Assorted Meat with Rice [Arroz Gordo]

Ingredients & Quantity

Cooking Method

  1. Marinate the meat with garlic, salt, white pepper, bay leaves, paprika and olive oil for several hours or one day before.
  2. In a pot, use olive oil to stir-fry the garlic and onions, until soft and transparent. Stir-fry the garlic and onions, until soft and transparent. Stir in the tomato, adding all the meat and stock.
  3. Bring to a boil and simmer until the meat is tender. Remove and set aside.
  4. Cook the rice in the above stock until done.
  5. Put the rice in a serving dish and cover with the prepared meats. Decorate with slices of boiled eggs, Portuguese sausage and black olives.
Boiled Assorted Meat [Tacho]

Ingredients & Quantity

Cooking Method

  1. Chop chicken, pork leg and pork trotter into small chunks. Marinate them with sea salt and leave overnight.
  2. Cut Chinese sausages and duck leg into small chunks.
  3. Soak the pork cracker into water to soften, leave for later use.
  4. Heat the pan with corn oil and add garlic, shallot to stir-fry until flavour comes out, then add water, bay leaf and ham bone to boil and then simmer under low fire.
  5. Wash away the sea salt and add in the pork trotter and boil for 45 minutes before adding the chicken and pork leg and boil them until tender.
  6. Remove the cooked meat when ready and set aside for later use.
  7. Add in carrot and turnip into the flavoured liquid and boil until vegetable are soften, then add also kale and cabbage and cook them a while.
  8. When all vegetable are cooked and soften, return the meat in the pan and simmer for a while and serve hot.
Coconut Milk Custard [Bebinca de Leite]

Ingredients & Quantity

Cooking Method

  1. Dissolve cornstarch with coconut milk and add egg yolk. Mix well.
  2. Bring milk, sugar and lemon grind to boil and let it set for some minutes.
  3. Add both mixtures together and heat over a low flame until it becomes thick.
  4. Pour into serving dishes and brown quickly under a salamander.
  5. Chill before serving.
Crab Meat in the Shell [Casquinha de Caranguejo]

Ingredients & Quantity

Cooking Method

  1. Boil the crab meat and finely shred it.
  2. Slightly brown the onions, garlic and chopped mushrooms in butter.
  3. Add crab meat, olives, coriander and flame with brandy.
  4. Gradually and in the bechamel sauce; stir and mix well.
  5. Fill the crab shells with seasoning mixture; cover with beaten eggs and sprinkle with bread crumbs.
  6. Lightly brown under grill and garnish with red bell pepper.
Macanese Grilled Prawns with Chilli Sauce [Gambas à Macau]

Ingredients & Quantity

Cooking Method

  1. Slice open the prawn, cutting right through the prawn to its shell without splitting the shell, Remove the intestinal tract and discard.
  2. Combine and chop the garlic, onion, spring onion, red chili, green bell pepper.
  3. Place the prawn in this mixture and leave to marinate for 20 minutes.
  4. Heat oil and cook the prawn for 3-4 minutes, turning once, add additional white wine and cook until shells turn pink and fleshes almost done. Keep warm.
  5. To make the sauce, melt the butter and add the remaining mixture of the marinate and bay leaves. Simmer for 5 minutes or until the ingredients soften.
  6. Pour chilli sauce on top of the prawn mixture and accompanying with a lemon wedge. Serve immediately.
Macanese Turnip Cake [Bebinca de Nabo]

Ingredients & Quantity

Cooking Method

  1. Peel and shred the turnip. Soak the dried shrimp. Chop the Chinese sausage and dice the spring onion.
  2. Sauté the Chinese sausage and dried shrimp with oil, adding turnip and seasoning. Cooking until soft.
  3. Mix rice flour and cornstarch in a mixing bowl with cold water. Stir well.
  4. Add in the turnip mixture and mix well. Pour the mixture into a greased serving dish and steam for 30 minutes over high heat. Sprinkle with spring onion, sesame seed and coriander.
Potato Cake [Bolo de Batata]

Ingredients & Quantity

Cooking Method

  1. Boil the potatoes in salt water and mash.
  2. Mix together the eggs, milk, salt, garlic and nutmeg.
  3. Mix the filling ingredients together and taste.
  4. Grease a round 24 cm loose-bottom tin and cover with breadcrumbs.
  5. Spread half of the mashed potatoes in the tin and put the filling on top. Cover the rest with the remaining mashed potato.
  6. Bake in the oven at 200℃for 30 minutes. Remover the cake when ready and spread pimento and grated cheese on top. Gratinate for 5 minutes in the oven, serving it hot.
Red Kidney Beans Stew with Pork Meat & Chouriço [Feijoada]

Ingredients & Quantity

Cooking Method

  1. Marinate the pig's trotter and ear with salt for 1 day. Singe the ear and trotter. Wash in warm water and scrape clean, then cook until soft and cut into pieces.
  2. Leave the kidney beans to soak overnight in cold water. Cook them in water with an onion inserted with cloves, and cook the beans until soft.
  3. Sautéed the onions, bacon, and garlic for 3-4 minutes or until fragrant with olive oil. Add the tomato, tomato paste, paprika and bay leaves. Pouring the red wine followed by the beans and the cabbage. Add the chouriço, pig's trotter and ear and allow to simmer for a further 15 minutes.
  4. When the chouriço is cooked, cut it into slices, correct the seasoning and consistence. Decorate with chouriço on the top of the beans and serve.
Sautéed Meat with Fried Potato Cubes [Minchi]

Ingredients & Quantity

Cooking Method

  1. Mince the pork meat, chop the onion into cubes, mince the garlic, and cut the potatoes into small cubes.
  2. Blanch the minced pork and rest aside.
  3. Stir-fry the potato cubes, onion, garlic and bay leaf till golden brown in colour, then add in the minced pork, soy sauce, dark soy sauce, sugar, Worcestershire sauce, corn oil and salt & pepper.
  4. Add a little water and seasoning to taste.
Shrimp & Rice Vermicelli Soup [Sopa Lacassà]

Ingredients & Quantity

Cooking Method

  1. Soak the rice vermicelli in hot water for 15 minutes or until soft, then drain.
  2. Heat olive oil gently in a pot. Add the onion, bay leaves, and stir for 2-3 minutes.
  3. Add the shrimp paste and stir-fry for 5 minutes or until fragrant.
  4. Pour in the fish stock, bring to boil and simmer for 10 minutes more. Add the shrimp and cook until boiling. Adjust the seasoning.
  5. Before serving, put the vermicelli into to soup dish and pour over with the soup. Sprinkle the chopped spring onion on top.
Stir-fried Shredded Chicken in Turmeric &Ginger [Galinha Chau Chau Parida]

Ingredients & Quantity

Cooking Method

  1. Cut the chicken into strips and marinate with salt, pepper, half of the turmeric powder and a little white wine for about 1 hour.
  2. Heat the wok with oil, stir in garlic, then add the slices of onion and ginger. Cook until soft, adding the remaining turmeric powder and chicken. Stir-fry until lightly brown.
  3. Add the chicken stock and remaining white wine. Simmer for 3-4 minutes, correcting the seasoning and consistency.
  4. Decorate with spring onion on top.
Sweet Potato Cake [Batatada]

Ingredients & Quantity

Cooking Method

  1. Grease a loaf tin and line the base and sides with greaseproof paper.
  2. Cream the butter and sugar until soft and fluffy.
  3. Gradually beat in the egg a little at a time.
  4. Fold in the flour, then the mashed potato, coconut milk, and condensed milk. Mix well after each addition until blended.
  5. Pour the mixture into the prepared tin. Bake in an oven of 200°C for about 1 hour or until the mixture is firm to touch and a skewer inserted into the center comes out clean.
  6. Dust with icing sugar and serve warm or cold.