Add lemon juice, egg whites, and two cans of well beaten thick cream. Continue to whisk by hand for 5 minutes. Pour saucepan contents to set in a funnel pan. Refrigerate 3-4 hours. To unmold place plate over funnel pan and invert. Garnish with peach halves stuffed with plums and cherries. Optional: Arrange pineapple half slices around the edge of the plate, and fill each with a cherry or blackberry in the centre. Carnation® thick cream and Knox® gelatine preferred

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125 REBUÇADOS DE OVOS CANDIED EGG YOLK Full Recipe Butter: 1 tbs Chicken eggs: 22 yolks Duck eggs: 2 yolks Pure vanilla extract: 1 tsp Sugar: 13¼ oz Simplified Recipe Eggs: 12 yolks, lightly whisked Sugar: 6 taels (8 oz) Water: 1 chalice (50 ml) Cook sugar and lightly whisked yolks. Stir with a wooden spoon continuously until contents thicken. Add butter and vanilla (if desired). Allow to cool. Brush some butter in the palm of your hands to help with the next step. Scoop egg mixture with a large melon ball scooper. Form a small ball and roll it in the palm of your hand. Dust with icing sugar, or coat with a mixture of a little water and 10½ oz of sugar. Cook in a pan until ball changes colour slightly. Remove from pan and plunge in cold water. Allow to dry in a serving dish greased with butter. Heat sugar in a chalice of water until thick without changing colour. Allow to cool a little before adding lightly whisked yolks and continue cooking until contents thicken. Form small balls and dust with sugar. 1 tael = 1.33 oz

126 SARAN-SURÁVEL COCONUT FLAN Coconut Flan Baking powder: 1 tsp Eggs: 20 yolks and 20 whites Flour: 450 g Sugar: 600 g Coconut Frosting Butter: 50 g Coconut: 1 whole, grated Sugar: 375 g Water: 50 ml White beans: 1 tbs Beat yolks with sugar on medium speed for two to three minutes until light and fluffy. In a separate bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into yolks with sugar so volume is not lost. Lightly blend in flour. Pour batter in a greased pan and bake in a bain-marie for approximately 1 to 1½ hours. Cover pan with aluminium or parchment paper. Toast white beans before grinding. Set aside. In a saucepan, dissolve sugar in water. Add grated coconut and cook until frosting thickens. Add butter. Coat top and sides of flan with coconut frosting and sift white bean flour on top. 1 kg fresh coconut yields about 1 cup coconut water and 2 cups shredded coconut. 375 g (10 taels) sugar per coconut.

127 PICKLES AND SAUCES Balichão 128 Macanese shrimp paste Gengibre vinagrete 130 Sweet pickled ginger Limão de Timor 131 Timorese hot lemon pickle Molho de tomate 132 Tomato sauce Sutate adocicado 133 Sweetened soy sauce

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129 BALICHÃO MACANESE SHRIMP PASTE Ingredients Bay leaves: 6 to 8 (medium size) Brandy or aqua-vitae: 1 jar (same size as the har jeung jar) Cinnamon: 2 or 3 sticks Clove: 6 buds Lemon: 1 whole, sliced Malagueta chilli pepper: 4 to 6 Pepper, black, ground: 2 tsp Shrimp paste (har jeung): 1 jar Preparation Combine jar of har jeung, bay leaves, cinnamon sticks, clove buds, lemon slices, Malagueta chilli pepper, and ground black pepper. Add the jar of brandy and mix well. Pack the mixture into a sterilized, wide mouth mason jar. Store in a cool and airy place for about 20 days. South Asian har jeung (which can be bought in jars from most Asian supermarkets) is spiked with spices and soaked in brandy or aqua-vitae in order to make balichão (the Macanese shrimp paste). Choosing har jeung: Singapore, Hong Kong, Macau, Malaysia, and Philippine shrimp pastes are preferred. Choosing lemons: Look for a small, heavy fruit without bruises, cuts, or blemishes. Smaller fruits are juicier. Make sure the lemon is not bitter.

130 GENGIBRE VINAGRETE SWEET PICKLED GINGER Ingredients Fresh ginger (geung): 1 large piece Salt Sugar: ½ tsp Vinegar Water Preparation Peel ginger and cut into thin slices. Soak in salt and water. Squeeze water out and let ginger dry in the sun. In a bowl combine ginger with sugar and enough vinegar to cover.

131 LIMÃO DE TIMOR TIMORESE HOT LEMON PICKLE Ingredients Chilli powder (laat chiu fan): 2 tsp Lemons to pickle: 500 g quartered Lemon juice from 500 g of lemons Salt: 3 or 3½ tbs Preparation Wash the lemons. Quarter and season with salt. Steam in a bain-marie until tender (about 20 minutes). Allow to cool. Cover completely with chilli powder and lemon juice. Pack in a sterilized wide mouth mason jar. Dry in the sun for 3 days. Buy 1 kilo of lemons, half to pickle and half to juice.

132 MOLHO DE TOMATE TOMATO SAUCE Ingredients Heinz® ketchup: 3 tbs Salt: ½ tsp Sugar: 2 tsp Tomato paste: 1 tsp Tomato pulp: 3 tbs Worcestershire® sauce: 2 tbs Preparation Combine all the ingredients in a sauce pan and bring to a quick boil.

133 SUTATE ADOCICADO SWEETENED SOY SAUCE Ingredients Cooking oil: 1 tbs Fresh ginger (geung): 1 piece Green onion (chūng): 1 sprig (cut) Light soy sauce (sheng chou): ½ cup Rock sugar (bing tong): 70 g Water: ½ cup .107 Preparation Cut ginger and spring onion finely. Fry in a little cooking oil. Add water and dissolve rock sugar. Add light soy sauce. Simmer a while. Store in a glass bottle. Suggested brands for light soy sauce: “Pearl River Bridge”, “Superior Soy Chu Kong” from China; or “Amoy” from Hong Kong or “Kim Lan” from Taiwan Suggested substitutions for rock sugar: granulated sugar or brown sugar (wong tong). Rock sugar

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135 SEAFOOD Bacalhau com natas à casa 136 Dried cod in cream Camarões à moda de Macau 138 Macau style prawns Caranguejo bispo 140 Hot and sour crab Caranguejo casquinha 143 Crab au gratin Caranguejo com gengibre 144 Ginger and green onion crab Chateni de bacalhau 147 Turmeric dried cod Peixe assado com champignon 149 Baked fish with mushrooms Peixe cucus 150 Steamed fish

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137 BACALHAU COM NATAS À CASA DRIED COD WITH CREAM Ingredients Butter: 2 tbs Cod, dried: 600 g Cream: 2 dl Egg yolks: 3 beaten lightly Flour: 2 tbs Fresh milk: 0.5 litre Grated cheese: 2 tbs Lemon juice Mustard, French: 1 tbs Olive oil: 1 dl Potato: 600 g. Salt and pepper Sweet onion: 600 g Preparation Soak dried cod overnight in water to cover. Boil the next day. Allow to cool. Bone and flake fish. Fry potato cubes without cooking through. Cut onion rings and sauté in olive oil. Add potato cubes and cod flakes. Season with salt and pepper. Sauté 5 to 6 minutes. To make a béchamel cream sauce, melt butter over low heat in a heavy saucepan. Sift flour and drizzle milk, stirring constantly. Season with salt and pepper and lemon juice. Add cream, mustard, yolks, and 1 tablespoon grated cheese. Transfer sautéed cod, potato cubes, and onions to an oven proof dish. Cover with béchamel cream sauce and sprinkle 1 tablespoon grated cheese on top. Brown under a grill and serve. 1 dl = 100 ml or one tenth of a litre .

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139 CAMARÕES À MODA DE MACAU MACAU STYLE PRAWNS Ingredients Chilli paste (laat chiu jeung): 6 tsp Cooking oil Garlic: 4 cloves Green onion (chūng): 2 sprigs Piri-piri sauce: 2 tsp Shallot (kon chūng): 5 bulbs Tiger prawns: 12 large or 23 medium Whisky: 2 tsp Preparation Run a sharp thin, knife down the length of the back of the prawn, without removing the shell. Use the tip of the knife or a toothpick to devein. Marinade the prawns in a mixture of minced garlic, minced shallots, minced green onion, chilli paste (laat chiu jeung), piri-piri sauce and whisky. Fry in hot cooking oil and serve immediately. Shallots

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141 CARANGUEJO BISPO HOT AND SOUR CRAB Ingredients Brown sugar (wong tong): 2 to 2½ bars Chilli paste (laat chiu jeung): 1 to 1½ tbs Crabs: 3 large, about 4 to 4½ lbs quartered or halved Garlic: 2 cloves minced Lard or cooking oil: 1 tbs Pickled plum (syùn mui): 6 Portuguese sausage: 200 g Shrimp paste (balichão): 4 tbs Tomato paste: 4 tbs Water Preparation Wash crabs and remove inedible parts. Remove and crack claws. Halve or quarter body, keeping legs attached. Cube sausage and set aside. Sauté garlic in oil or lard. Add shrimp paste and cook lightly until liquid is reduced. Add pickled plum, chilli paste (laat chiu jeung) and brown sugar. After brown sugar is dissolved, add tomato paste and sausage. Simmer until sauce is thick. Add crabs and a little water if necessary and mix well. Cook for another 8 to 10 minutes until the crab shells turn red in colour. Inedible parts: Grey, furry- lungs called "dead men's fingers".) and the stomach, a grey sack just below the head.

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143 CARANGUEJO CASQUINHA CRAB AU GRATIN Ingredients Almonds: 4 tbs chopped Black olives, pitted Bread crumbs Cheese: 50 to 60 g grated Crabmeat: from 3 large crabs Egg: 1, beaten slightly Olive oil: 2 tbs Salt and pepper Shallot (kon chūng): 6 bulbs chopped Soft bread crumbs Preparation Wash crabs and remove inedible parts. Cook crabs in salt water. Set aside to cool before picking meat. Set crab shell aside for filling later. In a bowl blend crabmeat, chopped almonds, grated cheese, salt and pepper, and soft bread crumbs. In a skillet, sauté chopped shallots until soft and slightly caramelized. Add crabmeat mixture and sauté lightly. Turn off stove and blend in half of the beaten egg. Fill crab shells with crabmeat mixture. Brush tops with remaining beaten egg and coat with bread crumbs. Fry or bake until golden brown. Garnish with pitted black olives To make soft bread crumbs for this recipe, soak 2 slices of bread in hot water. Squeeze excess water. Inedible parts: Grey, furry-lungs called "dead men's fingers". and the stomach, a grey sack just below the head.

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145 CARANGUEJO COM GENGIBRE GINGER AND GREEN ONION CRAB Ingredients Cooking oil: 3 tbs Crabs: 3 large Dark soy sauce (lou chou): 3 tbs Fresh ginger (geung): 1 large piece Green onion (chūng): 3 sprigs Light soy sauce (sheng chou): 3 tbs Sugar: 1½ tbs Preparation Wash crabs and remove inedible parts. Remove and crack claws. Halve or quarter body, keeping legs attached. Cut ginger into 9 thin slices and chop green onion. In a pan heat cooking oil and sauté ginger (2 minutes). Increase heat and add green onion, crabs, soy sauces, and sugar. Add water and cook for 8 to 10 minutes covered, stirring occasionally. Inedible parts: Grey, furry- lungs called "dead men's fingers".and the stomach, a grey sack just below the head.

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147 CHATENI DE BACALHAU TURMERIC DRIED COD Ingredients Coconut, shredded: 250 g Dried cod: 600 g Garlic: 2 cloves Lard Malaguetas (chilli) : 2 small Shallot (kon chūng): 18 to 20 bulbs Turmeric (wong geung fan): 1 tbs Vinegar: 3 tbs Preparation Soak cod overnight. Cook the next day in water until tender. Remove from heat and stand in cold water. Remove skin and bones; pat dry with a cloth and finely crush with a pestle. Separately, chop shallots and chilli, and then finely crush with a pestle. Remove to a bowl and mix with turmeric. In a lightly oiled pan, sauté garlic, and crushed cod, adding a little coconut water. Allow cod to dry for 5 minutes before removing to a dish. Sauté shallot and chilli in sufficient lard. When soft, immediately add cod, stirring constantly. Add more lard if needed and stir in vinegar last of all. Towards the end use a pair of chopsticks to stir fry in a circular motion. To make the coconut water. Put 250 g unsweetened shredded coconut in a bowl. Pour 3 tablespoons of boiling water over it, mix briefly, leave to stand for about 20 minutes. Squeeze the water onto a bowl using a fine mesh strainer or cheese cloth.

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149 PEIXE ASSADO COM CHAMPIGNON BAKED FISH WITH MUSHROOMS Fish Lemon rings Mushroom: 300 g Nairo or any firm fish: 300 g Salt and pepper Salsa Shallot (kon chūng): 2 or 3 bulbs White Sauce Butter: 1 tbs Cooking oil: 1 tbs Cornstarch: 1 tbs Salt Sour cream: ½ cup Sugar: 1 tsp Wine: 1 oz Cut fish into two parts. Season with salt, pepper and shallots. In a roasting pan lined with aluminium foil, arrange a layer of mushrooms with a layer of fish on top. Cover tightly with foil and bake for 10 minutes. Baste fish and sprinkle cheese on top. Return to the oven to brown for 30 minutes. Garnish with salsa and rings of lemon. Use water to deglaze the pan used to bake fish and set aside. Place in a saucepan cooking oil, butter, cornstarch, sugar, salt, wine, and sour cream. Cook over low heat stirring constantly. Add juice deglazed from the roasting pan and add water as necessary.

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151 PEIXE CUCUS STEAMED FISH Ingredients Black bean paste (dau si): 1 tbs Cloud ears (wan yu): 6 Cooking oil: 1 tbs Dried mushroom (dūng gu): 6 Fish: 800 to 1000 g whole Fresh ginger (geung): 2 pieces Garlic: 3 cloves Green onion (chūng): 3 sprigs Light soy sauce (sheng chou): 1 tbs Salt and pepper Sugar: ½ tsp Preparation Soak mushroom until soft. Slice ginger and mushroom in strips. Season fish with salt and pepper. In a mortar, crush, grind and mix garlic, green onion and black bean paste. Put fish in a shallow dish and cover it with ginger, garlic, green onion, black bean paste, mushroom strips, and cloud ears. Sprinkle cooking oil over the top. Steam covered. When done, drizzle fish with a light soy sauce mixed with sugar. Serve with white rice cooked without salt. Fish: sole, sea bass or pompano preferred.

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153 SAVORIES Apabico 154 Steamed dumplings with minchi Bebinca de nabo 156 Turnip cake (lo pak kou) Cheese toast 158 Cheese toast Chilicote frito 160 Deep fried pastry with turmeric minchi Empada de peixe 162 Fish pie Samosa 164 Samosa Sola de cavalo 166 Toast with minchi topping

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155 APABICO STEAMED DUMPLINGS WITH MINCHI Wrappers or skins Boiling water,: 4 cups Flour: 400 g Lard: 5 tbs Rice flour: 100 g Salt: 1 tsp Mix the two flours in a pan of boiling water, lard, and salt. Mix with a wooden spoon until the batter thickens. On a floured surface knead the dough until smooth and ready to roll out into wrappers or skins. Put a spoon of filling in the middle of the wrapper and close it by pinching at the top, forming a point shaped like a chickpea. Steam for 15 minutes (high heat). Filling Green onion (chūng): 2 sprigs Light soy sauce (sheng chou) Minced pork: 500 g Dried mushroom (dūng gu): 10 Turnip (chūng choi): 200 g Sesame oil Soak mushrooms until soft. Stir fry the green onion with a little cooking oil; add minced salted turnip, minced mushrooms and minced pork. Season with light soy sauce and sesame oil.

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157 BEBINCA DE NABO TURNIP CAKE Ingredients Chinese ham (foteui): 200 g Chinese pork belly (laap yuhk): 100 g Chinese sausage (laap cheung): 300 g Cooking oil Dried mushroom (dūng gu): 6 Fresh ginger (geung): 2 pieces Green onion (chūng): 1 sprig Rice flour: 300 g Salt: 2 to 3 tsp Sesame seed (ji māh ) Sugar: 1 tsp Turnip (lo pak): 3 kg Water Preparation Shred turnip and sauté with ginger for approximately 15 minutes or until soft enough to release liquid. Drain. Save 1 cup of turnip stock (to mix with rice flour). Transfer turnip to a bowl and set aside. Dice Chinese ham, Chinese pork belly and Chinese sausage and pan sear without oil. Set aside. Soak dried mushrooms until soft. Dice and sauté lightly in a little oil. Set aside. Mix rice flour with 1 cup stock produced from cooking the turnip. If less was produced, add water to make up 1 cup. Add the shredded turnip, diced meats, diced mushrooms, salt, and sugar. Stir mixture to blend well. Transfer mixture to a container greased with cooking oil. Place container in a steaming pan (bain-marie) for one hour at high heat. . Garnish: sprinkle chopped green onions and toasted sesame seeds. Turnip cake ( lo pak kou)

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159 CHEESE TOAST Ingredients Bread: 4 small loaves\ Butter: 1 tbs Eggs: 3 yolks Grated cheese: 250 g Mustard: 1 tbs Salt: ½ coffee spoon Sugar : 4 tsp Preparation Combine salt with grated cheese and mix well with a wooden spoon or an electric mixer. Beat egg white lightly with a fork. Cut bread into thin slices. Spread grated cheese on bread and brush with egg white Preheat oven to (130° C/265°F ) Transfer to a tray lined with foil paper and bake for 20 to 25 minutes. Turn over and brown the other side for 10 minutes. Extra old cheese recommended.

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161 CHILICOTE FRITO DEEP FRIED PASTRY WITH TURMERIC MINCHI Wrappers or skins Baking powder: ½ tsp Cooking oil Eggs: 2 large yolks Flour: 8 oz Ice water: ½ cup Lard : 3 tbs Salt: 1 tsp In a large bowl, combine flour, baking powder. Create a well in the center of the mixture and slowly pour in ice water mixed with salt, egg yolks and melted lard. Mix well. If mixture is too dry, increase amount of water one teaspoon at a time until dough is pliable. On a lightly floured surface, knead dough until elastic for about 10 minutes. Cover dough with a damp cloth and let it rest for 30 minutes. Roll dough out until thin. Sprinkle with coarse salt. Cut out circular shapes to use for wrapping. Put a teaspoon of filling in each wrapper; pinch to close and seal with egg white. Deep fry in cooking oil. Filling Cooking oil: 1 tbs Minced pork: 8 oz. Potato: 1 Sweet onion: 1 small Turmeric (wong gèung fan): 1 tbs Peel, wash, and cut potato in small cubes. Mince onion. In a skillet with a little cooking oil, fry onion, minced pork, turmeric and very small potato cubes.

162 EMPADA DE PEIXE FISH PIE PASTRY Ingredients Baking powder: 5 tsp Eggs: 9 yolks and 1½ white Flour: 600 g Lard: 200 g Pine-nut, crushed: 100 g Salt, fine: 1 tsp Sugar, fine: 187.5 g Wine: ½ cup (Chinese or port) Preparation Sift flour, baking powder, and salt onto a large heat resistant bowl. Boil lard in a saucepan. Pour hot lard gradually into flour. Add sugar to lard and mix. Then fold in egg yolks one at a time. Add egg whites and wine. Add pine nuts last. Bring together with hands and knead until dough is smooth. Divide the dough and roll out into two flat round disks. Line a pie dish with half of the dough, pressing with fingertips to form bottom crust. Fill bottom crust with fish and some black olives. Roll out dough for top crust and place over filling. Flute edges to secure top crust to the bottom. Preheat oven to 160°C (320°F) Bake for 40 minutes. .

163 EMPADA DE PEIXE RECHEIO FISH PIE FILLING Ingredients Black olives: 10 to 12 Butter: 2 tbs Cheese, flamengo, grated: 50 g Chicken cube: 1 Cooking oil: 2 tbs Coriander (yuhn sai fan): 2 tsp Cumin (siu wùih heung fan): 2 tsp Fish slices: 600 g (marruca or nairo) Garlic: 3 cloves Pepper: ½ tsp Pine nuts, crushed: 85 g Sweet onion: 1 large, chopped Turmeric (wong geung fan): 2 tsp Preparation In a skillet with a little cooking oil, sauté garlic and fish until golden brown. Transfer onto paper towels to drain. In another skillet, brown onion. In sequence, add turmeric, cumin, coriander, grated cheese, butter, pine nuts, and chicken cube. Add fish to this mixture. Refrigerate overnight. (The filling is prepared the day before to allow the fish to absorb all the flavours fully). On the next day, clean fish, peeling skin, and removing fish bones.

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165 SAMOSA Wrappers or skins Cooking oil: 1 tbs Flour Salt: 1 tsp Water: 1 cup Filling Cooking oil: 2 tbs Curry powder: 2 tsp Fresh ginger (geung): 1 tsp Fresh green chilli pepper: ½ Minced beef or pork: 250 g Salt: ½ tsp Shallot (kon chūng): 3 bulbs Sweet onion: 1 small Option: Use ready made spring roll wrappers or skins which can be bought in most Asian supermarkets. See photo below. Sauté finely chopped onion, chilli, and ginger in a little oil. Add curry powder and minced meat. Season with salt and stir continuously until cooked (5 minutes).

166 SOLA DE CAVALO TOAST WITH MINCHI TOPPING Ingredients Bread: 30 thin slices without crust Cooking oil Cumin (siu wùih heung fan): 2 tbs Eggs: 2 Grated cheese Green onion (chūng): 3 sprigs Minced pork: 454 g Minced shrimp: 550 g Ground pepper: 1 tsp Salt Shallot (kon chūng): 8 bulbs Turmeric (wong geung fan): 1 tbs Preparation In a skillet, sauté minced shallot and green onions. Add cumin and turmeric. Add minced pork and let it cook a little. Then add minced shrimps seasoned with salt and pepper. Stir until cooked thoroughly. Beat eggs in a large bowl. Add meat/shrimp topping from skillet and mix well into a thick paste. Add another egg if paste is not sticky enough. Spread paste on each slice of bread and fry in hot oil. Transfer to a rack to drain excess oil on an absorbent paper towel. Sprinkle grated cheese and serve hot.

167 VEGETABLES Batata salteada 168 Sautéed turmeric potato Chai 170 Buddha’s delight

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169 BATATA SALTEADA SAUTÉED TURMERIC POTATOES Ingredients Cooking oil: 1 tbs Garlic: 4 cloves chopped Potato: 500 g Salt: ½ tsp Turmeric (wong geung fan): 1 tsp Vinegar, white: 1 tsp Water: 100 ml Preparation Peel and quarter potatoes. In a non-stick pan with a little cooking oil, sauté garlic, potatoes and turmeric for colour. Season with salt and white vinegar. Add water, and cook partially covered until liquid in the pan is evaporated and potatoes are frying lightly. Prick potatoes with a toothpick to test if done.

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171 CHAI BUDDHA’S DELIGHT Dried ingredients Bean curd ball (dau fu pok): 12 balls Bean curd stick (fú juk) Bean thread (fan si): 50 g Black moss (faat choi): 40 g Cloud ears (wan yu): 50 g Gluten (min kân) Lily (gam zam) : 40 g Mushroom (dūng-gu): 100 g Other ingredients Cooking oil: 2 to 3 tbs Fermented bean (naam yu): 2 to 3 cubes Fresh ginger (geung): 1 piece Garlic: 3 cloves Nappa cabbage (siu choi): 200 g Oyster sauce (houh yauh): 1 tbs Preparation Soak 8 dried ingredients for approximately 15 minutes. Plunge cloud ears into boiling water for a few minutes and set aside. Plunge dried lily in the same boiling water and discard water afterwards. Plunge mushrooms into boiling water until soft; next plunge bean thread, black moss, bean curd stick, gluten, and bean curd ball in the same boiling water until soft. Also use to parboil the nappa cabbage if you like. Discard the water afterwards. Heat pan, add oil and sauté fermented bean curd, ginger, garlic, bean thread, black moss, mushrooms, bean curd stick, cloud ears, dried lily, gluten, bean curd balls, and nappa cabbage. Cook covered for 5 minutes. To finish, drizzle oyster sauce

172 CHAI

173 MEASUREMENTS Wet ingredients 1 chalice 50 ml 1 cup 250 ml 8 fluid ounces 1 decilitre 100 ml 1 fluid ounce 28.4 ml 1 litre 1,000 ml or 10 dl 35.19 fluid ounces 1 pint 568 ml 20 fluid ounces 1 quart 1,100 ml 40 fluid ounces 1 tablespoon 15 ml 1 teaspoon 5 ml 1 coffee spoon Smaller version of teaspoon Dry ingredients 1 catty 16 taels 604.79 g 21.33 ounces 1 gram 0.001 kg 0.03527 ounce 1 kilogram 1.65 catty 1,000 g 2.204 pounds 1 pound 12 taels 453.6 g 16 ounces 1 ounce 0.75 tael 28.35 g 0.0625 pound 1 tael 1/16 catty 37.7994 g 1.33 ounce Note: All conversions are approximate. The units of measurement used in this book are just as they were written in the original recipes. Where precision is important, such as the quantity of flour in baking, the measurements are provided by weight.

174 DIABO

175 GLOSSARY OF TERMS ade Duck in patuá. p. 30 bain-marie A technique used to make puddings, etc. which involves placing a container of food in a larger container of water to cook evenly all the way through p. 35, 94, 121, 126, 131, and 157 balichão Macanese shrimp paste. Its main ingredient is har jeung p. 30, 49, 61, 129, and 141 bing tong* Chinese rock sugar p.103 and 133 braise A cooking technique used to cook tough cuts of meat slowly in liquid at low heat on a stove top or in an oven p.30, 31, 32, 33, 45, 53, 54, 61, 63, 67, 69, and 71 camalenga Winter melon; abóbora in patuá and dūng gwa in Cantonese p. 103 catty A unit of weight used in southeastern Asia equal to 16 taels or 500 grams p. 103 chalice equal to 50 millilitre approximately p. 125 char siu or chaa siu* Chinese barbecued pork seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoi sin sauce, and rice wine p. 27 and 50 chūng* Green onion or spring onion p. 19, 37, 45, 54, 57, 59, 71, 133, 139, 145, 151, 155, 157, and 166. chūng choi* Chinese salted turnip slices p. 155 coffee spoon smaller version of teaspoon p. 113 and 159 cup Measurement by volume equal to 250 ml approximately p. 19, 21, 23, 32, 33, 35, 45, 53, 65, 77, 81, 83, 85, 91, 103, 107, 113, 115, 117, 123, 133, 143, 149, 155, 157, 161, 162, and 165 dau fan* Chinese mung bean flour p. 41 dau fu* Soybean curd or tofu. dau fu pok* Deep fried soybean curd ball p. 171 dau si* Fermented and salted black bean paste p.151

176 dl Decilitre; a unit of volume equal to one tenth of a litre and 100 millilitres p. 137 dūng gwa* Chinese winter melon. Called abóbora in patuá and camalenga in Portuguese. It can measure 15 inches in diameter and weigh in excess of 30 pounds. Its snow white flesh is mild flavored with a similar water rich texture of a watermelon. p.103 dūng gu* Chinese dried black mushrooms. p. 27, 35, 47, 69, 151, 155, 157, and 171 fan si* Bean thread or cellophane noodle. Also known as aletria in Portuguese. p. 171 faat choi* Black moss used as a vegetable in Chinese cuisine. When dried, the product has the appearance of black hair and is called cabelo de bonzo in patua p. 171 flour All purpose flour with no yeast p. 21, 48, 55, 79, 83, 85, 87, 89, 91, 93, 94, 97, 111, 113, 126, 137, 155, 161, 162, and 165 foteui* Chinese ham p. 157 fú jūk* Dried bean curd stick literally, tofu bamboo p. 171 g Gram; a unit of mass in the metric system equal to one one-thousandth of a kilogram p. 25, 27, 45, 49, 53, 64, 82, 83, 89, 105, 111, 115, 119, 123, 126, 141, 143, 147, 155, 163, and 169 gam zam* Golden needle or dried lily petals; a Chinese dried ingredient p. 171 geung* Ginger p. 32, 37, 45, 50, 59, 130, 133, 145,151, 157, 165, and 171 har jeung or haa jeung* A pungent, salty paste made from sun dried shrimps and used to make balichão p. 129 ho lan dau* Snow pea; a flat podded pea introduced to Southeast Asia by the Dutch p. 67 hoi sin* Cantonese spicy sweet sauce. Its ingredients include sugar, fermented soybean paste, dried sweet potato, salt, caramel, cornstarch, sesame paste, spices, and chili pepper p. 175 and 179 houh yauh* Cantonese oyster sauce used in marinades, stir fries and dipping sauces. This thick, dark brown sauce is made from oysters, brine and soy sauce p. 171

177 inhâme Taro root. Also known as iame chicu in patuá and wu tau in Cantonese p. 49 and 67 ji māh* Toasted sesame seed p.157 jyù cheung* Pig’s tripe p. 64 jyù fai* Pig’s lung p. 64 jyù hyut* Gelled pig’s blood p. 64 jyù pei* Pork rind. Pork skin is first rendered and dried; then fried and puffed p. 47 and 67. jyù sam* Pig’s heart p. 64. jyù sau* Pig’s trotters p. 25, 47, 49, 53, and 67. jyù yiau* Pig’s kidney. p. 64 kg kilogram. p. 35, 45, 49, 61, 71, 131, and 157 kiu tau* Chinese pickled shallot p. 50 kon chūng * Dry shallot or cebola seca p. 30, 37. 45, 54, 57, 61, 64, 67, 71, 139, 143, 147, 149, and 165 l Litre; a unit in the metric system equal to one thousandth of a kilolitre p. 110 laap cheung* Chinese style pork sausage seasoned with sugar, soy sauce, salt, monosodium glutamate, cooking wine, smoked and dry cured. p. 35, 67, and 157 laap ngaap bei* Chinese style duck thigh, seasoned with sugar and spices, smoked and dry cured. p. 67 laap yuhk* Chinese style pork belly seasoned with soy sauce, brown sugar, and spices (like star anise and cinnamon), then smoked. and dry cured . p. 67 and 157 laat chiu fan* Chinese style chilli powder. p. 37, 63, and 131 laat chiu jeung* Chinese style chilli paste. Known as chili misso in patuá p. 139 and 141 lb Pound; equal to 16 ounces p.141 lo pak or baahk* Chinese white turnip. Also known as white radish . p. 53 and 157 lo pak kou* Chinese turnip cake; called bebinca de nabo in Portuguese p. 157

178 lou chou or louh chou* A dark and thick soy sauce. p. 21, 35, 54, 57, 69, 71, and 145. lun cheung* Chinese style duck liver sausage seasoned with sugar, soy sauce, salt, monosodium glutamate, cooking wine then smoked and dry cured p. 35 Maggi® Dark, hydrolysed vegetable protein based liquid seasoning which is very similar in taste to Southeast Asian soy sauce p. 21 mai fan * Dried thin rice noodle or rice stick. Lacassa in patuá p. 27 malagueta chilli pepper a red chilli also known as piri piri or African birds eye chilli p. 45, 63, 64, 65, 129, and 147 min kân* Wheat gluten. Also called wheat meat, mock duck p. 171 ml Millilitre; a unit of volume in the metric system equal to one thousandth of a litre p. 31, 32, 33, 37, 38, 50, 55, 59, 63, 69, 71, 77, 79, 81, 87, 89, 91, 93, 94, 105, 115, 117, 119, 121, 123, 126, and 169 naam yu* Fermented red soya bean paste p. 171 ngh heong fan* 5 spices powder typically made from fennel or ginger, cloves, peppercorns, star anise, and cinnamon p. 64 ngau pac naam* Beef brisket p. 49 oz Ounce. One sixteenth of a pound p. 79, 85, 87, 89, 93, 94, 95, 97, 103. 113, and 125 ribbon stage A term used in baking to gage when a batter is sufficiently thick and fluffy. This is when the act of stirring the batter causes a ribbon like trail to form on the surface for a short while p. 81 and 87 sheng chou or saang chou* A thin, opaque, light coloured soy sauce for seasoning and dipping p.41, 54, 67, 69, 71, 133, 145, 151, and 155 siu choi* Nappa or celery cabbage originating from northern China p.171 siu ngaap* Roast duck, seasoned with a mixture of honey, 5 spices, fermented red soya bean paste, soy sauce, hoi sin sauce, rice wine p. 50 siu wùih heung fan* Cumin powder p. 64

179 siu yuhk* Chinese roast pork with crispy crackling p. 50 syùn mui* Chinese style pickled plum preserved in vinegar, salt and sugar p. 141 sweet onion Spanish or Vidalia onion. Cebola da India in Portuguese p. 23, 25, 31, 32, 33, 37, 41, 43, 45, 47, 50, 53, 55, 59, 64, 67, 67, 71, 161, 163 and 165 tael One sixteenth of a catty. The word tael comes from the Malay word tahil, meaning weight p. 76 and 125 tbs Tablespoon 15 ml approximately p. 19, 21, 23, 25, 27, 30-33, 35, 37, 38, 45, 50, 53, 54, 57, 59, 63, 64, 67, 69, 71, 76, 77, 81, 83, 85, 95, 105, 109, 110, 121, 125, 126, 131-133, 137, 141, 143, 145, 159, 161, 163, 165, 166, 169 and 171 tsp Teaspoon 5 ml approximately p. 19, 21, 27, 30-33, 37, 41, 53, 54, 57, 59, 61, 63, 64, 71, 77, 79, 81-83, 85, 87, 89, 91, 93-95, 97, 101, 103, 107, 109, 113, 119, 121, 123, 125, 126, 129, 130-132, 139, 149, 151, 155, 157, 159, 161-163, 165, 166 and 169 wanyu* Dried cloud ear mushroom. Also known as tree ear, wood fungus, rats ear, and jelly mushroom p. 171 wong geung fan* Also known as açafrão das Índias or Indian saffron. It is deep yellow-orange in colour and has a peppery, bitter flavor. p. 32, 59, 63, 64, 147, 161, 163, 166, and 169. wong tong* Brown sugar (jagra in Patuá) is made from unrefined sugar cane. The darker the sugar, the greater the molasses content. p. 61, 105, 133, and 141 Worcestershire® Fermented liquid condiment primarily used to flavour meat or fish dishes. Ingredients include malt vinegar, anchovies in vinegar, chillies, cloves, shallots, and sugar p. 51 and 132 wu tau* Taro root or iame chicu p. 49 and, 67 yu touh* Dried fish maw p. 67 yuhn sai fan* Coriander powder. p. 64 NB* asterisk denotes spelling as used in the “Cantonese Yale Romanization” dictionary. The Chinese University Press ISBN 978-962-201-970-6. Examples: naam (long “a”) sounds like nahm and nam (short “a”) sounds like num, fan (short “a”) sounds like fun.

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187 ALPHABETICAL INDEX Ade tico-tico, 30 Almôndegas, 41 Apabico, 154 Arroz carregado, 19 Arroz de costeletas, 20 Arroz de miudezas, 23 Arroz gordo, 25 Babás, 76 Bacalhau com natas à casa, 136 Baji, 77 Balichão, 128 Batata salteada, 168 Batatada, 78 Bebinca de leite, 80 Bebinca de nabo, 156 Beijinhos de conde, 82 Bicho bicho, 83 Bolo cake, 84 Bolo de ananás, 86 Bolo de chocolate, 88 Bolo de côco, 90 Bolo de laranja, 92 Bolo de whisky, 94 Bolo fofo, 96 Bolo menino, 98 Bolo menino fingido, 100 Caldeirada de galinha, 31 Camarões à moda de Macau, 138 Capela, 42 Caranguejo bispo, 140 Caranguejo casquinha, 143 Caranguejo com gengibre, 144 Caril de rabo de boi, 45 Chai, 170 Chateni de bacalhau, 147 Chau chau pele, 46 Cheese toast, 158 Chilicote frito, 160 Costeletas panadas, 48 Cozido de Macau, 49

188 ALPHABETICAL INDEX Diabo, 50 Doce de camalenga, 102 Doce de jagra, 104 Empada de peixe, 162 Feijoada à moda de Macau, 52 Galinha chau chau parida, 32 Galinha com azeitonas, 33 Galinha desossada e recheada, 34 Galinha molho de caril, 36 Galinha molho de perdiz, 38 Gelatina de amêndoa, 106 Genete de cornstarch, 108 Gengibre vinagrete, 130 Lacassá (mai fan) , 26 Leite creme, 110 Limão de Timor, 131 Língua de vaca estufada, 54 Lombinho de vitela, 55 Marcasotes, 111 Midnight cake com icing, 112 Minchi com batata frita, 56 Molho de tomate, 132 Mousse de limão, 115 Pão de leite, 116 Peixe assado c/ champignon, 149 Peixe cucus, 150 Porco bafassá, 58 Porco balichão tamarinho, 60 Porco de vinha-de-alho, 62 Pudim de manga, 118 Pudim de pão, 121 Pudim gelatina de ananás, 122 Rebuçados de ovos, 124 Samosa, 164 Saran-surável, 126 Serrabulho, 64 Sola de cavalo, 166 Sutate adocicado, 133 Tacho, 66 Tempera pastel, 68 Vaca estufada, 70

Macau

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