(Contributed by J. Bosco Correa)

Ingredients

• 3 amargoso (bitter melon) (approx. 600g)
• 200g minced pork
• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 3 tbsp tomato paste
• tsp turmeric powder
• 2 tbsp balichão (shrimp paste)
• 1 egg
• 400 ml coconut milk
• 1 tbsp vegetable oil
• salt and pepper to taste

Method

1. Wash the amargoso well and slice it in half lengthwise; remove and discard seeds. Parboil for 2 to 3 minutes until the amargoso is bright green but not cooked. Rinse in cold running water to be rid of the bitterness.
2. Fry the garlic and onions in the oil until they are half cooked. Add the balichão and turmeric and continue to cook for about 3 minutes then add the tomato paste and fry until quite dry. Let the mixture cool down and mix it in well with the minced pork.
3. Slightly beat the egg and mix this in with the pork mixture to bind. Fill each amargoso with the stuffing.
4. Separate the coconut milk into two equal portions. Mix one portion with an equal measure of water and boil this in a fairly large pan, laying in neatly the stuffed amargoso. The liquid should be able to just cover the amargoso. Allow it to simmer gently for 30 minutes until cooked. Then add the balance of the coconut milk and simmer for 2 minutes.
5. Remove the amargoso to a serving plate and bring the sauce to a quick boil, stirring a few times. Pour sauce over the amargoso and serve.

(Contributed by Carmen O’Brien)

Ingredients

• ½ kilo mince beef
• ½ kilo mince pork
• 2 spring onions - finely chopped
• 2 tbs soy sauce
• 1 slice bread (soaked in water and squeezed)
• salt & pepper
• 2 tsp sugar
• 2 eggs
• Flour - for coating

Gravy

• oil
• 1 tsp finely chopped garlic
• 2 tbs soy
• 1-½ cups water
• 2 spring onions - finely chopped
• salt & pepper
• 2 tsp sugar
• ½ cup sherry or port
• 3 tsp corn flour mixed in a little water

Method

1. Add all the first ingredients in a bowl and mix thoroughly.
2. Roll into balls a little smaller than a walnut and coat with flour.
3. Heat oil in frying pan. Add the amonicas in and fry all around until lightly browned.
4. Remove from frying pan.
5. Add fresh oil in frying pan and add Gravy ingredients.
6. Taste and add a little more seasoning or water if required.
7. Add the amonicas into the pan and simmer.

(Contributed by The Hong Café e Restaurante Limitada)

Cooked with vegetables and spices, this dish is made using techniques of traditional Portuguese cuisine. Bring to the boil the oxtail and add in rich port wine, which will enhance the sweetness and intensity of flavour of the meat. Coupled with tender chunks of vegetables, the dish loses none of its flavours of Portugal, yet it also has distinct characteristics of the Macanese cuisine. It is truly scrumptious.

Ingredients

• Oxtail 2,000g
• Diced shallots 150g
• Onion 200g
• Carrots 300g
• Bay leaves 10g
• Butter 60g
• Coriander 50g
• Red wine 500ml
• Salt 10g
• Ground black pepper 10g
• Water 600ml
• Shallot 150g
• Celery 50g
• Garlic 150g
• Cinnamon 20g
• Paprika 10g
• Tomatoes 550g
• Chicken powder 20g
• Sugar 30g
• Port 100ml

Method

1. Blanch the oxtail thoroughly in salted boiling water, then remove the oxtail, rinse in cold water and set aside.
2. Sauté the vegetables in oil and butter until fragrant, then add the tomato paste and cook until golden. Add the oxtail and let the water evaporate, then add the red wine and cook the alcohol has evaporated. Add the juice of the tomatoes that have been blitzed in a food processor, as well as the port and water, and braise.
3. Braise for 45 minutes, then remove the vegetables and drain off the liquid. Add the liquid back to the oxtail and braise for another 45 minutes.
4. Just before serving, heat the vegetables and oxtail together, then add port, bring to the boil and serve.

(Contributed by Carmen O’Brien, adapted from her mother's recipe: Lollie Encarnacao de Souza)

Ingredients

• ½ kilo beef (topside) - cut in thin slices (and pound this if required)
• 2 tablespoon oil
• 2 teaspoon garlic - chopped
• 2 spring onions - chopped
• 3 teaspoon ginger
• 2 tablespoon soy sauce
• salt & pepper
• 2 tablespoon sweet sherry or port
• 2 tablespoon vinegar
• 4 teaspoon sugar
• 1 tablespoon cornflour (mixed with ½ cup water)

Method

1. Marinate sliced beef with all ingredients except oil and corn flour.
2. Marinate for approx 1 or 2 hours.
3. Add oil in frying pan.
4. Add the beef and marinade and fry.
5. When the beef is cooked add the corn flour and water mixture to make the gravy.
6. Stir thoroughly.
7. If there is insufficient gravy add a little more water.
8. Taste a little more soy sauce or sugar may be required.

(Contributed by J Bosco Correa)

Ingredients

• 2.5 kgs pork (2/3rd lean and 1/3rd fat meat) cut into small dices.
• 2 tbs corriander powder
• 2 tbs cumin powder
• 3 tbs turmeric powder
• 2 tbs chili powder
• 4 bay leaves broken into small pieces
• 3/4 cup brandy or Chinese "Fan Chau" Wine
• 3 tbs white vinegar
• 3 large whole heads of garlic peeled and diced very finely
• 12 red Thai chillies chopped into very small pieces
• 3 tbs salt
• 2 tbs sugar

Method

(As the recipes I have in hand do not give any detailed instructions on the actual method of making these chouricos I have compiled the following from the odd bits of information verbally given to me and from my own observation of the preparation of these chouricos.)

1. Before dicing the pork wash and carefully dry it with kitchen paper towels. Mix all the ingredients together with the diced pork in a glass, porcelain or stainless steel container with a tight lid. Allow to marinate in the refrigerator for 48 hours, turning the meat over and mixing it at least twice a day.
2. Note: In order to test the taste take a small spoonful of the mixture and fry it in a small pan.
3. Fill into sausage casing and tying tightly into regularly spaced sections of approx.12 cms each with kitchen string. Between every four sausages tie the string into a loop for hanging. Hang them out to dry on a long bamboo pole or strong line keeping the sausages apart to obtain optimum sun. Prick each chourico 5 to 6 times with a pin to let out any air that may be trapped in the sausage so that they may dry properly.
4. If using dry casing you can soften them by soaking in wine. However note well that throughout the process of producing these chourico none of the ingredients in any form whatsoever is to come into contact with water.
5. The drying process is absolutely vital for these chouricos. It is essential that the first day must be perfect. It must be a very bright day with a strong sun and preferably with a dry wind blowing. Under these circumstances the chouricos should be ready after two days.
6. If the weather forecast is doubtful do not fill the meat into the casing but continue to let it marinate stored in the refrigerator. It can be kept this way for and additional two to three more days.

(Contributed by Winnie and Albert da Silva)

Notes

• Serve 6.
• Pre and Cooking 1 hour 30 mins.

Ingredients

• 500 gm Gravy Beef
• 500 gm Chicken Thigh Fillets
• 2 Portuguese or Spanish Chorisos
• 300 gm Shallots or 2 medium Red Spanish Onions
• 1 can of diced Tomatoes or 8 fresh Tomatoes
• 4 cloves of Garlic
• 2 cans of Red Kidney Beans
• ¼ head of European Cabbage (can be replaced with Bak Choy)
• 2 cups of Chicken Stock
• 3 tbs Olive Oil
• Salt and Pepper to taste

Cooking

1. Fill pot with water just enough to cover the Gravy Beef with a pinch of salt, bring to boil and simmer for 30 mins.
2. Meanwhile saute Shallots (or onion) and Garlic in pan with 1 tbs of Olive Oil for 3 mins, SWEAT NOT BOWN, DO NOT BURN GARLIC.
3. Add Tomatoes, 2 tsp Sugar, 1 tsp Salt, ¼ tsp pepper, at medium heat cook to a paste.
4. Cook chicken with paste.
5. Transfer the paste, Chicken and sliced Chorisos to the beef pot and add Chicken Stock and the Kidney Bean water from can, add water if needed to cover all meat.
6. Add remaining 2 tbs Olive Oil, bring to boil and simmer for 20 mins, add Cabbage and Beans bring to boil until Cabbage is cooked (about 15 mins), add salt and pepper to taste and more Olive Oil if preferred.
7. Serve with Rice or Bread.

(Contributed by The Hong Café e Restaurante Limitada)

While the dish has the word “Portuguese” in its name, it is unmistakably a Macanese cuisine specialty. Traditionally, Portuguese food tends to be rich, but this dish created by the locals combines a richness in aroma with tastes that appeal more to Eastern palates. Portuguese chorizo is added to a sauce made from turmeric and coconut milk and combined with tender chicken that has been pan-fried. It tastes particularly fragrant and irresistible.

Ingredients

• Whole chicken 1,600g
• Turmeric 10g
• Onion 80g
• Carrots 120g
• Bay leaves 4g
• Black olives 20g
• Tomatoes 120g
• Chicken powder 8g
• Sugar 5g
• Desiccated coconut 60g
• Portuguese chorizo 60g
• Potatoes 400g
• Garlic 80g
• Eggs 2
• Tomato paste 40g
• Coriander 60g
• White wine 160ml
• Salt 3g
• Coconut milk 120ml
• Water 200ml

Method

1. Blanch the whole chicken in a boiling salted water, then take the chicken out, rinse in cold water, and cut the chicken into two. Set aside.
2. Sauté the vegetables until fragrant, then add the tomato paste and cook until golden. Pour in the white wine and cook until the alcohol has evaporated. Add the turmeric and cook gently, then add the chicken, coconut milk and water and simmer.
3. Simmer for 20 minutes, then take out the vegetables and chicken, drain off the liquid and set aside.
4. Before serving, debone the chicken and cut into pieces, heat the vegetables and the sauce, put into a serving dish, placing the chicken on top. Pour more sauce over the chicken, toss in desiccated coconut, hard-boiled egg wedges, then bake in the oven until golden.

(Contributed by Carmen O’Brien, adapted from her mother’s recipe: Lollie Encarnacao de Souza)

Ingredients

• 10 chicken pieces or chicken thighs cut in half
• 2 tablespoon oil
• 2 onions (chopped)
• 2 rashes bacon - chopped
• 1 small tub tomato paste
• 2 tsp turmeric
• 1 tsp mixed herbs
• 2 tsp sugar
• s & p
• 1 tin whole tomatoes
• 1 tin champignons (sliced)
• 1 capsicum (sliced)
• 2 Portuguese “paio”sausages or Spanish chorizo - sliced
• ½ cup chopped parsley
• 1 teaspoon mixed herbs
• ¼ cup sweet sherry or port
• ½ cup black olives - for decoration

Method

1. For the chicken pieces try to take as much skin off as possible. In running water clean the chicken first.
2. In large saucepan add the oil and sauté the onions and bacon. Then add tomato paste, turmeric, mixed herbs, sugar, s & p - saute gently.
3. Add the chicken pieces and the rest of the ingredients except the black olives.
4. Add water just barely enough to cover the chicken.
5. Simmer for approx 1 hour.
6. Prior to serving decorate with black olives.

(Contributed by The Hong Café e Restaurante Limitada)

African Chicken is an authentic local dish that was first brought to Macao by the Portuguese via Mozambique (or, as some claimed, Angola). The recipe was adapted and improved by local chefs to give this dish a truly unique taste. A version of “African Chicken” also exists in Portuguese cuisine but it does not generally have a sauce, unlike the Macau version. To prepare the dish, season half a chicken with spices and leave it for half a day. Then, make a marinade by blending coconut milk, fresh milk, desiccated coconut, peanuts, chilies, onions and more than 20 other ingredients. Steep the chicken in the marinade and bake.

Ingredients

• Marinated chicken pieces 200g
• Desiccated Coconut 5g
• Cucumber 30g
• Steamed rice 120g
• Egg 1
• African Chicken Sauce 120ml
• Turmeric Powder 0.2g
• Tomato 30g
• Dried raisins 15g
• Onion 20g

Method

1. Marinate the chicken pieces first and then shallow fry them until golden. Pour on the African Chicken sauce and sprinkle desiccated coconut before baking in the oven.
2. Fry rice with onions, dried raisins, eggs and turmeric.
3. Plate up the baked chicken with the fried rice and garnish with cucumbers and tomatoes.

African Chicken Sauce

Ingredients

• Shallots 50g
• Garlic 1000g
• Dried parsley 40g
• White wine 200ml
• Bay leaves 3
• Coconut milk 125ml
• Turmeric 3g
• Chilli powder 3g
• Onions 50g
• Red chilli 100g
• Oil 200ml
• Tomato paste 80g
• Desiccated coconut 100g
• Thai chillies 15g
• Paprika 2g

Method

Fry all the ingredients in oil until golden brown, then stir in tomato paste and white wine to cook until fragrant. Add in dried herbs, desiccated coconut and water. Boil for about 25 minutes and season appropriately.

(Contributed by J Bosco Correa)

Ingredients

• 1 catty (600g) Beef Rump (Mei Loong) sliced into 2 pieces.
• 1 1/2 catties (900g) Pig’s head (Snout but minus the ears) thoroughly scrapped off all the bristle. Sliced into 3 pieces
• 3 lbs (1 1/2 kgs) chicken pieces (breast, thighs and drumsticks)
• 1/2 lb (250g) pinhão (pine nut) (Lam Wat Yan) pounded
• 2 large brown onions (see Notes below)
• 8 pieces cloves
• 1 cinnamon stick
• 3 pieces bay leaves
• 1 tbs turmeric powder
• 1/2catty (300g) pure coconut milk is approx 400ml of canned coconut cream.
• 2 tbs white vinegar
• Sugar to taste
• Salt and white pepper to taste
• Lard or Oil for frying (see Notes below)

Method

1. Slice the beef into two pieces and the pig’s snout into three pieces.
2. In a large pot fry the onions and spices (except the turmeric, pinhão, coconut milk and vinegar) in either lard or oil until the onions are soft and translucent.
3. Add the beef and pig’s snout parts to the pot and slightly brown them without burning the onions. Add sufficient water to almost cover the meats. Cover and simmer for an hour then add the chicken pieces and continue to cook for half an hour or until all the meats are thoroughly cooked and tender.
4. Remove the assorted meats from the pot and separately retain the broth.
5. Strip the bones from the chicken pieces and shred all the meats.
6. Add lard or oil to the pot and stir fry the assorted meats with the turmeric and then add the ground pinhão. Pour in the coconut milk and the broth and give it a boil.
7. Add in the vinegar, sugar, salt and pepper to taste.

Special Notes

• According to family folklore this recipe which is more than 150 years old was given to my maternal forebear Maria Felipe Baptista de Selavisa Alves by Franciscan Nuns in Macau and was eventually passed through the generations to her grand- daughters the late da Luz sisters Maria, Ana “Annina” and Augusta da Luz Braga. They very kindly passed it on to me. Like many old recipes they were not written down as is the case with this one. The above recipe is as told to me by these old relatives of mine. I only included the measurement conversions and lard and oil for frying. See below.

Notes

• I was not told whether the onions were to be sliced or finely chopped and whether they should be fried first before the meats are added in. I presume that they were to be finely chopped and fried first and included this in the above recipe.
• No mention was made to me whether lard, olive oil or peanut oil was used for frying and how much was required.

(Contributed by Winnie and Albert da Silva)

Notes

• Serves 6.
• Prep 15 mins.
• Cooking 1 hours 30 mins.

Ingredients

• 2 kg Port Leg or Shoulder
• 2 tsp Turmeric
• 2 tsp Curry Powder
• 2 tsp Coriander
• 6 Cloves of Garlic, thinly sliced
• 2 tsp Salt
• 1 tsp Pepper

Cooking

1. Season Pork with above overnight.
2. Saute in pot in low heat with 1 tbs of veg oil, 2 stalk of Spring Onion or Scallion, 1 inch knob of Ginger thinly sliced, 2 cloves of Garlic crushed for 2 min. (ensure not to burn the garlic for it will make the sauce bitter)
3. Add Pork and cook on both side for 1 min.
4. Add 2 cups of water, 1 tbs of White Vinegar, 2 tbs of Chinese Cooking Wine, add 1 or 2 chillies if preferred hot.
5. Bring to boil and simmer for 1 hour or more until Port is cooked.
6. Air tight lid pot is needed otherwise check on the sauce level.
7. Strain Juice for sauce add salt and pepper if required before serving.
8. Serve with Rice or Bread.

(Contributed by Janine Donato)

Ingredients

Carmel:

• ½ cup white sugar
• ½ cup water

Custard:

• 4 eggs
• 1 tsp vanilla essence
• ¼ cup sugar
• 1 ¾ cups milk
• 300 ml cream

Method

Preheat oven to 200 degrees.

Caramel:

1. Combine sugar and water in medium size saucepan and stir over medium heat until sugar has dissolved.
2. Increase heat and boil rapidly until mixture turns golden brown. Do not stir at this time or mixture could crystallise.
3. Pour caramel quickly into round 8”cake tin (not spring cake tin) and coat sides and base.

Custard:

1. Beat eggs, vanilla and sugar together lightly.
2. In saucepan combine milk and cream, bring to scalding point and cool slightly.
3. Pour gradually over egg mixture, stirring all the time.
4. Strain into large jug to remove any specks of egg and to ensure velvety texture.
5. Pour custard carefully into cake tin.
6. Put into baking dish with boiling water half way up the sides of cake tin.
7. Bake in moderate oven for approximately 45 minutes - 1 hour, or until set.
8. Test by poking knife through.
9. Remove from water, cool then refrigerate.
10. Turn out carefully (upside down) into deep serving plate.