CULIN&Aacute;RIA CUISINE

Ingredients

1 duck
600g duck (preferably fat) with skin
a little turmeric
a little spring onion, chopped fine
a little pepper
a little more ground coriander
a little cinnamon
a little vinegar
tamarind the size of a walnut

Method

Bring to the boil the tamarind in 4tbsp of water. Squeeze all the taste out of the tamarind and retain the juice.

When killing the duck have ready in a small bowl 1 dsp of vinegar and let the duck's blood into the bowl; this will make the blood liquid and not curdle. Put aside. Feather the duck, wash clean, taking out the intestines. Cut the duck in pieces.

Wash the pork cut in chunks and put with the duck in a pan with 2 tbsp hot lard and fry till brown. Bring out.

In the same pan, with the same lard in it, stir fry for 2 mins over a very low fire the turmeric, pepper, coriander, cinnamon and spring onions being careful not to burn. Add the blood, fry and go on stirring for 2 mins, then add the fried duck and pork. Cover with water and simmer. When half done, add tamarind water, simmer till tender.

ADE CABIDELA version 2

[Jugged duck]

(Mãe)

Ingredients

1 duck
lard, butter or shortening
onions
tamarind
blood of duck
½ lb pork
salt and pepper
saffron
coriander powder

Method

After killing the duck, put the blood in a bowl with a little vinegar to prevent it from congealing.

Put the lard in the pan, when melted and hot fry the onions until well browned. Add coriander, saffron. When well fried add tamarind, blood, duck, pork and let it boil until duck is tender, then add salt and pepper to taste.

Video on Ade Cabidela version 4 (in Portuguese)

ADE PASAP

[Duck with ginger]

Ingredients

1 duck
about 10 cebola mato, washed and cut in half
3-4 pieces sliced pickled ginger, chopped
1 tsp ling fan

Method

Wash the duck thoroughly, season with salt and pepper. Place in a bowl with two thin slices of fresh ginger (to take away the fishy taste*). Cover the bowl and steam till tender, otherwise boil in ½ cup water with ginger, salt and pepper, then simmer till tender.

When the duck is ready heat its juices into a small saucepan (there should be about ¼ to ½ cup of fluid). Add the pickles and, if desired, the strips of ginger, liver, heart and gizzard, and bring to the boil. Add 1 tsp ling fan mixed with a little cold water and stir well. The consistency should be that of a thick sauce; if not thick enough, add a little more ling fan mixed with water.

Add sugar to taste and also if desired a little vinegar.

Cut the duck in half, then into long pieces and array neatly on a dish with the skin upward. Pour the prepared sauce over.

* In the Macanese patois the phrase is para tirar amiz – to remove the unpleasant smell – for example, of fish. – HdA

ADE SANTA CLARA

[Duck with mushrooms and tomatoes]

Ingredients

1 duck
spring onions, chopped
a little turmeric
garlic
8 or 9 tomatoes, skinned and seeded
Chinese dried shitake mushrooms
1 onion cut in eighths
3 cloves of garlic
2 small pieces of cinnamon
a few slices of ginger

Method

Wash the mushrooms and soak in a little hot water.

Fry the duck whole or cut in pieces until of a nice brown colour and put aside.

Fry separately the spring onions, turmeric, garlic and tomatoes and when well fried put in the fried duck mushrooms, onion, cloves, cinnamon and ginger.

Half cover the meat with water and simmer till tender.

AMARGOSO WITH BEEF

[Bitter melon with beef]

Ingredients

1 amargoso
¼ lb (110g) beef, sliced
1 tsp tai chiong or two see (Cantonese bean paste)
salt and pepper
¼ tsp flour
1 tbsp lard
1 thin slice ginger

Method

Wash the amargoso , cut into halves across and remove the seeds. Boil till tender, drain and cut in slices.

Mix well the beef and flour.

Heat lard and fry the ginger, add tao chiong and fry for 2-3 minutes. Add beef and go on frying till ¼ cooked, then add the sliced amargoso and stir well for about 10mins. If too dry add a tbsp of boiling water. (Do not overcook the beef.)

*AMARGOSO LORCHA** version 1

[Stuffed bitter melon]

(J. Bosco Correa)

Click to see larger image

Ingredients

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

Method

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.

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.

Slightly beat the egg and mix this in with the pork mixture to bind. Fill each amargoso with the stuffing.

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.

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.

* The lorcha was a small fighting sailing vessel of shallow draft that was designed and used in Macau and elsewhere in the Far East. The shape of the stuffed bitter squash (also called bitter melon) is reminiscent of the lorcha.

See also the other recipe from Guilly's collection

*AMARGOSO LORCHA** v2

[Stuffed bitter melon]

Ingredients

3 amargoso (1 cate, 600g)
1½ tomatoes, seeded and cut
1 large onion, chopped
1 tsp turmeric
1 tsp balichão
2 cloves garlic, crushed (optional)
¼ - ½ coconut juice
½ lb (220g) minced pork
2 eggs
salt and pepper

Method

Wash the amargoso and if you want to take the bitterness away, scrape off lightly the green on the outside. Cut into halves lengthwise or across and remove the seeds. Boil till tender and drain.

Scrape off the coconut flesh and get from it as much juice as possible, say 1 pint, and reserve the oily part till later.

Heat I tbsp lard, fry the garlic for 1 minute. Add onions and fry till half tender. Add the balichão and turmeric, fry for 5 minutes, then put in the tomatoes and fry all till quite dry.

Let it cool a little, add the raw minced pork, mix well and season. Beat lightly 1 egg and mix together to bind.

Fill the amargoso with the stuffing. Boil the thinner coconut juice in a fairly large pan and lay the amargoso neatly in it. The liquid should be just enough to cover the amargoso. Simmer gently for ½ hour, then add the thick coconut juice.

Before serving, array the amargoso neatly on a dish. Bring the gravy to the boil, stir just a couple of times and pour over the amargoso.

* Lorcha was a type of sailing vessel used in Macau for transportation and for protecting shipping from pirates. The appearance of the stuffed bitter melon is reminiscent of the shape of the lorcha. – HdA

*AMONICA**

[Pork balls]

PORK BALLS

Ingredients

½ lb (225g) lean minced pork
4 spring onions, chopped fine
1 tsp soy sauce
1 thin slice bread soaked in cold water
salt and pepper to taste
2 tsp lard

Method

Mix well the pork, spring onions, soy sauce, bread, salt and pepper in a bowl and roll into amonica balls a little smaller than a walnut.

Heat the lard in a frying pan until very hot. Put in these amonicas being careful not to break them. Fry until nicely browned. Remove them from the lard and with the same lard make the gravy.

GRAVY

Ingredients

2 cloves of garlic, crushed flat
1 tsp soy sauce
about ¼ cup water
2 spring onions
salt and pepper to taste

Method

Put the garlic cloves in the lard and fry till brown. Remove them, add the spring onions and fry for a minute. Then add the soy sauce and water and bring to the boil, put in the amonicas and simmer for 5 or ten minutes.

* This recipe also appears, with minor variations, in Annie Sousa's collection.

APA BICO¹ version 1

[Savoury dumpling]

(Marie Dos Remedios Guterres from her daughter Therese Alonço)

Ingredients

3 cups of cold water
3 cups of wheat starch flour²
1 tbsp lard
1 tsp salt
225g minced pork or minced pork and veal
6 thin slices of salted turnip (cheung choi³)
10 pieces of black cloud ear fungus (nicknamed orelha de rato)³, finely chopped
pepper to taste

Method

Pan fry meat with garlic, add the chopped wood fungus, salted turnip and pepper to taste.

Sift the flour and place in a pot over a slow fire, add water, salt and lard, stirring continuously until mixture is thoroughly cooked and becomes dough.

Remove from fire and knead the dough until soft.

Oil the palm of your hand, then take a small quantity of the dough and flatten it on your palm. Add to this a small teaspoon of the meat mixture and then seal by gathering the edges together into a peak pointing upwards.

Grease a pyrex dish thoroughly. Place the first layer of apa bico in, then brush them with a little oil before placing another layer on top. This will prevent them from sticking to each other when they are cooking.

Steam for approximately 1 hour.

¹ Apa is an Indian word for dough, but that appears to bear no resemblance to the dough used here; bico (peak) refers to the peak in the dumpling's shape

² Sold in Australian supermarkets as "Wheaten Starch"

³ Available from Chinese groceries

See also the other recipe from Guilly's collection

APA BICO v2

[Savoury pastry]

FILLING

Ingredients

2 bunches cheng choi (Cantonese salted vegetable)
½ lb pork (110g), cut into small cubes
3 squares yu deu fu, cut into small cubes
2 spring onions, chopped
1 oz (28g) small dried shrimps (ha mei)
dash of soy sauce
salt and pepper to taste
2-3 dsp lard

Method

Wash the cheng choi well, carefully removing all sand. Cut this into small squares.

Cut the shrimps, soften by soaking in just enough boiling water just to cover them.

Heat lard in a pan and fry the spring onions for a minute, then add the pork seasoned with a little salt and pepper and fry for 5 mins. Add the cheng choi and go on frying for a few minutes, stirring occasionally. Add the dried shrimps, soy sauce and a little more water to cover the ingredients, bring to the boil, simmer gently till meat is tender.

Add yu deu fu and cook for 10 mins, stirring well to mix. This filling should not be too dry: there should be 2 tsp of gravy left. Set aside and cool, stirring occasionally to distribute the moisture evenly.

PASTRY

Ingredients

2 cups tan fan flour
2 dsp lard
2 cups water
½ tsp salt

Method

Boil the water with lard and salt, add flour and, with a pair of chopsticks, stir contents briskly until all the water has been absorbed in the flour. Put on the lid tightly and set aside.

After ten minutes lay the dough on a board and knead to a smooth consistency. Take pieces the size of a walnut roll round, make a depression in the centre and mould into the shape of a small cup. Put in 1-2 tsp of the filling, bring the edges together and make a point on the top. This amount will make somewhere around two dozen.

Lay these apa bicos on a sieve (not a brass sieve as it may do harm) to fit above a pan ¼-filled with water. Steam for ½ hour. Take care: if the water touches the apa bicos they would be completed spoiled.

When ready to serve wet your hand and bring out each apa bico, taking care not to break. Lay on a dish and serve very hot.

ARROZ CACHÕRO

[Rice with mixed meats; lit., "dog rice"*]

Ingredients

rice
water
2 lap yôk, cut in half
2 legs salt duck
2 Chinese sausage
1 large mustardo branco
A little salt to taste

Method

Boil the lap yôk and salt duck in enough water to cover until rather tender.

Wash the rice, add the liquid from the boiled lap yôk and some water.

Wash the vegetable and cut into large pieces and fry in 1 dsp of hot lard ¼ done. To the rice add the vegetable, the lap yôk, salt duck and sausages. Boil and simmer till done. Take out the lap yôk and sausages and cut into thin slices. Dish out the rice first, then cover with all the meat.

* In Portuguese cachôro means a young dog but Macanese use the word for a dog of any age. With so many things in it, this dish evokes the English phrase a "dog's breakfast".– HdA

ARROZ CARREGADO version 1

[Pressed rice]

(based on a recipe by Maria Celestina de Mello e Senna)

Texto originalOriginal text:

Lava-se uma libra de arroz e corta-se uma boa porção de cebola verde. Refoga-se num tacho, com banha a ferver, cebola cortada, sal e pimenta; depois de algum tempo junta-se o arroz e dão-se algumas voltas com a colher, juntando a seguir a água necessária. Logo que comece a ferver, vai-se moderando o lume. Quando estiver bem cozido, deita-se numa travessa oval, carregando com uma espátula, e pinta-se com banha o rosto de arroz. Come-se com porco balichão tamarinho.

Ingredients

1 cup of rice
1¼ water
2 spring onions, chopped

Method

Gently cook the spring onions in a little oil, salt and pepper. Add the rice and stir for two minutes.

Add the water, bring to the boil and immediately turn down the stove to very low to steam the rice for at least 20 mins.

Put rice into a round or oval serving plate and press down with a spatula until compact, brushing the top of the rice with a little oil.

Serve with porco balichão tamarindo.

ARROZ CARREGADO v2

[Pressed rice]

Ingredients

1 lb (450g) Cantonese rice
2½-3 oz (70-85g) lard
6 spring onions, chopped fine
1 tsp salt
l½ quart (1.8l) boiling water
1 tsp salt

Method

Wash the rice.

Heat the lard and when quite hot add the salt, then the spring onions and fry for a 2 mins, taking care not to burn. Add rice and boiling water, stir well and cover. Bring to the boil, and turn the heat down to low heat and simmer. Stir well after 10 mins to ensure that the spring onions are well mixed and the bottom won't burn.

Close the lid immediately. After 20 mins if the rice is still grainy and there is no more water left, add about ¼ cup of boiling water, stir well and cover the lid tightly. If the rice is still grainy after 6 or 10 mins add another cup of water, stir well and cover till ready. The consistency will be something like very thick papa.

Turn cooked rice onto a large circular dish. Mould the rice so that the top is well flattened down and the sides neatly pushed in. With a knife dipped in lard smooth the surface. With the back of a knife score radial lines on the surface of the pressed rice.

Cut wedges when cold and serve with Porco Balichão Tamarinho.

Arroz CarregadoPressed rice (Video)

ARROZ CHAOCHAO

[Fried rice]

Ingredients

leftovers of cold rice and cold meat such as chop suey, ham, porco salmourado (pickled pork with turmeric), chopped, with juices
4 spring onions, chopped
3 eggs
lard
salt and pepper

Method

Take two dsp lard and heat up in a pan, and when quite hot add ½ tsp salt and the chopped spring onions and fry for 1 minute. Then add the cold chopped cold meats fry for a few minutes, then add the juices and let it boil for ½ min. Add the rice and see that the rice takes the colour and taste of the meat juices. Lower the heat and stir well.

Lastly add the eggs fried apart with a little salt and pepper. Break these in small pieces and add to the rice.

ARROZ DE CHOCO

[Rice with squid]

Ingredients

4 squid, washed well and cut in pieces
½ - 1 tin tomato paste or 2 lb (900g) of fresh tomatoes cut in eighths
2 onions, sliced
a little clove powder
2 bay leaves
small pieces of ginger, chopped very fine

Method

Mix the choco with the ginger and set aside. Fry the onions, tomatoes, clove powder and bay leaves in 1 dsp lard, and when cooked add choco, raw rice, salt and pepper to taste, and sufficient water to boil the rice.

ARROZ DOCE

[Sweet rice]

Ingredients

flesh of a large coconut, grated and scalded wtih 8-10 cups of boiling water
10oz (280g) rice
½ tin of condensed milk (Águia)
1 small tin of evaporated milk (Carnation)
1½ cup of fine sugar

Method

Wash the rice and drain away all the water.

When the coconut has cooled, squeeze with both hands* and let the juice pass through a sieve.

Put the juice in a saucepan, add the rice and cook on a low flame. When it comes to the boil, stir so that it does not catch on the bottom of the saucepan. As soon as it reaches the consistency of a thick porridge, add the sugar, then the condensed milk and finally the evaporated milk. Return it to the fire, bring to the boil and pour into small ramekin dishes and dust with powdered cinnamon.

* My mother, Alzira d'Assumpção, used to wrap the grated and boiled coconut in a muslin cloth, twist and wring the juice out hard with both hands. – HdA

ARROZ DE TOMATE version 1

[Rice with tomatoes and chicken]

Ingredients

1 chicken (2 lb, 900g), cut into pieces
2 onions, thinly sliced
1 tin tomato paste
rice, washed
water
salt and pepper

Method

Fry the onions in 1 dsp lard, salt and pepper; when light brown in colour add the chicken and fry for 7 mins. Then add water to cover and tomato paste and simmer till almost tender.

Put in the washed rice and water and mix well. Cover tightly, bring to the boil, then simmer till ready.

ARROZ DE TOMATE v2

[Rice with tomatoes and chicken]

(Mãe)

Ingredients

1 chicken, cut into small pieces
onions
tomatoes
butter or shortening
salt and pepper
hardboiled eggs, sliced (optional)
ham or bacon slices (optional)

Method

Melt the butter or shortening, fry the onions till browned then add tomatoes, salt and pepper.

Fry chicken pieces.

Boil the rice in stock or water, and when half done add tomatoes and seasoning fried in butter.

When serving place rice on a platter, cover with fried onions and chicken. Decorate with sliced hardboiled eggs, ham or bacon slices if desired.

ARROZ GORDO version 1

[Rice with mixed meats – literally, "rich rice"]

Texto originalOriginal text:

Para 3 libras e ¼ de arroz, é preciso o seguinte:

Uma galinha lavada e cortada em 8 pedaços; ¾ de libra de porco; ½ libra de vitela; 1 chispe (que não seja grande); 1 libra de tomates picados; 2 cebolas da Índia e 1 cebola seca, ambas picadas. Estes ingredientes são cozinhados dum modo especial.

Rodelas de ovos cozidos, e rodelas de chouriço a banho-maria; passas brancas e cubos de pão frito servem para ornamentar quando o arroz estiver já na travessa.

PRIMEIRA PARTE: Temperam-se com sal e pimenta os bocados de galinha, a carne de porco, a vitela e o chispe; deixam-se ficar por algum tempo.

SEGUNDA PARTE: Faz-se um esturgido de cebola da Índia e de cebola seca; quando alourarem juntam-se-lhes os tomates picados, e deixa-se ferver até secar toda a água, reirando-se logo do lume.

TERCEIRA PARTE: Deita-se banha para esturgir os bocados de galinha, de porco e de vitela, juntando-se-lhe água suficiente, mas que não cubra as carnes, e cozinha-se a lume brando. O chispe é esturgido e cozido à parte para que o molho não fique gordurento e enjoativo. Quando se retira do lume, põe-se à parte.

QUARTA PARTE: É a mais importante. Retirada a galinha, o porco, a vitela e mais o molho, aproveita-se a caçarola engordurada para esturgir as 3 libras e ¼ de arroz bem lavado temperado com sal; junta-se-lhe o molho e adiciona-se água suficiente para o cozinhar. Em levantando fervura, abre-se a tampa e, com rapidez, dá-se uma volta com uma colher de pau e tapa-se logo, moderando o lume para não o queimar. Logo que estiver cozido, junta-se-lhe o esturgido de tomates, a galinha, as carnes e o chispe, e deixa-se que absorva o sabor das carnes. Retiram-se em seguida as carnes e, com uma colher, dá-se muitas voltas para que o arroz fique bem misturado com o esturgido de tomates. Coloca-se depois o arroz em duas travessas iguaís, dispondo à volta as carnes cortadas, as rodelas de chispe, os bocados de galinha. Feito isto, espalham-se as passas brancas, os cubos de pão frito, as rodelas de chouriço e as roldelas de ovos cozidos. Podem-se pôr também umas azeitonas recehadas.

Não se quer o molho do chispe por se gordurento e impedir que o arroz fique bem cozido.

Esta porção chega para oito a dez pessoas.

Ingredients

1.5kg of Basmati rice
1 chicken, washed and cut into l8 pieces
330g pork
220g veal
1 pig's trotter (not too large)
450g tomatoes, dice
2 onions, diced
1 dried onion, diced
2 hard-boiled eggs, sliced
cooking oil
slices of Portuguese sausage ("chouriço")
2 slices of bread, cubed and deep fried until brown
a few stuffed olives

Method

There are four steps.

Part 1: Season the chicken, pork, veal and the pig's trotter with salt and pepper and let stand for a little while.
Part 2: Sauté the onion in a little oil; when just turning yellow, add the tomatoes and sauté gently until almost dry then remove promptly from the fire.
Part 3: Fry the chicken, pork and veal in a little lard. Add enough water almost to cover the meat and simmer until tender. The pig's trotter is similarly browned and cooked until tender, but separately so that the gravy will not be too rich and sickening.
Part 4: This is the most important part. Remove the meats from the stove, separating the juices.

Rinse the rice well in water and season with salt. Add the the juices and enough water to cook the rice*. Bring to the boil covered; when boiling, lift the lid and stir qluickly with a wooden spoon and immediately replace the lid. Reduce the heat to very low for about half an hour or until cooked.

Mix the puréed tomatoes with all the meats and let stand for a few minutes so that the tomatoes will absorb the flavour of the meats. Remove the meats to another container and stir the tomatoes well through the cooked rice.

Arrange the rice in two mounds and array the meats and the pig's trotter around.

Discard the fluid from the pig's trotter as it will be too fatty.
Decorate with white sultanas, sliced sausage, fried bread and olives.

Serves 8 to 10.

* There are various reports on the proportion of Basmati rice to water. One that seems to work uses 2 cups of water for the first cup of rice, and thereafter adding one cup of water to each additional cup of rice.

ARROZ GORDO v2

[Rice with mixed meats – literally, "rich rice"]

Courtesy of Yvonne Husband

RICE

Ingredients

2 onions, chopped
2 tbsp oil
1 small tub tomato paste
2 tsp sugar
2 tsp salt
2 tsp powdered chicken stock
4 cups white raw rice

Method

Add oil in frying pan and sauté the onions, then add the tomato paste, sugar and salt. Add the rice and fry.

When the rice is totally coated, put into the rice cooker. Add the required amount of water in the rice cooker with 2 tsp powdered chicken stock.

TOPPING

Ingredients

pieces of roast chicken
Portuguese or Spanish chouriço sausages, sliced
raisins
black olives
hardboiled eggs, sliced
fried shallots
bread croutons, cut in small cubes and fried

Method

When rice has been cooked, put on a large platter and decorate with the topping.

See also the other recipe from Guilly's collection

ARROZ GORDO v3

[Rice with chicken, smoked sausages and ham (literally, fat rice)]

Ingredients

rice
1 tin tomato paste
1 whole chouriço*
¼ lb (110g) sliced Chinese ham
2 dsp chouriço oil
1 chicken 2½ lb (1.1kg)
16 sections cebola seca
3 oz small raisins
4 hardboiled eggs
1 potato cut in fine strips
6-8 dsp lard
12 slices stale bread

Method

Cut the chicken into big chunks, put into a pan with just enough water to cover the meat. Add half a tsp of salt, bring to the boil then simmer till tender.

Peel the cebola seca and cut into very thin slices lengthwise. Wash raisins and wipe quite dry. Boil the eggs till quite hard; peel. Take two eggs and cut across in half, and decorate the ends of the rounds in a zigzag or any fancy shape. Cut the other two eggs lengthwise into quarters or eighths.

Cut potatoes into very fine strips and put these aside.

Put the rice in the pan, add water or soup, put in the tomato paste, chouriço and chouriço oil and ½ - 1 tsp of salt, cover the lid tightly and let it boil. After 5 mins boiling give the rice a good stir to integrate the taste of the tomato and chouriço but do this as rapidly as possible as otherwise the rice may not be well cooked. Close lid tightly and let it simmer at very low heat for ½ - 1 hour.

In the meatime, put the lard in a frying pan and when quite hot fry the cebola seca in slices till golden brown and drain on the paper. In the same way fry in turn the pieces of chicken the potato strips, the raisins and lastly the bread cut in thin slices. The cebola seca is fried first so that the flavour of it in the lard will infuse the rest of the fried ingredients.

When all the above has been fried to a golden colour, spread the rice over a large platter. Cut the chouriço in thin neat slices and put all over the top, then sprinkle over the cebola seca then add the potatoes, then ham, chicken and lastly the fried bread slices. Decorate the top with the cut eggs.

* The original specified paio but Macanese often call chouriço paio.

ARROZ MILANESE

[Rice with chicken and mushrooms]

Ingredients

1 chicken (2 lb , 900g)
rice
2 dsp butter
water or chicken stock for boiling rice
1-2 tsp flour
1 cup milk
1 dsp butter
¼ lb (110g) cooked ham, diced
1 tin champignon, cut in halves
salt and pepper to taste

Method

Wash the chicken well and season with salt and pepper. Steam without water or simmer in 1 cup of water till tender. Take out the meat and cut into neat ¼" inch cubes.

Take the liquid of the boiled chicken, add 2 dsp butter and enough water to boil the rice. Bring to the boil, reduce the heat and leave it for ¼ - ¾ of an hour.

Put one dsp of butter in a frying pan and when hot add the diced chicken, ham and champignon and fry for a minute then add a little chicken stock and milk. Mix 2 tsp flour in 2 tsp water to make rather a thick paste.

When the meat mixture comes to a boil add this paste to thicken, stirring well, bring to the boil and it is ready. (If a thicker sauce is desired, add more of the flour and water paste.)

When the rice is done, stir it well so that the butter which may be still on the surface is well mixed. Turn the rice on to a large dish and shape it like an oval crown. With a large spoon make a hollow at the centre large enough for the filling. Pour the chicken filling neatly into the dish and serve hot.

ARROZ REFOGADO

[Savoury rice with prawns and cabbage]

Ingredients

450g rice
700g prawns
½ small cabbage (yié chói)
1 lb (450g) tomatoes
2 onions
6 cloves of dried spring onions
2 cloves of garlic

Method

Wash prawns, shell and season with salt and pepper. Fry lightly in olive oil or lard. Remove from the flame and set aside.

Sauté the cabbage leaves, then cook for some time in water until tender (but before it gets to the stage of falling apart). Remove from the stove and drain, retaining the cabbage water.

Mince tomatoes, onions, dried shallots and garlic and sauté in oil until all the water has evaporated.

Set aside ¾ of the tomato mixture and fry the rice in the remainder for several minutes, adding enough cabbage water for the rice (generally, about equal volumes of rice and water for short-grain rice, and about 1¼ cups of water to every cup of long-grain rice).

As soon as it boils, add the cabbage leaves. When the rice has absorbed all the water, add the prawns and cover securely to steam.

When the rice is fully cooked, stir in the remainder of the tomato mixture.

BACALHOADA

[Bacalhau stew]

(Anita d'Assumpção)

Macanese Cooking website

Salt cod stew with potatoes, quail eggs and a coconut, garlic and coriander sauce

BACALHAU – INTRODUCTION

Bacalhau (salted cod-fish) is the staple dish of Portugal. It is said that there are a thousand ways of cooking it.

The salt has to be leached out before cooking, normally by soaking in water overnight, with the water changed several times. Some cooks even insist that the bacalhau should be soaked for several days in the refrigerator.

The water has to be changed because the brine, being dense, sits at the bottom and slows down the process. An old recipe book belonging to my Aunty Alina – the cover of which has been lost so that I cannot even acknowledge authorship – gives the following technique in which the water need be changed less often.

Preparation

Place an inverted bowl in a large saucepan of water place and put the bacalhau on top of the inverted bowl – submerged, but close to the top of the water. (In this way, the more saline water sinks naturally to the bottom.)

Leave soaking overnight. There is always the danger that the fish will be too salty so, if convenient, change the water once or twice.

Drain, cover the bacalhau in fresh water and gently cook through.

Drain, discard skin and bones. Some recipes use bacalhau in large flakes, others shredded.

See also YouTube Skit on Bacalhau (in Portuguese)

HdA

BACALHAU DOURADO

[Golden bacalhau]

Adapted by HdA

Texto originalOriginal text:

Molha-se da vespera o bacalhau. Coze-se no dia seguinte e desfia-se. Frita depois e à parte fritam-se batatas às tiras finas que se junta ao bacalhau. Fritam-se cebolas em rodelas que tambem se junta ao bacalhau e às batatas. Depois de tudo junto já no lume, deita-se por cima ovos bem batidos e temperados com sal e pimenta. Dá-se uma volta e vai logo para a mesa.

Ingredients

200g bacalhau
200g potatoes
4 eggs, well beaten with salt and pepper

Method

Soak the bacalhau in water for about a day, changing the water twice.

Boil the bacalhau and when cooked remove, debone and break into flakes.

Boil the potatoes in the same water as the bacalhau until just cooked. Slice thinly

Fry the potatoes separately in oil.

Fry the bacalhau in a little olive oil of good quality and mix in the potatoes. When heated through, stir in the eggs and serve immediately.

BACALHAU À GOMES DE SÁ v2

[Codfish casserole]

Bacalha à Gomes de Sá is probably the most popular of all bacalhau dishes. This is a variant that my mother used. She did not record her recipe but I have reconstructed it from memory. – HdA

Ingredients

500g salted bacalhau (Portuguese cod fish)
600g potatoes
¼ bunch parsley
2 onions, cut into rings
4 bay leaves
3 cloves garlic
100ml olive oil
3 eggs
500g ripe cooking tomatoes, cut into thick slices
1 handful (about 15) kalamata olives, pitted and cut into halves or thirds
¼ bunch parlsey (for garnishing)
½ cup white wine
400g tin of chick peas

Method

Drain the chick peas and reserve the liquid.

Steam the potatoes until just cooked, allow to cool and cut into thick slices.

Cover the bacalhau with cold water and soak overnight. (If there is no time for this, a trick is to soak the bacalhau in lukewarm water and squeeze gently. Repeat the process hourly.)

Rub or scrape off the black skins of the bacalhau.

Cover the bacalhau with water, boil until soft, then remove from the water and allow to cool.

Pierce the rounded end of the eggs with a sharp needle, place in the boiling water and cook for about 10 minutes, stirring for the first few minutes (to ensure that the yolks stay in the centre). Cool immediately in cold water, shell and slice into rings.

Remove all the bones from the bacalhau and break into flakes.

Gently fry the onions, bay leaves and garlic in the olive oil.

In a high wide oven-proof dish, spread in turn layers of onions, potatoes, tomatoes, olives, chick peas and two of the sliced eggs, sprinkling layers with pepper. (Salt is often not needed because of the saltiness of the bacalhau.

Add the wine and the liquid from the chick peas and drizzle with more olive oil.

Cover with a lid or alfoil and bake in an oven at 160°C for about half an hour.

Garnish with the sliced eggs and parsley.

Most traditional s do not use tomatoes or chick peas. Some versions have the bacalhau simmered in milk.

BACALHAU BAKE

(Yolanda Guterres)

Courtesy of Yvonne Husband

Ingredients

½ kg boneless bacalhau
300ml light cream
2 eggs
4 potatoes
3-4 cloves garlic, crushed
2 onions, sliced fine
½ bunch parsley, chopped
salt and pepper to taste
breadcrumbs
a little butter

Method

Soak the bacalhau for about 6 hours in water, changing water a few times.

Fry onions and garlic in olive oil until transparent.

Boil potatoes and bacalhau together for a few minutes until just tender.

Flake the bacalhau and cut the potatoes into medium thick slices.

In a greased Pyrex, layer onions, potatoes, parsley and bacalhau and continue to do so ending with the potato.

Lightly beat the eggs into the cream.

Pour the cream mixture over the top of the filling then sprinkle breadcrumbs all over the top. Dot with butter.

Bake in a hot oven, about 200°C for about 45minutes.

Serve with a tossed salad and crusty bread.

BACALHAU À CELESTINA

Texto originalOriginal text

Ingredientes

1½ lb de bacalhau;
4 ou 5 batatas cozidas e cortadas às rodelas;
6 pimentos ligeiramente cozidos durante uns 10 minutos e extraídas as sementes;
2 cebolas da Índia cortadas aos quartos;
½ cebola seca;
2 dentes de alho picados;
1½ lb de tomates, extraídas as sementes e policulas, cortados às rodelas;
1 dúzia e meia de azeitonas desencaraçadas;
3 ovos cozidos;
Umas folhas de hortelã ou salsa.

Modo de preparação

Demolhando o bacalhau durante umas horas, coze-se em água; ao ferver retira-se do lume, conservando-o na caçarola coberta durante uns dez minutos; escorre-se a água e parte-se em lascas grandes, polvilhando-o de pimenta.

Refogam-se as cebolas da Índia, cebola seca e o alho, em azeite de oliveira; ao tomar a cor dourada, juntam-se-lhes o bacalhau e os pimentos. Retira-se udo do lume.

Os tomates são esturgidos em azeite de oliveira separadamente.

Dispõe-se em camadas segundo esta ordem:

Rodelas de batatas; bacalhau e pimentos; rodelas de tomates e azeitonas; terminando por cobrir a parte superior com os tomates e azeitonas; rega-se tudo com duas ou três colheres de sopa de suace "Lee & Perrins". Leva-se ao forno brando durante duas horas. Retira-se do forno, e colocam-se rodelas de ovos cozidos, as folhas de hortelã ao redor do preparado. Serve-se quente.

Ingredients

4 or 5 cooked potatoes, in round slices;
750g bacalhau;
6 capsicums with seeds removed, lightly cooked for 10 minutes;
2 onions, cut in quarters
½ dried onion
2 cloves of garlic
750g tomatoes, peeled and with seeds removed, sliced;
18 pitted olives;
3 hard-boiled eggs;
mint or parsley to decorate.

Method

Prepare the bacalhau in the usual way (by soaking in water for many hours, changing the water from time to time). Bring to the boil in water, remove from the fire and keep covered for 10 minutes. Drain the water, break into large segments and sprinkle with pepper.

Sauté the onions, dried onions and garlic in olive oil; when golden in colour, add the bacalhau and capsicums and remove from the fire.

The tomatoes are sautéed in olive oil separately.

Layer the ingredientes in the following order:

Potatoes; bacalhau and capsicums; slices of tomatoes and olives; ending by covering with tomatoes and olives; drizzle everything with 2 or 3 tbsp of Worcestershire sauce. Bake in a moderate oven for two hours. Remove from the oven and garnish with sliced hard-boiled eggs and mint. Serve hot.

PASTÉIS DE BACALHAU version 1

[Codfish balls]

(Alina Luiz's old cookbook, amended by HdA)

Ingredients

500g bacalhau, well desalinated, cooked and cleaned of skin and bone
500g of potatoes, mashed
250ml of béchamel sauce
parsley
4 egg yolks
ground pepper
4 egg whites, beaten to peak stiff stage

Method

It is important that the potatoes not be overcooked. One robust technique is to cover potatoes in cold water, bring slowly to the boil, cover and then turn the stove off and leave the potatoes to heat through. Test with a skewer: the potatoes should be firm.

Break up the bacalhau and mix well into the mashed béchamel, parsley, egg yolks and pepper.

Fold in the beaten egg whites.

Deep fry in very good oil. The oil temperature is critical: too cool and the balls will break apart, too hot and they overcook on the outside and stay raw inside.

Drain and serve on salad dressed with oil and vinegar.

Note: The uncooked balls can be prepared beforehand: first place them on single layer on a tray in the freezer; after they are frozen solid, they can be stacked in containers.

Serves 6-8 people.

Variations

Other recipes omit the béchamel.
The original recipe had the balls dipped in beaten egg and rolled in breadcrumbs before frying. I prefer not to do this because without the breadcrumbs little strands of bacalhau stand out and make the balls crunchier.
The original recipe used finely chopped mint – an unusual variation.
My grandmother Sedaliza Luiz used twice the weight of raw potato to raw fish which I find better – HdA.

PASTEIS DE BACALHAU v2

[Codfish balls]

Courtesy of Yvonne Husband

Ingredients

½ kg dried bacalhau (Portuguese dried cod fish)
½ kg potatoes with skin on
¼ bunch parsley
1 tbsp olive oil
3 egg yolks
3 egg whites
oil for frying

Method

Cover the bacalhau with cold water and soak overnight. Discard the water and remove the skin of the bacalhau.

Cover the bacalhau with fresh cold water and boil until soft.

Remove the bacalhau from the water and place the potatoes into the water and boil until soft.

While the potatoes are boiling remove all the bones from the bacalhau.

When the potatoes are cooked, allow to cool and remove their skins.

Mince together the bacalhau, potatoes and parsley.

Add the olive oil and mix all together very well.

Then add the egg yolks to the bacalhau mixture and combine well.

Whisk the egg whites until very stiff, and then fold them into the bacalhau mixture.

Heat oil in a deep fryer or pot, when hot, drop heaped tablespoons of the mixture into the oil. Cook the balls of bacalhau until golden brown.

* Makes approximately 36 large balls.

BAGI

[glutinous rice sweet]

(a modern version based on a recipe by Maria Celestina de Mello e Senna)

Ingredients

1 cup glutinous rice
150g dessicated grated coconut
200ml coconut cream
1 tbsp of condensed milk
150g sugar

Method

Add just enough water to moisten the dessicated coconut and either let stand overnight or cover and microwave for 2 minutes on high heat.

Wash the rice and drain away all the water. Put in a microwave-proof container, add 280ml of water and the condensed milk, stir, cover and cook on high heat for 2 minutes, then on lowest heat for 20 minutes. Leave covered for about 20 more minutes.

Dissolve the sugar in a little water (and reserve a dsp of this). Boil the sugar and water until all the water has evaporated and only a thick syrup remains.

Mix very thoroughly the dessicated coconut, the coconut cream and the sugar syrup with the rice. Spread the mixture onto a flat dish and glaze the surface with the dsp of dissolved sugar using a spatula. Score the surface with radial lines and decorate with a sprig of mint.

BAKED FISH

Ingredients

1 Mandarin fish⁽¹⁾ 7-8 lb (32 - 3.6kg)
2 lb (900g) large oysters or 1½ lb (700g) small oysters (very fresh)
1½ lb (700g) large, very fresh shrimps, washed and shelled⁽²⁾
¼ bottle of tomato ketchup
4 dsp Worcestershire (Lea & Perrins) sauce
1 dsp olive oil
4 dsp grated cheese
2 dsp butter
8 olives chopped small
8 olives for decoration
1 onion
1 large lemon, washed, dried with a cloth and cut into thin slices
salt and pepper
parsley

Method

Wash the fish in the usual way, wash clean, then put back the roe in its place.

Slit the fish from top to bottom almost to the backbone⁽³⁾. Make cuts ¾ through the meat (but not so deep as to sever completely). Season the outside and the inside well with salt and pepper. Set aside.

Wash the shelled oysters in a little salt and water carefully taking away any residual bits of shell, then rinse with plain cold water and drain.

Mix well the chopped olives and onions, ½ the tomato ketchup, ½ Lea & Perrins sauce and ½ olive oil and ½ the cheese.

Lay the fish on a baking pan with a lip, and which is just large enough to fit the fish in. Fill the inside of the fish completely with this mixture.

Put dabs of butter on the fish and bake in a moderate oven till cooked. Take from the oven, add the shrimps on the gravy and return to the oven for five minutes till the shrimps are cooked. Take from the oven again and add oysters to the gravy and put in again just long enough to heat the oysters but not cook them as they would be tough.

Have a very large dish ready. It will require two people, using 2 or 3 large spoons, to transfer the fish carefully to the dish without breaking. Pour the gravy, shrimps and oysters to cover the whole fish.

Mix the other half of the two sauces with the remainder of the chopped olives and cheese and pour all over. Sprinkle with the rest of the cheese.

Decorate with overlapping slices of lemon over the centre of the fish from head to tail and with the 8 olives standing vertically if possible. Add a few pieces of parsley if desired.

⁽¹⁾ Also known as Chinese perch – see http://en.wikipedia.org/wiki/Mandarinfish

⁽²⁾ These would probably be called prawns in English-speaking countries.

⁽³⁾ The original wording was "Slit the fish by the back very near the bone from top to bottom but not the head". It is unclear what was meant. I hope that my wording correctly reflects Guilly's intent. - HdA

BAKED WHOLE FISH WITH TOMATO AND POTATOES

(Angelina Augusta dos Remedios )

Courtesy of Yvonne Husband

Ingredients

1 very large whole snapper (bream or Jew fish are also suitable)
6 large potatoes
6 tomatoes sliced into rings
3 large onions sliced into rings
1 large tin of tomato soup
salt and pepper
olive oil
grated cheese
a little margarine or butter

Method

Boil the potatoes with skin on until firm enough to slice.

When the potatoes are cool, remove the skins and slice into circles about as thick as a finger.

Grease a large baking pan with a little olive oil. Then layer the potatoes in the baking dish.

Top with a layer of tomatoes and onion rings, keeping some tomato and onions for the top of the fish.

Drizzle a little olive oil over the vegetables.

Clean and wash the fish, pat dry using a paper towel. With a sharp knife make some scores in the fish on an angle.

Season the fish with salt and pepper, then place it on top of the vegetables.

Place the rest of the slices of tomatoes and onions on top of the fish.

Pour the tomato soup over the fish and drizzle a little olive oil over it.

Place 4 to 6 dabs of butter or margarine on top of the fish.

Sprinkle with some tasty grated cheese and bake in a hot oven 180°C (350°F) until cooked. Time will depend on the size of the fish.

* If cooking a smaller whole fish, adjust the amount of potatoes, tomatoes and onions accordingly.

BALICHÃO/BALICHUNG – INTRODUCTION

Balichão is central to Macanese cooking. Often called "prawn sauce", it was in fact made using fresh krill (a crustacean resembling a tiny shrimp) which today is very difficult to obtain.

Here are two recipes that use an acceptable alternative, a jar of Phillipine Bagoong Alamang (already salted) which is readily available from Asian groceries. Some cooks replace krill with Malaysian blachan (very strongly flavoured shrimp paste, in block or powder form) but, in this writer's opinion, the result is less successful.

Raw balichão has a strong odour that many would find offensive but it adds magic to dishes. It is considered an essential relish to accompany tacho. Many Macanese like it so much that they add a dash of balichão to savoury dishes even when not called for in the recipe.

See also the other recipe from Guilly's collection

BALICHÃO/BALICHUNG version 1

[Krill sauce]

(HA d'Assumpção)

Ingredients

2 x 250ml jars of Bagoong Alamang (Filipino preserved krill, available from some Asian groceries)
50g salt
100ml brandy
1tsp peppercorns
6g bay leaves
1 small lime, sliced finely and cut into eighths
3 small chillies, sliced
1 tsp whole cloves
40ml lemon juice

Method

Mix well, seal in a jar and store (the folktale is that it has to be stored for 99 days).

BALICHÃO/BALICHUNG v2

[Krill sauce]

Courtesy of Therese Alonço and Yvonne Husband

Ingredients

20 oz jar (600ml) shrimp sauce (from Philippines)
1 cup brandy
1 fresh lemon, shredded into thin pieces
¼ cup lemon juice
2 tsp peppercorns
12 bay leaves
4 pieces of dried chilli

Method

Use a blender to chop the shrimp paste if desired.

Mix all the ingredients together, bottle and store for one month before using.

After opening the bottle(s), reseal with cling wrap.

BALICHÃO/BALICHUNG v3

[krill* sauce]

(Inês Figueiredo)

Original text

10 cates camarões (shrimps)**
cates sal grosso
1 avo de pimenta inteira branco
1 avo de pimenta pó
cates de cinho fogo (Sam cheng chow in Cantonese)
20 folhas de louro
10 chilis
uma pitada de salitre
2 limóes (1 cortado em roda e outra só casca)

Pick the little stones and straw that may be found in the shrimps. These are fresh shrimps (not salted), so 1 think they ought to be washed. Up to the present time these shrimps cannot be got in Shanghai, but in Hong Kong, so I have not tried yet. Japanese shrimps got here are salted for the purpose of exporting and they may serve the purpose if experimented. These shrimps are very small size or just a little bigger. Crush the shrimps in a paco dente (Cantonese bowl for washing rice with sharp strips in the inside). When they are well mashed and fine, put in an earthenware jar with the rest of the ingredients, stir well, cover tightly so that no air gets in. Keep all this in a dark cool place for a couple of months.

Edited text

Ingredients

10 catties (6kg) krill*
1.5kg coarse salt
1 cent's worth of whole white pepper
1 cent's worth of powdered pepper
1.5 kg of cinho fogo (sam cheng chow in Cantonese)
20 bay leaves
10 chillies
a pinch of saltpeter
2 lemons (one sliced and only the peel of the second)

Method

Pick out the little stones and straw that may be found in the fresh krill.

Stir together all the ingredients, put them in an earthenware jar, cover tightly so that no air gets in. Keep in a dark cool place for a couple of months.

* Macanese recipes commonly refer to this ingredient as "small shrimps" but I believe that they are krill. – HdA

** Japanese salted shrimps, which are available, are very small and may perhaps serve if crushed and mashed. – Guilly

BALICHÃO/BALICHUNG v4

[Krill sauce]

(Partido dos Comes e Bebes)

Ingredients

5kg small dark shrimps
1kg salt
1 medium lemon
1 tsp peppercorns
1 tsp whole cloves
2 bay leaves
1 cup brandy
5 chillies

Method

Wash the shrimps, drain well and put them through a passe-vite (food mill).

Add the shrimps and salt alternately into a bowl and let stand for 24 hours. Add the peppercorns, sliced lemon, cloves, bay leaves, chillies and brandy and mix to a uniform paste.

Store in jars for 40 days

Variation: Another recipe uses a dessertspoon of saltpeter (potassium nitrate), twice as much salt, 20 bay leaves and a whole bottle of brandy.

BALICHÃO FRITO

[Fried balichão]

Ingredients

¼ cup melted lard
1 large onion or 8 spring onions, diced
2 tsp balichão

Method

Heat the lard and when quite hot add onion or spring onions and fry till tender. Add the balichão and fry for 2-3 mins.

BARBA

[candy with sugar threads – literally, "beard"]

This is a sweet that many of the older generation would remember well. Unfortunately, the method described here is not altogether clear. However, it is not readily available today and would be difficult to prepare. (One street-side vendor in Chinatown (Dixon Street) in Sydney, Australia, still sold this in 2010; he said there was then only one shop still selling this in Macau. – HdA)

Ingredients

1 catty (610g) wheat flour¹, roasted with a few spoonsful of butter;
1 catty (610g) jagra

Method

Two people are needed for this.

In a saucepan, dissolve the jagra in a little water, bring to the boil and strain. Wash the saucepan, return the dissolved jagra to it, boil and divide into two portions.

Each person takes one portion and works it by repeatedly pulling, doubling over and joining the ends; initially it is only possible to pull it a distance of about 16cm but later it can be pulled about half a metre².

When the jagra is almost white, make it in a circle and envelop it in the roasted flour.

¹ In her book Macanese Cooking, Cecilia Jorge says that roasted bean powder is used.

² The directions are not too clear. From my vague recollection, the jagra had to be thickened to the consistency of very thick molasses and worked vigorously while still warm. (Obviously the consistency and temperature are critical.) By repeatedly pulling (and, I think, rolling in the flour) and doubling over, the strands of jagra are progressively reduced in diameter until they are as thin as hair – hence thev3, name.

BATATADA – INTRODUCTION

Here we present four versions of Batatada, a moist cake made with sweet or ordinary potatoes.

BATATADA version 1

(Marie Dos Remedios Guterres)

Ingredients

1100g sweet potatoes
6 eggs
170g dessicated coconut
1 cup self-raising flour
1 tsp vanilla essence
400g sugar
230g butter
pinch of salt

Method

Boil and mash the sweet potatoes.

Beat the sugar and softened butter, add the eggs and then the rest of the ingredients.

Preheat oven to 160° and bake for about 30 minutes.

When cooked, remove from oven and dust with icing sugar.

BATATADA v2

(Alina Luiz)

Ingredients

600g potatoes
100g tin of condensed milk
200g flour
250g butter
500g sugar
12 egg yolks
100g coconut cream

Method

Cook the potatoes and mash with butter and the condensed milk.

Beat the egg yolks with the sugar and mix in the potatoes

Finally, add the flour and the coconut cream and bake.

Variation: When cooked, brush the top with butter and sprinkle with roasted sesame seeds.

BATATADA v3

Courtesy of Therese Alonço and Yvonne Husband

Ingredients

560g (1¼ lb) sweet potato
225g (½ lb) butter
2 cups sugar
6 eggs beaten lightly
½ pkt (125g) desiccated coconut
1 tsp salt
1 cup self-raising flour

Method

Pre-heat oven to 150°C (350°F)

Cook the sweet potato with the salt until soft, mash and set aside to cool.

Cream the sugar and the butter until light in colour. Slowly add the beaten eggs and the flour alternatingly to the butter mixture.

Lastly, add the mashed potato and the coconut. Continue to beat until the mixture is thoroughly mixed.

Place cake in heated oven and bake for 1 hour and 10mins without opening the door. After this period of time, open to check if the cake is cooked. If it is not cooked continue to cook until done. It should not take more than 1 hour and 30 mins in total.

Note: This cake may be frozen.

BATATADA v4

[Portuguese Sweet Potato Cake]

Ingredients

2 lb (900g) sweet potatoes or ordinary potatoes
8 ozs (225g) butter or margarine
½ tsp yellow food colouring
14 ozs (390g) sugar
2½ oz (70g) plain flour
1¼ cups (310ml) coconut juice
2½ oz (70g) corn flour
10 (6 yolks + 4 whole) eggs
1 tsp vanilla essence

Method

Wash potatoes and boil until done. Peel. Mash potatoes while still hot and add in the butter, mixing thoroughly.

Melt sugar with the coconut juice over medium to low fire. Cool slightly.

Mix the 4 whole eggs with the 6 egg yolks with fork until just blended, adding in the Vanilla Essence and Yellow Food colouring.

Sift part of the flour and corn flour into the mashed potatoes, alternating it with the melted sugar/coconut milk mixture. Add in the eggs, mixing well until mixture is well blended and smooth.

Pour into tinfoil lined pan, and bake in moderate oven until done (approx. 1½ hours). When cooled, chill in fridge and serve cold.

BEBINGA DE INHAME

[Chinese white radish pudding (wu tao kow in Cantonese)]

Ingredients

3 lb (1.3kg) taro
3 lb (1.3kg) Chinese white radish cut or chopped
1 lb (450g) pork bones and some heads and feet of chicken for the stock
½ lb pork
4 oz (110g) ham or cha siu
2 oz (56g) rice flour
10 cloves of garlic, crushed
2 spring onions, chopped
balichão
pepper to taste

Method

Make a stock with the pork and chicken bones.

Peel taro and white radish and boil in the stock until tender, then mince. Fry garlic in fat till golden then remove them. Fry the balichão and spring onions for a couple of minutes, add pork and fry well. Remove from the fire, add minced taro. Ham can be added into the mixture as well or used to decorate the top.

Steam until done.

For variety, cha sui, ham, Chinese sausages or any suitable meat can be put in with the minced pork.

BEBINGA DE RABONO v3

[Chinese white radish pudding (lo pak kow in Cantonese)]

Ingredients

Rice flour (as needed)
¼ lb pork
4-6 large Chinese white radish (especially good in Autumn)
2-3 tbsp chopped raw Chinese ham
10 spring onions, finely chopped
4 cloves of garlic
Salt and pepper to taste
Lard
Water

Method

Mince the pork.

Cut white radish in thin 3" (8cm) strips.

Crush the garlic. Heat lard in a rather large pan and, when quite hot, fry the garlic with skin on until light brown.

In turn add and fry the spring onions for a minute and the minced pork with salt and pepper for 5-10 minutes. Then add the white radish, stirring occasionally till cooked.

Remove the garlic and skin, add ¾ of the ham.

Reduce to a low heat, add the flour and stir well until thoroughly blended. Lastly add the boiling water gradually, until the mixture comes to a moist but pasty consistency.

Turn this on to a cake tin, sprinkle the quarter of the chopped ham left and some diced spring onions on the surface and steam for ½ - 1 hour. Cool down a little, turn on a dish, surface up and serve.

Alternatively, instead of a cake tin, use a round pyrex dish which can be brought to table without turning out.

BEBINCA DE NABOS (LÓ-PAK-COU) v4

This is an interesting old recipe which uses raw pork and salt meat instead of Chinese sausages and Chinese roast pork in the mixture. It does not give the precise amount of rice flour, specifying only that there should be equal volumes of rice flour and liquid, regardless of how much water is used in the cooking. Because of its Chinese origin, the ingredients in the decoration would be Chinese: chouriço (sausage) = Chinese lap cheong, camarões (shrimps) = dried Chinese shrimps. Although it does not specify it, the meats must of course be minced or finely chopped. It says that the secret is that the mould has to be hot before being filled by the mixture.

Texto originalOriginal text:

Faz-se um guisado de meia lb. de porco, temperado com sal e pimenta, ¼ lb. de carne salgada, 3 lbs. de nabos cortados muito fino (podendo-se passar por um raspador special) e cebola verde: deita-se água suficiente para o cozer.

Ao reitrá-lo do lume, faz-se do seguinte modo:

Separa-se o molho do guisado e verifica-se quantos cups contém; se, por acaso, contiver 2 cups de molho, são 2 cups de farinha de arroz que se dissolve no monho. Depois junta-se o nabo. O segredo desta bebinca é o seguinte: A forma deverá estar quente quando se deitar a massa. O mesmo número de cups de caldo para igual número de cups de farinha de arroz.

Deita-se água num tacho, quando estiver fervida, deita-se entáo esta massa, já no forma podendo-se põr por cima cebola verde, camarões, chouriço cortado e uma colher de banha derretida; quando estiver pronta e logo que se reitra do lume, convinha fosse borrifada de gergelim torrado. Coze-se durante uma hora em banho-maria.

BEBINCA / BEBINGA DE LEITE – INTRODUCTION

This is an old, popular Macanese dessert. Like many Portuguese dishes, this uses a large number of eggs. Originally it was prepared by boiling shredded coconut, wrapping it in cloth and squeezing out the juice with much effort. It also involved gentle cooking for a very long time, with continuous stirring to avoid burning. Nowadays tinned coconut juice is readily available and cooking can be done more quickly using a microwave oven.

Four versions are presented here. Most recipes use corn flour but the first shown below, adapted from an old recipe, uses rice flour and a microwave oven.

BEBINGA DE LEITE version 1

[Coconut and milk pudding]

Ingredients

6 egg yolks
1 cup cornflour
6 tbs sugar (approx ¾ cup)
1 tin sweetened condensed milk
220g dessicated coconut
6 cups water

Method

Boil dessicated coconut in 6 cups water and leave to cool slightly. Squeeze through muslin bag.

Boil sugar in 1 cup water in the saucepan that will be used for cooking the bebinga until all sugar is melted (do not stir).

To strained coconut juice add the cornflour, milk a pinch of salt and the slightly beaten egg yolks which should have been passed through a sieve. Mix well, then add all to the sugar syrup and cook over slow fire until very thick (about 1 hour). Pour into buttered mould.

Grill before serving.

Variations:

Use a tin of coconut cream instead of the dessicated coconut.
Instead of cooking over a slow fire, cook for 1 minute at a time in a microwave and stir, and repeat until thick and the bottom is visible when stirred. (Initially, cook at full heat but later at half power, taking care not to overcook.)

BEBINGA DE LEITE v2

[Coconut cream pudding]

(Carmen Estorninho)

Courtesy of Jorge Estorninho and Yvonne Husband

Ingredients

1 cup cornflour
1 pkt of coconut cream
9 eggs beaten
1½ cups of sugar
6 cups of water
1 tin of condensed milk
110g (¼ lb) butter

Method

Mix all together over medium heat, stirring constantly till the mixture thickens. Pour into a baking dish. Bake at 350°F for one hour till top browns.

Comment: With this much liquid, the bebinga is rather thin; for a thicker result, reduce the amount of water.

BEBINGA DE LEITE v3

[Coconut cream pudding]

(Stephanie Gordon)

Courtesy of Antoinette Gordon

Ingredients

6 egg yolks
1 cup condensed milk
2 tbsp sugar
1 cup cornstarch
½ cup butter
2 cans coconut cream
¼ tsp salt

Method

Add water to the two cans of coconut cream to make up 6 cups of fluid. Pour into large saucepan, stir in the condensed milk. Beat the egg yolks and set aside. Remove 1 cup of the cold liquid from the saucepan and stir in the cornstarch, mix well adding more of the liquid if necessary, return to saucepan.

Remove another cup of liquid and blend with egg yolks, return to pan. Add sugar and salt, start heating on a medium flame.

While stirring with a spatula, add pats of butter, stir till it starts to thicken, keeping the flame low.

This is the only tricky part – with a spatula in one hand and the electric beater in the other, beat and scrape sides and bottom constantly for twenty minutes. The resulting pudding should be smooth and satiny, and almost as thick as wall paper paste.

Pour into a lightly buttered 7in.x13in. glass casserole, place under broiler in hot oven till top begins to brown. (Watch carefully).

Let cool completely before cutting into 24 individual squares. Refrigerate.

You can make this beforehand; it is even better the next day.

BEBINCA DE LEITE v4

(Adapted fromMaria Celestina de Mello e Senna)

Texto originalOriginal text:

Ingredientes:

1 lata de leite "Carnation"; 1 coco grande escaldado com 6 a 8 "cups" de água; 10 a 12 gemas de ovos; 9 onças de farinha de arroz; ½ colherinha de sal fino; 11 onças de açúcar; ½ lata de leite "Águia".

Modo de preparação:

Escaldado o coco em água fervida espreme-se com duas mãos e deixa-se escorrer numa peneira; junta-se o leite "Carnation" e açucar; pouco a pouco vai-se peneirando a farinha de arroz; juntam-se as gemas. Feito isto pass-se por uma peneira e coze-se ao lume brando para não a queimar, remexendo constantemente. Ao ferver junta-se uma colher de manteiga e continua-se a cozer até ficar consistente. Nessa altura acrescenta-se meia lata de leite "Águia" e continua a cozer. Dispõe-se numas formas untadas de manteiga; arrefecendo leva-se ao forno para ganhar crosta.

Ingredients

1 tin of evaporated milk
2 tins of coconut milk
10 egg yolks
250g rice flour
¼ tsp salt
300g sugar
½ tin of condensed milk
2 tbsp butter

Method

For this method you need a bowl that can be used in a microwave. Blend the coconut milk and evaporated and condensed milks, sugar and salt, then gradually add the rice flour and egg yolks mixing continuously.

Heat for about 4 minutes on high in a microwave oven, remove and stir. Continue heating in the microwave oven for 1 minute at a time, mixing well after each heating until the mixture is hot and so thick that you can catch sight of the bottom of the bowl when you move a spatula quickly through the mixture.

Pour into large buttered oven-proof mould and grill carefully to produce an attractive burned pattern. (Alternatively, pour into individual serves in small buttered ramekins and burn the top using a kitchn blowtorch.)

Grill before serving.

Variation: Add a tsp of vanilla essence to the mixture.

BEEF CROQUETTES

(Celeste Ribeiro)

Courtesy of Yvonne Husband

Ingredients

600g minced pork or beef
300g chopped onions
1 large tin of Carnation milk
3 tbsp of cornflour mixed in a little milk
salt & pepper
2-3 beaten eggs
breadcrumbs
some plain flour

Method

Place a little oil in the fry pan and sauté the onions until they soften a little.

Add the pork and fry until cooked.

Add the Carnation milk and fry for another 2-3 mins.

Add salt and pepper to taste.

Slowly add the cornstarch mixture and cook until the mixture thickens. If necessary add a little more cornflour mixed with a little milk. The mixture then must be cooled completely.

Roll the pork mixture into small croquettes, roll each croquette in plain flour, dip in the beaten egg mixture and then roll in breadcrumbs.

The croquettes can be frozen at this stage for later use in an airtight container, placing paper in between each layer.

Fry in hot oil until golden brown.

BEEF RENDANG

[Dry beef curry]

Ingredients

3-4 lbs (1.4 - 1.8kg) stewing beef or shin
soy sauce
salt and sugar to taste
2 tsp turmeric
½ tsp coriander powder
1 tsp cumin powder
½ tsp chili powder
1½ lbs (680g) grated fresh coconut
¾ lb (340g) shallots (or small red onions) chopped fine
2 inch (5cm) ginger chopped fine
2 stalks lemon grass (bruised)
2 stalks cinnamon
12 cloves
2 star aniseed
2 tbsp desiccated coconut (dry fried in pan)

Method

Dry-fry the coconut in a pan.

Boil grated fresh coconut with 3-4 cups water and extract milk. Cool off and place container in freezer so that top cream can be skimmed off. Reserve this for later.

Chop shallots fine. Marinate beef with a little soya sauce, and sauté.

In a bowl mix together the turmeric. coriander, cumin and chili powders with a little coconut milk to make a paste. In a pot put in a generous amount of oil and sauté chopped shallots for a few minutes. Add the chopped ginger, the mixed paste, the sautéed beef, coconut milk, spices and the lemon grass. Put in the toasted coconut. Season with salt and sugar to taste and simmer till meat is tender.

Add the coconut cream and cook for a further 5-10 minutes.

Note: Rendang should be fairly dry and not have too much gravy.

BEEF RICE

Ingredients

1 lb (450g) minced beef
rice
water
½ lb (220g) lb minced bacon or chouriço cut into very small cubes
1/2 tin tomato paste
salt and pepper to taste

Method

Put 1 dsp lard in a pan, and when hot fry the mince very well, seasoning with salt and pepper. Add water, bring to the boil, then put in the rice and tomato paste. Mix well, bring to the boil, then simmer till done. Serve in cup shape.

BEIJINHOS

[rich muffins ("little kisses")]

Ingredients

1 grated coconut
12 oz (340g) sugar
6 oz (170g) pine nuts, roasted and ground
3 oz (85g) of almonds, roasted and crushed
8 egg yolks

Method

Cook the coconut with sugar, using only a little water. When it comes to be boil, mix in the pine nuts and almonds. Remove from the fire and stir in the egg yolks.

Return to the fire and cook until thick. Pour into small ramekin moulds and bake for an hour. (Often it is not necessary to use moulds.)

Makes about 3 dozen beijinhos.

BICHO-BICHO

[shortbread biscuits (in the patuá, literally, "worms")]

Texto originalOriginal text:

Ingredientes:

3 "cups" de farinha de trigo misturado com 1 colherinha cheia de "Baking Poweder"; ¼ de colherinha de sal; 10 gemas de ovos; 1 colher das de sopa de banha.

Modo de preparar:

Peneira-se a farinha de trigo com "Baking Poweder" e ¼ colherinha de colherinha de sal; junta-se uma gema de cada vez; com a mão esquerda vai-se amassando ao de leve e pouco a pouco vai-se juntando a banha; amassa-se por algum tempo até que a massa não fique colada aos dedos. Se for necessário poder-se-ão juntar algumas gotas de água fria.

Divide-se a massa em 5 porções iguais; e cada porção deve ter a forma alongada pouco pais ou menos um palmo de cumprimento; corta-se aos bocadinhos diagonalmente e torce-se 2 ou 3 vezes.

Fritam-se em banha. Terminado esse trabalho, derrete-se uma libra de açúcar em ponto de pasta e, quando estiver arrefecido, deita-se numa travessa oval e com ligeireza deitam-se os bichos para ficarem cobertos de açúcar e com uma colher vão-se dando voltas para que todos os bichos tenham açúcar.

Ao açúcar derretido podem-se juntar algumas gotas de essência de baunilha.

Esta porção dá para 120 a 130 bichos.

Ingredients

3 cups wheat flour
1 tsp baking powder
¼ tsp salt
10 egg yolks
1 tbsp lard
1 lb (450g) sugar
vanilla essence (optional)

Method

Sift the flour, baking powder and salt. Adding one egg yolk at a time, lightly kneading with the left hand and adding the lard little by little. Continue for a while until the dough no longer sticks to the fingers. If necessary, add a few drops of cold water.

Divide the dough into 5 equal portions, each one in a cylindrical shape more or less a hand-span in length. Cut diagonally into little pieces and twist two or three times.

Fry in lard. When this is done, dissolve the sugar to a thick syrup (adding a few drops of vanilla essence if desired) and, when cool, put in an oval platter and gently toss the bichos, turning so that all are coated with the syrup.

Makes 120-130 bichos.

BIFE MACAU

[Beef Macau style; pronounced "beefi"]

Courtesy of Yvonne Husband

Ingredients

½ kg topside beef, cut in thin slices (pound them if necessary)
2 tbsp oil
2 tsp garlic, chopped
2 spring onions, chopped
3 tsp ginger
2 tbsp soy sauce
salt & pepper
2 tbsp sweet sherry or port
2 tbsp vinegar
4 tsp sugar
1 tbsp cornflour, mixed with ½ cup cold water

Method

Marinate sliced beef with all ingredients except oil and cornflour for 1 to 2 hours.

Heat oil in frying pan, add the beef and the marinade and fry.

When the beef is cooked, add the cornflour and water mixture to make the gravy, stirring thoroughly.

If there is insufficient gravy add a little more water.

Taste to check if a little more soy sauce or sugar is required.

See also the other recipe from Guilly's collection

BIFE MACAU v2

[beef Macau style]

Ingredients

½ lb (225g) tender beef
2 cloves of garlic
2 spring onions, chopped
½ tsp vinegar
1½ tsp soy sauce
2 dsp lard
5 dsp water
salt to taste

Method

Crush the skinned garlic and ginger flat. Chop the spring onions, garlic and ginger till very fine. Put in a bowl and add the soy sauce and vinegar and mix well.

Cut the beef in thin slices* and bang each slice flat with a rolling pin. Coat both sides with a little flour and soak the slices in the garlic mixture till ready to fry.

Fry each slice for a minute or two. When ready place in a dish and put the rest of the garlic mixture in the same frying pan, add a little water for gravy, add salt as needed.

* I recall that the beef is cut across the grain to produce wide thin steaks – HdA

BIFE PÓ DE BOLACHA

[Crumbed beef]

Ingredients

½ lb (225g) tender beef, in ¼" slices
2 spring onions, chopped fine
2 tsp grated cheese
½ teasp flour
1-2 eggs, beaten lightly
toasted bread crumbs
salt and pepper to taste

Method

Cut the beef in ¼" slices and beat down flat. Season with salt and pepper on both sides. Sprinkle the spring onion and cheese on both sides and press firmly down, then the flour on both sides and again press firmly. Dip each slice into the beaten eggs, shake off the excess, coat in bread crumbs and deep fry.

BIFES RECHEADOS

[Stuffed Beef; pronounced ; pronounced "beef-ish]

Texto originalOriginal text:

Depois de bem batidos e temperados com sal e pimenta e cebola verde bem picadinha, recheia-se os bifes com azeitonas picadas e fiambre picado, tendo-se o cuidado de carregar com as pontas dos dedos a fim de esses recheios não caírem. Passam-se por farinha e, depois, por ovo batido e pão ralado, frigindo-se depois em banha. Deve haver o cuidado de não atear o lume para que não fiquem cozidos por fora e crus por dentro. Estes bifes são muito excelentes e podem-se fazer acompanhar de batatas em puré ou esparregado de vegetais.

Ingredients

thinly sliced rump steak
ham
spring onions
diced olives
bread crumbs
1 egg, lightly beaten

Method

Sauté diced spring onions with salt and pepper.

Stuff the steak with chopped olives and ham, pressing the ends carefully with fingers so that the filling will not fall out. Coat with flour, beaten egg and bread crumbs. Fry in oil.

Be careful not to have the fire too high or the inside will be raw when the outside is cooked.

This is excellent served with mashed potatoes and a selection of vegetables.

BIFE COM VINHO DE MADEIRA OU SHERRY

[Beef with Madeira or Sherry]

Courtesy of Maria de Lourdes Bayot and Yvonne Husband

Ingredients

8 thin pieces of steak
butter for frying
1 tsp cornflour
⅓ cup of Madeira wine or semi-dry sherry

Method

Season the steaks with salt, pepper and a little olive oil.

Place some butter or margarine in the fry pan and cook the steaks.

Place the steaks on a plate and keep warm.

Mix 1 tsp of cornflour into the pan juices and let it thicken a little, then add the wine, stirring to blend well.

Place the steaks back into the sauce and cook for a short time.

BISCOTTEN TORTE

Ingredients

24 Nice biscuits or 12 ozs (3340g) of another sweet biscuit
4 ozs (110g) butter
½ cup castor sugar
2 eggs separated
4 ozs(110g) ground almonds
few drops almond and vanilla essence
½ cup milk or cream
¼ cup milk extra
1½ tbsp rum
1½ cups cream (for whipping)
grated chocolate (optional - for decorating

Method

Cream butter and sugar until light and fluffy. Beat egg-yolks into creamed mixture, add ground almonds, almond and vanilla essences. Very gradually beat in half a cup of milk or cream. Beat egg-whites until soft peaks form; fold half into creamed mixture, then fold in remaining half.

Combine rum and extra ¼ cup of milk.

Arrange 6 (or 9, depending on width or size) biscuits lengthwise beside one another on sheet of aluminum foil or greaseproof paper. Brush liberally with rum-milk mixture. Spread one-third of cream filling evenly over biscuits. Top with another layer of biscuits. Brush biscuits generously with rum-milk mixture as before. Continue with filling, biscuits and brushing, ending with a row of biscuits. Wrap in aluminum foil. Refrigerate several hours or overnight. Several hours before serving, arrange Torte on serving plate. Cover and decorate with whipped cream. Sprinkle top with grated chocolate or toasted flaked almonds. Refrigerate again. Cut in slices.

NOTE: This is an easy, make-ahead dessert which can be made into any size by doubling or tripling quantities. It looks and tastes like cake and needs no baking.

BOLACHINHAS FINAS

[Thin biscuits]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: 220 grs de açucar, l80 de farinha (plain) 4 ovos. Batem-se as gemas com o açucar, mistura-se a farinha e depois as claras em castelo. O taboleiro é untado de manteiga todas as vezes que voltar ao fôrno e borrifado de farinha, não se esquecer disso senão ficam pegados. Põe-se só uma colherinha de chá da massa. Pôrno brando 275 a 300F.

Ingredients

220g sugar
180g plain flour
4 eggs

Method

Beat the egg whites to the peak stage.

Cream the egg yolks with the sugar, then add the flour and fold in the beaten egg whites.

Grease a baking tray with butter and sprinkle with flour. (Don't forget to do this every time the tray is used, or the biscuits will stick.)

Distribute teaspoonsful of the mixture on the baking tray and bake in an oven at 135°C.

BOLINHOS DE AREIA

[Cookies (lit. "sand cookies"]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: 200grs de manteiga, 120 de açucar e 300g de farinha (plain). Amassa-se com as mãos muito bem a manteiga com a farinha e depois o açucar, que fique tudo bem ligado. Fazem-se depois umas bolinhas pequenas com a mão e carrega-se o meio com o cabo duma colher de pau para fazer uma cóva e vai ao fôrno em taboleiro sem ser untado.

Ingredients

200g butter
120g sugar
300g plain flour

Method

Knead thoroughly the butter with the flour and then the sugar until all is well blended.

Make small cookies by hand and with the handle of a wooden spoon press the centre to form a hollow.

Place on a flat tray (there is no need to grease the tray) and bake at 180° for about 20 minutes.

BÔLO DE CARNE COM TOMATE

[Meat loaf with tomatoes]

Adapted by HdA

Texto originalOriginal text:

½ libra de vaca picada e ½ de porco, chouriço, presunto ou fiambre, azeitonas, salsa tudo passado à maquina. Amassa-se tudo com 1 ou 2 ovos, tirando um pouco da clara para depois untar por fóra do rôlo, e um pouco de calda de tomate, miolo de pão ou pão ralado. Liga-se tudo muito bem, faz-se um rôlo grosso, passa-se por clara e pão ralado. Vai a assar com bocados de manteiga por cima e calda de tomate.

Ingredients

450g minced beef
450g minced pork
1 chouriço, diced
200g ham or gammon, diced
10 olives, diced
½ cup chopped parsley,
1 whole egg
1 egg yolk
1 egg white, lightly beaten
breadcrumbs
500ml of tomato salsa

Method

Mix well the minced meats, olives, parsley, whole egg and 1 egg yolk

Shape into a thick roll and cover with egg white and bread crumbs.

Bake at 160°C for about 30 minutes.

Cover with heated tomato salsa and serve.

BOLO DE NOZES

[walnut cake]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: 250 gramas de açucar, 200 grs. de miolo de nozes, 5 ovos inteiros, 3 colheres de sopa bem cheias de farinha vulgar (trigo). Bate-se o açucar com os ovos e depois de bem batidos junta-se-lhe as nozes passadas à maquina e no fim a farinha. Vai a assar uma fôrma untada de manteiga em fôrno 350, por ¾ a 1 hora.

Ingredients

250g sugar
200g walnut kernels
5 eggs
3 heaped tbsp plain wheat flour

Method

Chop the walnuts roughly in a blender.

Cream the sugar with the eggs, then while beating add the walnuts and finally the flour.

Grease a mould, pour the the mixture into it in an oven at 175°C for ¾ to 1 hour

BOLO MENINO version 1

[Christ-child cake*]

Ingredients

20 egg yolks
10 egg whites
250g biscuit crumbs
300g pine nuts, roasted and ground to powder
600g sugar
1 coconut, grated (or 170g dessicated coconut, soaked in coconut milk)
2 tsp baking powder, dissolved in a little milk

Method

Beat the egg yolks and sugar until pale and smooth.

Beat the egg whites to stiff peak stage, then fold into the egg yolk mixture.

Stir in the biscuits, coconut and pine nuts, and then the dissolved baking powder.

Pour into a mould and bake in an oven, preheated to 180°C for about 30 minutes, checking by piercing with a skewer which should emerge clean.

Invert the mould to a cake rack and sprinkle with icing sugar.

* This is a traditional cake served at Christmas time, recalling the Christ-child.

BOLO MENINO DE D. AMALIA* v2

[sponge cake (lit. "Christ-child cake"] of D. Amalia

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: 10 ovos, usando apenas 5 claras. 225 grs de açucar, 100grs de pinhão, 75 grs de amendoa, 75 grs de côco ralado. Põe-se estes ingredientes separadamente no fôrno até estarem alourados. Tambem 75 grs de pão de fôrma torrados no fôrno. Depois passa-se tudo isto na maquina. Batem-se as gemas com o açucar e depois as claras em castelo e depois os ingredientes. Mistura-se tudo muito bem. 125 grs de manteiga derretida que se põe depois no bolo, assim que sair do fôrno já cozido. Rega-se por cima essa manteiga quente, espetando um pouco o bolo que é para entrenhar(?) a manteiga. Quando o bolo estiver môrno põe-se num prato e peneira-se açucar por cima quando o bolo estiver frio com icing sugar. Em vez de ser pão pode ser bolacha Maria. Aquece o fôrno muito quente e depois põe-se o bolo a abaixo o lume e ½ h. depois põe-se na prateleira de cima 1 tabuleiro que é para não se queimar o bolo.

Da Mary Pereira é igual, mas em vez de pôr a manteiga quando o bolo já está cozido, põe-se antes de ir ao fôrno, mas misturando levemente para não ficar sentado no fundo.

Ingredients

5 egg whites, 10 egg yolks
225g sugar
100g pine nuts
75g almonds
75g grated coconut
75g bread or Marie biscuits
125g butter, melted

Method

If using bread, toast in the oven.

Roast the pine nuts, almonds and coconut until golden brown, then process these, and the toast or Marie biscuits in a blender.

Beat the egg whites to the peak stage.

In a separate bowl, cream the yolks and sugar, then fold in the beaten egg whites and lastly the ground ingredients.

Pour the mixture into a baking tin and cover it with a flat metal tray to prevent burning.

Preheat the oven to 180°C and bake for about half an hour, testing with a skewer until done.

Drizzle the melted butter over the hot cake and stab with a skewer to allow the butter to sink in.

When the cake is lukewarm, tip it onto a plate and when cool, sprinkle icing sugar on top through a sieve.

* I have not been able to identify this lady D. Amalia. – HdA

Variation attributed to Mary Pereira, a neighbour of Sedaliza Luiz when she lived in Sto. António: Instead of adding the butter after cooking, do so before but mixing gently so that it does not all sit at the bottom.

BONELESS DUCK

Ingredients

1 duck
¼ cup barley
2 oz raw Chinese ham, cut in small cubes
about 10 acorns (pa kok)
6 Chinese mushrooms
liver and gizzard of duck or chicken, diced
salt and pepper
lotus root (optional)

Method

To bone the duck, cut along the backbone and carefully remove all the bones except the wing tips.

Wash the barley and cook it in ½ cup water or pork or chicken stock until no liquid is left.

Wash the mushrooms and soak in a little boiling water till soft, discard the stems and cut into strips.

Shell the acorns and take the brown outside skin off.

Mix all these ingredients.

Spread the duck flat on a board with the skin downwards. Season with salt and pepper and lay the filling on neatly, carefully pushing some into the legs and wings. Bring together the two sides of the skin and sew up neatly so that no filling is visible. Place on a bowl, cover, and steam till tender.

BREDO RABA RABA

[Mixed vegetables (bredo is archaic Portuguese for mixed vegetables)]

Ingredients

1 medium-size cabbage
6 cloves garlic, crushed
1 bitter melon
1 dsp shrimp sauce (balichão)
1 lb (450g) Chinese vegetable (kong che)
4 dsp lard*
8 strings Chinese long beans (kon dau)

* Excess fat from Porco Balichão Tamarindo can be used instead of lard.

Method

Wash cabbage and cut in rather big pieces. Cut bitter melon lengthwise, remove seeds and cut in thin slices. Cook in boiling water for 5 minutes and strain.

Wash and cut the rest of the vegetables.

Put lard in a large pan and when very hot add crushed garlic, fry till golden, then remove it. Add balichão to the hot lard, fry for 2-3 minutes, then add all the vegetables, cover pan and fry till cooked, lifting the lid and stirring occasionally.

BROAS DE MACAU

[Christmas muffins, Macau style]

Texto originalOriginal text:

Ingredientes:

10 gemas de ovos
1 "cup" de açucar fino;
1 "cup" de farinha de arroz ou de trigo
1 colherinha de "Baking Powder"
6 claras batidas em castelo com uma pitada de sal.

Modo de preparação:

Untam-se umas formas de alumíno com manteiga e peneira-se a farinha, invertem-se os moldes para sacudir a farinha.

Batem-se 10 gemas de ovos com un "cup" de açucar; peneira-se um pouco de farinha, juntam-se as claras aos poucos e vai-se peneirando a farinha. Mistura-se tudo muito bem e leva-se ao fono durantae 30 minutos.

Desenforma-se emquanto estiver morno. Quando estiver completamente arrefecido dispõe-se numa bandeja de alumínio e leva-se ao forno brando para ficar bem torrado. As broas guardam-se em latas.

Ingredients

10 egg yolks
6 egg whites
1 cup of rice or wheat flour
1 cup of caster sugar
1 tsp baking powder

Method

Grease some aluminium moulds with butter and dust with flour. Invert to remove excess flour.

Beat the egg whites with a pinch of salt to the peak stage.

Beat egg yolks with sugar, sift in a little flour, fold in some egg whites and repeat. Mix all well.

Pour into moulds and put in oven for 30 minutes.

Remove from mould when warm. When fully cool, place on an aluminium tray and return to a slow oven to toast well.

Store in tins.

CABBAGE ROLLS version 1

(Henrique d'Assumpção)

Ingredients: cabbage rolls

600g minced pork and veal
1 cup raw rice
120g chouriço, chopped
2 eggs
1 small onion, diced
1 cabbage
1 tsp sweet paprika
2 tbsp light soy sauce
salt and pepper to taste

Ingredients: sauce

1 large onion, diced
2 cloves garlic, diced fine
1 cup white wine
1 400g tin of diced tomatoes
2 tbsp good olive oil
1 tsp sugar
salt and pepper to taste

Method

Remove and discard the outer dark green leaves of the cabbage. With a thin sharp knife cut away a conical piece of the stalk so that the individual leaves can be removed more readily.

Put the cabbage into a large saucepan of boiling water with the stalk side down, bring to the boil and simmer for a few minutes. Turn the cabbage over and cut through the tops of each of the outer leaves and remove them, taking care not to tear them.

Turn the cabbage stalk side down again and simmer again to loosen the next few leaves and repeat until enough leaves (about ten) have been removed. Let the leaves cool. (The remainder of the cabbage can be used in some other dish.)

Put a leaf flat on a board with the outside uppermost. With a sharp knife held horizontally, carefully cut off most of the thick part of the stalk, taking care not to cut through the leaf. Repeat until all the leaves have been done.

Mix well the minced meat, chopped chouriço, small diced onion, soy sauce, eggs, salt and pepper.

Lay out each cabbage leaf in turn on a board with the inside uppermost and with the stalk nearest you. Place a handful of mixture at the stalk end and roll up the leaf half way, fold in the sides and finish rolling all the way.

In a saucepan fry the large diced onion, then add the finely diced garlic, salt and pepper and continue frying for a few minutes. Add the tinned tomatoes and the white wine and simmer for a few minutes.

Array the cabbage rolls in a casserole, pour in the sauce and if necessary add enough boiling water to cover the cabbage. Bake in an oven at 160° for an hour.

CABBAGE ROLLS v2

(Guilly⁽¹⁾)

Ingredients

1 large cabbage
1 small onion, finely diced
1 lb (450g) minced pork, beef or chicken
¼ cup milk
1 oz (28g) margarine
¼ teaspoon nutmeg
2 thin slices bread, soaked in cold water⁽²⁾
seasoning

Method

Carefully remove the leaves of the cabbage, wash and put in a pan with just enough water to cover them. Cook till half tender, strain, saving the water for later.

Fry diced onions in ½oz (14g) margarine and mix with the minced meat. Squeeze water from bread and add to pork mixture. Add nutmeg and seasoning and mix all these well together and put aside

Lay one large cabbage leaf flat on a plate and three or four smaller ones over it. Take a teaspoonful of the mixture, smooth into a sausage shape, lay on one end of the cabbage, fold the two sides and roll.

When all cabbage and meat is used, tie the folded cabbage leaves together carefully with string and put them neatly in a pan. Add the cabbage water, boil, then simmer gently for 10 minutes. Strain cabbage and lay neatly on a platter.

Add milk to the gravy, thicken with flour and water, add margarine and bring to the boil stirring all the time. Pour the gravy over the dished up cabbage. Cooked rice can be used instead of bread, if preferred).

⁽¹⁾ From Annie Sousa's collection

⁽²⁾ Cooked rice can be used instead of bread.

CABBAGE ROLLS WITH RICE

[Jewish dish]

Ingredients

½ lb chicken meat, minced
5 stalks of celery, finely chopped
1 large onion, finely chopped
½ a cherry size of powdered citric acid
salt and pepper
1 large cabbage

Method

Wash the rice well and drain.

Mix the chicken, celery and onions well with the drained raw rice and season with salt and pepper, and powdered citric acid.

Remove the leaves of the cabbage and wash them well.

Boil about ¼ pan of water, put in a cabbage leaf, and bring to the boil with the lid off (to preserve the green colour). Drain and remove. If the stem of the leaf is a bit too hard to bend, slice a small piece off.

Take one large leaf - or two if more vegetables are liked. Lay flat, put 1 or 2 spoons of the prepared ingredients on the end, fold the two corners and roll loosely so as to give the rice space to expand. Lay each one neatly on a pan, and when all the rice is used, add enough water or stock just enough to cover the rolls. Put a little citric acid in the water to keep the cabbage firm.

Cover the lid tightly, bring to the boil and simmer over a very low fire for to 1 hour. When ready remove carefully.

CABELO DE NOIVA

[egg sweet – literally "bride's hair"]

This was a traditional dish served at weddings. To prepare this delicious sweet a brass funnel is needed¹.

Texto originalOriginal text:

Ingredientes:

30 gemas de ovos; 1½ libra de açúcar; Essência de baunilha a gosto.

As gemas são coadas numa saca de cassa. Para se preparar este delicioso petisco é necessário encomendar um funil de latão.

Modo de preparar:

Derrete-se o açúcar em ponto de pérola; em fervendo, deitam-se as gemas já coadas no funil de latão; dão-se muitas voltas circulares até que o funil fique vazio; com um garfo vão-se tirando os fios de ovos; torna-se a encher o funil e procede-se da mesma forma. Se o açúcar engrossar juntam-se duas colheres de água e deixa-se levantar a fervura.

Com dois garfos separam-se os fios de ovos e dispõe-se no prato de vidro; convinha deitar uma ou duas colheres de açúcar derretido sobre os fios de ovos e fim de os tornar lustrosos.

Podem-se colocar os fios de ovos por cima de coco ralado cozido com açúcar.

Ingredients

30 egg yolks
1½ lb (680g)sugar
vanilla essence as desired

Method

Strain the egg yolks through a cloth.

Dissolve the sugar in a little water and boil down to form a syrup so thick that it falls in pearl-like drops from a spoon. (If measuring using a candy thermometer, its temperature should be about 110°.) While this is boiling, drizzle in the egg yolks through the funnel in a continuous circular motion until the funnel is empty. Progressively remove the cooked threads of yolk with a fork. Repeat until all the yolks are used up. If the syrup becomes to thick, add two spoonsful of water and re-boil.

With two forks, separate the threads of egg and lay out on a glass plate. Glaze with one or two spoonsful of the syrup.

The threads can be laid out on a bed of grated coconut cooked in sugar syrup.²

¹ The funnel should have a very fine point.

For this sweet I have made up a special device by drilling 3 holes in the bottom of a metal mug and glueing 3 icing nozzles over the holes, so that the yolks come out in 3 thin streams. – HdA

² These are often served on small "patty pans" (cup cake papers).

CABIDELA DE PATO version 1

[Jugged duck – also called Ade Cabidela]

Texto originalOriginal text:

Em primeiro lugar aproveita-se o sangue, que se desmancha com algumas gotas de vinagre. Limpa o pato, corta-se em 8 ou 10 pedaços, temperando-os depois com sal, pimenta, cebola seca picada, uma pitada de açúcra e açafrão.

Modo de preparar:

Deita-se banha e refoga-se o sangue de pato, temperando com um pouco de sal e pimenta; retira-se da caçarola e põe-se à parte.

Lava-se a caçarola, e põe-se novamenta um bom bocado de banha par esturgir, ¼ de colherinha de cominhos, ¼ de colherinha de coentro e um pouco de açafrão, remexendo-se para não ficar colado ou queimado; juntam-se os bocados de pato. Depois de bem esturgido, deitam-se 2 ou 3 cups de água; ao ferver, e quando começar o molho a reduzir, junta-se 1 ou 2 batatas cortadas em quartos. Quando as batatas estiverem cozidas, retiram-se do lume, deixando o pato a ferver; antes de se retirar este do lume, torna-se a pôr as batatas e, por fim, o sangue.

Este delicioso prato poucas pessoas o preparam bem por cozerem o sangue desde o princípio até ao fim.

Pode-se juntar ao esturgido 1 cebola de Índia picada.

Ao esturgir os temperos pode-se juntar um pouco de "ng heong fan".

Ingredients

duck, including its blood
dried shallots
pinch of sugar
turmeric
¼ tsp coriander powder
¼ tsp cummin powder
1 or 2 potatoes, quartered

Method

Collect the duck blood with some vinegar (about half a cup).

Clean the duck and cut into 8 to 10 pieces. Season with salt and pepper, dried shallots, a pinch of sugar and turmeric.

Sauté the duck blood in oil, seasoning with a little salt and pepper. Remove and set aside.

Wash the saucepan and put in fresh oil, add cummin and coriander and a little turmeric, stirring to prevent burning. Add the pieces of duck.

When browned, add 3 cups of water and simmer until fluid is reduced. Then cook potatoes. Remove potatoes, leaving the duck to cook.

Before removing this from the fire, return the potatoes to reheat and finally add the blood.

Few people can prepare this delicious dish well because they add the blood at the beginning instead of the end.

Variations:

Add a diced onion when browning the duck.
Add a little five-spice powder.

See also the other recipe from Guilly's collection

CALDEIRADA

[A Portuguese seafood dish]

Ingredients

8 - 10 slices fish (any firm fleshed fish such as pomfret)
2 - 3 crabs (depending on size)
6 - 8 large prawns
3 squid (calamari)
450 g scallops
450 g clams
1 lobster (optional)
1 medium cabbage
1 green and 1 red bell pepper (capsicums) and black olives for garnish
2 16-oz cans stewed tomatoes
2 8-oz cans tomato sauce (Spanish-style)
2 medium onions
olive oil
white wine (any type)
salt and pepper
2-3 tsp sugar (to bring out flavour)

Method

Seafood

Wash and clean fish and shellfish and devein prawns. Season fish with salt and pepper and deep fry until light golden brown.

Boil crabs, room or shells and described inedible parts. Rinse clean. Cut the body into 2 or 4 pieces and crack claws. (Imitation crab sticks from Japan obtainable from supermarkets can be substituted for whole crabs.)

Wash squids thoroughly and cut into 12 mm thick rings and boil with a little water, adding into it 2 slices of ginger, a few cloves and two bay leaves. Reserve liquid.

Boil clams until shells just open (a few minutes).

Boil lobster and remove meat from tail for slicing, retaining body shell for decoration.

Rinse fresh scallops in hot water and sauté lightly. (Imitation scallops from Japan called Seafood Rolls may be used instead in which case it only needs to be sautéed lightly.

Sprinkle prawns with a little pepper and shallow fry in oil until done. (This should be done the same day and shortly before serving.)

Sauce

Cut onions in quarters lengthwise and sauté in olive oil until just tender. Add in the cans of stewed tomatoes and tomato sauce. Season to taste with salt, pepper and a little sugar.

Add in a few glasses of white wine.

Add all the prepared seafood (with the exception of the prawns) and simmer over low heat for a short while. (This dish should be prepared one day ahead of time for taste to penetrate.)

Cabbage

Wash and cut cabbage into bite-sized pieces. Sauté with olive oil and a sprinkling of water and cook until just tender. To serve, put vegetables at bottom of serving pot (brass pot or wok) and topped with all the seafood and gravy. Heat thoroughly, bringing to gentle boil. Serve hot. (Garnish with peppers cut into rings and black olives.) Serve with hot garlic bread or hot French loaf and chilled white wine.

(This is a good dish to serve as the main cooking is done the day before and only needs reheating.)

Serves approximately 6 - 8 persons.

CALDEIRADA version 1

[Stew with chicken, pork and Chinese sausages]

Ingredients

1 chicken
300g beef
300g pork, Chinese sausage or piece of ham
4 Chinese sausages cut in pieces, or 1 pé de presunto (ham hock)
12 slices fried bread
4 hard boiled eggs
6 large tomatoes, cut in eighths and seeded
4 large onions, cut in eighths
4 quartered potatoes

Method

Put the chicken, beef and pork in a pot and cover with water. Bring to the boil and simmer until the meats are half tender, then add the sausages. (If using a ham hock boil it separately some hours beforehand as it may take rather long to tenderise; also cook the potatoes separately.

Cut the meats in pieces.

In a separate pan fry the onions and tomatoes until just moist, season, add all the cooked meats and simmer.

Before serving add a wineglass of white wine.

Spread the fried bread on a dish, cove with the meat and decorate the top with hard-boiled eggs.

CALDEIRADA v2

[Stew with fish, seafoods and beef]

(Mãe)

Ingredients

fried fish
corned beef
stock from pork bones
tomatoes
cinnamon
whole cloves
butter
shrimps⁽¹⁾
lobsters
crouton of bread
olive oil
garlic
onions
oysters
white wine
hard-boiled eggs, diced
potatoes

⁽¹⁾ In some countries these would be called prawns – shrimps would be the small crustaceans.

Method

Shell the shrimps, boil in water and strain the stock.

Heat oil in a saucepan and fry the garlic till brown; add onions and only half cook them, then add tomatoes and fry well. Then the shrimps, lobsters, oysters, etc., should be put in the pan with the stock from the shrimp heads. When the mixture starts boiling add salt and pepper according to taste, then put in the corned beef cut in pieces.

20 minutes before serving throw in the fish and wine and serve with croutons of fried bread. Garnish with diced boiled eggs and serve with boiled potatoes⁽²⁾.

⁽²⁾ The original recipe did not specify how the potatoes were to be cooked. I surmise that they could be added to the stew when the corned beef is half cooked. – HdA

CALDO DE COSTELA DE PORCO or MÃO DE PORCO

[Pork rib or trotter soup]

Ingredients

½ lb pork rib or trotters
1-2 tbsp barley, washed
sliced ginger
about 2 cups water
choco seco (dried squid) or any dried shellfish, washed (optional)
salt to taste

Method

Wash the meat, cut into slices ½" to 1" thick. Put into pot, add water, ginger, salt and barley and dried shellfish (if desired). Bring to the boil, then simmer till tender and serve with rice.

CALDO VERDE version 1

[Green soup, a traditional Portuguese dish]

(Josephine Arevalo and Yvonne Husband)

Ingredients

1.5 kg potatoes
2 medium onions
250 g chouriço (Portuguese sausage)
3 tbsp olive oil
3 l water
1 tbsp cooking salt (add extra ½ tbsp after tasting if needed )
½ tsp ground black pepper
2 chicken stock cubes
1 bunch shredded choy sum leaves or buk choy leaves
extra olive oil for serving

Method

Peel potatoes and onions. Chop potatoes into small pieces and dice onions.

Boil in water with salt, pepper, olive oil and stock cubes.

When potatoes are cooked and very soft puree until smooth.

Gradually bring back to a boil.

Chop chouriço and shred the green leaves.

Before serving add the shredded greens and the chouriço.

Boil till greens soften.

Drizzle olive oil on each serving.

See also the other recipe from Guilly's collection

CALDO VERDE

[Potato and green vegetable soup]

Ingredients

4 large potatoes, peeled and diced
2 onions, peeled and diced
2 dsp olive oil
salt to taste
1 small cabbage*
1 little bunch of any savoury herb
1 quart (1.2l) water

Method

Put cold water in a pan, add the potatoes, onions, olive oil and salt and boil till the potatoes are quite tender.

Wash the cabbage and cut into very thin threads and add to the soup. Boil till cooked. Do not overboil the cabbage as it will spoil the colour.

Instead of potatoes bread crumbs may be substituted. Before serving add a little bunch of any savoury herb.

* This is a traditional Portuguese soup, made with kale, shredded very fine using a special device. Where kale is not available, modern recipes recommend the use of the leaves of Chinese broccoli (kai lan).

CALF'S TONGUE

(Mãe)

Ingredients

1 calf's tongue, well cleaned⁽²⁾
lard for frying
1 medium onions
2 spring onions
1 tsp turmeric
1 cup coconut milk
1 tsp tamarind juice (optional)
chopped chilli to taste (optional)
1 piece of ginger, sliced (optional)
2 tomatoes, diced (optional)

Method

In a saucepan just large enough to hold the tongue, gently fry the onions and spring onions, then add the tongue and the rest of the ingredients, cover with water, bring to the boil and simmer until tender.

⁽¹⁾ Proportions were not given in the original recipe. I had to guess these amounts.

⁽²⁾ Normally tongue would have to cleaned by parboiling and skinning. – HdA

CAMARÕES PANADOS

[Crumbed prawns]

Texto originalOriginal text:

Lavam-se e descascam-se os camarões, o que se fará com cuidado, para que se não quebrem as caudas. Com uma faca, cortam-se ao meio e lavam-se, novamenta. Temperam-se com sal, pimenta, cebola verde muito bem picada, passam-se por farinha de trigo, ovo batido e pão ralado (podendo passar 2 vezes) e fregem-se em banha; para os camaraões não ficarem enrolados, na ocasião de os fritar, fazem-se esticar mediante ao auxílio de uma pequena paleta de bambu, que vai da cabeça à cauda. Pode-se juntar um dente de alho picado.

Ingredients

prawns
beaten eggs
bread crumbs
garlic finely diced (optional)
salt and pepper to taste
spring onions diced very fine

Method

Wash and shell the prawns, taking care not to break the tails. With a knife, slice down the middle of the backs of he prawns, remove the black vein and wash again. Push a small wooden skewer from the head to the tail of each prawn so that it will not curl when cooked. Season with salt, pepper, the spring onions (and the garlic if you wish), roll in flour, beaten egg and bread crumbs. (You may repeat this to produce a thick layer of bread crumbs). Fry in lard.

CANJE DE FRANGO

[Chicken congee]

Ingredients

rice
water
2 pieces of cinnamon (the size of 2 nibs)
3 spring onions tied in a knot
1 tender chicken, 1½ - 2 lb (680-900g)
½ lb (220g) raw Chinese ham
a little salt to taste

Method

Wash the rice, put in a large pot and add water, cinnamon, string onions, chicken and raw ham. Bring to the boil, then simmer until all is quite tender and the rice is quite soft and starchy.

Remove the bunch of spring onions and the cinnamon. Break the chicken in pieces and cut the ham in thin strips if possible. The liver and gizzard are also to be cut in thin strips.

Do not serve the neck, backbone or breast bones of the chicken.

CANJE DE OSSOS DE PORCO

[Pork rib congee]

Ingredients

1 lb (450g) pork rib, cut in 1" lengths
rice
water
balichão
1 tsp lard
1 tsp salt
½ lb (220g) kai choi (Mustard green)

Method

Marinade the ribs in the salt for about a couple of days as it will taste better on the third day. Wash the salt off the ribs a little, put in a pan with the rice and water, bring to the boil and simmer till all is quite tender.

Fry the balichão in hot lard, then add the kai choi cut in thin slanting slices, fry till half tender and add to the canje. Simmer for 10-20 mins. and it will be ready to serve.

CANJE DE PORCO

[pork congee]

Texto originalOriginal text:

Ingredientes:

1 lb. de entrecosto temperado com sal e pimenta; ½ lb. de porco lavado e picado com uma mão-cheia de "chong-choi"; ½ lb. de figado lavado, cortado em fatias finas e temperado com sal e pimenta; 1 ramo de salsa chinesa por nome "in-sai"; 2 a 3 pés de cebola enrolados e atados; 1 colher das de sopa de gengibre cortado às tiras finissimas; 4 ovos.

Modo de preparar:

Pica-se a carne de porco e "chong-choi" temperados com sal, pimenta e ¼ de colherinha de sutate claro, fazendo seguidamente umas bolinhas (almôndegas).

Refogam-se a cebola verde e os bocados de entrecosto, deita-se água suficiente, isto é, duas tigelinhas para cada prato de canja; coze-se por algum tempo até adquirir consistência duma canja, não espessa; escaldam-se as almôndegas de porco, as fatias de figado e os ovos.

Pode-se acrescentar uma mão de amendoim cozido prèviamente, se se quiser.

Serve-se quente com umas frituras por nome "yao-chau-kuais".

Ingredients

450g pork spare ribs, seasoned with salt and pepper
220g lb pork, washed and minced with a handful of chong choi (a pickled Chinese vegetable available from Asian groceries)
½ tsp of light soy sauce
½ lb washed livers, cut in fine slices and seasoned with salt and pepper
1 sprig of coriander
2-3 spring onions, rolled and tied
1 tbsp ginger, sliced extremely finely
4 eggs

Method

Mince pork and chong choi with ½ tsp soy sauce and roll into small meat balls.

Sauté spring onions and pieces of pork spare ribs.

Add water – about 2 soup ladles per bowl of congee. Cook until it reaches the consistency needed in congee (that of thick cream, but not too thick).

Scald the pork balls, liver and eggs with boiling water and add to the congee.

If desired, add a handful of cooked peanuts.

Eat with yau-chau kwai (deep-fried pastry available from Chinese grocers).

CAPÃO A MODA DE MÕLHO DE PERDIZ

[Capon with liver (literally, with the style of partridge) gravy]

(Cheq. Carneiro)

Ingredients

1 cold roasted or steamed chicken
6 duck livers
4 hardboiled eggs
salsa (parsley) or celery, chopped
lemon juice
salt and pepper to taste
olive oil to taste

Method

Cook livers in a little water then mince together with the hardboiled yolks. Mix in the rest of the ingredients*, make it a thin paste and thickly coat the chicken.

Serve in a large platter with parsley decoration. A slice of neatly cut bread, fried golden brown, can be served under each piece of chicken.

* Alternatively, soak the chopped garlic overnight in lemon juice, drain when using the next day, and just use the juice instead of the chopped parsley. You will find it a real tip top taste.

CAPELA version 1

[Pork meat loaf]

(Margie Yvanovich)

Ingredients

450g minced pork
2 rashers of bacon, chopped, or ½ packet of bacon pieces
1 slice of bread, soaked and chopped
1 small onion, chopped
The whites of 2 spring onions, chopped
1 tbsp Parmesan cheese
1 egg
1 tsp nutmeg
Cornflake crumbs for garnish
Salt and pepper to taste

Method

Sauté onion and mix the remainder of the ingredients without cooking. Form into a ring. Rub in a little of the reserved egg over and sprinkle crumbs.

Form into a ring. Rub on a little of the reserved egg over and sprinkle crumbs.

Bake in oven at 200° for 45-60 mins

Variations:

Add 200g of grated cheddar or tasty cheese to the mixture (but then do not add any extra salt).
At the bottom of a hollow-centred round jelly mould, arrange strips of thinly sliced fat bacon radially for decoration. Carefully put the mixture inside and press down firmly. Cover with aluminium foil and bake at 160°C for 30 to 45 mins. When done, invert onto a heat-proof plate and grill until nicely browned.
(This version — with the grated cheese — has proved extraordinarily popular with my family – Hd'A)
Add chopped olives to the mixture
Decorate with roasted almonds, split into halves

See also the other recipe from Guilly's collection

CAPELA v2

[Meat loaf (literally, chapel or shrine)]

Ingredients

½ lb (225g) pork with skin
1 thin slice bread, soaked in cold water and squeezed
3 tsp grated cheese
4 spring onions or 1 small onion, chopped very fine
1 large egg, lightly beaten
salt and pepper to taste
1 oz (28g) almonds
toasted bread crumbs

Method

Take a 1-oz (28g) piece of the fat from the pork and pass the rest through the mincing machine.

Mix well the minced pork, bread, cheese, onion, egg, salt and pepper. Cut the 1 oz of pork fat into thin strips about 3½" (9cm) long.

Put the almonds in boiling water for a couple of minutes, peel off the skin and open into halves.

Heap the pork mixture on a a baking tray and shape into a round or oval-shape about l½" high and 1¾" wide(1). Smooth it and make it very neat. Array the strips of fat radially on top. Sprinkle with toasted bread crumbs and decorate the top neatly with the almonds sticking quarter way into the meat.

Bake in a moderate oven for ½ hour or till done. The surface should be nicely brown and the almonds crispy. Remove from the oven, loosen the bottom carefully with a flexible knife and place neatly on a flat dish.

Another recipe

CAPELA v3

[Meat loaf (literally, chapel or shrine)]

This delicious dish, that few know how to prepare, is not difficult, but can be done in an instant. The secret of capela is this: it has to be made with pork that is not too fat.

Ingredients

1½ lb (675g) minced pork
soft centre of 1 slice of bread, soaked in cold water
diced olives
slices of bacon, lightly salted
1 onion, diced
½ dried onion, diced

Method

Squeeze water from the bread.

Put enough lard in a saucepan to brown the onions and dried onions. When done, add the minced pork seasoned with salt and pepper. Stir well and add the bread and diced olives.

Turn out onto a round oven-proof plate. While still hot, use a wooden spoon to shape into a mound with a hole in the middle. Carefully, with the aid of another spoon, keep pressing and shaping. When warm, press down with your hands.

Sprinkle with bread crumbs, grated cheese and a tbsp of melted lard, array with slices of bacon fat and put into a hot oven. The plate should not be exposed to the full force of the fire.

When the bacon is cooked, the capela is done.

You can also use diced ham, chouriço or any salt meat.

CAPRICHOS DE AMÔR

[cookies, lit. caprices of love]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: 200 grs. de manteiga, 200 de farinha (plain). Amassa-se e corta-se em rodelas pequenas com um calice de vinho do Porto. Unta-se um tabaleiro com manteiga e polvilhado de farinha. Quando estiverem prontos faz-se sandwiches com 2 rodelas e ovos móles dentro e salpica-se com açucar pilé misturado com canela. Tem cuidado em pegar nas rodelas que são muiti fôfos e partem-se.

Ingredients

200g butter
200g plain flour
25ml port wine
icing sugar
cinnamon powder

Method

Knead the butter and flour into a dough using a little port wine. Roll into 2cm thick sheet and cut out small circles.

Make a sandwich with two circles filled with ovos móles

Dust with icing sugar mixed with cinnamon powder

Take care when handling the circles which are very fluffy and easily broken.

CARANGEIJO BAFADO

[Boiled crabs (literally, stifled crab⁽¹⁾)]

Ingredients

12 good sized Shanghai crabs
6 spring onions
¼ - ½ cup ló chiu
2 pieces ginger $ size each

Method

Wash crabs well in cold water, brushing the stomach well. Put them in layers in a large pan with their backs up. Put on the lid so that they cannot creep out.

Add ló chiu, ginger and spring onions and boil for 20 to 30 minutes or till quite red.

⁽¹⁾ Why is it so called? – HdA

CARANGEIJO CHAOCHAO

[Stir-fried crabs]

Ingredients

6 crabs

Method

Wash the crabs take the round back off and cut into halves if desired. Remove all the hairy strips inside and cut the body of the crabs in two.

(No other ingredients were given, nor instructions on how to fry the crabs. – HdA)

CARANGEIJO DE DELMIRA

[Crab with sour plums]

Ingredients

6 crabs
3 dsp lard
1 dsp balichão
2 chopped garlic*
2 mni garganta (sour plum)
½ tsp of chili miçó

Method

Wash the crabs take the round back off and cut into halves

Fry in 3 dsp lard and 1 dsp balichão. When well fried add 2 chopped garlics, 2 mni garganta (sour plum) and ½ tsp of chili miçó and fry for a few minutes. Lastly add the crabs and fry for 8 minutes. Put in about cup of water into it and cook until done.

* It was not made clear whether to use 2 cloves or 2 whole heads of garlic. – HdA

CARIL DE GALINHA

[Chicken curry]

PASTE

Ingredients

1 coffee spoon (½ tsp?) cummin powder
3 tsp coriander powder
1 coffee spoon (½ tsp?) peppercorn
6 dried hot chillies
2 small pieces of açafrão*
5 cloves of garlic

* Probably meant to be fresh turmeric root.

Method

With a mortar and pestle crush the ingredients to as fine a powder as possible.

CHICKEN

Ingredients

1 middle-sized tender chicken, cut into pieces
1 onion, cut into eighths
½ grated coconut
some of the juice of the coconut
1 walnut-sized piece of tamarind
2 tsp lard
salt and pepper to taste

Method

Bring to the boil the tamarind in 4tbsp of water. Squeeze all the taste out of the tamarind and retain the juice.

Heat the lard in the pan and when quite hot add onions and salt. When this is soft add the pieces of chicken and fry for 5 mins, stirring occasionally. Then add the prepared paste and a good portion of juice taken from the half coconut, just about covering the chicken in the pan.

Boil and then let it simmer until tender. When the chicken is done add the tamarind juice and bring to the boil.

CARIL DOCE

[Sweet curry]

Ingredients

1 chicken, cut in pieces
ginger
onions
garlic
turmeric
cummin
tamarind
sugar
a few strips of pork fat

Method

Soak the tamarind in a little hot water and squeeze. Keep the liquid and discard the tamarind pulp.

Cut the ginger, onions and garlic in very thin slices and fry in 1 dsp of very hot lard. Add the turmeric, cummin and the strips of pork fat and fry for a few minutes and then add the chicken, tamarind water and simmer. Add a little sugar.

CASQUINHAS

[Crab meat in shells]

Ingredients

1 lb (450g) crab meat
1 onion (chopped)
1-2 egg whites or eggs
a little olive oil
bread crumbs plus a little flour
2 slices white bread
a little corn flour
¾ tsp turmeric powder
2-3 tbsp butter or margarine
a little parmesan cheese
salt and pepper to taste
shells (crab or clam) for filling into

Method

If using frozen crab meat, scald and drain. Remove any hard shells therein. While still hot, add in 2-3 oz (60-80g) margarine, salt and pepper and sprinkle with some Parmesan cheese.

Remove crust from bread, and chop into fine cubes.

Boil or sauté onions till soft. With frying spatula, push onions to one side of pan, add a little olive oil and the turmeric powder, fry for 1-2 seconds and mix with the cooked onions. Add a dash of salt to this. Fold in the chopped white bread cubes. Mix this with the crab meat.

Stuff crab shells or baking clam shells with the crab meat filling. Press firm and smooth. Brush with egg white or whole eggs slightly beaten, and pat with crumb/flour mixture. Deep fry and serve very hot.

CELICÁRIO*

[steamed cup cakes]

Ingredients

12 egg yolks
4 egg whites
1 bottle of fresh milk
½ lb (225g) rock sugar
vanilla essence as desired

Method

Mix all the ingredients very well and push through a strainer. Put into small moulds and cook in a double boiler (bain-Marie), while putting charcoal embers on the inverted lid of the saucepan in order to create little flecks on the tops of the celicário. Do not remove from the moulds; they will be easily separated later.

* This is one of the most ancient of dishes.

CHACHA

[bean dessert]

Ingredients

1½ coconut, grated
1 catty (610g) jagra
1 lb (450g) green beans (lôc-tau in Cantonese)
½ cup sago
1 lb (450g) taro, peeled and cut in cubes
2-3 pieces of rock sugar, lightly rinsed

Method

Pour 10-12 cups of boiling water over the grated coconut and cover with a lid. When cool, squeeze out the juice with both hands and strain.

Wash the sago and soak in water for 2-3 hours. Dissolve the jagra in a little water and strain.

Scrub the beans in the basin used for washing rice to loosen the skins. Cook the coconut juice and beans and remove the skins of the beans. Add the taro and the sago and when cooked add the jagra liquid and the rock sugar. Continue cooking for some time and serve hot.

CHAO MIN SHANGHAI STYLE

[Fried noodles Shanghai style]

(Dora Gutteres)

Ingredients

½ lb pork, cut in thin strips
other meats: cha siu, chicken, Chinese sausages, dried shrimps, etc (optional)
ham, cut in thin strip (optional)
2 thin slices ginger
1 doz medium-sized dried Chinese mushrooms
About ¼ cup sung yue (Chinese cooking oil)
3 small bamboo shoots, cut in thin strips
2 spring onions cut in large pieces
1 lb (450g) wong nga che (Mostarda Nanking), cut lengthwise in thin strips so that it will not break too easily when cooked.
2 tsp ló chiu
2 lb raw noodles

Method

Soak the mushrooms in a little hot water, discard the stems and cut in strips. Save the liquid.

Dried shrimps must be soaked in boiling water before use. Boil about ¾ pot of water with ½ tsp salt, put in the noodles . Boil till ¾ cooked, bring out and rinse in 2 or 3 changes of cold water. Drain thoroughly and lay on a large dish and when quite cold, mix about ¼ cup sung yue carefully so as not to break. Set aside.

Put about 1 tbsp lard in a frying pan and, when quite hot, add ginger and spring onions, then the pork and fry for 2 minutes, after which add immediately the ló chiu (if ló chiu is put in later the taste of the wine will be too prominent).

After a minute, add mushrooms, bamboo shoots and all the prepared ingredients, stir for a few minutes, then add a little soy sauce, the mushroom water and about ¼ cup of water.

Fry the wong gna che separately in a little lard and, when half done, add to the meat mixture. Simmer till tender, add salt to taste and some ajinomoto if desired. By this time the gravy should be reduced to 1-2 tbsp. Put aside and keep warm.

In a bowl mix ½ cup soy sauce, a pinch of salt and ½ tsp ajinomoto.

Heat 3-4 tbsp of lard to a large frying pan (preferably a Chinese wok). When it is boiling hot, pour in the soy sauce mixture, fry for a few seconds, then add the noodles, mixing constantly so that the noodles will take the colour and taste of the soy sauce. Stir for a few minutes, being careful not to burn, mix in the meat preparation well with chopsticks to avoid breaking the noodles. When well mixed end boiling hot, lay on a large dish and serve.

If desired, half of the meat mixture can be put over the noodles instead of mixing through. This noodle should be very dry.

CHAU CHAU DE PELE or TACHO v3

[Stew with puffed pork skin and mixed meats and vegetables – literally "pan" in Portuguese⁽¹⁾]

Ingredients

1 chicken (2 lb, 900g), cut into rather large pieces
2 strips of Chinese roast pork lap yôk
3 chouriço sutate
1 large ham hock
1 large pig trotter, cut across in 1" chunks
½ lb (220g) beef, cut in ¾" cubes
1 lb (450g) corned beef
4 nervos de vaca
½ lb (225g) pele torado
2 large cabbages cut in large pieces and washed well
20 Chinese dried mushrooms
10 inhame chicoo (optional)
1 dsp lard
salt and pepper to taste

Method

Prepare beforehand the nervo by boiling in 3 cups of water for about 5-6 hours until quite tender and the liquid is thick. Retain the liquid. Cut the nervo into 1½" lengths.

Boil the ham hock, pig trotter and corned beef until quite soft. Retain the water in which they were cooked. When cool cut the corn beef into ¾" cubes, cut the hock and trotters transversely into 1" chunks.

Wash the dried mushrooms and soak them in a cup of boiling water. Discard the stems.⁽²⁾

Wash lap yôk well with hot water and cut into ½" pieces.

Scrape the skin off the inhame chicoo and cut into halves lengthwise.

Wash the pele torado well in hot water, then soak in boiling water till soft. Rinse 2 or 3 times and take off the boil. Cut them into 2" squares.

Heat lard and fry the chicken, lap yôk, choriço sutate, pig's trotter and beef together. When well fried (takes about 15 minutes) add enough of the liquids from cooking the hock and nervo to cover and simmer till half cooked, then add the ham hock, corned beef, inhame chicoo, mushrooms and nervo. Boil for 20 mins., then add the pele. After 10 mins. put in the cabbage and cook until tender enough to serve.

Slice the sausages neatly and serve over the dished up meat.⁽³⁾

⁽¹⁾ See also tacho

⁽²⁾ Keep the water in which the mushrooms were soaked; it gives flavour to many dishes.

⁽³⁾ It is not mentioned, but obviously the sausages would have to be boiled at some stage.

CHAWAN NO MUSHI

[Fish with mushrooms and bamboo shoots]

Ingredients

6 eggs
3 small teacups water
1 teacup Japanese soy sauce
1 tsp sugar
1 large orange, cut in 1" pieces
2 prawns, cut up
2 cooked bamboo shoots in thin, wide slices - preferably cut lengthwise
1 oz (28g) mushrooms
1 small Japanese peixe tabua, sliced
orange cut into 1" pieces
chicken fillet (optional)

Method

Beat 6 whole eggs for 2 minutes, add cold water, soy sauce and sugar and stir well.

Soak the mushrooms in a little hot water, discard the stems, and then cut in half if desired.

Put a little of each of these ingredients into each chawan no mushi bowl, then put the egg mixture in each, stir lightly and steam for a few minutes till set and serve.

Chicken fillet cut in pieces is delicious if added to the above.

CHEESE ROLLS

(Annie)

Ingredients

6 very thin slices of square-loaf bread
6 dsp grated cheese
butter

Method

Cut the square bread in very thin slices, trim off the crust, spread butter and sprinkle with grated cheese.

Roll up each slice neatly and rather tightly, place edge downwards on a baking tray and bake or grill till the outside is crisp. Turn and crisp the other side.

If the edge won't keep down, dampen right across with cold water and press carefully.

The griller will do instead of the oven. Serve very hot.

These rolls are very suitable to be served for tea and they look very pretty.

CHEESE STRAWS

Courtesy of Yvonne Husband

Ingredients

110g (4oz) self-raising flour
55g (2oz) butter
170g (3oz) grated cheese
salt & pepper to taste
1 egg yolk

Method

Rub the butter into the flour, add the grated cheese, a sprinkle of pepper and some salt. Then add the egg yolk and mix to a dry consistency.

Roll out and cut into thin finger sticks.

If you want it spicy add cayenne pepper.

CHEESE TOAST* version 1

(Yvonne Herrero)

Courtesy of Yvonne Husband

Ingredients

300g grated cheese
1 tsp sugar
2 egg yolks
2 egg whites
1 tbsp butter
1 tbsp condensed milk
1 loaf white bread
a dash of mustard (optional)

Method

Cut the slices of bread diagonally into 4 triangles.

Blend the cheese, butter, sugar, condensed milk, egg yolks and mustard into a paste.

Brush one side of the bread triangles with egg white, spread a small amount of paste in the middle of each triangle and press down well.

Brush paste with egg white on the surface until smooth.

Grill in medium heat until brown and crispy (or deep fry).

* This has long been a staple of Macanese gatherings.

See also the other recipe from Guilly's collection

CHEESE TOAST v2

Ingredients

6 slices toast bread about ½ inch thick
6 tbsp grated cheese
mustard
eggs
1 tsp butter
dash of cayenne pepper
salt to taste

Method

Beat the eggs (whites and yolks) for two minutes, add all the dry ingredients and lastly the butter to make a moist paste. (A bit of milk may be added if it is too thick.)

Under a griller, toast the sliced bread on one side and remove from the griller. On the other side put on a good layer of cheese paste and smooth the surface. Toast the cheese side to light brown. (Do not have the heat too high when toasting the cheese side as the inside may be raw.)

Remove from the griller, cut off the crusts neatly and then cut the toast into halves triangularly. Dish up in a napkin, and serve very hot.

CHICKEN WITH BAMBOO SHOOTS

Ingredients

½ chicken cut in pieces
3 bamboo shoots, in slices or chunks
1 tsp soy sauce
about ¼ cup ló chiu Chinese wine
a 20 cent size of ginger
salt
2 tsp lard

Method

Scrape the ginger, crush it down with a heavy knife and fry it in hot lard and when slightly brown add the chicken and fry well. Then add the soy sauce, wine, bamboo shoots, and enough water to cover. Simmer gently till all is tender.

Cut off the lower quarter of the bamboo shoot as it is tough.

I have experimented with this recipe using tinned bamboo shoots, a 3cm piece of ginger and chicken thigh fillets, adding 2 tbsp soy sauce and a few chopped spring onions. It was quite tasty. – HdA

HdA

CHICKEN WITH CHESTNUTS

Courtesy of Maria de Lourdes Bayot and Yvonne Husband

Ingredients

1 large chicken cut into small pieces
1 tin chestnuts
½ tsp salt
¼ tsp pepper
½ cup soya sauce
1 tsp cinnamon
3 cloves of garlic chopped or 1 heaped tbsp of crushed garlic
½ bunch chopped spring onions

Method

Mix everything except the chestnuts together and leave to marinate for at least ½ an hour.

Put a little oil in the pot and fry for about 5 mins.

Then add 1 cup of water to make the gravy.

Reduce the heat and simmer until almost cooked, then add the chestnuts and cook until the chicken is soft.

CHICKEN CURRY version 1

Courtesy of Yvonne Husband

Ingredients

10 chicken pieces
2 tbsp oil
2 onions, chopped
1 clove garlic, chopped
2 tsp ginger
3-4 tsp curry paste
2 tsp curry powder
2 tsp coriander powder
½ tsp chilli flakes
salt & pepper
3 teaspoon sugar
1 tin whole tomatoes
3 potatoes, cut in quarters
1 tin coconut milk (optional)

Method

Clean the chicken in running water and remove as much skin as possible.

In large saucepan add the oil and sautée the onions and garlic, then add the curry paste, curry powder, coriander powder and chilli flakes and fry.

Add the chicken and coat with the curry mixture.

Add rest of ingredients. Add just water enough to cover the chicken.

Simmer for approx. 1 hour.

See also the other recipe from Guilly's collection

CHICKEN CURRY v2

Ingredients

1 chicken (1½lb, 680g), cut in pieces
2 onions, cut in to eighths
1 tsp Dawson curry paste
3 tsp tomato paste
juice of 4 coconuts*
a little chilli sauce (optional)

Method

Fry the onions in 1 tsp of lard, add salt and fry till rather tender, then add curry paste and fry for a minute, then put in the pieces of chicken. Fry this for 5 minutes, then add enough coconut juice to cover, and lastly the tomato paste. Simmer all till tender. If potatoes are desired, add in when the chicken is half cooked. Chilli sauce is put in 5 minutes before serving.

* The original had "4 coconut juice" which I have interpreted as "juice of 4 coconuts", but this quantity seems rather excessive.

CHICKEN CURRY WITH COCONUT

(Lollie Encarnação de Souza)

Ingredients

1 large chicken (2 ½ - 3 lb, 1.2-1.5kg)
2 large onions, cut in pieces
½ grated coconut
1 tbsp tamarind pulp
20 cent size ginger, finely diced
2 cloves of garlic, finely diced
salt, pepper
curry powder

Method

Cut the chicken in pieces and mix salt and curry powder to it, and let it stand for ½ hour

Put coconut in a sugar bag and soak in half cup of boiling water. Squeeze to extract as much of the juice as possible and set aside. Repeat, keeping the two lots of extracted coconut juice separate.

Put 1 tsp of lard in large pan and when hot fry the onions, ginger and garlic till light brown. Add the chicken and fry for, say, 10 min, stirring occasionally, then add the second lot of coconut juice.

Put the tamarind pulp in a bowl, add ¼ cup of hot water, squeeze the taste out as much as possible, drain into the chicken. If any more taste is left in the pulp, repeat the process.

When the chicken has come to the boil, reduce the heat, and simmer till tender. A quarter of an hour before serving, add the first lot of coconut juice and simmer with the lid off (otherwise the gravy will curdle).

CHICKEN GUISADO

[Stewed chicken]

Courtesy of Carmen O'Brien and Yvonne Husband

Ingredients

10 chicken pieces
2 tbsp oil
2 onions, chopped
2 rashers bacon, chopped
1 small tub tomato paste
1 tin whole tomatoes
1 tin champignons, sliced
1 capsicum, sliced
2 Portuguese chouriço or Spanish chorizo sausages, sliced
½ cup chopped parsley
1 tsp mixed herbs
¼ cup sweet sherry or port
½ cup black olives for decoration

Method

Clean the chicken pieces in running water and remove as much of the skin as possible.

In large saucepan add the oil and sautée the onions and bacon, then add tomato paste and fry.

Add the chicken pieces and the rest of the ingredients except the black olives.

Add just enough water to cover the chicken and simmer for approx 1 hour.

Prior to serving decorate with black olives.

CHICKEN WITH MUSHROOMS

(Elfy*)

Courtesy of Maria de Lourdes Bayot and Yvonne Husband

Ingredients

1 large chicken, chopped into pieces
2 scallions (white globe onions), chopped small
1 tbsp sugar
3 cloves of garlic, chopped
¼ bunch shallots, chopped small
250g dried Chinese mushrooms, soaked in hot water
½ cup of soya sauce
½ cup of the juice from the soaked mushrooms
a little oil for frying

Method

Soak the mushrooms in hot water until they soften.

Fry the onions, garlic, shallots in a little oil until the onion softens, then add the chicken pieces and fry until brown all over.

Then add the softened mushrooms, soya sauce and the ½ cup of mushroom liquid.

Bring to a boil, add the sugar, stir and then reduce the flame and simmer until cooked.

* Found in recipe book of Marie Menezes Ribeiro

CHICKEN PAPRIKA

Courtesy of Yvonne Husband

Ingredients

1 large chicken
56g (2oz) butter or margarine
3 onions, chopped
2 tsp paprika
1½ tsp salt
2 cups chicken stock
1 tsp plain flour
1 cup sour milk*
¼ cup of sherry

Method

Cut the chicken into pieces and season with the salt.

Melt the butter in a heavy pan, add the chopped onions and fry until the are lightly browned.

Add the chicken and fry until all the pieces are brown all over. Take out the chicken.

Add the paprika and stock to the pan. Bring to a boil , stirring well and then add the chicken pieces.

Cover the pan and simmer the chicken until it is tender (1 to 1½ hours).

Stir the flour into the soured milk then pour it slowly into the pan stirring well. Add the sherry and cook without boiling for a further 5 minutes.

* Add some lemon juice to milk and leave it for a while to turn sour.

CHICKEN PIE

FILLING

Ingredients

1 chicken (2 lb , 900g)
1 large onion, cut in eighths
2-3 cloves
1 piece cinnamon the size of 2 nibs
salt and pepper to taste
4 large potatoes, cut in halves or quarters
3 eggs, cut in half lengthwise
10 Chinese mushrooms
1 wineglass of white wine
2 tbsp lard
1 bay leaf

Method

Cut the chicken into about 18 pieces.

Wash the mushrooms in warm water, put into a small bowl and cover with boiling water and leave till tender. Then cut off and discard the stems. Retain the mushroom water for later use.

Hardboil the eggs, plunge in cold water, shell and set aside. Put the lard in a fairly large pan and when very hot add the onions and fry, add salt and pepper and go on frying till light brown. Then add the chicken and fry for 5 to 10 mins, stirring till the chicken looks cooked on the outside.

Add bay leaf, cloves, cinnamon and mushroom and its water, and enough cold water to cover the chicken and simmer till tender. Half an hour before done add the potatoes cut in halves or quarters. When ready set aside till cold.

Pour into a pie dish and lay the neatly on with the yolks downwards. See that there is enough gravy is enough to cover ¾ of the contents otherwise add a little seasoned stock.

PASTRY

Ingredients

Puff pastry

Method

Roll out the suet puff pastry to about ¾" thick. Trim the borders and cut them into 2 or 3 strips about 1½" wide for the upper edge of the pie top.

Roll out the rest of the pastry about 1" larger than the circumference of the rim of the dish. Brush the rim with cold water. Lay the large piece of the dough over the dish loosely; press lightly but firmly around the rim and with a sharp knife trim the edges neatly.

Brush a 1½" wide area around the border of the top with cold water, and place the prepared strips neatly around the top and press lightly.

The leftover pastry can be cut in diamond shapes and scored with the back of a knife to represent leaves. Moisten them with water on the other side and lay on the pie as decoration.

When this is ready cut a hole in the centre of the pie the size of a 20-cent piece for steam and make a few slits on the surface of the pastry to allow steam to escape during baking.

Bake l¼ hours or till done. Keep the oven door closed for at least half an hour for if cold air gets in the pastry may collapse.

Just before serving, pour the wine into the central hole through a funnel, then close the hole with a bunch of fresh parsley or some suitable pastry decoration and serve.

CHICKEN WITH TARO

( HA d'Assumpção)

Ingredients

600g chicken thigh fillets
600g taro (fresh or frozen)
3 garlic cloves, finely diced
1 cube red preserved bean cube*
1 medium onion, diced
1½ cup chicken stock
1 cup coconut milk
2 tbsp light soy sauce
100ml Chinese cooking wine
½ cup water
2 tsp sugar
3 tbsp oil

Method

Trim the fat off the chicken and cut into 2cm or 3cm pieces

Mash the red bean curd with the soy sauce, wine and sugar, mix in the chicken and marinade for about half an hour.

In a saucepan, fry the onions in a little oil until translucent, then add the chopped garlic and fry a little longer. Remove the chicken from its marinade, add to the saucepan and fry until brown, then add the marinade and the other liquids, bring to the boil and simmer for 20 minutes.

Peel the taro (if fresh), cut into 2cm pieces and add to the saucepan. Bring to the boil again and simmer very gently for about 20 minutes until the taro is cooked.

Serve with white rice.

* nam yee in Cantonese. This strongly flavoured ingredient is available from Chinese grocers.

CHICKEN THEREZE

[chicken with liver and gizzard]

(Mãe)

Ingredients

1 chicken with liver and gizzard
1 spring onion⁽¹⁾
6 hard-boiled eggs

Method

Separate the hard-boiled egg yolks and mix with salad or olive oil⁽²⁾.

Dice chicken and season with salt and pepper.

Heat lard in a pan and fry spring onion until well browned. Put in the chicken and fry for a while, then add a little water and boil for 10 minutes.

Before serving put in the liver and gizzard and cook for a few minutes and add the egg yolks.

⁽²⁾ Presumably the egg yolks are mashed. In other recipes that use mashed egg yolks for flavour and thickening, the egg whites are diced and used to garnish the dish.

⁽¹⁾ Presumably diced

CHICKEN WITH WALNUTS

(Annie Sousa)

Ingredients

1 cup chicken fillet, diced
1 cup walnut meat (peeled)
1 tbsp cornstarch
1 egg white
4 tbsp stock
½ tsp salt
fat for frying

Method

Blend the cornstarch and salt in a little water and mix thoroughly with the chicken. Fry for 1 minute in deep fat, then drain.

Fry the walnuts for 2 minutes or till light brown.

Blend the chicken meat and walnuts in 1 tablespoon oil, add seasoned stock then cook for ½ minute.

Serve hot.

CHICKEN WITH WALNUTS AND PINE NUTS

Courtesy of Maria de Lourdes Bayot and Yvonne Husband

Ingredients

2 tbsp oil
1 tbsp cornflour
½ cup light soya sauce
1.5 kg whole chicken cut into small pieces*
2 tbsp crushed garlic
about 2.5cm (1") piece of ginger
50g walnuts
50g pine nuts
¼ cup sherry
1 onion cut in half and sliced

Method

Make a marinade with the 2 tbsp oil, cornflour and light soya sauce.

Marinate the chicken and leave for at least an hour.

In a little oil fry the onion, garlic and ginger for about 2 mins., then add the chicken and fry until it is well browned.

Add the sherry and let simmer until the chicken is soft and almost cooked.

Add the walnuts and pine nuts and cook for a couple of minutes until the chicken is done.

If the sauce is too thick add a little water.

* You could substitute with chicken thigh or breast fillets or chicken pieces but the pieces should be cut small.

CHILI CHAOCHAO

[Stir-fried pork with chillies]

(Marie Celeste de Figueiredo)

Ingredients

¼ lb (110g) pork, cut in ¼" cubes
2 squares of hard taofu, cut into small cubes
2 green chillies
½ bunch Cantonese salt vegetable (ching choi)
½ tsp preserved beans*
½ tsp lard
salt to taste

Method

Wash the chillies, cut open, remove seeds out and cut into wide strips. Wash the ching choi well and cut into small pieces.

Heat the lard, fry the preserved beans for 2 mins, add the pork and fry for 5 mins. Just cover the meat with water and simmer till meat is rather tender. Then add the rest of the ingredients and simmer till there is hardly any gravy.

* These are probably black soy beans (tao see in Cantonese).

CHILI CHAU CHAU

[Stir-fried pork with chillies, based on a recipe by Guilly]

(Henrique d'Assumpção)

Click to see larger image

Ingredients

250g belly pork, cut into 1 to 1½ cm cubes
100g hard taofu, cut into small cubes
6 red chillies
30g dried, salted daikon (Chinese radish), cut into 1-cm cubes
1tbsp black bean paste
1 tbsp oil
1 tsp corn flour mixed with just a little water.

Method

Cut open the chillies lengthwise and scrape off and discard the seeds. (Leave in some seeds if you like it hot.) Slice into thin strips.

Fry the pork in oil for about 5 mins, then stir in the black bean paste. Just cover the meat with water and simmer till it is tender.

Add the chillies and the dried daikon, then mix in the taofu which will absorb much of the gravy and flavour. Simmer till there is hardly any juice. Finally, stir in the corn flour.

CHILICOTE version 1

PASTRY

Ingredients

2 egg yolks
2 cups of plain flour
1 tsp baking powder
1 tbsp butter or table margarine
1 cup cold water

Method

Put egg yolks in a bowl, add butter and stir. Then add about half cup of cold water first. Mix in dry ingredients. Then add the rest of the water to form the right consistency of dough.

Knead. Roll out and cut to size required (using a tumbler or round pastry cutter approximately 9mm in diameter).

Note: Though recipe calls for one cup of water, I find that's too much. Pour in half cup first and then slowly add more water until right consistency is formed. The amount of water used after the first half cup depends on the weather.

This portion of pastry makes about 100 chillicotes.

FILLING

Ingredients

350g minced pork(or pork and veal)
3 medium potatoes
3 medium onions (chopped)
2 tsp tumeric powder
salt and pepper to taste

Method

Boil potatoes, mash and leave.

Fry chopped onions then add tumeric powder, minced pork, salt and pepper and let simmer for a while.

Take off fire and add in mashed potatoes.

Use approximately one teaspoon of filling per chilicote.

Brush egg white around edge of pastry, fold pastry, seal and crimp edges, then deep fry.

CHILICOTE v2

FILLING

Ingredients

1 large or 2 small onions (chopped)
2 to 3 potatoes (cubed)
225 g minced pork
1½ tsp curry paste
3 tsp turmeric powder
salt and pepper to taste
dash of soy sauce to enhance colour and flavour
dash of sugar

Method

Sauté onions in oil for 2 to 3 minutes. Add in curry paste and turmeric powder and mix. Add minced pork, soy, salt and pepper, and cook until meat changes colour.

Add hot water about 12 mm above the meat and throw in cubed potatoes. Turn fire to medium low and simmer for approx. 20 minutes until meat is tender and all water is absorbed. Towards the end, stir often as it tends to stick and burn.

PASTRY

Ingredients

225 g flour
70g vegetable shortening or lard
1 tsp sugar
½ tsp salt
1 tsp baking powder
4 or 5 egg yolks

Method

Mix all ingredients and form into dough. Form into small balls and roll into 60 mm circles as thin as possible. Fill with the filling and seal edges with a white or water. Deep fry in medium hot oil and serve hot.

Easy shortcut method: Use wonton skin or siumai skins which can be purchased from local noodle shops .. but it is not the same!

CHILICOTE DE RABONO

[Savoury pastry with daikon (Chinese white radish)]

PASTRY

Ingredients

2(?) cups rice flour
2 cups boiling water
lard
½ tsp salt

Method

Bring to the boil water, lard and salt, then add rice flour and stir until well blended. Close the lid tightly and reduce to a very low heat, cook for 10 minutes then keep covered for ¼ hour.

Banana leaves for wrapping

Banana tree leaves are very long and the leaves are very wide. Each side of the leaf is large enough to wrap two or three packets of chilicote.

Cut off the stem in the centre and wash the leaves clean one by one. Have a pan half filled with boiling water, put in the leaves and boil briefly. Remove, strain and thoroughly dry with a clean cloth.

FILLING

Ingredients

680g Chinese white radish (rabono in Portuguese, or lo pak in Cantonese)
220g pork
5 spring onions, finely chopped
4 cloves garlic
56g diced raw Chinese ham (optional)

Method

Pork must be minced in a mincing machine.

Cut the Chinese radish lengthwise in thin 3" (8cm) strips.

Crush the garlic without taking off the skin. Put about 3 teaspoons of lard in a rather large pan and when the lard is very hot, put in the garlic and fry till light brown. In turn, add and fry the spring onions for two minutes then the minced pork for 5 minutes. Add salt and pepper and lastly the strips of Chinese radish. Mix this well into the pork and let it cook, stirring occasionally until all the water of the white radish has been dried up, and the mixture is just moist.

Lastly, add ham and cook for two minutes. Remove from the fire, and let it get cold.

Turn the flour paste onto a board and knean till smooth. Take out a lump of flour the size of a walnut and roll it round and smooth.

Put the flour ball on a lightly oiled small part of the board. With a very wide knife (preferably a parang – cleaver) press down the ball of flour gradually (being careful that it does not stick on the board) until it is about 1/8" (3mm) thick and about 4" (10cm) in diameter. Make it in a nice round shape, and be careful not to crack it. Put a teaspoon or so of the Chinese radish stuffing in the centre, fold in two and wrap in banana leaf as follows.

Put the chilicote at about three inches before the end of the leaf, cover the end over, give a turn and put on another chilicote and wrap another two turns. Each packet should have two chilicotes. Have the chilicotes well covered with the leaf, as otherwise it will break. Put them in layers in a sieve or colander, have a large pan with ¼ boiling water and a hollow tin in the centre to hold up the sieve 1" from the water and steam for 1-2 hours till done.

CHILICOTE FRITO

[Fried savoury pastry]

PASTRY

Ingredients

½ lb (225g) flour
3 egg yolks of egg (and if desired 1 white)
1-2 tsp (10-20 ml) lard
Cold water with a good pinch of salt

Method

Sift the flour in a bowl, add the yolks and mix. Gradually add cold water mixed with a little salt until the paste comes to a consistency which can be kneaded. Turn on a board and knead till smooth. (Just sufficient water must be put in so that the dough will neither be too dry nor stick to the hands.)

Knead for 5 minutes, then gradually knead the lard into the paste until all is used. Test by cutting the dough into half with a sharp knife and if plenty of holes are visible, the pastry is ready. Put it aside and cover with a damp cloth until the stuffing is ready.

STUFFING

Ingredients

½ lb (225g pork)
1 oz (28g) orelhas de rato
4 spring onions
salt and pepper
grated cheese (optional)
1½ dsp (15ml) lard for frying the pork

Method

Mince the pork through a mincing machine.

Wash the spring onions and cut into small pieces.

Soak the orelhas de rato in hot or boiling water and, when they are soft, wash each piece well, taking off any parts that are very hard. Then rinse in cold water 2 or 3 times and chop fine.

Put the lard in a frying pan until it is very hot, fry the spring onions for about 1 minute then add the minced pork, fry for 5 minutes turning occasionally, add salt and pepper. Then add the finely chopped orelha de rato and stir for a minute. Lastly add enough water to cover half way this mixture and let simmer slowly, stirring now and then until there is no more gravy and it is just moist.

Remove from the fire and if desired add some grated cheese. Leave this stuffing mixture to cool fully.

In the meantime, roll out ¼ of the dough, about 14-16" (35-40cm) long and about 6" (15cm) wide. Roll out as thinly as possible, but not so thin that it may break. If it sticks a little, put just a little flour on the board.

When the dough is rolled out to the width and length desired, put in the stuffing. Take 1 tsp of the stuffing and put about the centre of the rolled paste at about 1" (2.5cm) from the end and go on putting by teaspoons all along, leaving a space between of 2". When this has been done, brush with cold water the borders of the pastry and the space between the stuffing. Carefully fold the pastry over the stuffing, making the 2 lengthwise sides meet. Press down firmly and also press the space between each stuffing. When this is securely done, take a pastry roller, dip in flour if necessary and roll out each chilicote the shape of about half moon. Tuck them neatly up and put on a lightly floured dish.

The remnant of this dough can be joined and kneaded down with the remaining dough. Finish up the remaining dough and stuffing in the way mentioned.

When this is done, do the frying. Have a large frying pan half-filled with lard and when the lard is quite hot, put in the chilicotes, a dozen or so at a time. Fry to light brown then lay on a sheet of paper in a warm place to absorb the remaining lard.

NB Too many egg whites in the pastry will turn it rubbery and hard. Well kneaded pastry makes "good eating".

CHILICOTE CUCUZ

[steamed prawn dumpling and steamed chilicote]

Video on African Chicken and Chilli Prawns

Video on Grilled Chilli Prawns

CHINESE FRIED PIGEON

Ingredients

3 pigeons
1 egg
flour
1 tsp linseed
salt and pepper
lard or oil

Method

Cut each pigeon into about 12 pieces and drain out any liquid. (If the pigeons are too tough and old, first steam them or boil them whole in about ¼ cup water and let them cool.)

Season with salt and pepper, add 1 tsp flour and mix well.

Beat the egg in a large bowl, add about 2-3 tsp flour, linseed, a little salt and pepper and enough water to make a rather thick batter.

Heat a pan ¼ or ½ full of Chinese oil, dip the pieces of pigeons into the batter and drop into the hot oil and let fry till golden brown and the meat is tender. Drain on paper.

CHI YÔK CHÔK

[Pork congee]

Ingredients

? lb rice
? qt water
2 ching choi Cantonese salt cabbage, well washed and chopped very fine
5 spring onions, chopped
½ tsp flour
4 dsp soy sauce
1 lb (450g) minced pork
½ lb (220g) pork liver, sliced thin
salt and pepper to taste
1 small bunch of fresh coriander

Method

Boil the rice in water, then simmer gently till the rice is quite soft and the congee (canje) rather thick. Add half the spring onions and ching choi.

Mix the other half of the spring onions and ching choi, 2dsp of soy sauce, ½ tsp flour, salt and pepper with the minced pork. With a teaspoon, mould into small balls, drop into the canje and cook for 20 mins.

Just before serving, add the liver which will be cooked when the colour changes and it is no longer red inside. Do not boil the liver or it will turn hard.

Break a good fresh egg into each serving bowl and put 2-3 ladles of the canje on top, being careful not to break the egg. (With hot canje the egg will be cooked.

Serve with a spring of Chinese celery in each bowl. A few drops of chi ma yao can be added as well. Serve with yau chau kwai (Chinese deep-fried pastry that is readily obtainable from Chinese grocers).

CHOCO CHAOCHAO

[Stir-fried squid]

Ingredients

4 fresh squid
¼ lb (110g) celery
1 oz (28g) orelha de rato
½ tsp flour
1 dsp soy sauce
ginger the size of a 20-cent piece, chopped very fine
2 spring onions, cut in ½" pieces
salt and pepper

Method

Take the bone out of the squid and wash the meat till quite white. With a sharp knife, cut ¼ way through the flesh along the length of the squid, then cut into slices about ½" wide across. Mix the ginger, flour and soy sauce with the squid pieces and set aside. Soak the orelha de rato in boiling water, and wash well and cut into halves.

Take the leaves off the celery, wash the rest well and cut in 1"lengths. Fry the salt and spring onions in 3 dsp of hot lard.

Add celery and orelha de rato, put just a little water and let it boil for 2 mins, then add the squid and stir same well. If there is no gravy at all add a little water. Cook the squid for no more than a few minutes till it whitens, because overcooking makes it tough.

CHOCOLATE FUDGE CAKE

Ingredients

¾ cup softened butter
1 ¹/₃ cup cocoa
1½ cups sugar
1 tsp vanilla
3 egg yolks
2¾ cups sifted cake flour
3 tsp baking powder
1 cup iced water
3 egg whites, beaten stiff

Method

Beat butter with cocoa. Gradually add sugar, beating till fluffy and light. Add vanilla. Beat in egg yolks. one at a time.

Sift flour with baking powder; add to creamed mixture alternately with water, beginning and ending with flour. Beat after each addition.

Fold in the stiffly beaten egg whites.

Bake in paper-lined pans in slow oven (300°F, 150°C) for approximately 50 minutes or until done.

Fill and frost with Rich Chocolate Filling/Topping.

CHOCOLATE SAGO PUDDING

(Olga Lawrence)

Courtesy of Vincent Lawrence and Yvonne Husband

Ingredients

6 tbsp sago
6 tbsp sugar
4 eggs
5 cups milk
110g (¼ lb) sweetened cooking chocolate
1 tsp salt
1 tsp vanilla
1 slice butter

Method

Separate egg whites and add 4 tsp sugar and whip till it peaks.

Cook all remaining ingredients.

Lastly fold white mix and mix thoroughly. Pour into mould and bake 1 hour at 175°C (350°F).

CHOURIÇO PORTUGUÉS

[Portuguese sausage]

(Avó F.*)

Ingredients

10 catties (6kg) pork (preferably leg pork) cut in 3mm cubes
6 soup spoons colorau doce (sweet paprika powder)
6 taels (230g) salt
6 taels (230g) salitre (saltpeter)
1 whole garlic
bay leaves and cloves
white wine to cover the meat

Method

Remove the skin, bones and gristle from the pork, leaving just the meat and fat.

Add all the other ingredients (except the wine), mix well and lastly just enough white wine to cover the meat. Keep in a cool place for a few days, stirring once or twice a day.

Remove the bay leaves and cloves and stuff the sausages.

* This person is perhaps Guilly's paternal grandmother, Ana Teresa Brandão.

CHOURIÇO DE SUTATE

[Soy sauce sausages]

CASING

For historical interest, Guilly's delightful description of the processing of the casing is reproduced verbatim. Today in Western countries one would simply get the sausage casing from a friendly butcher.

Buy one pig's casing (tripe) as the remainder can be kept for other occasions. Take the casing by the end, put on a piece of board and with the border of a bowl carefully scrape down dirt till it comes out by the other end. If it is too long, cut it into three. Rinse the water, putting the end into the tap and let the water run through. When all the dirt is out, take a chopstick, take the casing by the edge, fold about 1-2 inches of the board right in and with a stick push this end right through until you come to the other end. Get a good hold of the first end and turn the skin inside out. You will succeed with a little practice. When the casing is turned inside out, again take a bowl or cup, and do the soaping, being careful not to be too rough, as the skin might break. Go through this process 2-3 times until it is quite clean and the skin is evenly thin. Remove all the water from it, put a teaspoonful of salt in it and squeeze all the remainder of the water, then rinse thoroughly. This is ready for the filling. Use a tin tube with the upper part of the shape of more or less a bowl, put the tube into the casing and fill the meat in. When all these are done tie the ends, then divide into sections 5 inches long and tie. Between every four sausages have the string fold in 2 tied, so as to be able to hang up. When this is done, dip the bunch of sausages in hot water for half a minute to take off all the salty taste on the outside. Hang them out on a bamboo, keeping them apart, so as to get the full sun. Prick each one 5-6 times with a pin to take out the air, and sun up. See that the day is good for making sausages, as sausages must have a good sunning the first day. This will be ready after 2 days of sunning. What is left over of the casing wash off all the sutate that may be left there, squeeze dry, put in a small bowl, add half a hand of salt and squeeze for the salt to get well in. Then dry in the sun without taking out the salt. When next using take the amount of casing you need, soak in tepid water, squeeze off the salt and if not soft enough put more tepid water and soak. It takes 5-10 minutes. If the weather is bad or doubtful after cutting the meat do not put in the casing. Keep the meat mixed with the ingredients in a cool place, stirring with a wooden spoon two times a day. This can be kept for two or three days. Be careful not to put in casing when there is not enough sun, as the sausages will turn sour, if the weather is warm, besides worms might appear.

Ingredients

1.3kg pork (after removing skin, bones and gristle)
1½ tbsp salt (or less to taste)
1½ tbsp pepper (or less to taste)
½ cup Japanese soy sauce, or ¼ cup Chinese soy sauce (Japanese preferred)
2 tbsp Chinese wine (Fan Chow)
1 tsp sugar

Method

Only prepare sausages on a sunny day.

Dice pork into 3mm cubes, add the other ingredients and mix thoroughly.

Insert the end of a large funnel into the sausage casing and stuff in the meat. Tie off the ends and twist the casing to produce 5in (13cm) sausages. Tie off the sausages in groups of 4.

Dip sausages in hot water for 30 sec and prick each sausage 5-6 times to let the air out.

Hang the strings of sausages in the sun for two days (it is particularly important that the first day be sunny).

CHOURIÇO VINHO DE ALHO version 1

[Pork sausage with wine and garlic]

(based on a recipe by MC de Mello e Senna)

Texto originalOriginal text

Para 3 lbs. de carne são precisa ½ lb. de toucinho, algumas folhas de louro partidas, sal, pimenta a gosto; ½ colher de colorau doce e meia colher de colorau picante, vinho chinês, "fan-chau", um pouco de açafrão, 1 alho e uns 2 metros de tripa seca.

A carne é cortada aos bocadinhos e o toucinho també.

Num alguidar poõe-se a carne e o toucinho cortados, que se temperam com sal, pimenta, colarau doce, colorau picante, uma pitada de açafrão e vinho. Feito isto, dispõe-se numa travessa, mistura-se com o alho picado e deixa-se ficar por 24 horas. No dia seguinte, lava-se a tripa e, depois, enxuga-se; antes de encher a carne na tripa, passa-se um bom bocado de banha de uma extremidade e a outra fica presa ao funil; com o auxílio de um cabo de colher de madeira, vai-se enchendo e, quando tiver bastante, pica-se com um alfinete; de espaço o espaço, vai-se atando com um fio, até se encher.

Pode-se acrescentar um chile picado.

Ingredients

1.5 kg minced pork
250 g fatty bacon, finely diced
6 bay leaves*
½ tsp mild paprika
½ tsp hot paprika
2 tbsp Chinese wine or white wine
1 tsp turmeric
1 clove of garlic, finely diced
1 or 2 m of sausage skins
lard
salt and pepper to taste
1 or 2 chillies finely chopped (optional)

Method

In a large bowl mix the minced pork, bacon, paprikas, salt, pepper, turmeric, garlic and wine (and chillies, if desired) and let stand for 24 hours.

The following day, wash and dry the sausage skin.

Before filling the skin, pass a good lump of lard from one end to the other.

Stuff the meat into the skin using a wide funnel and a wooden stick (such as the handle of a wooden spoon).

Twist the skin to form sausages and prick the skin with a needle.

* The original recipe gave no instructions on what to do with the bay leaves. Perhaps they should be mixed in with the other ingredients and left to stand for 24 hours, then removed before stuffing the mixture into the skin.

See also the other recipe from Guilly's collection

CHOURIÇO VINHO D'ALHO

[Sausage with wine and garlic]

Ingredients

1½ lb (680g) pork cut up
1 level tbsp cummin powder
1 level tsp pepper
1 tbsp salt
¾ of a whole garlic
5 tbsp coliang
½ tbsp turmeric
½ level tsp cayenne pepper or about 20 red hot chillies
4 tbsp Cantonese vinegar

Method

Cut the pork, chop garlic very fine. Mix all other ingredients together, add to the meat and mix together. Keep for 2 days, stirring twice each day, then fill in casing, prick and expose to the sun as for chouriço de sutate.

CHOW MEI FUN

[Fried rice noodles with pork]

(Guilhermina d'Assumpção*)

Courtesy of Yvonne Husband

Ingredients

1 pkt rice vermicelli noodles
200g Chinese roast pork (cha-siu), sliced thin
6 Chinese sausages (lap chong), cooked and sliced thin
1 onion cut into half and then into strips
3 eggs, beaten
sliced pickled red ginger
bean sprouts and other vegetables (optional)
a little oil for frying

Method

Boil water, drop in the noodles and cook quickly. Remove the noodles and run under cold water.

Fry the eggs in thin omelettes, cool and then chop them into thin strips.

In a little oil fry the onions with the pork and the sausages for a short time only. Remove from the pan.

Fry the noodles in a little oil and then add ½ of the meats.

Place the noodles on a platter and top with the rest of the meats, egg and ginger (and vegetables if used.)

You can adjust the quantities of meats to your own preference.

CHRISTMAS CAKE

Ingredients

1 lb plain flour
1 lb butter
1 lb brown sugar
1 lb large black raisins
1 lb currants
1 lb sultanas
1 lb citron peel
1 lb lemon peel
1 lb orange peel
1 lb almonds
1 cup brandy
2 tsp baking powder
4 tsp allspice (see below)
12 yolks of eggs
6 whites of eggs
3 tbs of crème de cacao or curaçao
2 or 3 tbs of molasses

Allspice

2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg

Method

Mince almonds and fruits, soak in brandy and liqueur. Beat butter with sugar, then put in eggs one at a time.

Add sifted flour, spice and baking powder to the soaked fruit, firstly draining off remaining liquids (brandy, etc.) if any and coat the fruit, trying to separate individual pieces of wet fruit (to avoid the fruit settling to the bottom).

Finally add the egg mixture and treacle, stirring until all is mixed.

Put 3 layers of brown paper in the cake tin, and lastly a layer of buttered aluminium foil.

Bake the cake for many hours in a very low oven (250-275°F), checking after some time with a toothpick to see when done.

Store in a an airtight container.

Variation:

When cooked, baste with any remaining brandy, and occasionally thereafter inject additional brandy or extra orange liqueur using a hypodermic needle.

* My Aunty Mina – like her sisters – was a wonderful cook. For the birthday parties of her nephews and nieces she would create a cake in a colourful scene – gardens, castles, etc. Later, when we were adults, and even into her old age, she sent her famous rich Christmas cakes to us all over the world.

Hd'A

CHUTNEY DE PEIXE CABUZ

[Fish chutney]

Ingredients

½ lb (220g) dried salted peixe cabuz or salt cod*
about ¼ cup of coconut juice
2 oz (56g) cebola seca
½ tsp turmeric
¾ lb lard

Method

Wash the fish and soak in cold water overnight if too salty. Remove the skin and every piece of bone. Pound little portions with a mortar and pestle till it looks very hairy and fine.

Grate the coconut, soak in a little water and squeeze to extract about ¼ cup of its thickest juice. Soak the fish flake into this juice for a while.

Peel the cebola seca and cut in thin strips lengthwise. Cook the cebola seca in very hot lard until it is almost golden brown; add turmeric and fry for a minute. Then put in the mixture of the fish and coconut juice and let it boil, stirring occasionally until all the coconut juice has evaporated and only the lard shows.

Reduce the heat to very low and cook the fish flake until it is crispy and golden brown, stirring occasionally to avoid burning. Drain every bit of lard out of the pan and lay the fish flake on paper to drain out the last of the fat.

* Salted peixe cabuz is sold in Cantonese shops by the ounce. They are opened flat out and are about 2" wide. Salted cod (bacalhau) can be purchased from any grocer or retail dealer. – Guilly

COCONUT CREPES

FILLING

Ingredients

1 lb (450g) coconut freshly grated
½ lb (225g) margarine
sugar to taste
alittle water for dissolving sugar
2 tsp vanilla essence

Method

Dissolve sugar in a little water. When dissolved, add the margarine and the grated coconut. (Taste and add sugar if necessary). Add vanilla essence. Cook over gentle fire for approx. 10 minutes, stirring often.

BATTER

Ingredients

3 eggs
1 cup milk
¾ cup sifted flour
1 tbsp sugar
¾ tsp salt

Method

In a small mixing bowl, beat the eggs well and mix in the milk until smooth. Sift flour again with the sugar and salt. Add the dry ingredients to the egg mixture and beat with an electric mixer or rotary beater into a smooth batter. Set aside in a cool place for at least 1 hour.

Pour about 2 tbsp batter for each crepe onto a lightly buttered, heated 6" to 8" pan over medium heat. Turn once, cooking until just done.

Fill with sweetened coconut. Makes about 16 small crepes.

CORN STARCH BISCUITS

Ingredients

¾ packet of corn starch
110g butter
¾ cup sugar
1 tsp baking powder
5 egg yolks
3-4 drops of vanilla essence

Method

Beat butter and sugar until smooth and creamy. Add egg yolks, one at a time, beating all the while.

Mix then sift corn flour with baking powder over the mixture and knead for some 20 minutes.

Divide into 5 portions and mould into cookie shapes or squeeze using a large icing bag into long fancy shapes. Cut into pieces and put on a greased tray.

Bake in a slow oven for 20-30 minutes. (Some say the secret is to put into a cold oven, not a preheated one.)

COSCORÕES version 1

[sweet pastry sheets]

Texto originalOriginal text

class="small"Ingredientes:

1 libra e 6 onças de farinha de trigo, misturada com 1 colherinha de sal fino e uma colherinha cheia de "Baking Powder"; 1 colher das de sopa cheia de banha; 16 gemas de ovos. Também se podem preparar com 12 gemas e 4 claras.

Modo de preparar:

1.^o Peneira-se a farinha com "Baking Powder" e sal; juntam-se as 16 gemas de ovos

2.^o Trabalha-se com a massa e vai-se juntando a banha aos poucos e torna-se a amassar.

3.^o Divide-se a massa em 7 ou 8 porções iguais.

4.^o Estende-se uma das porções na tábua e com o auxílio das 2 mãos vai-se puxando; torna-se a pôr na tábua e corta-se com um molde redondo por nome "cutter".

5.^o Continua-se a operação até terminar toda a massa.

6.^o Fritam-se em banha fervida.

7.^o Ao deitar o coscorão é necessário um pauzinho para dar umas voltas no meio dos coscorões.

8.^o A banha precisa de ser renovada para que os coscorões não fiquem escuros.

9.^o Regam-se com o açúcar derretido em ponto de pérola e guardam-se em boiões de barro.

These are traditionally served at Christmas time and represent the sheets on the bed of the baby Jesus.

Ingredients

610g wheat flour
1 tsp fine salt
1 heaped tsp baking powder
1 tbsp lard
16 egg yolks (or 12 yolks and 4 whites)

Method

Sift the flour, baking powder and salt and blend in the 16 egg yolks.

Knead the dough, gradually adding the lard.

Divide the dough into 7 to 8 equal portions.

Roll out these portions and cut out circles and repeat until all the dough is used up.

Fry in hot lard, using a small stick to twist the centres of the coscorões.

The oil needs to be replaced so that the coscorões do not brown too much.

Dissolve some sugar in a little water and boil to thicken until drops fall off a spoon like pearls. Drizzle over the coscorões. Store in a large earthenware pot.

COSCORÕES v2

[sweet pastry sheets]

(Sedaliza Luiz, modified by HA d'Assumpção))

Ingredients

600g flour
12 egg yolks
1 egg white
2 tsp salt

Method

Dissolve the salt in a cup of water.

Put the flour in a bowl and gradually add the egg yolks, egg white and water and salt and knead very thoroughly.

Roll out very thin and cut into squares.

To stop the coscurões from drying out, toss lightly in flour inside a muslin bag.

Fry in oil.

Make a thick syrup with sugar by dissolving sugar in a little water and boiling until the syrup falls in pearl-like drops from a spoon. Dunk the coscurões one by one in this syrup.

COSTOLETAS DE PORCO

[pork cutlets]

(Sedaliza Luiz, modified by HA d'Assumpção)

Texto originalOriginal text: Temperam-se as costoletas com vinho branco, paprika, alho, sal e pimenta. Deixa-se neste môlho por um ou dois dias. Depois fritam-se em muito pouca manteiga e vai-se deitando aos poucos o môlho onde marinou. Depois de fritar tiram-se e nesse môlho põe-se um pouco de mostarda, pó de chili, Lea Perrin's sauce, cayenne pepper. Deixa-se ferver um pouco e torna-se a pôr dentro as costoletas e vai a cozer em lume brando por algum tempo. Se vê que tem muito pouco môlho, póde-se pôr um pouco mais de vinho.

Ingredients

400g pork cutlets
½ cup of white wine
1 tsp paprika
2 cloves of garlic, finely diced
½ tsp chilli powder;
1 tbsp Worcestershire sauce
½ tsp cayenne pepper
1 tsp mustard powder
salt and pepper to taste

Method

Marinade the cutlets in white wine, paprika, garlic, salt and pepper for one or two days.

Simmer a little, put back the cutlets and cook at a moderate heat for some time. If there is too little sauce, add a little more wine.

COZIDO version 1 À MODA DE MACAU

[Hot pot Macau style]

(based on a recipe by MC de Mello e Senna)

Texto originalOriginal text:

Uma galinha; 1 lb. de vitela; 1 lb. de porco; ½ lb. de presunto chinês; 1 inhame; 2 batatas doces; 2 cebolas da Índia; 1 cebola seca; 1½ lb. de mostarda branca.

PRIMEIRA PARTE: Temperam-se as carnes com sal e pimenta e deixa-se ficar por algum tempo.

SEGUNDA PARTE: Deita-se numa caçarola banha suficiente para esturgir cebola da Índia e cebola seca, cortadas ou picadas; quando alourarem, junta-se uma galinha inteira, a seguir porco e, por fim, vitela; feito isto, junta-se-lhe água que cubra completamenta e mais dois cups; deixa-se ferver por 1 hora e 25 minutos; retira-se primeiro a galinha, depois o porco e deixa-se o resto a cozer, a lume brando; nessa altura, coze-se o inhame, as batatas doces e a mostarda branca; logo que estiverem cozidos, vão-se retirando.

TERCEIRA PARTE: Juntam-se, novamente, ao caldo, a galinha, o porco, a vitela e o chispe, que se deixam ferver por 45 minutos. Retiram-se, de novo, as carnes e o caldo, também cortadas a fim de ser tirada a gordura.

QUARTA PARTE: Dispõe-se numa grande travessa do seguinte modo: A galinha cortada em oito pedaços; fatias de carne rodelas de chispe; inhame cortado, duas batatas também cortadas e a mostarda branca inteira.

Serve-se primeiro a sopa do cozido, e, a seguir as carnes com arroz cozido.

Ingredients

1 chicken
500g veal
500g pork
250g smoked hock
1 Chinese white radish (also called Chinese turnip, daikon) (lo pak)
2 potatoes
2 onions, diced
1 dried onion, diced
250g white mustard (also called yellow mustard)*

Method

Season the meats in salt and pepper and let stand for some time.

Fry the onions and dried onions in a little oil until golden, then add the whole chicken and brown, followed by the pork and finally the veal. Cover with boiling water and simmer until the chicken is almost done (about 1 hour).

Remove the chicken and continue gently cooking the pork and veal, removing each in turn when done.

Add the Chinese white radish, potatoes and white mustard and continue cooking; remove when done.

Return the meats to the liquid and simmer for 45 minutes and remove the meats again.

On a dish array the chickens cut in eight pieces, slices of pork and veal, the hock, slices of Chinese white radish and potato, and the whole whitge mustard.

Serve the liquid as a soup and the meats and vegetables with steamed rice.

* The original recipe called for white mustard leaves, with their distinct flavour. If white mustard is unobtainable some other vegetable, such as Chinese cabbage, would have to be substituted.

See also the other recipe from Guilly's collection

COZIDO* v3

[Hotpot (literally, "cooked")]

(Janine Yvanovich Donato )

MAIN DISH

Ingredients⁽¹⁾

1 lb(450g) beef, preferably in one piece
1 lb (450g) corned beef
1 large pig's trotter
1 lb nervo
1 large chicken
If a richer cozido is wanted, add 1 lb (450g) pork chop, 1 ham trotter, chouriço, ham, etc
1 large cabbage, cut in 4
6 carrots
4 Chinese white radish
1 lb (450g) kai lan choy (Chinese broccoli)
3 large onions
½ taro
about 20 chestnuts
3 sweet potatoes
Cabbage, carrots and white radish are essential; some of the other vegetables can be omitted if out of season.

Method

Wash the nervo and boil it the day before till quite tender. Scrape the ham trotter and boil with a quart (1.2l) of water together with the corned beef. (This is because salt meat, if cooked with white meat, tends to turn the white meat an unattractive red colour.) The rest of the meat can be simmered in a large pot with 3-4 qt (3.6-4.8l) water and a pinch of salt till tender.

Wash and cut the cabbage, and simmer till tender. Wash kai lan choy and tie in a bunch.

Peel taro, carrots and white radish and wash.

Peel, chestnuts, potatoes and onions and add to the meat when the meat is ¾ tender. Add also the onions, the previously boiled nervo and its stock.

10 minutes before serving, when the meat and vegetables are quite tender, add a piece of chouriço and its oil and let cook for just a little while.

Just before serving, remove the chicken and other meat, then add the boiled ham trotter and corned beef to the contents in the pot. Bring the stock, vegetables and salt meat in the pot to the boil. Any stock from boiling the salt meat should not be put in until this last boiling.

Two large dishes are needed. Cut the beef, corned beef and pork chop in neat, thin slices, and lay them neatly on the dish. The chicken, etc, are cut in good-sized pieces and arrayed neatly on the same dish.

The other dish is for vegetables. Drain every bit of liquid from the vegetables and arrange them neatly and appetizingly on the dish. They can be cut into convenient sizes if desired.

Drain the soup in the pot into a soup tureen.

Serve with rice. A soup plate is usually needed for the rice as one's appetite is considerably increased when such a wonderful course is presented at table. Have a good nap after tiffin to complete the joy.

RELISH

Ingredients

4 tbsp balichão
6-8 tbsp Chinese white vinegar
½ lemon thinly sliced and with each slice cut in twelve

Method

Mix these ingredients in an attractive bowl and serve with the cozido.

* This Portuguese dish bears some resemblance to the French pot au feu and to New England hot pot.

CRÈME CARAMEL

Courtesy of Yvonne Husband

CARAMEL

Ingredients

½ cup white sugar
½ cup water

Method

Combine sugar and water in medium size saucepan and stir over medium heat until sugar has dissolved. Then increase heat and boil rapidly until mixture turns golden brown.

Do not stir at this time or mixture could crystallise. Pour caramel quickly into round 30cm (8") cake tin (not spring cake tin) and tilt and rotate to coat sides and base.

CUSTARD

Ingredients

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

Method

Beat eggs, vanilla and sugar together lightly.

In saucepan combine milk and cream, bring to scalding point and cool slightly.

Pour gradually over egg mixture, stirring all the time.

Strain into large jug to remove any specks of egg and to ensure velvety texture.

Pour custard carefully into cake tin. Put into baking dish with boiling water half way up the sides of cake tin.

Bake in moderate oven for approximately 45 minutes – 1 hour, or until set. Test by poking knife through.

Remove from water, cool, then refrigerate. Turn out carefully (upside down) into deep serving plate.

CREME DE LEITE E OVOS

[crème brulée]

Texto originalOriginal text:

Ingredientes

3 chávenas de leite fresco; 1½ colheres das de sopa de farinha maisena; 4 colheres das de sopa de açúcar; 6 gemas de ovos; 1 colherina de casquinha de limão ralada.

Modo de preparação:

Mistura-se tudo muito bem; passa-se por uma peneira e vai ao lume até engrossar. Quando estiver completamente frio, borrifa-se de açúcar e queima-se com um ferro em brasa; polvilha-se de canela em pó e serve-se.

Serve-se primeiro a sopa do cozido, e, a seguir as carnes com arroz cozido.

Ingredients

3 cups of fresh milk
1½ tbsp corn starch
4 tbsp sugar
6 egg yolks
1 tsp grated lemon peel

Method

Mix all the ingredients well, strain and cook until thickened. When fully cold, sprinkle with sugar and burn with a hot iron. Dust with cinnamon powder and serve.

CRIA CRIA version 1

[Stuffed dumplings (the origin of the name is obscure)]

Ingredients

1 cup farinha arroz (rice flour)
1 cup boiling water
2 egg yolks
110g cold porco salmourado (pickled pork with turmeric) preferably rather fat
56g Chinese ham (cooked)
3 tsp grated cheese
3 chopped spring onions (optional)
salt to taste
fat for deep frying

Method

Boil water in a small pan, add the flour and stir well until all the flour has taken in the water. Remove from the fire, close the lid tightly and put on the side of the stove.

In the meantime chop up the meats together very finely (do not mince), cut the spring onions and grate the cheese. Turn the cooked flour on a board, add the yolks and knead.

Lastly, add the meat and the other ingredients and knead all together until quite smooth.

Then take in a little lump, the size of a large plum. Roll it round on the board, then roll lengthwise to the thickness of a thin sausage. Join the two ends together, press firmly. Do the same with the rest of the dough.

The circumference must be like a child's bangle. Heat half a pan of lard, and fry the rings in moderate heat, so that the inside may be cooked.

Other cold meats such as vaca estufada, corned beef, porco pó de bolacha, etc, can also be used.

CRIA CRIA v2

[Stuffed dumplings (a better recipe)]

Guilly)

Ingredients

2 cups water
1 dsp lard
2½ cups rice flour
5-6 egg yolks
450g cold meat – porco salmourado, porco vinho d'alho, Chinese ham, porco pó de bolacha, vaca estufada, vaca salgada (corned beef), or any tasty cold meat
8tsp grated cheese
10 spring onions, finely chopped
Salt and pepper to taste
Fat for deep frying

Method

Bring to the boil water and lard and then pour in the sifted flour. Stir till well mixed, remove from the fire, close the lid tightly and let it on the side of the stove.

In the meantime, cut up the assorted cold meat in very small squares. (Do not use the mincing machine, as this will make the meat too fine.)

Turn the half cooked flour on a board, let it cool a little, knead down, adding the egg yolks, one at a time. When the yolks are well mixed in, knead in the rest of the ingredients, until all is well blended.

Roll out and fry in the same way as the previous recipe.

Do not use roast beef or roast mutton for "cria cria" as they will not taste so good. This is a genuine Macanese speciality, so use the cold meat specified. Eat once, and you will want again.

CURRIED FISH FILLETS

(Sedaliza Luiz, modified by HA d'Assumpção)

Courtesy of Henrique d'Assumpção and Yvonne Husband

Ingredients

6-8 fish fillets
salt and white pepper
a little white wine
some olive oil
1 small bottle of tomato paste
1 tbsp curry powder
¼ tsp chilli powder or flakes
a little milk
1 cup breadcrumbs
olives for decoration

Method

Season the fish fillets with salt, pepper, a little white wine and a drizzle of olive oil. Place them in a little greased baking tray.

In a pot place the tomato paste, curry powder, chilli and enough milk to make the mixture spreadable. Cook over a low heat until well blended (about 2 mins).

Spread the tomato curry mixture over the fish fillets, covering them completely.

Sprinkle the breadcrumbs over the top and bake in the oven at 180°C until cooked, time will depend on the thickness and type of fish.

When cooked, decorate with the olives and serve.

* The fish can be prepared ahead of time but place the breadcrumbs on top and cook just before you want to eat.

DAIKON PICKLE

(Alberto Carlos "Acaio" d'Assumpção)

Ingredients

6 large tender daikon (Chinese white radish)
2 cups white vinegar
2 lb (900g) sugar
3 tsp turmeric
3 tbsp salt

Method

Peel, wash and drain the white radish. Cut into round pieces 2" (5cm) long, then lengthwise into 6 or 8 pieces. Put in a large bowl, add salt and stir well. Keep for 12 hours, stirring occasionally so that the salt can draw out all the water from the white radish. After half a day drain the white radish well in a colander. Put in jars and cover with prepared vinegar* (cold). The vinegar may be reused later.

* The recipe for the vinegar was not given, but probably would have involved heating and dissolving sugar and salt.– HdA

DIABO – INTRODUCTION

[Rich, spiced left-overs (literally "devil")]

This Macaense dish is traditionally served on January 6, the Feast of the Epiphany, in commemoration of the Magi. Thus it was customary to use the left-overs from Christmas and New Year, using roast meats such as chicken, turkey, duck, pheasant, lamb and beef.

There are two opinions on its name: one contends that it has so many meats and condiments that it is the very "Devil"! Another view is that it is so called because it uses such hot spices.

There are two categories of Diabo: poor and rich. Diabo is said to be poor when it is made only with left-overs and rich when it is made only with freshly-prepared meats.

Here are four different versions of this famous dish.

See also the other recipe from Guilly's collection

DIABO version 1

The following "rich" Diabo recipe will feed 120 people!

Ingredients

2kg vaca estufada
3kg porco bafá-assá
4kg roast pork
3kg lamb
2kg smoked ham
2 capon
2 turkeys
3 curried chickens
6kg potatoes
2 cabbages, cut into small pieces
4 heads of garlic
6kg onions
6kg tomatos
1kg pickles
500g mustard powder
12 hard-boiled eggs, sliced in rounds
2 bottles of Worcestershire sauce (preferably Lea and Perrins)
200ml soy sauce
100ml port wine
1 bottle of dry white wine
200g lard
salt and ground pepper to taste

Method

Gently fry the garlic and onions in the lard.

Add the cabbage and fry until cooked.

Add the meats and potatoes (cut in pieces).

When the potatoes are almost cooked, add the juices from the vaca estufada, porco bafa-assá and curried chicken, and the wine.

Bring to the boil and add the pickles, soy sauce, Worcestershire sauce, and mustard.

Check if salt is needed.

Finally, add the hard-boiled eggs, pepper and port wine. Simmer for about 5 minutes.

Serve with steamed white rice.

DIABO v2

Texto originalOriginal text:

O diabo é preparado com os restos dos grandes jantares de véspera.

Ingredientes:

Carnes assadas, podendo ser galinha, pato ou faisão; carneiro, bifes panados e 1½ lb. de porco assado ("siu-chi-yôk"). Além das carnes, são precisos: 1½ de tomates picados; 1 cebola da Índia; 1 cebola seca; ½ colherinha de açafrão; 1 colher de "lat-chiu-cheong"; 1 pitada de açúcar; 2 colheres de "pickles" picado; ½ colher de mostarda; 1 colher de vinho de Porto e 1 colher de "Lea & Perrins Sauce".

PRIMEIRA PARTE: Com os ossos de assados faz-se um caldo, podendo acrescentar-se 1½ lb. de ossos frescos e 2 cenouras. Coa-se quando estiver pronto e deixa-se ficar.

SEGUNDA PARTE: Refoga-se cebola seca – quando loura, acrescenta-se-lhe tomates picados, ½ colherinha de açafrão e 1 colher de "lat-chiu-cheong" (sauce de chili) deixando-se esturgir com bastante banha.

TERCEIRA PARTE: Devagar, vão-se juntando ao esturgido carnes assadas e porco assado, remexendo tudo muito bem; junta-se-lhe o caldo cozido e coado prèviamente sem cobrir as carnes; quando começar a fervura, deitam-se-lhe 3 batatas cortadas, em quartos e cobre-se a caçarola. Logo que as batatas estiverem cozidas, o diabo está pronto. Dispõem-se numa travessa só as carnes, deixando o molho na caçarola para misturar com sauce "Lee & Perrins", vinho de Porto e 1 colher de mostarda, 1 pitada de açúcar e 2 colheres cheias de "pickles " cortados finamente. Entorna-se o molho sobre as carnes e, para o ornamentar, colocam-se por cima ovos cozidos às rodelas.

Como o diabo é preparado, com as carnes já cozidas, não é necessário muito caldo para o cozer, mas apenas o suficiente para cozer as batatas.

Ingredients

roast meats such as chicken, turkey, duck or pheasant; lamb, crumbed steaks
750g roast pork (Chinese siu chi yôk)
750g diced tomatoes
1 onion
1 dried onion
3 potatoes, quartered
½ tsp turmeric
1 tsp chilli sauce
pinch of sugar
2 tbsp of mustard pickle, finely chopped
½ tsp dry mustard powder
1 tbsp port wine
1 tbsp Worcestershire sauce

Method

With the bones of the roasts cook a stock, adding ¾ kg of fresh bones and 2 carrots if required. Strain and set aside.

Sauté the dried onions in plenty of oil until golden brown; add diced tomatoes, turmeric and chilli sauce and heat for a few minutes.

Slowly add the meats, mixing well. Add the strained stock but not so much as to cover the meat. When it starts to boil, add potatoes and cover.

As soon as the potatoes are cooked, the Diabo is ready. Remove the meat to a serving dish.

To the remaining gravy add the Worcestershire sauce, port wine, mustard, sugar and pickles. Pour this gravy on the meats and decorate with slices of hard-boiled eggs.

Notes:

As Diabo is made with cooked meat, not much liquid is needed to cook it – only enough for the potatoes.
It is very easy to burn this dish because there is so little liquid, so stir gently from time to time. But be very careful not to stir too energetically because the roast meat will then break apart.
Refrigerate any left-over Diabo promptly because it can go off very easily.

Variations:

Include some vaca estufada and porco bafaçá and add their juices to the stock.
Boil 6 eggs. When cooked, separate the yolks from the whites and mash the yolks with the Worcestershire sauce before adding to the meats.
Dice the whites and sprinkle over the Diabo before serving.

DIABO v3

(Ricardina da Cruz)

Courtesy of Paul Danenberg and Yvonne Husband

Ingredients

olive oil or ghee
2 roasted turkey legs, brown meat on bone
½ Chinese roast duck (siu ap)
1 kg roast lamb leg, roasted
1 kg vaca estufada
500g Chinese roast pork (siu yok)
1 kg American style pork spare ribs (cooked)
5 fresh chilies
4 small/medium onions
5 eggs, hardboiled and cooled
5 potatoes, peeled and quartered
1 tbsp Worcestershire sauce (Lea and Perrins)
3 dsp mustard pickles (333 brand)
2 small or 1 large gherkin, chopped fine
3 dsp mustard powder (Keen's)
3 tsp hot English mustard
pepper
salt (or light soya sauce)
3 sherry glassfuls sweet sherry
3 tbsp thick soya sauce

Method

All the meats are cooked prior to beginning this dish.

brown rib pieces very well in wok and remove. Chop all cooked meats into 40mm (1½ inch) cubes.

Segment 2 onions into eighths, halve the other 2 and finely slice into ½ rings. Finely chop chilies.

Heat oil in large wok, add 3 tbsp thick soya sauce. Add onions and chilies. Fry until they soften.

Add all meats, stirring to make sure all pieces are well coated. Cover meats with boiling water, cover wok and boil for 40 minutes stirring every 10 mins.

Meanwhile, separate egg yolks from the whites. Mash yolks with mustard powder, hot english mustard, Worcestershire sauce and enough of the Diabo gravy to make a creamy paste. Finely chop egg whites.

After 40 mins of cooking, add the mustard-egg yolk paste and the egg whites and stir to mix well. Season with salt and pepper to taste.

Add the potatoes, plan to cook potatoes for approx. 40 mins, turning and pushing them under every 10 mins.

After the first 10 mins, from adding the potatoes, add 3 the mustard pickles and the gherkins finely chopped.

After the potatoes are cooked turn off the heat and add the sherry.

DIABO¹ v4

(Josephine Arevalo and Yvonne Husband)

Ingredients

1kg cooked pork leg roast
1kg cooked vaca estufada
1 kg cooked roast lamb
1 roast chicken
2 roasted turkey legs
2 large onions chopped
10 sweet gherkins chopped
1 tin tomato soup (Rosella)
5 tsp hot English mustard
3 whole eggs
2 heaped tsp crushed garlic
4 tbsp sweet sherry
1 kg potatoes peeled and chopped into pieces
16 tbsp of Worstershire sauce (Lea and Perrins)
olive oil for frying

Method

Chop all meats into cubes (but not too small or they will break up). Fry onions and garlic. Add tomato soup and the meat gravies. Then add all meats starting with the hardest meats.

When it comes to a boil add the gherkins, Worcestershire sauce and the potatoes and cook until almost soft.

Add the mustard into the eggs and beat lightly, add this mixture into the meats.

Finally, stir in the sweet sherry.

¹ This quantity serves 25 people.

² Keep all gravies from the roasted meats.

DIABO v5

[Rich spicy stew (literally "devil", so named probably because it is so hot]

Ingredients

1 roast chicken (2 lb, 900g)
1 lb (450g) roast leg of mutton
1 lb (450g) vaca estufada or bacon
2 lb (900g) suckling pig or 1 lb (450g) siu yok
3 large onions, cut in eighths
1 small tin tomato paste
¼ cup Portuguese olive oil
¼ cup good table sauce
¼ cup vinho branco
¼ lb (110g) mixed English pickles or 15 cebola mato (Cantonese kiu tao) tipped and cut lengthwise in half
2 tsp white vinegar
a little salt and pepper
2 tsp powdered mustard

Method

Cut the cold meat in rather big pieces.

Fry onions in 2 dsp lard, season with a little salt and pepper and when well fried, add all the cold meats except the roast pork. Fry for 10 mins, stirring occasionally, then add water to cover and let simmer for 10 mins. Add the tin of tomatoes, mix well and go on simmering.

In the meantime put the mustard in a bowl and mix the vinegar in gradually, then add olive oil, wine, and sauce and mix together. 10 minutes before the meat is done, add this liquid mixture and pickles and simmer for just a little while and serve.

Potatoes (halved or quartered) can also be used for this dish. Add to the meat ½ hour before serving. (In hot weather potatoes are not used as they do not keep long.)

This dish improves after cooking; in very cold weather it can be kept for 3-4 days.

DIABO v6

[Rich spicy stew (literally "devil", so named probably because it is so hot]

(Annie Sousa)

Ingredients

1 6-1b (2.7kg) roast chicken
2 lb (900g) roast mutton
3 lb (1.3kg) roast beef or vaca estufada
2 lb (900g) roast suckling pig or 2 lbs siu yôk (Chinese roast pork)
3 large onions, cut in eighths
1 small tin tomato paste
¼ cup Worcestershire Sauce (preferably Lee and Perrins)
¼ cup white wine or sherry or Chinese wine
¼ lbs or more mixed pickles or mustard pickles
15 pickled-Cantonese garlic, with the ends trimmed off, and cut in half
2 tsp Chinese white vinegar
2 tsp mustard powder
olive oil
5 eggs, separated
2 dsp lard

Method

Roast the meats, let them cool and cut into about 3" pieces. Retain the juices from the roasts.

Fry onions well in lard, season with a little salt and pepper, add the cold meats but not the suckling pig or siu yôk. Fry for 10 minutes, stirring occasionally, then add the juices from the roasts and just enough water to cover the meat, cover simmer for 10 minutes. Add the tomato paste, mix well and go on simmering.

In the meantime put the mustard in a bowl and mix the vinegar gradually in, then add olive oil, wine and sauce and blend them well together. When the meat in the pan is tender, add the suckling pig cut in pieces and cook for 10 minutes. Ten minutes before serving, add the above liquid mixture and pickles and simmer for just a while.

Put raw egg yolks in a bowl and mix with about ¼ cup of cold water. Just before serving, turn off the fire, pour the egg mixture into the diabo and stir into the gravy to thicken.

Steam the egg whites in a little bowl until quite firm; chop into very small pieces. Turn the Diabo on to a large dish and sprinkle the egg whites evenly over and serve.

If desired, potatoes can be added. Boil 2 doz. potatoes and when quite cold out in quarters and add to the Diabo 10 minutes before serving. In summer it is advisable to omit potatoes as they don't keep long.

This dish in very cold weather can be kept for 3 or 4 days – it tastes better. If sweetish diabo is preferred, add some sugar.

DICED GAME PIE

PIE

Ingredients

2 hen pheasants
1 hare
2 dsp Worcestershire sauce (Lea & Perrin)
1 level dsp allspice
3 dsp wine
a dash of cayenne pepper
2 tsp chopped parsley
¼ lb (110g)sliced bacon, cut in ½" pieces

Method

Take all the meat from the pheasant and hare and keep all the bones and gristle for stock. Dice all the, keeping the pheasant and hare meat separate. Add half the Worcestershire sauce, allspice, cayenne pepper and wine to the pheasant and half to the hare.

Put half the hare pieces in a round cake tin for the first layer, level it and sprinkle some the chopped parsley all over. Then add a layer of the bacon then a layer using half the pheasant. Repeat the process to use up all the meat.

Bake in a very slow oven till cooked ½ hour⁽¹⁾.

JELLY

Ingredients

bones of the pheasants and hare
2 bay leaves
6 peppercorns
1 onion
2 carrots
celery (optional)
salt
sheets of French leaf gelatine
white wine or good sherry
sauce⁽²⁾ to taste

Method

Put all the bones, etc. in a pan with 1 quart of water, adding salt, peppercorns, and bay leaf, onion and carrots. Add a sprig of parsley if desired and a little celery and sauce to taste. Simmer for 1-2 hrs. Chop the bones, etc., very small (this gives a better soup). When this is ready, strain the stock through a fine sieve and let it get quite cold. Remove every bit of the fat from the surface of the stock.

Clarifying

To clarify the stock, take an egg, break it into the pan and beat it lightly. Wash the shell, remove the inside skin, crush the shell into small pieces, add to the egg and toss all into the stock.

Heat while stirring until it is almost at the boil; stop stirring (or it will not be quite clear), bring to the boil on low heat and simmer for 5 minutes. Carefully remove the egg and shells and strain gently through a clean thin bag (let it run gently and do not squeeze).

Add wine to taste and more salt if needed.

Serving

Remove the baked meat from the oven, strain the meat juice in a bowl, remove all fat and add this to the jelly liquid. Carefully turn the meat on to a big plate. Wash the tin mould to remove all grease, wipe dry and put back the baked meat back in the mould.

Cool down the jelly a little and pour into the mould. Leave in a cold place till quite set.

To serve, dip in warm water for ½ min and shake out on a plate.

⁽¹⁾ This seems to be a misprint: more likely it should read 1-2 hr.

⁽²⁾ The type of sauce was not specified; it is probably Worcestershire. – HdA

DUCK OR PORK WITH PINEAPPLE

Ingredients

1 duck or 1 lb (450g) pork
1 tbsp lard
1 pineapple with skin removed and cut into pieces
I tbsp balichão
2 spring onions, chopped
jagra to taste

Method

Cut tne duck or pork into pieces.

Heat lard, fry the spring onions and balichão for five minutes, add meat and fry well.

Add pineapple and enough water (about 1 cup), boil, add jagra and simmer till all is tender.

DUCK WITH PRUNES

Ingredients

1 large fat duck, goose or chicken
½ lb (220g)prunes
1 lb (450g) potatoes, peeled and washed (optional)
salt and pepper

Method

Wash and soak the prunes overnight and drain.

Wash the duck well, drain and season the inside and outside well with salt and pepper. Brush the surface with lard or cover the top with a large piece of chicken fat. Lay on a baking pan and put the potatoes and prunes with the duck. Roast at high temperature till the duck has taken some colour, reduce the temperature and roast slowly till done.

Serve the duck whole on a dish with the prunes and potatoes around.

DUCK WITH TARO

Ingredients

l duck
1 tbsp tai chong (a type of pastry prepared from dark brown beans)
2 slices ginger
1 oz (28g) mushrooms
1 oz (28g) lirio (dried lilies)
½ taro
2 spring onions, tied in a knot
1 tbsp lard

Method

Wash the mushrooms, soak in a little hot water and discard the stems. Process the lirio in the same way.

Heat lard and fry the ginger for 1 minute then add tai chiong and fry for a little while. Put the duck in whole or cut in pieces and fry for about 5 to 10 minutes. Add 1 to 1½ cups water, and when it comes to the boil, add the mushrooms, lirio, and spring onions, reduce the heat and simmer.

The taro can covered in water and boiled until tender (or cut into pieces and simmered with the meat, in which case more water should be added to the fried duck).

When ready bring out the taro cut in halves lengthwise then in slices 1" thick and put neatly on the serving dish. Cut up the duck and lay over the taro. Pour the gravy and the rest of the ingredients over the duck and serve.

EMPADA version 1

[Christmas fish pie]

(J. Bosco Correa )

FILLING

Click to see larger image

Ingredients

750g trevally fillet or any firm-fleshed fish, in 3-cm cubes
4 tsp cummin powder
2 tsp coriander powder
2 tsp turmeric powder
2 tsp minced garlic
4 spring onions, chopped
20 black olives with stones
50g pine nuts (in Portuguese pinhão or in Cantonese lam wut yan) roasted in a small dry pan or microwave
¼ cup dry sherry
1 tbsp sugar (or more to taste)
3 tbsp oil for frying
¼ cup water
2 tsp olive oil
salt and pepper to taste

Method

Fry fish in 2 tbsp of the oil until crisp and set aside.

Fry the garlic and spring onions in the remaining oil then add all the dried spices, salt and pepper and continue to fry for 3 mins, stirring constantly.

Return the fried fish to the pan and mix in well with the ingredients. After 3 mins add in the pine nuts and olives then stir in the sherry, sugar and water. Finally, stir in the olive oil.

Refrigerate this overnight.

PASTRY

Ingredients

500g pork lard
1kg all-purpose flour
9 egg yolks
3 egg whites
¼ cup brandy
1½ cups sugar
1½ tsp baking powder
1½ tsp salt
100g ground toasted almonds

Method

Mix the flour, baking powder, sugar and salt together in a mixing bowl.

Boil the lard in a saucepan and pour this into the flour mixture, mixing it in thoroughly.

When slightly cool, add in the combined, lightly beaten egg yolks and egg whites, kneading these together by hand into a soft dough. Knead in the ground almonds and finally the brandy.

This dough and the filling is sufficient to make two Empadas using Confoil or similar aluminium pie dishes of about 22½ cm in diameter.

Hence separate the dough into two equal halves and then separate these once again into approximately equal portions. With the smaller portions shape the dough into the pie plates and fill them with the fish mixture which should be at room temperature.

Cover the pies with the remaining dough and bake in an oven at 180°C for 45 mins or until golden in colour.

Variation: Sprinkle some grated Edam cheese over the filling before covering the pie.

EMPADA v2

[Fish pie, traditionally eaten at Christmas time]

(Pam Gosano)

Courtesy of Yvonne Husband

PASTRY

Ingredients

5 cups plain flour, sifted
6 egg yolks
200g (7 oz) pine nuts, crushed
200g (7 oz) sugar
225g (½ lb) lard
1 tbsp butter
¼ cup sherry

Method

Melt lard and butter and heat to boiling point.

Sift flour into a large mixing bowl and pour hot lard mixture into flour mixing it with a wooden spoon at first. When the mixture has cooled a little, use hands to mix thoroughly.

Beat egg yolks with sugar. When the pastry mixture is just warm, add egg yolks, then the crushed pine nuts and finally add the sherry.

Divide the mixture roughly into ¹/₃ for the base of the pie and ²/₃ for the top.

This quantity will make 2 empadas using 20cm (8 inch) foil plates.

FILLING

Ingredients

450g (1 lb) of fish with firm, thick flesh (such as snapper, barramundi or whiting)
1 onion chopped
grated tasty cheese
56g (2oz) blanched slivered almonds
1 bottle pitted green olives
½ cup chicken stock
¼ tsp cummin
¼ tsp coriander
1 ½ tsps saffron or turmeric
salt and pepper to season

Method

Salt and pepper fish pieces and fry gently, then set aside.

Fry chopped onions, add saffron or turmeric, cummin and coriander. Add fried fish pieces and mix well.

Add approximately ½ cup chicken stock. Cook over low heat for 10 mins. Taste for seasoning.

Sort out fish, discarding skin and bones

Put fish filling into pie case, top with as much grated cheese as you like and almond slivers.

Place as many green olives as you like around before covering with the pastry top.

Bake in oven 175° (350°F) for about 45 mins.

ESCABECHE

[Fish chutney]

Ingredients

1 large fish, cut in 8 good slices*
¼ cup good white vinegar
salt to taste
3-4 cloves of garlic
colorau doce (sweet paprika) (this can be omitted if unavailable)
3-4 bay leaves
1 sprig parsley

* Presumably in steaks. - HdA

Method

Fry the sliced fish and season with salt and pepper till golden brown and crispy and take out. Take the oil and lard in which the fish was fried, pour on a bowl and add the vinegar, crushed garlics, colorau, bay leaves, and parsley and stir well. Place the fish in layers on a flat bowl or white bottle, and pour the liquid over to cover. When quite cold close tightly and keep in a cold place for 2-3 days.

ESMARGAL version 1

[Fish chutney]

Ingredients

1 bottle vinegar
1 tsp cummin powder
3 oz (84g) tamarind
1 oz chopped garlic
2 chillies cut up
1 lb (450g) salted sardines or peixe serra
1 tsp turmeric
½ tsp pepper
3 oz chopped fresh ginger

Method

Mix all the ingredients together, put the pieces of fish in a jar in layers covering each layer well with the ingredients. Close the jar and keep in a cool place for two weeks.

ESMARGAL v2

[Fish chutney]

Ingredients

3 oz (84g) tamarind
2 oz (56g) cebola seco, chopped very fine
1 tsp good curry powder if desired
1 tsp cummin
3 oz (84g) garlic, peeled and chopped very fine
1 tsp pepper
3 oz (84g) fresh ginger, chopped very fine
1 tsp turmeric
28 very red and hot dried chillies
¾ - 1 pint (450-600ml) best quality white Cantonese vinegar
1 lb (450g) peixe cabuz (or ideally, peixe serra if it can be obtained) after washing and trimming

Method

Soak the tamarind in a little of the vinegar, squeeze well to extract all the taste and strain.

Mix well the garlic, cebola seco, ginger, dried spices tamarind liquid and the remainder of the vinegar.

Wash the peixe cabuz in hot water, remove every bit of scale, cut the fish in 1" lengths, and add to the mixture.

Bottle tightly and let mature for a month or so.

FARTES DE NATAL version 1

[Sweet pastries for Christmas, representing the pillows of the Christ-child]

Courtesy of Maria de Lourdes Bayot and Yvonne Husband

FILLING

Ingredients

225g dessicated coconut
75g grated pine nuts
75g grated almonds
300g sugar

Method

Put the sugar in a pot with just enough water to cover the sugar.

Add the coconut, pine nuts and almonds and mix thoroughly.

Bring the mixture to a boil twice and thickens. Place in a bowl to cool.

PASTRY

Ingredients

450g (1 lb) cornstarch
110g (¼ lb) of plain flour
4 egg yolks
110g (¼ lb) of castor sugar
110g (¼ lb) of butter
¼ tsp of baking powder
½ cup of water with a pinch of salt in it

Method

Beat the egg yolks very well with the sugar and butter until light and creamy.

Mix the baking powder into the plain flour, then beat it into the butter mixture until it is firm.

Add the water a little at a time until the mixture can be rolled.

Put a little flour on the table and roll out the dough until it is about 6mm (¼ inch) thick.

Put the filling on top and roll the dough over to make small pillow shapes. Cut on an angle into small pieces, about 25mm (1 inch) long.

Placed on a greased tray or a tray lined with baking paper and cook in a pre-heated oven at 175°C (350° F) for ½ an hour until golden brown.

See also the other recipe from Guilly's collection

FARTES v2

[Christmas sweets]

A traditional sweet served at Christmas time, denoting the pillow of the Christ child (almofada do menino Jesus)

FILLING

Ingredients

1 grated coconut
6 oz (170g) pine nuts
6 oz (170g) biscuit crumbs
11 oz (300g) sugar
1 dsp almonds, roasted and ground
½ tsp ground cloves
1 tbsp butter

Method

Prepare the filling the day beforehand.

Dissolve the sugar in a little water and boil to thicken until drops fall off a spoon like little pearls. Add the coconut and the other ingredients except the cloves which should be added only at the end.

Chill and make into rolls.

PASTRY

Ingredients

1 catty (610g) wheat flour
6 oz (170 g) butter
1 tbsp lard
6 oz (170g) sugar
8 egg yolks
3 egg whites
½ tsp baking powder

Method

Boil the butter and lard. Sift in the flour mixed with the baking powder. Add the sugar followed by the egg yolks and whites and work them through the dough.

Roll the dough out lengthwise, cut into 10cm x 15cm rectangular pieces and wrap around little dabs of the filling to resemble tiny pillows.

FATIAS DE OVOS

[Egg slices]

Ingredients

16 egg yolks
1 cup grated coconut
½ cup white and black raisins
11 oz (300g) sugar

Method

Beat the yolks for about 45 minutes. Grease a tall mould with butter and put in the beaten yolks and cook in a double boiler (bain-Marie) for half an hour.

It will collapse when taken off the heat but do not worry. Cool and tip from the mould onto a wire frame.

Dissolve the sugar in a little water and boil to thicken the syrup until pearl-like drops fall from a spoon. Remove from the fire and carefully drizzle the syrup over the cooked eggs until well soaked in, and put onto a glass plate.

Add the grated coconut and the raisins to the rest of the syrup, bring to the boil, and pour over the cooked eggs. Slice and serve.

FEIJOADA – INTRODUCTION

Feijoada, a dish of pork and beans, originated in Brazil as a lowly dish for slaves, using the worst cuts of preserved meat. It has evolved into the sophisticated national dish of that country and has been exported in various forms to other parts of the world influenced by Portugal.

Different beans are used: Brazilians use black beans; some Portuguese favour white beans; Macanese commonly use red kidney beans.

Here we present three Macanese versions.

FEIJOADA version 1

[Pork and beans]

(Reinaldo Danenberg)

Ingredients

450g (=2½ cups) beans
700g fresh pork, cut in cubes
3 large onions, coarsely cut
olive oil
3 strips bacon
3 dessertspoons tomato sauce
1 dessertspoon salt
pepper
2 tsp sugar
30g margarine
bay leaves
cabbage, cut in strips

Method

Soak the beans overnight.

Lightly fry the onions, add tomato sauce and salt and fry for 2 minutes. Add meat and fry until sealed.

Add beans, water and sugar, bring to boil and simmer until meat is tender.

In the last 20 minutes of cooking, add the cabbage.

FEIJOADA v2 À MODA DE MACAU

[Pork and beans, Macau style]

Ingredients

350g of white or red beans
Portuguese or Chinese sausages
450 pork, cut in cubes
1 pig's trotter, cut in rounds
1 onion
1 dried onion
350g tomatoes, diced
turnips
cabbage
carrots

Method

Cook the beans in water and salt. When tender, remove from the fire and drain.

Cook the sausages in oil.

Season the pork and pig's trotter with salt and pepper.

Sauté the onions and tomatoes. Add turnips cabbage and carrots. When half cooked, set them aside.

brown the pork and trotters, add enough water to cook. When the water is well reduced, add the vegetables and, at the end, the beans and sausage.

Heat and serve.

Variations:

Add 500g of bacon pieces
Add a little garlic with the onions
Add cubed corned beef

FEIJOADA v3

[Pork and beans]

(Author not identified)

Courtesy of Yvonne Husband

Ingredients

750g red beans
pinch of bicarbonate soda
3 large onions
garlic
1 tin chopped tomatoes
1 tin of tomato soup
tomato paste
3 bay leaves
1 tsp peppercorns
salt to taste
olive oil
1 csabai (mild) sliced into pieces
1½ kg of pork spare ribs chopped into 40 cm (1½-inch) pieces
1 smoked ham hock
2 pig trotters, cut into 5 pieces (discard the toes)
½ cabbage

Method

Cover the beans with 50mm (2 inch) of water, add a good pinch of bicarbonate of soda and soak overnight. Drain the water, re-cover with water and boil with the hock for approximately 1½ hours until the beans are al dente.

In a large pot fry onions, garlic and chopped tin tomatoes in olive oil until translucent. Then add the pork, tomato soup, tomato paste, stock from the beans, bay leaves and peppercorns. Bring to the boil, reduce flame and simmer until the pork is soft (approximately 1 hour)

Add the csabai and cabbage. Cook until soft.

Add the beans and bring to the boil.

FISH ROLLS

(Author unknown)

Ingredients

1 lb (450g) fish fillet
2 tbsp wine
½ cup stock
4 tbsp cornstarch
6 green peppers (cut in cubes)
1 lb (450g) bamboo shoots (cut in thin strips)
2 oz (56g) ham (cut in thin strips)
1 tsp salt
1 tsp sugar (optional)

Method

Cut the fish fillet into very thin slices, mix with salt and wine and let stand for 1 hour.

Roll up a few pieces of ham and bamboo shoot in each slice of fish. Sift cornstarch over the rolls and fry in fat with 1 tsp sugar (optional).

Cut the green peppers into cubes. Sauté for a few minutes in 3 tbsp oil, combine with the fish rolls. Add stock and seasoning, cover and cook or 10 minutes and serve.

FRESH SAUSAGES

(Guilly)

Ingredients

½ lb (220g) beef
3 oz (85g), fat part of pork (not lard)
about 1 tsp nutmeg
about 1 oz (28g) stale bread
1 tsp chopped parsley (optional)
salt and pepper
about 2 yards (2m) of sausage casing

Method

Soak the bread in water till soft, then squeeze the water out well.

Mince the beef and pork fat together then add grated nutmeg, chopped parsley, salt and pepper. Mix all thoroughly.

Wash the casing well and fill with the meat mixture very loosely (say, ½ full), as otherwise the meat and bread will expand when boiled and the skin will burst. Divide in sections and tie a little string between each. Prick the sausages well with a pin, roll them round the pan so as to have rather a flat surface. Half cover with water and boil for 15 mins till all the water is dried up and fat comes out. Pour this fat into a frying pan (if there is no fat any clean lard will do).

Separate the sausages with a sharp knife, remove all the strings and fry the sausages until light brown. Serve with mashed potatoes.

FRIED FISH

(Guilly)

Ingredients

Various fish will do for this purpose.

Method

Wash the fish well and cut into about ½" slices. Dry with a cloth, season well with salt and fry in deep hot lard till golden in colour.

FÚ IÔNG HÁI

[crab omelette]

(Sedaliza Luiz, modified by HA d'Assumpção)

Texto originalOriginal text: Frita-se em oleo, cebola picada, cogumelos, olho de bambú, orelha de rato, chông (cebola china), um pouco de sutate, um bocadino de açucar. Depois deita-se a carne do carangueijo e frita-se até estar sêco. O carangueijo de sendo de lata, tem que se deitar fóra a água. Depois batem-se ovos e mistura-se ao caragueijo etc numa tigela com sal e pimenta. Depois põe-se um poucochinho de oleo numa frigideira e deita-se uma porcão desses ovos e carangueijo e fritam-se dos 2 lados mas não muito fritos. Tambem se junta à massa de carangueijo um pouco de Lou-iâu*.

Ingredients

6 eggs
1 small onion, diced
2 large brown mushrooms, cut into small pieces
2 tbsp of sliced bamboo shoots
2 tbsp of orelha de rato (black fungus), cut into small pieces
2 spring onions, chopped
1 tbsp light soy sauce
1 tsp sugar
100g crab meat
pinch salt

Method

If using tinned crab meat, discard the water.

Fry the diced onion, mushrooms, bamboo shoots, black fungus, spring onions, soy sauce and sugar and salt.

Then add the crab meat and fry until dry.

Beat the eggs and stir in the crab mixture.

Add a little oil to a skillet and fry a portion of the egg mixture gently on both sides.*

* The original recipe gives the option of adding a little "lou-iâu" to the omelette; this term is unknown to me and may perhaps be dark soy sauce. – HdA

FURUSO*

[Left-overs (the origin of the name, possibly Japanese, is obscure)]

Ingredients

Cold meat cut in pieces including leitão (suckling pig)
Mint chopped fine
Grated cheese
Pickled ginger
Pickled onions
A good portion of spring onions cut small
A few chillies
Dark soy sauce
Vinegar
Wine
Olives
Mustard

Method

Have a little fat in the pan and when quite hot add the spring onions, pickled onions, pickled ginger, chillies and olives and fry for a few minutes.

Add the cold meat, cover with cold water, bring to the boil and simmer. When the meat is quite tender and gravy tasty, add the mustard, dark soy sauce, vinegar, wine and olives.

* The quantities and directions are imprecise and there are errors in the typed version of this recipe.

GALINHA BAFÁ-ASSÁ

[Chicken braised and roasted – literally, "smothered-roasted"]

(based on a recipe by MC de Mello e Senna)

Ingredients

1 whole chicken
1 tbsp dried onions
½ clove of garlic, finely minced
2 tsp turmeric
1 large onions, diced
2 potatoes, cut in 2cm cubes
salt and pepper to taste
oil for frying

Method

Wash the chicken, split it along its back and open it flat.

Sprinkle it with salt, pepper, turmeric and dried onions and let it stand for an hour.

Sauté the diced onion in a little oil and add it to the chicken, pressing with a spoon.

Place the chicken breast down in a wok or wide saucepan, add the cubed potatoes, cover with water and simmer gently. When the potatoes are cooked, remove them and set them aside.

Turn the chicken onto its back and continue cooking the chicken until done.

Remove the chicken and continue cooking the sauce until it is thick and reduced to about a cupful.

Heat oil in a wide saucepan; fry the potatoes and array them on a dish.

Finally fry the chicken breast side down, place on dish and pour the sauce over.

Serve with boiled rice cooked in a little salt. (Optionally, add a little turmeric to the rice before cooking for colour.)

Variations:

My mother, Alzira d'Assumpção, insisted that it was always necessary to add a little vinegar or lemon to dishes with turmeric. – HdA
Add a tablespoon of balichão when the potatoes and chicken are simmering.
Add 2 chillies, finely chopped

GALINHA CABIDELA

[Jugged chicken – literally, chicken giblets]

Ingredients

1 large live chicken
2 lb (900g) rather fat pork with skin
2 tsp Chinese white vinegar
1 tsp turmeric
¾ tsp coriander powder
4 spring onions, chopped
salt and pepper to taste
2 dsp lard
3 tbsp water

Method

Put the vinegar and water in a bowl, kill the chicken and let the blood run into the vinegar. (By so doing the blood will not curdle, but of course the colour will turn dark.) Put aside.

Cut the chicken into pieces and pork into 1-in pieces together with the skin and fat and put aside.

Heat lard in a pan and when hot add the spring onions, fry for a minute, then add the coriander powder and turmeric, stir for a few seconds not to burn, then add 2 tsp water and let cook for a minute. When this is done, add the blood, and fry together for 3 minutes, stirring all the while not to burn, then add the chicken and pork, salt and pepper, enough water to cover and simmer till the chicken and pork are quite tender. The gravy should be of a rather thick consistency.

GALINHA Á CAFREAL

[African chicken]

Courtesy of Yvonne Husband

Ingredients

½ bunch shallots, chopped fine
1 red chilli*, chopped fine
olive oil
1 large chicken
1½ tsp of salt
pepper

Method

Prepare a marinade with the chillies and shallots in a bowl and add enough olive oil to bind together. This will help the marinade to stick to the chicken.

Wash the chicken and season with the salt and the pepper. Cut down the backbone and flatten into a butterfly shape.

Rub the marinade all over the chicken. Place the chicken breast side up in a baking tray. Leave the chicken to sit for at least 2 hours.

Place in a hot oven 180°C to 200°C for 1½ to 2 hours, depending on the size of the chicken.

Baste the chicken half way through cooking with the pan juices.

When cooked chop into pieces and pour the pan juices on top.

* Choose the type of chilli – hot or mild – to taste.

Video on African Chicken

Galinha Africana video

GALINHA CHAU CHAU

[Stir-fried chicken]

(Guilly)

Ingredients

1 chicken (1½lb, 680g) cut into pieces
3 spring onions, chopped
ginger the size of 20cents
about ½ tsp turmeric
½ tsp vinegar
1 tsp coliang chow Chinese wine if desired
salt and pepper to taste
1 tsp lard

Method

Scrape the ginger skin off and cut into very thin long strips. Put the lard in the pan and when it is hot add ginger and spring onions and fry till light brown, then add the turmeric and fry for 1 minute.

Add vinegar, followed immeidately by the pieces of chicken, salt and a dash of pepper. Fry for about five mins, stirring occasionally then add about ¾ cup of water and simmer.

When done add wine.

GALINHA CHAU CHAU PARIDA

[Literally, fried chicken delivered of a birth*]

Courtesy of Yvonne Husband

Ingredients

1 cup sweet sherry
1 tbsp white vinegar
3tbsp turmeric
3 bay leaves and peppercorns
4 shallots, chopped (keeping the green and white parts separate)
1 large onion, chopped fine
25 mm (1 inch) ginger, chopped fine
1½ tsp cooking salt.

Method

Prepare a marinade with the sherry, vinegar, turmeric, bay leaves and peppercorns. Marinate the prepared chicken overnight, turning at least twice before cooking.

Fry in a little oil the chopped onions, ginger, and white parts of the shallots until the onions are transparent.

Then add most of the marinade of the chicken (but not yet the bay leaves and peppercorns), salt and water. Bring to a boil.

Then lower the temperature and add in the chicken, the bay leaves and peppercorns, turning a few times.

Bring back to a boil and then simmer, covered approximately for 1½ hours or until chicken is cooked. Stir the chicken occasionally.

Remove the chicken when cooked and boil the sauce to reduce and thicken it a little.

* This dish was once given to women after childbirth because it supposedly helped them to get their strength back (ref. Cecilia Jorge Macanese Cooking APIM, Macau 2004, p84)

GALINHA EMBRIAGADA

[chicken in wine (literally, "drunken chicken"]

Ingredients

1 chicken
1 tin of champignons, sliced finely
1 onion, finely diced
½ dried onion, in fine slices
2 tbsp Worcestershire sauce
4 dashes of soy sauce
salt and pepper
2 tbsp port wine

Method

Wash the chicken and cut into 8 pieces

Season with salt and pepper, soy sauce and Worcestershire sauce and let it stand for some time.

Sauté the onion and dried onion in a saucepan with a little oil and when golden add the pieces of chicken and continue cooking.

Finally, add the marinade, 1 or 2 cups of water and boil until the sauce is well reduced.

Before removing from the fire, add the champignons and the port wine and serve.

GALINHA ENSOPADA

[Chicken with cheese and olives]

(C. Mattos)

Ingredients

1 large chicken cut in pieces
1 tsp lard
about ¼ tsp turmeric
about ¼ tsp coriander powder
1 tbsp olive oil
5 cloves garlic, smashed
vinegar
slices of bread, fried
grated cheese
olives

Method

Heat lard and fry the smashed garlic till brown. Remove the garlic and to the lard add coriander powder, turmeric and pepper, a few drops of vinegar and a dsp of water so as not to burn. Fry for a couple of minutes then add the chicken cut in pieces and fry for 5 minutes.

Add water enough to cover, and let simmer until tender.

Before serving, add olive oil, bring to the boil and turn on to the dish on top of slices of fried bread. Garnish with grated cheese and whole olives.

Ensure that there is at least a cupful of gravy.

GALINHA EXCELENTE

[Excellent soy chicken]

Ingredients

2 spring chickens
3 cloves of garlic
ginger the size of 20 cents
2 spring onions tied up
About ¼ cup ló chiu soy sauce
1 small piece of jagra
2 dsp soy sauce

Method

Cut the chicken into halves, chopped finely the garlic, ginger and spring onions and rub these well into the chicken together with salt and pepper.

Put all in a bowl and soak in ló chiu soy sauce for a couple of hours. The bring out the chicken from the marinade and fry in 2 dsp of very hot lard till golden brown, then add the gravy,. a little water and simmer till tender. Thicken the gravy with a little flour mixed with water.

GALINHA GRELHADA version 1

[Grilled chicken – actually, fried]

Ingredients

2 spring chickens
¼ tsp soy sauce
salt and pepper

Method

Cut the chickens into halves, season well with salt and pepper, and if desired a little soy sauce. Put aside for an hour or so. Fry in 1 dsp lard till golden in colour. Then add about ¼ cup water and simmer very gently.

GALINHA GRELHADA v2

[Grilled chicken – actually, boiled and fried]

(Mãe)

Ingredients

1 chicken
turmeric powder
vinegar
garlic, chopped
salt
pepper

Method

Open* and flatten the chicken and rub it with salt, pepper, turmeric and chopped garlic.

Sprinkle the chicken with a little vinegar to soften it. Put it in a pan and boil until it is soft, then fry it in hot lard.

Serve with potato chips and fried onions.

* Presumably by cutting through the spine and opening it out. – HdA

GALINHA COM LARANJA

[Chicken with orange]

Courtesy of Yvonne Husband

Ingredients

1 chicken
10g speck or bacon, chopped
50g butter or margarine
2 tbsp of oil
¹/₃ cup of port or sherry
2 sweet juicy oranges
2 cloves garlic or 1 heaped tbsp crushed garlic
1 small bunch continental parsley, chopped
salt and pepper

Method

Wash and clean the chicken thoroughly.

In a large pot sautée the speck or bacon, garlic and parsley in the oil and margarine.

Place the chicken in the pot and brown the chicken all over, then add a little water, salt and pepper.

Cover the pot and simmer on low fire until the chicken is cooked, turning the chicken over a couple of times.

Add the wine and simmer for 1 min. Turn off the fire.

Cut the chicken into pieces while it is warm.

Strain the pot juices into a jug and add the juice of two sweet oranges. Pour this stock over the chicken before serving.

GALINHA MÕLHO

[Chicken with liver and gizzards]

(Guilly)

Ingredients

1 spring chicken (about 680g)
8 mushrooms
2 cloves of garlic
1 small piece cinnamon, size of a nib (1cm)
2 spring onions, tied in a loop
1 piece of brown sugar
¼ cup Chinese wine ló chiu
¼ cup water
salt and pepper to taste
1-1½ tsp soy sauce
lard for frying

Method

Soak the mushrooms in boiling water; remove the mushrooms and keep the water. Cut the raw chicken liver, gizzard and mushrooms into thin strips.

Prepare the chicken by twisting the wing backward and piercing the bones of the legs into the skin near the lower part of the breast. Season with salt and pepper.

Bring to a high temperature 2 tsp of lard in a pan, and brown the chicken all over. Remove the chicken and in the same pan fry the mushrooms, chicken liver and gizzard.

When this is done return the chicken to the pan and add Chinese wine, cloves, cinnamon, spring onions, brown sugar, soy sauce and water, and also the little water of the soaked mushrooms.

Simmer until tender. Before serving, thicken the gravy slightly with a little flour mixed in water. Serve the trimmings over the whole chicken.

GALINHA MÕLHO BRANCO

[Chicken in white sauce]

(Marie Celeste de Figueiredo)

Ingredients

1 chicken 2 lbs (900g)
¼ lb (110g) cooked ham
1 cup milk
2 tsp flour for the sauce
1-2 tsp butter
2 hard-boiled eggs
salt and pepper to taste

Method

Steam or boil the whole chicken.

Boiling: Boil the chicken in a little water and salt till tender.

Steaming: If you steam, no water is required. Season the chicken with salt and pepper all over, put it in an uncovered bowl with the liver, heart and gizzard. Half fill a saucepan with boiling water and position a hollow tin at the bottom to support the bowl. Cover the saucepan and steam until the chicken is tender. (Be careful that the water does not overboil and get into the bowl.)

When done, prepare the sauce. Mix the flour with a little water to make a smooth paste. Boil the milk and the juices from the bowl with a pinch of salt and butter and when they come to the boil add the flour paste gradually, stirring well until the mixture is thick enough to coat the back of a spoon. Do not make it too thick as it will be lumpy and when cool it may be too thick for a gravy, nor too thin. Boil for about 2 minutes and put aside.

Chop the liver, gizzard, heart and ham very fine.

Separate the whites from the yolks of the hard-boiled eggs. Chop the whites very fine. Pass the yolks through a wire sieve so that they become light and floury.

Place the chicken on a dish and pour the white sauce over all its surface, covering every part of the meat. Decorate with alternate stripes of chopped egg whites, liver, ham, egg yolks and serve.

GALINHA MÕLHO DE PERDIZ

[Chicken in liver sauce – literally, with partridge sauce]

(C. Mattos)

Ingredients

1 large roasting chicken
10 chicken livers
10 egg yolks
about 4 cups of olive oil
1 whole garlic

Method

Peel and thinly slice the garlic and soak overnight in white vinegar. Separate the garlic and vinegar.

Boil the liver with a little water, salt and pepper until soft, then mince through a mincing machine.

Roast the chicken till tender and of a nice colour.

Boil the eggs, then remove the whites and mash the yolks. Add the vinegar gradually, then the oil, to make a very fine paste,and lastly, add the finely minced liver. The consistency must neither be too thin nor too thick, but just right to be able to set.

Cut the roast chicken to a nice sized pieces and cover each piece with a liver coating on the surface and serve.

GALINHA COM NOZES

[chicken with walnuts]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: A galinha é cortada só a carne, em bocadinhos e temperada com um pouco de oleo, farinha cornstarch e sutate. Frita-se alho e gengibre em oleo ou banha, até alourar depois a galinha, mas muito pouco tempo senão a carne fica dura, e juntam-se as nozes cortadas em bocados. Põe-se um pouco de vinho.

Ingredients

300g chicken thigh fillets
1 tsp cornstarch
2 closves garlic
2 cm knob of ginger, finesly chopped
2 spring onions
100g walnuts, cut in pieces
2 tbsp white wine

Method

Debone the chicken, cut into pieces and marinade with a little oil, cornstarch and soy sauce.

Fry garlic and ginger in oil or fat until golden brown, then add the chicken and fry for only a short time otherwise the meat will become hard.

Add the walnuts and wine.

*GALINHA DE PAPÁ**

[Chicken casserole (literally, "Dad's Chicken")]

CHICKEN

Ingredients

Chicken pieces (or chicken legs and chicken wings)
Chopped tomatoes (1 tin)
Champignons (1 tin)
Onions (2 medium)
Oil
Pepper
Sugar
4 Chicken cubes

Method

Prepare base of pot with oil spray.

Pour some vegetable oil in pot and fry onions on high for approximately one minute. Then add tomatoes, and after boiled, add the chicken cubes.

Fill the empty can twice with water, and empty into pot. [Use enough to cover the chicken].

When boiled, place the chicken in, with the larger legs at the base. Add champignons after approximately 20 mins, or when chicken is cooked.

Then add the sauce.

Taste test.

Add 2 teaspoons of sugar.

SAUCE

Ingredients

2 hard boiled eggs (yolk only)
Worcestershire sauce
Olive oil
Mustard powder

Method

Mash yolks in with two teaspoons of mustard powder. Add one tbsp of olive oil, blend, and 2 tbsp of Worcestershire sauce.

The hard boiled egg whites can be chopped up and sprinkled as a garnish.

* This is a traditional dish from Carlos Augusto Rocha d'Assumpção, handed down the family to Marie de Figueiredo.

GALINHA DE PAPÁ (video)

GALINHA TÉMPRA DE PASTEL

[Chicken pie filling]

Ingredients

1 chicken (1½ lb, 680g) cut in pieces
8 mushrooms
2 cloves of garlic
1 small piece cinnamon
½ tsp soy sauce
3 potatoes, peeled and cut in halves
salt and pepper to taste
2 onions cut in eighths

Method

Wash the mushrooms well and soak in a little boiling water. Take out the mushrooms and retain the water.

Put a teaspoonful of lard in a pan, and when hot, add salt and pepper and chicken and fry for 5 minutes, then add the mushrooms, garlic, cinnamon, soy sauce and enough water to cover.

When the chicken is half done, add the potatoes, then simmer till all is tender. The water of the mushrooms can be added when putting in the other ingredients. A teaspoon of white wine makes a big improvement.

This dish can be used for pie stuffing or served with rice.

GALINHA DE TERESA

[Chicken in liver sauce]

(Maria Augusta da Encarnação)

Ingredients

1 medium-sized tender chicken with liver
1 onion, cut into eighths
3 egg yolks beaten for a couple of minutes
1 dsp olive oil
2 tsp lard
salt and pepper to taste

Method

Cut the chicken in rather large pieces and season with salt and pepper.

Bring to high heat lard in a pan and fry onions till tender and light brown. Then add the chicken and fry for a few minutes. Add one cup of water and let it simmer. Add a little more water if necessary.

Chop the raw chicken liver very fine and when the chicken is ready, put in the liver and boil for five minutes and then put in the yolks.

Just before serving add the olive oil.

GAME PIE version 1

[More accurately, game in aspic]

Ingredients

1 pheasant
l-2 lb (450-900g) venison meat in one piece
ordinary cooking sherry
2 bay leaves
8 peppercorns
1 tsp all-spice
¼ lb (110g) bacon if desired
2 stalks celery
1 large carrot
1 large onion
2 egg whites and shell
2 hardboiled eggs (for decoration)
2 tbsp pears, carrots, green olives, or any suitable decoration

Method

Wash pheasant clean slit at the back, and press it flat. Wash venison meat and leave whole. Lay pheasant in with breast downward in a fairly large pot and place the venison also as close as possible to the bottom of the pot. Sprinkle all-spice all over, add bay leaves, peppercorn, carrots, onion and salt. Pour enough cooking sherry to about half cover the meat. Put pot in a low fire and let simmer till quite tender.

Put pot aside till contents are quite cold, so that the juices can get into the meat to give moisture and taste. When cold remove all the skin, bones and any gristle from the pheasant. Also remove any gristle from the venison. Break up or slice these meats

Drain the liquid from the pot, and pour just a little of it on the prepared meat. Leave the rest of the liquid aside for later.

Chop up the bones and skin very small, put in a pot and add 1½ quart (1.5l) cold water and a little salt. Bring to the boil, skim, add celery, and bacon in whole; if a stronger flavor is preferred, add l-2 more bay leaves and 1 more carrot. Simmer gently till the stock has reduced to about 1 quart (1.2l) Stir and crush the bones occasionally, so as to draw out all the taste. When ready, strain the soup into a bowl and let it get quite cold. Also drain the little liquid from the meat stock into the hot soup.

When this soup is quite cold there will be a thick layer of fat on the surface. Spoon off the all the fat carefully (as it would make the jelly blurred).

Measure the quantity of soup. For every pint of liquid use 1 oz (28g) leaf gelatine (9 leaves, more or less). In cold weather 2-3 sheets less can be omitted. Soak gelatine in cold water until quite soft, then strain well.

Break 2 eggs whites into a fairly large pan. Take off the inside skin from the shell, crush the shells and add to the egg whites. Beat these two together for two minutes or so, add the cold soup, and the strained gelatine . Put on a low fire and stir the contents continually so that the shells do not stick to the bottom and burn. 1-2 minutes before it comes to the boil stop stirring. There will gradually be a thick froth on the surface. Boil gently for 5 minutes. Take off the fire, gently scoop out the sponge with a flat slotted spoon.

Find a clean sugar bag or linen bag and boil before use. Strain the jelly through the bag into a clean bowl. (Never squeeze the bag to force the liquid out as this will blur the jelly.) When every drop of liquid has gone through the bag, put the jelly aside to cool.

The jelly can be set in a lightly oiled a cake tin or a jelly mould. (Oiling eases the turning out of the jelly from the cake tin.) If using a mould, dip in lukewarm water for a few seconds before turning out.

Array hard-boiled egg slices, and the fruits and vegetables on the bottom of the cake tin or mould. Pour about a couple spoonfuls of jelly over the decoration, taking care not to get them out of place. Let set.

When firm, add more liquid jelly to cover the decorations with a layer about an inch thick, and let set again.

When firm, bring out and put layers of the prepared meat in the centre of the cake tin or mould, leaving a space of ½ inch from edge (to allow space for more decorations and jelly). Put decorations around the upper part of the mould, pour jelly gently, not over the meat, but on the side nearer the tin. Fill mould gently with jelly and chill till serving time.

Turn out on an attractive platter, and decorate with parsley, or a good salad.

Another method for coating jelly mould: Have two moulds or tins, one large one and the other just a little smaller, but of course of the same shape. Put some spoons of jelly in the large tin, and put the smaller tin into it and see that the jelly is enough to reach the brim of the outside mould. Put decorations around the upper part of the mould, pour jelly gently, not over the meat, but on the side nearer the tin. Fill mould gently with jelly and chill till serving time. Turn out on an attractive platter, and decorate with parsley, or a good salad around.*

* I confess I could not follow this second method for coating the jelly mould. – HdA

GAME PIE v2

[More accurately, game in aspic]

(Mãe)

Ingredients

1 duck
6 quails
2 calf's feet made into clarified jelly⁽¹⁾
1 pheasant
1 leg of venison
1 hare
3 lbs (1.3kg) soup meat made into 6 cups of stock
1 pkt. gelatine
1 tsp cinnamon powder
1 tsp nutmeg powder
½ tsp all spice
¼ tsp mace
½ tsp mixed spice
2 claret glasses of port wine
2 claret glasses of sherry
1 pint Worcestershire sauce (Lea & Perrins)

Method

Clean the game, cut them into regular size, season with salt and pepper piece by piece. Bake them but not thoroughly.

Butter a large serving bowl that can tolerate oven temperatures. Place the game into the bowl and sprinkle well with the powdered spices. Add the wines and Worcestershire sauce and stand for 24 hours.

Bake all again until well cooked and take out game. Soak the gelatine a little in cold water⁽²⁾ and then mix well with the gravy from the bowl and salt and pepper according to taste.

Last of all return the game ito the bowl, pour the clarified jelly up to the brim and let it stand till set.

⁽¹⁾ The method is given in Geléia de Pé de Vaca

⁽²⁾ This step was not in the original recipe. – HdA

GELÉIA DE PÉ DE VACA⁽¹⁾

[Calf foot jelly]

(Mãe)

Ingredients

1¹⁄₃ lb (600g) calves' feet⁽²⁾
5oz (140g) sugar
white wine or port wine
6 eggs

Method

Wash the calves' feet very thoroughly. Boil until very tender then strain through a very fine sieve. Add and dissolve the sugar.

Egg whites are used to clarify the stock. Beat well the whites of 6 eggs and stir into the mixture. As soon as the egg whites begin to cook, remove them gently.

Add 2 glasses of white wine or port.

⁽¹⁾ This is reputedly a very powerful tonic, with the jelly traditionally set and served in port or sherry glasses. – HdA

⁽²⁾ Generally 2 calves' feet weigh 4²⁄₃lb (2.1kg), in which case use 1¹⁄₃ lb (600g) sugar).

GENETES – INTRODUCTION

[Corn starch cookies]

These popular cookies are traditionally made with corn starch. Sometimes they are extruded from a forcing bag through a large piping nozzle with a serrated edge. (Note that the recipes call for "corn starch": flour made from corn. What is sold as "corn flour" is sometimes made from wheaten flour.)

GENETES version 1

[Shortbread biscuits]

Texto originalOriginal text:

Ingredientes:

10 gemas de ovos; ¾ de um "cup" de açúcar fino; ⅛ de uma libra de manteiga; 2 colheres de sopa de banha; 2 "cups" de farinha de trigo; 1 "cup" de farinha de "Corn Starch"; 2 colherinhas rasas de "Baking Powder"; ¼ de colherinha de essência de baunilha; 2 colheres das de sopa de erva doce.

Modo de preparação:

Batem-se as gemas de ovos com a açúcar; junta-se a manteiga e torna-se a bater com força; peneira-se a farinha já misturada com o "Baking Powder" por cima dos ingredientes e deita-se na tábua que deve ter alguma farinha peneirada. Trabalha-se com a massa ao de leve e vai-se juntanndo a farinha aos poucos e a banha, até que a massa não fique colada aos dedos e mistura-se a erva doce. Divide-se em 4 porções e fazem-se em cada porção duas bolas que se vão alongando e se vão cortando com arte em forma de trevo, folha, coração etc. etc. Dispõem-se numa bandeja de alumínio e vão ao forno durante 25 a 30 minutos.

Ingredients

10 egg yolks
¾ cup caster sugar
2 oz butter
2 tbsp shortening
1 cup corn flour
2 tsp baking powder
½ tsp vanilla essence
2 tbsp anise

Method

Beat yolks and sugar, add butter and beat hard.

Mix baking powder with flour and sift some over the mixture.

throw on a board covered with sifted flour and knead lightly with fingers, adding flour and a little shortening, until the dough does not stick to fingers.

Add anise.

Divide into 4 portions and roll to a thickness of about ½cm. Cut into cookie shapes. Put on an aluminium tray and bake for 25-30 minutes.

GENETES v2

[Cornstarch biscuits]

(Virginia McDougalL via Yolanda Guterres)

Ingredients

220 5g soft butter
6 egg yolks
¾ cup sugar
1 tsp baking powder
1 tsp vanilla
450 g corn starch (not cornflour)

Method

Put all the above in a foot processor and once blended squeeze into a long tube using a forcing bag. Cut into 3 cm pieces diagonally and bake for 20 minutes.

GENETES v3

[Cornstarch biscuits]

(Noreen Sousa via Carmen O'Brien)

Ingredients

6 egg yolks
¾ cup sugar
1½ tsp baking powder
500g corn starch
250g butter
½ tsp vanilla essence

Method

Preheat oven to 200°C.

Beat butter, sugar & vanilla essence together.

Add egg yolks and mix well.

Sift baking powder and cornflour into the mixture.

Knead with hands until well mixed.

Let it set for ½ hour. The mixture will be pretty thick.

Turn oven down to 180°C.

Push the mixture through a cookie mould with large aperture onto a tray lined with baking paper and bake for approximately 20 minutes.

GENGIBRE MÃO DE PORCO*

[pig's trotters with ginger]

(Sedaliza Luiz, modified by HA d'Assumpção)

Texto originalOriginal text: Raspe-se bem o gengibre e bate-se. Coze-se com vinagre preto. Quando estiver quasi cozido põe-se as mãos de porco que devem ser fritos um pouco antes de cozer. Frita-se primeiro um pouco de chông e depois a mão de porco em bocados. Deita-se depois fóra o chông. Depois de tudo bem cozido e o gengibre quasi móle, põe-se então jagra ou açucar e deixa-se cozer mais um bocado. O môlho deve ser um pouco grosso.

Ingredients

2 pig's trotters, cut into pieces
100g ginger, grated
½ cup of Chinese dark red vinegar
2 spring onions, coarsely cut
1 slab of Chinese brown sugar (jagra) or 2 tbsp of dark brown sugar

Method

Fry the spring onions in a little oil then add the trotters and cook for a while. Discard the spring onions.

In a separate saucepan, cook the ginger in the dark vinegar then add the trotters and cook until tender.

Add the sugar and cook a trifle longer.

The gravy should be rather thick.

* This is considered to be a healthy tonic to help women recover after giving birth.

GOLDEN MERINGUE

PASTRY

Ingredients

6 egg whites
1½ cups sugar

Method

Beat the egg whites to stiff peak stage. Add sugar and continue beating for a while.

TOPPING

Ingredients

5 slices of bread without crusts
1½ cups sugar
6 egg yolks
100g almond meal
125g butter
vanilla essence

Method

Cut the bread into cubes and fry in butter until golden brown.

Dissolve sugar in a little water and boil until it reaches "string" point (i.e., when you can draw a thread when removing the stirring spoon). Add the almond and mix well, then the egg yolks.

Return to the fire and cook gently until you can see the bottom of the saucepan when the spoon is dragged along the bottom.

Stir in the bread cubes and sprinkle cinnamon on top.

Pour over the meringue and serve at once.

HÁ KÁU E CHILICOTE CUCUZ

[steamed prawn dumpling and steamed chilicote]

Adapted by HdA

Texto originalOriginal text:

Há Káu é com olho de bambú aos quadrinhos, camarão e minchi de porco, 1 colherinho de cornstarch, vinho branco e um poucohinho de sutate, sal e pimenta; e um pouco de meicheng se tiver. Mistura-se tudo muito bem até ligar. Põe-se numa tigela 1 libra de sâng fan*, 2 colheres de banha e sal. Mistura-se e deita-se agua a ferver, o suficiente para se misturar tudo bem com a mão até estar bem ligado. Estende-se depois com parão ou maquina de min se tiver. Corta-se em rodelas, põe-se um bocado de massa e dobra-se como chilicote e faz se numas pregas. Vão a assar em banho Maria por ½ hora ¾ hora. Da mesma maneira se faz com chilicote cucuz mas a massa é com nabo às tiras fininhas chachau com porco picado e presunto ou com corn beef de lata.

* It is unclear what this is.

Há Káu

Ingredients*

½ bamboo shoots, cut into small cubes
400g prawns, chopped
400g minced pork
1 tsp corn starch
1 tbsp white wine
1 tsp soy sauce
salt and pepper to taste
½ tsp monosodium glutamate (optional)
450g rice flour
1 tbsp lard or oil

* Quantities are only inferred.

Method

Mix the bamboo shoots, prawns, minced pork, corn starch, white wine, soy sauce, salt and pepper and (optionally) the MSG.

In a bowl mix well the rice flour, oil and salt. Add enough boiling water to allow mixing by hand to a uniform mass. Roll out into a thin sheet with a rolling pin (or a pasta machine if you have one). Cut out circles and on each put some of the filling and fold over as you would chilicote and seal by folding little pleats. Steam in a bain-marie for ½ or ¾ of an hour.

Chilicote Cucuz

Chilicote cucuz is made in a similar manner but using finely chopped Chinese white radish (daiko) fried with minced pork and ham.

INHAME FRITO

[Fried taro]

Ingredients

1 taro
1 tsp Zerzeli
¼-½ tsp salt
3 dsp rice flour
½ oz (14g) fresh coariander
tsp coriander powder
1 qt (300ml) best quality Cantonese oil (san yao)
1-2 tsp cold water if needed

Method

Peel the taro, wash, then scrape into very thin strips and add salt.

Wash the fresh coriander, break into small stems and add to the taro, with pepper, coriander powder and linseed. Mix all this together well; if this mixture is too dry just add a little water.

Scoop a teaspoonful and fry in deep hot fat or oil till light brown.

ISCAS À MODA DE MACAU

[Liver Macau style]

(based on a recipe by MC de Mello e Senna)

Ingredients

1½ beef, pork or veal liver
3 dashes of vinegar
3 dashes of light soy sauce
3 dashes of Worcestershire sauce
8 bay leaves
¼ ground nutmeg
½ onion sliced
1 tsp corn flour
1 tbsp white wine

Method

Remove its thin skin and veins and slice the liver very thinly.

Marinade the liver slices in all the other ingredients except the onions for an hour, turning the slices from time to time.

Sauté the onions in a saucepan; as soon as they are translucent, add the liver; when cooked, thicken with corn flour mixed with a little water.

Serve with potato chips.

ISCAS

[Fried liver with bacon]

(Melita's cook – Adi)

Ingredients

1 lb (450g) pig's liver
1 tbsp olive oil
3 cloves of garlic, chopped very fine
2 large onions, cut in thin slices
3 spring onions, chopped very fine
1 tbsp vinegar
salt and pepper to taste
ginger the size of 20 cents, chopped very fine
¼ lb (110g) sliced bacon
slices of fried bread
1 tbsp vinegar
¼ lb (110g) sliced bacon
slices of fried bread

Method

Cut liver into rather thin slices about 1-2 inch in size. Mix garlic, spring onions, ginger, vinegar, olive oil, salt and pepper. Pour this mixture over the sliced liver, mix well, and put aside for an hour or so.

Fry onions in 1 tbsp of lard; when almost done, add about ¼ cup water and simmer for a couple minutes or till almost dry. Add the liver and stir all the while until just cooked. (Do not overcook as the liver will then be hard and dry. When the liver has changed colour – about 3-5 minutes when frying – take a piece and cut into two: if the inside is not red, it is done.) Put aside and keep warm.

Fry the slices of bacon and then the bread in rather deep fat.

Arrange the bread neatly on a plates, put a nice slice of bacon on each, then pile up neatly one or two spoons of the liver and serve hot.

For variety, a ring of mashed potatoes to replace the fried bread is very nice. Pile liver neatly in the centre of the ring.

If desired, cut some bacon into small pieces, fry and add to the cooked liver just before serving.

KAI PIN version 1

[Chicken with bamboo shoots]

Ingredients

½ lb (220g) chicken breast, sliced in small pieces
¼ lb (110g)bamboo shoots, peeled and sliced thin
2 spring onions, cut in l½" lengths
½ tsp flour
2 dsp lard or sung yu oil
salt and pepper to taste

Method

Put the bamboo shoots in a small pan with enough water to cover and a pinch of salt. Cook until tender.

Mix the chicken meat with the flour. Heat lard Have the pan ready with hot lard or oil, put in the salt and pieces of spring onion and a few seconds later the chicken; fry for 2 minutes, then add the bamboo shoots and just enough of the water in which the bamboo shoots were cooked to produce a thin gravy. The chicken will be cooked in 2-3 minutes.

KAI PIN v2

[Chicken with bamboo shoots]

Ingredients

½ lb (220g) chicken breast
a few slices of Chinese ham, cut in thin strips (optional)
1 tsp cornflour
about ½ oz (14g) dried mushrooms
½ lb (220g) bamboo shoots
1 egg white
2 spring onions, cut in 2" lengths
salt and pepper

Method

Take the skin off the chicken breast and cut the meat in thin small slices, season with a little salt and pepper and put aside. Boil the bamboo shoots in a little water till tender. Cut in slices, put aside and keep the remaining water.

Soak mushrooms in a little water, discard the stems, and cut mushrooms in thin strips.

Mix the chicken meat with the raw egg white (beaten), add cornflour and mix well.

Start cooking just before serving.

Heat 1-2 tsp lard made from chicken fat. When the lard is hot put in the spring onions and fry for 30 seconds, then add the chicken, stirring and separating each piece. (The whites of the eggs will help to keep the pieces apart and the meat moist.)

When the meat is half cooked, add the mushrooms and most of the ham and cook till almost done, then add the bamboo shoots, water and bring to the boil. If the gravy is too thick, add a little more chicken stock or water or, if it is too thin blend a little more cornflour in a little cold water and add to it. Finally, add about ¼ tsp of ajinomoto (MSG). Bring to the boil, stir well, and it is ready.

Sprinkle with some strips of the ham before serving.

LADU

[Glutinous rice sweet]

Ingredients

900g glutinous rice, roasted and ground
1.2kg of jagra (Chinese brown sugar, in slabs) or dark brown sugar.
3kg lb pine nuts, roasted and ground
1 grated coconut
a little ground pepper
550g of white beans, roasted and ground

Method

Melt and strain the jagra. Return to fire to thicken. When at peak stage, blend in coconut and pine nut powder, and cook slowly.

Remove from the fire and sift flour, blending in little by little and mix well.

Add 2-3 tbsp of powdered beans.

Mould into rectangular shapes, 2-2cm high. When cold, cut into blocks about 7 cm long.

Sprinkle with bean powder.

LAPA

[Meat with glutinous rice wrapped in banana leaves]

Ingredients

1 lb (450g) arroz pulu
4 cloves of garlic, crushed
8 oz pork bones
1 onion, chopped fine
1 pinch of turmeric
1 pinch of pepper
12 oz minced pork
chopped chouriço, ham or cha siu
8 oz (220g) tomatoes
1 spring onion
2 oz lard

Method

Make a stock with the pork bones.

Heat lard in a saucepan and fry the crushed garlic till golden brown, then remove.

Fry the spring onion, tomatoes and onion, and then add turmeric , pepper and a little salt, and the raw arroz pulu washed. Stir and put in the pork, and lastly the stock made of the pork bones, the amount of liquid as for boiling rice.

Pour all this mixture into a bowl and steam till cooked. Prepare some banana leaves. For each lapa, take half or quarter banana leaf, put about about 4 tbsp of the rice mixture almost at the end, cover the end leaf over it, fold the two sides and turn it over 2 or 3 times so that the rice does not fall out. Each parcel should be more or less square in shape.

Steam these parcels for about hour, and serve with pickles.

LAP-CHOI

[Pickled vegetables]

Ingredients

mostarda verde (bitter Cantonese green vegetables)
vinegar
sugar
mustard

Method

Wash mostarda verde thoroughly. Cut the lower stems in pieces, but do not use the leaves. Put these pieces into boiling water for about 30 seconds, bring out and drain well, and expose to the sun for a day.

Beat some mustard with a little vinegar and mix into the sugared vinegar, When this mixture is quite cold, bottle the mustarda verde, pour the vinegar in, seal tightly.

* No salt is given in the recipe. – Guilly

LIMÃO DOCE

[Sweet lemon]

Ingredients

3 lb lemon (Cantonese)
1½ lb white sugar
1½ lb açúcar pedra

* No amount was mentioned. I would suggest about ½ lb – Guilly

Method

Wash the lemons and thoroughly scrape the outside skin with a grater, being careful not to let the juice out. Wash thoroughly and prick them.

Add salt to pickle*. Place in cold water in a saucepan and bring to the boil and simmer for about ½ hour. Bring out each lemon and drain in a large colander, then soak in filtered cold water for three days, changing the water daily.

Boil white sugar to a very thick syrup and, when quite cold, put the lemons in for 4 days.

Boil the açúcar pedra until the syrup becomes thick; remove from the fire and, when the lemons are quite cold, bottle.

LINGUA INDIANA

[Ox tongue, Indian style]

Courtesy of Maria de Lourdes Bayot and Yvonne Husband

MARINADE

Ingredients

2 tbsp crushed garlic
2 bay leaves
½ bunch of shallots, chopped fine
½ bottle of white wine
salt, pepper

Method

Boil the ox tongue for a short time until the skin can be removed readily.

Marinate the cleaned tongue and leave covered in the refrigerator for 1–2 days.

TONGUE

Ingredients

3 garlic cloves
½ bunch scallions or white globe onions, chopped fine
1 tin chopped tomatoes
1 tin of tomato soup
1 tsp of sweet paprika
¼ tsp of chilli powder
¼ tsp cummin
12mm (½ inch) ginger sliced into pieces
2 tbsp Worstershire sauce (Lea and Perrins Brand)
2 tbsp soya sauce
1 tbsp tamarind paste

Method

Fry the garlic cloves in a little oil until brown, remove the cloves and fry the ginger and onions for 1 min.

Then add all the other ingredients and fry for a couple of minutes until well combined.

Add the tongue and ½ cup of water(1/2 cup). Bring to a boil then reduce the flame and simmer until the tongue is soft.

Remove the tongue, slice into pieces and place in a dish. Pour the gravy over the tongue.

LOMBO DE PORCO

[Pork loin]

Courtesy of Pat Santos and Yvonne Husband

Ingredients

3 cups rice
3 eggs
4 pork chops
½ cup green peas, cooked
8-10 chicken cubes
¾ cup tomato sauce
1 tbsp tomato paste
½ can Carnation milk
2-3 tsp cornflour (to thicken gravy)
salt and pepper to taste

Method

Dust the pork chops with plain flour, coat with beaten egg and bread crumbs. Cook then cut into small pieces.

Cook rice with chicken stock or chicken cubes and salt.

Beat eggs with a little salt and pepper, fry and cut in small pieces.

To make the gravy, dissolve the chicken cubes in a little water, add tomato sauce, tomato paste, Carnation milk and more water if necessary, and cornflour to thicken.

Fry rice with a little oil, add eggs and green peas.

Place rice in a casserole dish, place prepared pork chops on top and pour sauce over the dish and put in moderate oven to bake for about 20 minutes until top is a bit dark and a little crunchy.

LO PAK KOW* version 1

[Chinese white radish savoury pudding]

Ingredients

3kg lo pak (variously called daikon, Chinese white turnip or radish)
600g rice flour
1 slab of Chinese brown sugar (wong pin tong) or 1 tbsp of ordinary brown sugar
600g Chinese sausage (lap cheong)
600g Chinese roast pork (lap yôk)
1½-2 tsp salt
2 tsp 5-spice powder
pepper
40g dried shrimps
8 dried Chinese mushrooms
Red preserved ginger
Fresh coriander
Sesame seeds
Spring onions
¼ cup of oil or pork lard

Method

Soak the dried mushrooms in boiling water. When soft, cut off and discard stalks. Chop up the mushrooms, spring onions sausage and roast pork.

Peel and shred the turnip. Cook in a little oil, using up all the turnip water. Add the brown sugar to take away the smell of the turnip.

In a separate wok, fry the spring onion, chopped sausage, roast pork, shrimps, diced mushrooms. Reserve just less than half of this mixture for garnishing and mix the remainder with the turnip and cook a little longer.

In a large bowl, put the rice flour, 5-spice powder, salt and pepper. (Note: Never add salt to the turnip as it would make it bitter.)

Add oil or lard (pork fat gives a richer consistency). Add a little water and mix well into a dough at first, then gradually add water until the mixture has the consistency of thin cream.

Place the bowl of rice flour mixture beside the cooking turnip and, when the latter is done, spoon into the bowl, mixing well.

Pour into well-oiled pans, cover with aluminium foil and steam for at least 1 hour from when the water starts boiling. Test if done by poking with a skewer which should come out clean without sticking.

Garnish with remainder of sausage mixture, red ginger and fresh coriander.

Serve hot or pan-fry cold slices.

* This popular Cantonese dish is now readily available in Chinatowns all over the world. This recipe originated from Lolita's faithful amah Ah Sahm.

Variation: For Taro Pudding (wu tao kow in Cantonese) use 3kg of taro (ping leung wu) to each kg of rice flour.

See also the other recipes by ">Tony v2, by ">Guilly v3, by ">Celestina de Sena e Melo v4 and by Noreen Sousa v5

LO PAK KOW v2

[Chinese white radish savoury pudding]

Courtesy of Pat Santos and Yvonne Husband

Ingredients

6-8 lo pak²
6 lap cheong (Chinese sausages), sliced very fine
1 piece of lap yuk (Chinese roast pork), sliced very fine
4/5 Shitaki mushrooms (soaked in hot water and sliced fine)
500g rice flour
pepper and salt to taste
shallots (chung), sliced fine
light soy sauce to taste
1-2 cups water

Method

Shred the lo pak with a shredder. Boil the shredded lo pak with 1 to 2 cups of water until soft and put the pot with the lo pak aside.

Heat oil in a large deep pan and fry sausages, lap yuk, mushrooms and lastly shallots (chung).

Put the pot with the lo pak over low fire and start to add rice flour slowly, stirring as you go. Check the consistency: not too dry or too moist. Then slowly add the rest of the ingredients, reserving some for decoration. Add salt and pepper to taste.

Spray oil in a 30-cm (8-inch) cake tin and put the mixture in the tin, then sprinkle the top with the remaining ingredients. Cover the tin with tinfoil and put in a steamer to steam until cooked.

¹ The quantities of the ingredients are only approximate: the quantity of rice flour and water depends on the size of the lo pak. Experiment to get the right consistency.

² Variously called daikon, Chinese white radish, Chinese turnip

LO PAK KOW v5

[Chinese daikon savoury pudding]

(Noreen Sousa) via Carmen O'Brien

Ingredients

Approx. 2½kg lo pak (variously called daikon, Chinese white turnip or radish)
1 litre chicken stock
2 cups rice flour, mixed with a little cold water to a smooth consistency
6 tbsp cornflour mixed with a little water
8 Chinese sausage (lap cheong), diced
3 tsp sugar
10 dried Shitake mushrooms
salt and pepper to taste

Method

Soak the dried mushrooms in boiling water. When soft, cut off and discard stalks and slice thinly.

Reserve a little of the mushrooms and Chinese sauage for garnishing.

Peel and grate the daikon. Simmer in the chicken stock and a little extra water, stirring occasionally. Be careful not to overcook as the turnip flavour will be diminished. When tender, drain and return the daikon to the saucepan.

When cool, add the rice flour, cornflour, mushrooms, Chinese sausage, sugar, salt and pepper.

Stir thoroughly; taste to check if there is enough salt.

Place the mixture in a Pyrex bowl or cake tin, garnish with the reserved mushrooms and sausage and steam for approximately 1½ hours.

Serve hot or pan-fry cold slices.

MANDARIN FISH*

Ingredients

3 Mandarin fish 7 - 8" (18 - 19cm) long, washed
1 tsp vinegar
ginger twice the size of 20 cents
3 spring onions, chopped fine
½ tsp turmeric
salt to taste
a little more than ¼ cup of water

Method

Scrape the skin off the ginger, cut into very thin slices, then into strips. Fry the ginger in very hot lard, add spring onions and turmeric, then vinegar and water. Be careful not to burn the turmeric. When the gravy has come to the boil, put in the fish and let it simmer until cooked.

* Also known as Chinese perch see http://en.wikipedia.org/wiki/Mandarinfish – HdA

MANGO CHEESECAKE TROPICALE

CRUST (bottom)

Ingredients

3 oz (80g) butter or margarine
6 oz (170g) coconut biscuits finely crushed
3 oz (80g) castor sugar

Method

Melt the butter and sugar in a saucepan over a gentle heat and stir in the coconut biscuit crumbs. Press evenly over the bottom of a greased loose-bottom 12" (30cm) round cake tin. Chill while making the filling.

FILLING

Ingredients

5 x 8 oz (225g) packets Philadelphia cream cheese
1 tsp vanilla essence
grated peel of 1 orange and 1 lemon
3 tbsp flour
¼ tsp salt
5 eggs
1¾ cup sugar
¼ cup milk or light cream

Method

Let cheese soften at room temperature (1 to 1½ hours). Beat until creamy. Add vanilla and peel. Mix sugar, flour and salt and blend in thoroughly. Add eggs one at a time, beat after each just to blend. Gently stir in cream. Pour filling into crust-lined pan. Bake at 450° for 10 to 20 mins. Reduce heat to 300°F (150°C) and bake for 55 to 60 mins. Allow to cool. Loosen sides with spatula after ½ hour. Remove sides at end of 1 hour. Cool thoroughly, and chill.

TOPPING 1

Ingredients

1 small carton sour cream
½ pkt (3.5g) Knox gelatin*
icing sugar to taste
½ tsp vanilla essence
¼ cup water
½ tsp almond essence

Method

Soften gelatin in the ¼ cup cold water, then set in pan of hot water to melt. Cool slightly. Blend all ingredients and frost top and sides of Cheese Cake. Refrigerate till set.

* A packet of Knox gelatin apparently contains 7g of gelatin

TOPPING 2

Ingredients

2 large ripe mangoes**
orange jelly or mango jelly

** If mangoes are unavailable use any fruit of your choice, such as mandarins, oranges, peaches, pineapples, kiwis, strawberries, melons.

Method

Slice mangoes and decorate top of Cheesecake. Pour slightly set egg white consistency) jelly over mangoes to glaze and finish. Garnish with strawberries

MÃO DE PORCO AZEDO

[Sour pig's trotters]

Ingredients

1 lb pig's trotters
1 piece ginger size of a dollar coin
2 oz jagra or to taste
4-5 tsp good Cantonese vinegar
salt to taste

Method

Wash the trotters well, scraping the surface till quite clean. Cut in 2" lengths.

Scrape with skin off the ginger and crush it.

Put all the above contents in a pan adding enough water to cover, bring to the boil and simmer till quite tender. There should not be very much gravy left.

MEAT LOAF

Courtesy of Yvonne Husband

Ingredients

1 kg topside mince
2 tbsp oil
2 onions, chopped
1 clove garlic, chopped
1 small tub tomato paste
1 slice bread, soaked in water and squeezed
2 tbsp cheese sprinkles
2 tbsp Worcestershire sauce (Lea & Perrins Brand)
1 tbsp soy sauce
1 tsp sugar2 eggs
salt and pepper
bread crumbs (for topping)
tomato sauce (for topping)

Method

In a saucepan sautée the onions and garlic, add tomato paste and mix into the raw meat.

Then add all the ingredients except the last two and mix thoroughly with clean hands.

Put into a baking dish, spread tomato sauce over the top and sprinkle breadcrumbs.

Bake at 200°C for approximately 1 hour 15 minutes.

*MIÇÓ/MISSÓ CRISTÃO** version 1

[Literally, "Christian sauce"]

(based on recipes by MC de Mello e Senna and J Bosco Correa)

* This is one of the most ancient of Macanese dishes. Missó or Miçó in Japanese is a bean paste similar to the Chinese Min Tze. In Maquista we have Chilli Missó (Chilli Sauce) and Miçó Cristão which is mashed soy beans fried in olive oil, turmeric and chopped spring onions as a savoury dish reserved for days of abstinence – hence the name Missó Cristão (Christians' Bean Paste). Of course, it could be that the Japanese derived the word Missó/Miçó from Maquista/Portuguese as they have so many of their words. J. Bosco Correa

Read more about the influence of Portuguese cuisine in Japan.

Ingredients

500g soy beans or white kidney beans
4 spring onions chopped
1 onion finely chopped
1 tsp turmeric
2 cloves garlic
Portuguese extra virgin olive oil
1 tbsp vinegar
salt and pepper to taste

Method

Cook the beans in salt water until tender but still firm. Drain and rinse with cold water and blend in a food processor, adding a little olive oil if necessary until the consistency is smooth, thick and firm.

Fry the turmeric in sufficient olive oil with the garlic, shallots, onions and green onions. When cooked, stir in the processed beans and continue to fry for five minutes, then mix in well the vinegar, salt and pepper and fry for a few more minutes to blend in the taste.

Spread on a flat dish and, with the blunt edge of a knife, decorate the surface with a large criss-cross pattern.

Serve in diamond-shaped pieces with rice to accompany a main dish which has gravy – perhaps a prawn, fish or boiled egg curry on days of abstinence.

Variations:

Season 350g minced pork with salt, pepper and turmeric and fry before adding the mashed beans.
An old recipe from MC de Mello e Senna noted that "This dish can also be cooked with prawns instead of pork on days of abstinence."

See also the other recipe from Guilly's collection

*MIÇO CRISTÃO** v2

[Soy bean paste (literally Christian sauce)]

Ingredients

¼ lb (110g) soy beans
1-2 dsp white vinegar
¼ tsp turmeric
2 spring onions, chopped
salt to taste
2-3 dsp lard

Method

Wash the beans and soak overnight in cold water.

Drain the beans, put them in a pot, cover with 3" of cold water and boil till quite tender. Remove and pass through the mincing machine.

Heat lard till quite hot and fry the spring onion for 1 minute, add turmeric and fry, taking care not to burn, then add the minced beans and fry for 5 mins. Lastly, add vinegar and salt and fry for a few minutes stir and it is ready.

* This is a very ancient dish that was served on days of abstinence.

MIGAS

[Plain stuffing]

Ingredients

5 oz stale bread
4 cloves of garlic
1 large onion, peeled and diced
3 tbsp lard
salt and pepper

Method

Soak the stale broad in cold water and when soft squeeze the water out. Peel and crush the garlic.

Heat the lard in a large frying pan and when it is quite hot fry the garlic till it is light brown (the garlic can be removed if desired). Fry the onions in the same lard till soft, adding salt, pepper and bread and mix well. Fry all together for about 10 mins and it is ready.

MINCHI – INTRODUCTION

[Minced meat]

There are innumerable versions of Minchi, the staple Macanese dish of minced meat. It has become more widely known and there are now some recipes on the internet that might be described as creative and imaginative but are certainly not traditional. Here are four traditional recipes.

MINCHI version 1

[Minced pork and beef]

(Marie Celeste de Figueiredo)

Ingredients

500g minced pork
500g minced beef
2 medium onions, chopped
3 tsp light soy
3 tbsp dark soy
1 tsp tek yao (thick, dark, sweet soy)
salt and pepper to taste
¼ tsp five-spice powder
frozen shoe-string potatoes

Method

Sauté onion, add meat, cook until colour changes, stirring with a fork to break up lumps. Add the balance of the ingredients. Adjust to taste.

Dice shoe-string potatoes and cook in oven until crisp, turning as required.

Just before serving, sprinkle with five-spice powder and extra pepper, stir and lastly sprinkle over with the crisp potatoes.

MINCHI v2

[Minced beef]

Ingredients

1 kg finely minced beef
2 medium onions, diced finely.
Soy sauces – Kikkoman, Teriyaki and dark soy
Oil
Pepper
Sugar

Method

Prepare base of saucepan with spray-on oil. Add oil, and fry onion (avoid cooking until brown, as that would makes the onions taste bitter). After about one minute, add the meat, and after slightly browned, add enough water to break up the meat. Stir, and let the water reduce.

Then add pepper, Kikkoman, teriyaki and dark soy to taste.

After stirring, taste and add Kikkoman as necessary. Finally, for glaze, add two teaspoons of sugar.

Variations:

Add a dash of Worcestershire sauce to the soy minchi and a teaspoon of the heavy, dark, caramelised soy sauce (Tek Yau in Cantonese).

Add a bay leaf while frying the minced meat.

Traditionally, minchi is sometimes topped with a fried egg (sunny-side up).

MINCHI v3

[Minced meat]

(Yvonne Husband and Josephine Arevalo)

Ingredients

2 kg minced beef, pork or a combination of both
2 onions, chopped
8 tbsp thick sweet soy (ABC Brand)
8 tbsp light soya sauce (Superior Brand)
1 tbsp sugar
pepper to taste

Method

Sautée onions, add mince and cook thoroughly, stirring with a large spoon like a flat ladle.

When cooked add all the sauces, sugar and pepper to taste.

Taste and adjust to your liking.

TURMERIC MINCHI

[Minced pork and beef with turmeric]

Click to see full picture

Ingredients

500g minced pork
500g minced beef
2 medium onions, chopped
1 packet of bacon pieces or ham
2 tsp turmeric
a little curry powder or paste
1 tbsp light soy
salt, pepper, vinegar

Method

Sauté onions, add the turmeric, curry powder, stir, then add a dash of vinegar.

Add the bacon and then the other meats and fry well.

Add the remaining ingredients.

Adjust seasoning to taste.

Variations:

Add blanched and diced bitter melon (amargoso in Portuguese and fu kwa in Cantonese) and finely diced chili to the turmeric minchi. This variation is very popular with my family – HdA

Video on cooking Minchi

ORIENTAL ALMOND JELLY

Ingredients

1/3 oz (9g) agar agar jelly strips
7-7½ (1.75-1.9l) cups water
2/3 cup (170ml) sugar for jelly
½ cup (120g) sugar for syrup
1 tsp almond essence
¾ can (300ml) carnation cream (large)
1 can fruit cocktail (large)

Method

Wash agar agar jelly strips and boil with the 7 cups water until completely dissolved (approx. 10 mins.). Add sugar and stir to dissolve. Remove from fire before adding almond essence and Carnation cream.

Melt the ½ cup of sugar with approximately 1 cup water to make the syrup. Cool then chill.

Drain fruit cocktail completely. To serve, put a little of the syrup at the bottom of serving bowl, and using a thin large flat spoon scoop jelly onto syrup, alternating between syrup and jelly. Top with fruit cocktail and serve chilled.

OVOS MÓLES

[Egg sweet – literally, "soft eggs"]

Courtesy of Yvonne Husband

Ingredients

6 eggs
6 tbsp sugar
6 tbsp water

Method

Place the water and sugar in a pot and boil until it reaches "Point of Pearl".

Remove from heat and let cool a little.

Beat the eggs a little with a folk. Return sugar mixture to low heat and add the eggs, stirring constantly so as not to burn the egg mixture.

OVOS RECHEADOS À MODA DE MACAU

[Stuffed eggs, Macau style]

Texto originalOriginal text:

Cozidos uns 6 ovos, deitam-se em água fria e descascam-se.

Cortam-se ao longo, retiram-se gemas com muito cuidado, e deixam-se as claras à parte. Misturam-se as gemas cozidas com fiambre picado ou chouriço picado, e temperam-se com sal, pimenta e hortlã picada. Enchem-se as claras com esse recheio, de tal forma que dê aprência de um ovo inteiro.

Passam-se por ovo batido e pão ralado, por duas vezes, e fregem-se em banha.

Podem-se passar por queijo ralado emquanto estiver muito quente.

Para ornamentar este delicioso preparado, frigem-se batatas, finamente cortadas, e colocam-se numa travessa oval.

Também se podem rechear com os restos de galinha assada ou capão assado.

Ingredients

6 eggs, for hard boiling
4 raw eggs, beaten
ham or chouriço, finely chopped
mint chopped fine

Method

Hard-boil the eggs*, cool them in cold water then shell them. Cut them in half lengthwise and carefully remove the yolks. Set aside the whites.

Mash the yolks and mix them with the chopped ham or chouriço and season with salt and pepper.

Put some of this mixture into each of the egg white halves, shaping it so that it resembles a whole egg.

Dip this into beaten egg and then roll in breadcrumbs and repeat again so that there is a heavy coating around the hardboiled stuffed egg. Deep-fry in oil.

Serve with fried shoe-string potatoes on an oval platter.

* To ensure that the boiled eggs have their yolks at the centre, stir the eggs while they are being boiled.

Variations:

Roll the fried stuffed eggs in grated cheese while very hot.
Use left-over roast chicken instead of ham or chouriço

OYSTER CAKES

Ingredients

As for White Bait, but with oysters instead of white bait.

Method

Wash the oysters, carefully removing any bits of shell. Drain well and proceed as for White Bait

PAI QUAT

[Pork spare ribs]

PORK

Ingredients

½ lb (220g) pork rib or pork fillet
1 small egg, beaten
½ -1 tsp flour
salt and pepper to taste
fat for deep frying

Method

Cut the ribs ¾" long, season, dip in the beaten egg and roll in flour. Deep fry in fat until light brown and drain.

GRAVY

Ingredients

2-3 dsp white Chinese vinegar
¼ cup water
¼ tsp soy sauce
2 pieces of jagra
a few strings of Chinese sweet pickles (kwa yen)
pinch of salt
Chinese sticky flour

Method

Put the vinegar, water, soy sauce and jagra into a small saucepan, add a pinch of salt and bring to the boil.

Add enough water to the Chinese flour to make a thick paste. Put just enough of this mixture to make the gravy a little thick. Bring to the boil.

Remove from the fire, stir in the fried ribs, stir until the ribs are fully coated with the gravy. Pour the contents in a dish, sprinkle the top with sweet pickles and serve hot.

PÃO RECHEADO

[Stuffed bread rolls]

Ingredients

12 bread rolls⁽¹⁾ (salted)
225g minced pork
açafrão (saffron – but usually this is taken to be turmeric)
pepper
coriander powder
good quality cheese, grated
pitted and diced olives
finely chopped spring onions
salt and pepper
fat for deep frying

⁽¹⁾ These would probably have to be small bread rolls.

Method

Cut out a deep conical-shaped plug from the centre of the bottom of each bread roll (lengthwise)⁽²⁾ the size of a large olive. As the knife goes through, take a deep piece of the inside at an angle so that to the small crust there will be attached a pointed soft part. (This will help bond the lid to the stuffing.)

Put in your finger and draw out all the soft part of the roll. Be careful not to damage the crust as the gravy of the filling may run out.

Keep the crumbed centres of the bread rolls that were removed.

Prepare each roll in the same manner and set aside.

Filling

When this is all ready, heat two teaspoons of lard in a frying pan and when quite hot, put in the chopped leaks, fry for a minute, mix the saffron, coriander powder and pepper together and add to the fried spring onions. Fry for 2 minutes over a slow fire (being careful not to burn as this will turn bitter). Add 2 tbsp of water and let it cook for another two minutes.

Then add the pork and let it fry for 5 minutes, stirring occasionally, and add a little salt. When this is almost cooked, add olives and about ¼ cup of water, and let it boil until about half of the gravy is left. Remove from the fire.

Take about 2-3 tbsp of the fine breadcrumbs, broken very fine, and add to this mixture, making it a soppy consistency, and lastly, put in the grated cheese. When this is cool, fill each roll well with the filling, leaving just a little space for the lid, then put on the cover.

Half-fill a large frying pan with lard. Wet your hand with water and dampen the crusts of the rolls all over and fry them in the hot fat. When one side is of a nice brown colour, turn on to the other side. Drain on paper and serve hot.

Sweet rolls can also be used, but the crust will not be so crispy after frying.

⁽²⁾ It is unclear what Guilly meant by "lengthwise".

PÃO DE VACA

[Meat loaf (literally, bread with beef)]

Ingredients

½ lb (220g) minced beef
¼ lb (110g) minced bacon
2 dsp tomato paste
¼ tsp grated nutmeg
2 large egg yolks
1 dsp brandy
dash of salt and pepper
½ tsp butter
2 dsp powdered bread crumbs toasted

Method

Mix all the ingredients well. Place in a baking dish and shape it nicely. Sprinkle bread crumbs on the surface to make a brown crust after baking. Top with a few dabs of butter all over if desired.

Bake in a low oven for half to one hour or till done.

This can be served as a hot or cold dish.

PÃO DE VACA DE BELIZA

[Meat loaf]

(Beliza)

Ingredients

2 lb (900g) beef
½ lb (220g) pork
6 yolks of eggs
1 wineglass brandy
1 tin tomato paste
1 dsp butter
toasted breadcrumbs
1 large onion, chopped fine

Method

Mince the beef and pork together through a mincing machine. Lightly beat the yolks. Put the mince meat in a large bowl, add yolks, brandy, tomato paste, melted butter, salt and pepper, and mix thoroughly. Lastly, add enough breadcrumbs to make a moist paste.

Put the contents in an oblong baking tin, and pat the surface smoothly, pushing the border around, down, making it look like a leaf. Sprinkle with toasted breadcrumbs on the surface, and bake in a moderate oven for an hour or till done. Any fat appearing after baking should be spooned over the surface so that every bit of the goodness can get into the meat.

Serve hot or cold.

PAPA DE VACA

[Thick rice porridge with beef]

Ingredients

½ lb (220g) rice
¼ lb (110g) minced beef
2 tsp soy sauce
salt and pepper to taste
3 spring onions
¼ tsp flour

Method

Put the minced beef in a bowl with 2 finely chopped spring onions, soy sauce, flour and a pinch of salt and if desired a dash of pepper. Mix thoroughly and roll into small balls. Put aside.

Boil the rice with water and 1 spring onion tied to a knot. After ¼ hour add the meat balls and stir into the papa, being careful not to break the balls. Simmer very slowly, stirring well occasionally so that the taste of the meat goes into the papa and also so that the bottom will not burn.

PAPA DE PORCO SALMOURADO

[Thick rice porridge with pickled pork]

(Guilly*)

Ingredients

3 cups water
½ cup rice
1 spring onion (tied in a knot)
Left-over of pickled pork (porco salmourado), cut in small pieces
a pinch of salt (if required)

Method

Bring water, rice and spring onion to the boil, reduce heat and simmer gently for 20 minutes, then stir the congee briskly to smoothen the rice, add leftover saffron pork and cook for 10 minutes or till done. Add salt if desired or needed.

* From Annie Sousa's collection

PAPER BAG CHICKEN

Ingredients

1 large chicken (about 7 lb, 3.2 kg)
salt and pepper to taste
1 tin asparagus

Method

Hang the feathered chicken for a couple of days.

Cut the chicken in big chunks and season well with salt and pepper. Put in a large pyrex dish and cover with 2 or 3 layers of oiled paper, tying the sides so that no vapour is lost. Bake in a moderate oven for 2-3 hr.

Ten minutes before serving, add the asparagus and about ¼ cup of the asparagus water; cover well with the paper and leave in the oven until the asparagus is hot.

*PÃO DE LEITE**

[Coconut cream pudding]

(Carmen Estorninho)

Courtesy of Jorge Estorninho and Yvonne Husband

Ingredients

1 cup of cornflour
1 pkt of coconut cream
6 cups of water
1 cup of sugar
1 tin of condensed milk

Method

Mix all ingredients together on medium heat until thickened. Pour into a dish and allow to cool. Then cover with plastic wrap and refrigerate. Keep covered.

* This dish differs from a similar one, Bebinga de Leite, in that it does not use eggs. Note that it bears no relationship to the Portuguese pão de leite, which is a sweet bread made from yeast.

PÃO DE LÓ

[Sponge cake]

(Sedaliza Luiz, modified by HA d'Assumpção)

Texto originalOriginal text: 6 ovos, 6 colheres de sopa de açucar (¾ de chavena) – e 6 colheres de sopa de farinha depois de peneirada 3 vezes (são ¾ chavenas mas menos cheias) e 1 colherinha de b. powder. Sendo farinha self-raising põe-se só ½ colherinha de b.p. Batem-se as claras em castelo e junta-se-lhe o açucar aos poucos até estarem as claras duras e depois deitam-se as gemas e continua-se a bater. Depois deixa-se descansar a massa por 5 minutos. Então é que se mistura a farinha que já está misturada com o b.p. mas levemente sem bater. Vai ao forno numa fôrma forrada de papel e dos lados tambem papel um pouco alto, pois o bolo cresce muito e depois cai. A fôrma é untada de mateiga. Assa-se por ½ hora ¾ hora em 350°.

Ingredients

6 eggs, separated
6 tbsp sugar (¾ cup)
1 tsp baking powder (if using self-raising flour, use only ½ tsp of baking powder)
6 tbsp flour (¾ cup level)

Method

Add the baking powder to the flour and sift 3 times.

Beat the egg whites to the peak stage and add the sugar slowly while beating, until firm. Then add the yolks and continue beating.

Let it stand for 5 minutes, then fold in the flour.

Grease a baking dish with butter and line with paper. The paper on the sides should be somewhat higher than the dish because the cake will rise considerably and then fall.

Bake for ½ to ¾ hour at 175°C.

PÃO RECHEADO

[Small buns stuffed with minchi]

Courtesy of Yvonne Husband

Ingredients

½ kg pork or beef mince
1 medium onion chopped fine
2 tbsp thick soya sauce
2 tbsp light soya sauce
1 tsp sugar
1 tsp turmeric powder
20 very small white buns
1 egg, beaten

Method

To prepare the minchi, fry the onions in a little oil with the tumeric powder until the onions soften, then add the mince and fry until cooked. Add the sauces, sugar and pepper and fry for a little longer.

Using a sharp knife cut out a square piece from the bottom of each bun. With a finger, push the soft bread inside the bun to the side walls.

Fill each bun with the minchi mixture, then dip the square cut-out in beaten egg and replace it in the bun.

Deep-fry each bun in hot oil until golden brown. Place on a tray lined with a paper towel to drain.

PASTELINHA

[Tartlet]

(Guilly)

PASTRY

[Guilly's recipe book says "Follow the Empada recipe"]⁽¹⁾

⁽¹⁾ Empada recipe is not in Guilly's collection – see recipe by J. Bosco Correa.

STUFFING

Ingredients

450g minced pork
4 spring onions, finely chopped
4 dsp grated cheese
28g sliced almonds (optional)

Method

Heat 2 tsp of lard in a frying pan and fry the spring onions for 1 min.. Add the saffron and fry for ½ min, being careful not to burn, and then the pork, and fry all together for 5 min., stirring occasionally so as not to burn. When this is cooked, season and put in the sliced almonds.

When done, remove from the fire and add the cheese, mixing well. Let this mixture cool.

Roll out the pastry to 1/8" (3mm) in thickness and cut out circles to fit the bottoms and the tops.

Put in each tin two or more teaspoons of the filling, dampen edges with cold water, lay the pastry top evenly on the filling and press down on the edges to seal.

Bake in a slow oven till done. Do not have the heat too high, as the outside will burn with the inside raw. If the top browns too quickly, cover the surface with a sheet of paper.

⁽²⁾ It would appear that she is referring to muffin moulds.

PATA DE CAVALO

[Prawn toast (lit. "horse's hoof"]

Texto originalOriginal text:

½ libra de carne de porco; 1 libra de camarões; 1 cebola de Índia; ½ cebola seca; 1 fatia de pão molhado em água; sal e pimenta a gosto; e 8 a 10 azeitonas picainhas.

Para esta porção, são precisa cinco fatias de pão de forma, cortadas em triângulos: cada fatia dá para quatro triângulos.

Picam-se, separadamente, todos os ingredientes acima mencionados, e refogam-se do sequinte modo:

Deita-se banha para esturgir cebola da Índia e cebola seca; quando alourarem, junta-se-lhes uma pitada de sal e pimenta. A seguir, mistura-se o porco já picado e, só quando estiver bem cozido, é que se juntam os camarões picados e uma fatia de miolo de pã enxuto, misturando-se com muito cuidado esta pasta; por fim, as azeitonas picadas. Feito isto, e enquando estiver quente, coloca-se um bocado por cima de triângulo de pão que tenha sido tocado ligeiramente num ovo batido e, a seguir, com o auxilio de uma colher, vai-se pondo o recheio por cima doutros triângulus de pão; vai-se carregando para que o recheeio não fique separado do pão, quando fritar. Feito isto, passa-se por ovo bataido e pão ralado, não se esquecendo de tocar ao ovo batido os triângulos, à medida que se vão fazendo.

Freguem-se em banha ou em azeite de oliveira e servlem-se enquanto estiverem quentes.

Também se podem passar pelos biscoitos ralados, o que é mais prático e fácil.

Toca-se uma vez o pão em forma de triângulo antes de pôr a pasta; toca-se pela segunda vez pelo ovo batido e passa-se pelo pão ralado.

Ingredients

250g of minced pork
500g of prawns, diced
1 onion, finely diced
½ dried onion, finely diced
1 slice of bread with crust removed, soaked in water, squeezed and chopped
salt and pepper to taste
8 to 10 olives finely diced
5 slices of square bread, cut into 4 triangles
4 eggs, beaten

Method

For the filling, sauté the onion and dried onion in lard until golden in colour, then add the salt and pepper. Add the minced pork and stir until cooked, before adding the diced prawns and moistened bread. Stir with care; finally add the diced olives.

Lightly dip each triangle of bread in beaten egg. While the filling is still warm, place some of the filling on top, pressing down with a spoon so that it will not separate from the bread when fried.

Dip in beaten egg and then cover with breadcrumbs and fry in lard or olive oil and serve hot.

You may also use biscuit crumbs, whichever is easiest.

PEIXI ABRI COSTA

[Spicy fish – "Open-back fish" in the patuá]

Courtesy of Pat Santos and Yvonne Husband

Ingredients

1 medium-sized fish (e.g., snapper, bream, black fish)
1 large onion, quartered
⁴/₅ tsp cummin powder
1½ tsp coriander powder
1½ tsp turmeric powder
½ tsp hot chilli powder (optional)
tamarind
oil for frying
salt and pepper to taste

Method

Soak tamarind in a bowl of hot water, let stand to soften; squeeze and discard the seeds to make about ¼ to ½ bowl of tamarind liquid. (Alternatively, use 3 to 4 teaspoons of tamarind purée that can be purchased from Asian stores.)

Mix all ingredients (except onion) into a thick paste.

Cut flesh off bone on both sides of fish from top of fish and layer the paste on both sides of the inside of the fish. Set aside the left- over paste for the gravy.

Tie the whole fish from head to tail using a strong thread to keep the paste in.

Deep fry fish on both sides in hot oil. Place on serving dish. Cut and remove thread from fish.

Fry onion and, when lightly browned, add the rest of the paste and a little water and simmer for a while. Pour over the whole fish when ready to serve.

PEIXE COM PÓ DE CARIL

[curried fish]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: Filettes de peixe. Põe-se as fatias de peixe num pyrex de ir ao fôrno, uma por uma e temperam-se com sal, pimenta, vinho branco e azeite. Vai a cozer dentro do fôrno. Depois faz-se uma calda de tomate, junta-se uma colher de pó de caril e pó de chili. Vai a cozer ao lume um pouco e se vê que tem pouco môlho póde-se juntar um poouco de leite. Deita-se depois em cima dos filettes, deixa embeber bem, não partindo as filettes. Põe-se depois um pouco de pão ralado por cima e vai ao fôrno corar antes de jantar. Enfeita-se com azeitonas por cima.

Ingredients

400g fish fillets
1 cup tomato salsa
1 tsp curry powder
1 tsp chilli powder
2 tbsp white wine

Method

Place slices of fish one by one in an oven-proof casserole and marinade with salt, pepper, white wine and oil.

Cook in the oven.

Make a tomato salsa, add a spoon of curry powder and a spoon of chilli powder.

Cook awhile and if the sauce looks too thick, add a little milk. Pour over the fillets of fish and let them absorb the gravy but do not allow the fillets to break up.

Sprinkle with breadcrumbs and return to the oven to brown until ready to serve.

Garnish with olives.

PEIXE COM TAUSSÍ FRITO

[fried fish with black beans]

(Sedaliza Luiz, modified by HA d'Assumpção

Texto originalOriginal text: Arranja-se um peixe com carne dura. Tempera-se com sal, cortado em postas. Depois fritam-se em oleo, mas não muito frito. Põe-se depois numa panela um pouco de oleo e cebola picadinha. Assim que estiver meia loura põe-se sutate, água, um pouco de gengibre cortado às tiras e taussi, chili, minssi e açucar, um pouco de farinha de cornstarch. Deixa-se cozer um pouco este môlho e põe-se dentro as postas de peixe frito e deixa-se cozer um pouco para tomar bem o sabor.

Ingredients

300g firm-fleshed fish
1 small onion, finely diced
1 tbsp soy sauce
2 cm knob of ginger, finely sliced
1 tbsp black beans (tao see)
1 tbsp brown beans (minssi)
2 small chillies, sliced
1 tbsp sugar
1 tsp corn starch mixed with a little water
pepper and salt to taste

Method

Cut the fish into 2 cm cubes and fry gently in a little oil (do not overcook).

In a saucepan, fry the onions in a little oil; when half golden, add all the other ingredients

Cook the sauce for a while, then add the pieces of fried fish fillets and cook a little to allow the flavour to permeate the fish.

PICKLED CUCUMBERS

Ingredients

3-4 cucumbers
1¼ cups sugar
1 cup white vinegar
2 red chilies (seeds removed)

Method

Wash and cut cucumbers length-wise into four strips, removing seed part from centre. Cut into fan shapes or diagonal slices. Boil over medium heat the vinegar, sugar and chillies. Cool just slightly, and pour over cucumbers. Serve chilled.

Note: Prepare one day ahead of time so that the taste penetrates.

PICKLED TURNIPS/CARROTS

Ingredients

2 medium sized Daikon (white turnips)
1 carrot
1¼ cups sugar
1 cup white vinegar
2 red chillies (seeds removed)

Method

Wash and peel turnips and carrot. Shred fairly fine. Put in colander to drain off excess liquid from turnips.

Boil over medium heat the vinegar, sugar and chili. Cool just slightly, and pour over grated carrots and turnips. Serve chilled.

Note: Prepare one day ahead of time so that the taste penetrates.

PICLES DE PIMENTO COM RECHEIO

[pickled stuffed peppers]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: Tiram-se as cabeças dos pimentos verdes "pequenos", o coração e as pevides. Cortam-se cenouras e nabos às tirinhas muito finas e põe-se numa tigela com um bocadinho de sal por pouco tempo e depois deita-se num passador e deixa-se escorrer toda a água. Ferve-se então vinagre com bastante açucar e um bocadinho de sákarina. Em estando môrno, deita-se em cima dos pimentos já recheiados com a cenoura e o nabo, e cobre-se com o vinagre até estar todo coberto. Ficam assim por 2 ou 3 dias. Cortam-se depois ao meio para irem para a mesa.

Ingredients

2 carrots
1 small daikon (Chinese white radish)
8 small green peppers (capsicums)
½ tsp saccharine
500ml vinegar
1 cup sugar

Method

Slice the carrots and daikon very thinly and sprinkle with a little salt. Let them stand for a while and then in a colander drain away fluids that exude.

Remove the head, core and seeds of the green peppers and stuff with the carrots and daikon.

Boil vinegar with sugar and a little saccharine and remove from the fire. When lukewarm, pour over the peppers to cover them completely.

After 2 or 3 days, cut in half and serve.

PIGEON INDIANO

Ingredients

5 pigeons, cut in half
2 large onions, cut in eighths
1 hardboiled egg
about 10 olives, pitted and chopped
2 tbsp olive oil
2 tbsp white wine
2 tbsp lard
salt and pepper
1 tsp flour

Method

Chop very fine the pigeons' hearts, livers and gizzards and the white of the hardboiled egg.

Fry the onions in the lard till light brown, then add the pigeons and fry till no raw colour is visible. Add salt and pepper and enough water almost to cover the pigeons. Simmer gently for half and hour. Add the chopped liver, gizzard and heart and let it all simmer till tender.

Put the yolk of the hardboiled egg in a cup and mash to a paste with a little of the pigeon gravy.

10 minutes before serving add the olives, yolk and egg white and boil, and then thicken the gravy with a paste made of flour thinned out with a little cold water.

Bring to the boil; just before serving add wine and olive oil.

PIGEON PIE

Ingredients

3 pigeons, cut in halves or quarters
1 onion, chopped
1 small piece cinnamon
1 bay leaf
2 cloves
1 tbsp wine
salt and pepper
2 potatoes, peeled and cut in quarters
6 Chinese dried mushrooms
1 tsp lard
2 hardboiled eggs, cut in half lengthwise

Method

Fry the onion in hot lard, add the pigeons and fry well. Put about 2 cups water, then the cinnamon, cloves, bay leaf, salt and pepper, and simmer till tender. Put aside till quite cold.

Prepare ½ lb (220g) of puff pastry on the eve. Roll out a piece ¼" thick. Invert a round pyrex dish on it and cut a circle of pastry about 1" larger than the top of the dish. Roll out the remainder of the pastry to a thickness of ½" to ¾" and cut in strips 1" wide. Put the pastry in a cool place.

Fill the pie dish with the meat mixture. Array the eggs neatly with the yolks downward. The gravy should fill only about ¾ of the dish.

Wet the border of the pie dish and lay the round piece of pastry carefully over and press down evenly on the dish border. Brush a 1"-wide circle around the border with water and attach neatly all around the strips which had been cut previously. Cut a small round hole in the centre of the pie to allow steam to escape.

Brush the surface of the pie with a beaten egg, leave in a cool place for 1 hour

PIGEONS WITH OLIVES AND PEAS

Ingredients

5 pigeons, cut in halves
2 large onions, cut up
1 doz olives
1 lb (450g) green peas
2 tbsp olive oil
2 tbsp white wine
2 tbsp lard
salt and pepper

Method

Canned peas can be used but if fresh peas are used boil them separately.

Fry onions in hot lard, then add pigeons including (if desired) the hearts, livers and gizzards, stirring occasionally till the colour is completely changed, then add salt and pepper and water to half cover the pigeons. Bring to the boil, then simmer slowly, stirring occasionally till quite tender.

10 minutes before serving add olives and peas, and thicken the gravy with a little flour or cornflour mixed with a little water. Just before serving add wine and olive oil.

PINEAPPLE SOUFFLÉ

Courtesy of Yvonne Husband

Ingredients

1 tin Carnation cream (chilled)
¹/₃ cup sugar
1 tsp vanilla essence
1 tin crushed pineapple (drained)
6 tsp gelatin
whipped cream for decoration
almond flakes (toasted) or chocolate shavings for decoration

Method

Dissolve the gelatin in ½ cup hot water, stirring thoroughly. Chill mixing bowl for approximately ½ an hour. Beat chilled Carnation cream in bowl until frothy and thick.

Add sugar and continue beating. Add vanilla and pineapple. Finally, add the gelatin and fold this into the mixture thoroughly.

Line a 20-cm (8-inch) cake tin with foil, pour mixture in and set in refrigerator overnight.

Unmould and decorate with whipped cream topped with almond flakes or chocolate shavings.

PINEAPPLE UPSIDE-DOWN CAKE

(Yvonne Husband)

Ingredients

¾ cup brown sugar
1 tin pineapple rings
prunes
cherries
250g butter, softened
1½ cups of castor sugar
4 eggs
1½ cups self-raising flour
½ cup plain flour
¾ cup milk
2 tbsp vanilla essence

Method

Pre-heat oven to moderate slow (160°C). Line the baking tin with baking paper. Place the brown sugar, pineapples and cherries on the bottom of the tin.

Cream butter & sugar until light and fluffy.

Add eggs one at a time, beating until just combined between additions.

Add vanilla essence to milk.

Fold in the combined sifted flour and milk mixture in two batches.

Bake at 160°C for 1 hour 10 mins. Turn out of pan after 5 mins.

PORCO ANAISE¹

Courtesy of Maria de Lourdes Bayot and Yvonne Husband

Ingredients

½ kg pork diced
2 tbsp liquid tamarind liquid or 1 tbsp paste mixed with water
2 tbsp balichão
1 tin of pineapple pieces
¾ stick of jagra²
garlic

² Slab of brown sugar or cane sugar available from Asian shops.

Method

Sauté the garlic, balichão and tamarind for 2 mins, then add the diced pork and fry for 2 mins.

Add the pineapple juice and enough water to just cover the pork.

Boil until the pork is soft.

Then add the pineapple and jagra. Stir until the jagra dissolves then simmer for about 5 mins. This will also thicken the sauce.

Taste, if needed add a little more jagra, if too sweet add a little salt.

¹ See also Porco Balichão Tamarindo

PORCO BAFAÇÁ

[Braised and roasted (bafá-assá) pork ]

(Josephine Bayot Arevalo )and Yvonne Husband

MARINADE

Ingredients

1 cup sweet sherry
1 tbsp white vinegar
3tbsp tumeric

Method

Mix all ingredients well.

PORK

Ingredients

1 pork neck
4 shallots chopped, with the green and white parts kept separate
1 large onion finely chopped
12 cm (1 in.) ginger chopped fine
1½ tsp cooking salt
3 bay leaves
peppercorns

Method

Marinate the prepared pork neck overnight or for 2 days, turning at least once.

Fry in a little oil the chopped onions, ginger, and white parts of the shallots until the onions are translucent.

Add most of the marinade of the pork, salt and water. Bring to a boil.

Reduce the temperature and add in the pork, bay leaves and peppercorns, turning the pork a few times. Bring back to a boil and then simmer, covered approximately for 1½ hours or until soft but still firm to carve. Turn the pork occasionally.

When cooked, remove the pork and boil the gravy to thicken slightly. Then add in the green parts of the shallots.

Place the pork into the pot and allow to cool before slicing.

Variation: add few little diced chillies.

*PORCO BALICHÃO TAMARINDO/TAMARINHO** version 1

[Tamarind pork with krill sauce]

(based on a recipe by Maria Celestina de Mello e Senna)

Texto originalOriginal text:

Uma libra de carne de porco, cotada em pedaços e temperada com sal, pimenta e sutate "Sam Chau". Deita-se banha numa tigela, a seguir, uma colher de balichão, e, finalmente, os bocados de porco que devem ser antes cozidos; ao levantar fervura, e quando começar a ficar cozido, junta-se ¼ de chávena de tamarinho que tenha sido molhado prèviamente. Se se juntar o tamarinho logo no começo, o porco ficará duro como uma pedra. Antes de se retirar do lume o cozinhado, é necessário juntar uma colher de jagra ralada. Esta porção chega para duas pessoas.

Ingredients

2 spring onions, chopped
1 lb pork, cut into 1" cubes
1 tbsp soy sauce
1 tbsp balichão
¼ cup tamarind sauce (alternatively, use seeded dried tamarind mashed with a little water to a thin paste and strained)
1 tbsp of dark brown sugar

Method

Marinade pork in salt, pepper and soy sauce for 2 hours. brown in a saucepan with a little oil over high heat.

Remove the meat from the saucepan.

In a little oil, gently cook the spring onions, add the balichão and cook for a few seconds, then the meat and ½ cup water; cook gently until tender, stirring occasionally.

Finally, add the tamarind sauce and the dark brown sugar, and stir through.

* This is a good example of Macanese fusion cuisine, showing Malay and Chinese influences. It is always served with arroz carregado (pressed rice).

See also the other recipe from Guilly's collection

PORCO BALICHÃO TAMARINHO v2

[Pork with balichão and tamarind]

Ingredients

1 lb (450g) pork with skin, cut into ¾" (2cm) cubes
1 large walnut-sized piece of tamarind pulp
2 dsp balichão
1 piece of jagra or 1 dsp sugar, to taste

Method

Soak the tamarind in ¼ cup of water, squeeze hard to draw out all the taste. If there is not sufficient liquid, add a little more water to the tamarind pulp to draw out more of its taste. Discard the pulp.

Fry the balichão in a tsp of lard for 2 mins, add pork with skin and fat and fry for 3-5 mins. then add the tamarind juice.

Add water so that the pork is ¾ covered, add the sugar and simmer till quite tender. More sugar may be added to taste.

Porco balichão tamarinho

PORCO BAMBOO*

[Skewered pork]

Ingredients

¼ lb (110g) pork with skin, washed and cut into ¾" (2cm) cubes with skin
6 cebola mato, washed, tipped and cut in half lengthwise
4 slices pickled ginger, washed and cut in cubes the same size as the pork
¼ tsp turmeric
2 spring onions, tied up
salt and pepper to taste
¼ tsp Chinese vinegar
6 wooden skewers 3 and 3½" long and thick enough not to bend

Method

On each skewer, in succession spike pieces of pork, cebola mato and and ginger and repeat up to about 2" before the and of the skewer. Put them neatly in a pan, add lard and fry.

Add turmeric, salt, vinegar and spring onions and cover with water. Bring to the boil then simmer gently uncovered until tender the water has evaporated.

The fat will gradually ooze out of the pork; let it fry gently till light brown.

* This recipe also appears, with minor variations, in Annie Sousa's collection.

PORK WITH BAMBOO SHOOTS or WITH TAO FU BI

Ingredients

½ lb (225g) fat pork with skin, washed and cut into 1-in cubes
2 dsp soy sauce
¼ cup Chinese wine (ló chiu)
6 pieces of tao fu bi (optional)

Method

With Tao Fu Bi:

Put the pork in a pot with Chinese wine, soy sauce and enough water to cover, a pinch of salt if needed. Bring to a boil, then simmer gently till quite tender.

In the meantime, cut the squares of tao fu bi in halves, tie a knot in the centre and soak in a bowl with boiling water with a pinch of bicarbonate of soda for 5 mins. Squeeze two or three times in this water so that the inside of the knots can get soft. Strain and wash two or three times in plain cold water to get all the soda out. Then squeeze these knots almost dry. Put this with the cooked pork and simmer for 10 mins to get all the taste in. If there is not enough liquid to simmer the tao fu bi, add a little water

With Bamboo Shoots:

Boil the pork the same way as with the tao fu bi until half tender. In the meantime skin two bamboo shoots taking away the tough bottom; cut all the tender parts in chunks and add to the half cooked pork. Simmer till all is quite tender.

PORCO CUCUZ

[Steamed pork]

Ingredients

½ lb (225g) rather lean minced pork
3 spring onions chopped fine
4 mela miçó (cha qua in Cantonese)
2 tsp soy sauce
¼ tsp flour
salt and pepper
1 egg (optional)

Method

Mince the pork, cut the spring onion until small and fry the mela miçó into thin strips ½" long. Mix well the pork, soy sauce, salt and pepper, spring onion and flour in a bowl. Press the mixture down in a bowl all the way to the edge, and push an indentation in the centre. Sprinkle the mela miçó all over the surface of the meat, pressing down lightly to make it stick. Drop a raw egg in the indentation at the centre and steam for about 20 minutes or till done.

PORCO OU GALINHA Á MODA DO NORTE

[Pork or chicken Northern style]

(Sedaliza Luiz, modified by HA d'Assumpção)

Texto originalOriginal text: Corta-se a carne em quadradinhos tambem a cebola, pimentos verdes e encarnados, malguetas (chili), gengibre e coquinho. Mistura-se numa tigela um pouco de farinha cornstarch, vinho branco, um pouco de sutate, sal e açucar. Põe-se um pouco deste molho no porco ou galinha e o resto que ficam na tigela junta-se um pouco de água. Põe-se banha a ferver e fritam-se os temperos todos e depois junta-se lhe o porco ou galinha e deixa-se fritar por pouco tempo para não ficarem duras e deita-se o resto do môlho da tigela, cozer só um pouco.

Ingredients

300g pork or chicken
1 medium onion
1 red capsicum
1 green capsicum
2 medium chillis
2 cm knob of ginger
½ cup of coconut milk
1 tsp corn starch
50 ml white wine
1 tbsp soy sauce
salt and pepper to taste

Method

Cut the meat into cubes.

Dice the onion, green and red capsicums, chilli and ginger.

In a bowl, mix the cornstarch, white wine, soy sauce, coconut milk, salt and sugar.

Put a little of this mixture on the pork or chicken and to the remainder add a little water.

In a saucepan heat lard and fry all the condiments, then add the pork or chicken and let the meat fry for only a short time (lest it becomes too hard) and add the rest of the cornstarch mixture and cook just a little.

PORCO MELA MIÇÓ⁽¹⁾

[Pork with sweet cucumber pickle (literally, honey sauce)⁽²⁾]

Ingredients

¼ lb (110g) pork
3 pieces mela miçó (cha qua in Cantonese)
¼ tsp soy sauce
salt and pepper to taste
¼ tsp lard
2 spring onions, chopped

Method

Cut the pork and the mela miçó in very thin strips 1" (2.5cm) long. Heat lard in a pot and the spring onions. Add the pork with salt and pepper and fry well. Put in the mela miçó and soy sauce and continue to fry for 2 mins then add water to cover. Simmer till meat is tender and only about 5 tbsp of gravy remain.

Serve hot with rice.

⁽¹⁾ This recipe also appears, with minor variations, in Annie Sousa's collection.

⁽²⁾ I have found no recipe for mela miçó – HdA

PORCO PÓ DE BOLACHA

[Crumbed pork]

(Guilly)

Ingredients

1 lb (450g) pork loin, sliced 1cm thick
3 spring onions, chopped fine
¼ tsp chopped mint
3 tsp grated cheese
2 eggs, beaten with a pinch of salt
toasted bread crumbs
salt and pepper to taste
1 tsp flour
fat for deep frying

Method

Pound the slices of meat to tenderise. Lightly season with salt and pepper then sprinkle flour on both sides. Put down a layer of the mint, spring onions and grated cheese on each side, pressing down firmly to make the mixture adhere.

Dip each slice in beaten eggs. Shake off the excess egg, coat with bread crumbs and deep fry in lard till golden brown, first on one one side and then on the other. Drain and lay on a sheet of paper to remove the rest of the lard.

Comments: More flour (2tbsp), beaten eggs (about 4) and mint (about half a cupful) were needed. Surprisingly, it was not difficult to make the cheese mixture adhere to the meat. – HdA

PORCO SALMOURADO or PORCO VINHO D'ALHO

[Pickled pork with turmeric or Pork in wine and garlic]

Ingredients

1 thick slice of pork with skin (1 lb, 450g)
1 dsp white vinegar
¾ dsp salt
1 dsp Chinese wine (coliang)
3 cloves of garlic
2 spring onions (tied in a bunch)
½ dsp turmeric
Ginger 20 cent size, scraped and crushed

Method

Put all the above in a pot and cover with water. Bring to the boil and simmer slowly till quite tender and until all the gravy is gone.

Take the piece of cooked pork gently out of the pot and strain the fat from the pot to a clean frying pan.

Heat the fat and when quite hot, fry the pork on both sides till nice and brown and crispy on the outside.

To make porco salmourado more tasty soak the raw meat in all the ingredients for a couple of days, turning over each day.

PORCO VINHO D'ALHO version 1

[Pork with wine and garlic]

(Marie de Figueiredo)

Ingredients

1 large boneless pork
1 head of garlic
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons tumeric powder
1 cup dry sherry
2 teaspoons sambal oelek (hot chilli)
2 teaspoons sugar
Salt and pepper to taste

Method

Chop garlic very fine and place in large bowl with salt, pepper, cumin, coriander, tumeric, dry sherry and sambal oelek. Mix ingredients well, then place the boneless pork into the bowl. Prick the pork with a sharp fork so that the wine and spices can work into the pork.

Cover up properly and place the marinated pork in the fridge for 2 to 3 days (turning the pork each day).

After 2 to 3 days, place the pork and marinade into a saucepan with enough water covering the pork. Cover and cook until soft. taking care to turn pork over every now and then so as not to burn. Add the sugar to the gravy when the pork is nearly done.

See also the the recipe for Porco Salmourado from Guilly's collection

PORCO VINHO D'ALHO v2

[Pork in wine and garlic]

Ingredients

2 lb (900g) pork chop or a thick piece of pork leg
¾ of a whole garlic
½ oz (14g) ginger
1 tsp of cummin
6 tbsp coliang wine (best quality)
½ tbsp pepper
1 level tsp turmeric
1½ tbsp salt
4 tbsp Cantonese vinegar

Method

Wash and prick pork with a fork thoroughly.

Chop the garlic fine and mix with the rest of the ingredients. Pour all over the chop and prick again. Keep in the refrigerator for two or three days, pricking well and turning twice every day to let the marinade infuse.

Boil in about ½ cup of water, then simmer till the meat is tender and no more gravy is left.

Fry the meat in the fat that accumulates at the bottom of the pan until it is golden brown both sides.

If beef is preferred, a good piece of rump can be cooked in the same way.

Video on cooking Porco vinho d'alho

PORTUGUESE BREAD PUDDING

Ingredients

500gm soft centres of white bread, cut into squares
300g white sugar
125g currants
800ml milk
8 egg yolks
4 egg whites
1 wine glass of port or madeira
2 tbs butter
1 tsp baking powder

To taste:

cinnamon
lemon zest
nutmeg

Method

Boil milk in a saucepan and add the bread. Remove from heat, cover and when bread has swelled mash it well with a wooden spoon.

In another container beat the egg yolks with the sugar until fluffy. Separately, beat the whites until peaks form.

Grease a dish 20cm in diameter and 8 cm high.

Mix all the ingredients (except the egg whites) with the bread dough. Finally fold in the egg whites and put straight into a preheated moderate oven.

PORTUGUESE SAUSAGES⁽¹⁾

(Annie Sousa)

Ingredients

4 lbs (1.8kg) pork - cut in small pieces
1 tsp pepper
4 tsp black sweet soy sauce
1 tsp white soy sauce
2 teaspoons salt
1½ wineglass of white wine or Madeira
chilli (optional)
spoonful of cummin powder (optional)
spoonful of coriander powder (optional)

Method

Mix all the ingredients and fill into sausage casings. Maka a few pin pricks and place in the sun to dry. When oil starts oozing then the sausages are ready for use.

⁽¹⁾ This seems more likely to be Macanese rather than truly Portuguese, as soy sauces are used. – HdA

⁽²⁾ The recipe specifies that the pork is not to be touched by water.

PRAWN RISSOLES

(Maria de Lourdes Bayot)

Courtesy of Yvonne Husband

PASTRY

Ingredients

1 cup plain flour
1 cup of water
1 tbsp butter or margarine

Method

Bring the water and the butter to a rapid boil. Add the flour and stir quickly until it forms a ball and the pastry is not lumpy. Remove from heat.

FILLING

Ingredients

½ kg cooked prawns with shells and heads on
¼ bunch flat leaf, continental parsley chopped fine
110g (4 oz) butter or margarine
¼ cup plain flour

Method

Peel the prawns. Place the heads and the shells into a pot, cover with water and boil for 3-4 mins. Then press down the shells and heads with a potato masher to extract the juices and boil for another 2 mins. Strain the juice into a jug to use to make the sauce for the filling.

Chop the prawns into small pieces and set aside.

Melt the butter in a pot and bring to a boil. Add the flour and stir quickly to make a paste.

Add the prawn juice stirring continuously to make a thick sauce.

Add the parsley and the prawns to the sauce. The sauce should be thick. Allow to cool.

PUDIM DE PEIXE

[Fish Pudding]

Courtesy of Maria de Lourdes Bayot and Yvonne Husband

Ingredients

1.8 kg of a fish fillets*, skinned
250g of white bread without any crust crumbed into small pieces
½ a large tin of evaporated milk (Carnation brand)
125g of butter
1 tin of asparagus tips
1 tin pimentos
100g chopped ham
a handful of green olives chopped fine
4 hard-boiled eggs, cut in half
some extra pimentos & olives for decoration desired

* (preferably a white fish such as ling, ocean perch or gem fish)

Method

Season the fish fillets with salt and pepper and fry in a little oil until cooked.

Cool and crumble the fish into pieces.

Soak the bread in the carnation milk, then add the ham, olives, pimentos and fish and mix well.

Grease a baking tin with butter and then add the fish mixture. Smooth the top, cover the tin with foil and cook in a Bain-Marie.

When cooked turn on to a plate, decorate with asparagus and hard-boiled eggs and a few more pimentos and olives if desired.

PUFF PASTRY WITH BEEF SUET

Ingredients

14 oz (400g) flour
10 ozs (280g) beef suet, shredded
1 egg yolk
¼ tsp salt

Method

Remove all the skin and fibre from the suet and ensure that only fat remains. Lay on a board and press down with a rolling pin; if it is too dry, warm (but do not melt) over the stove.

Roll, push and press down the suet until quite fine and smooth like soft wax and uniform consistency. Shape it into a pat and leave in a warm place.

In the meantime prepare the dough. Sift the flour and salt in a bowl, make a hole in the centre, pat in the yolk and add enough water to make dough - pliable but not too sticky nor too hard. Knead this for about 5 minutes until quite smooth.

Dust the board with flour and roll out this paste to a rectangle 18" (45cm) long and 9" (20cm) wide. Slightly dust one corner of the board and press the pat of suet flat with an area about ½ of that of the paste. Lay the suet on one half of the dough, cover it with the other half and fold the two borders of the three open sides securely so as to keep the air in. Roll out carefully and evenly. (Do not push the rolling pin over the dough as this will spoil the layers).

Roll into an oblong shape, fold in three having the end always on the left side of the board; roll and fold six times altogether and the dough is ready for use.

The pastry is improved if kept in a cold pace and baked the next day.

After preparing pies, patties, etc, brush the top with yolk or milk to glaze. Cover with a damp cloth over so that the surface will not get too dry and leave in the refrigerator until ready to bake.

QUAIL PIE

Ingredients

10 quails
6 oz (170g) veal or pork meat
3 oz (80g) raw chinese ham
1 slice stale bread
salt and pepper
1 bunch celery
1 qt (600ml) water
1 carrot
1 onion
peppercorns
bay leaves

Method

Make jelly mixture by boiling and simmering soup meat in water with a pinch of salt, bay leaves, peppercorns, carrot and onion for 1½ hours.. Strain and remove as much of the fat as possible and let it cool. Clarify the jelly as in the recipe for Sliced Game Pie.

Wash the quails well, rinse the veal and ham, soak the bread in water, squeeze dry and mix well with veal and ham, and season. Put a little of this stuffing into each of the quails then put them in a bowl and steam, seasoning the birds well with salt and pepper. When quite tender put in a mould. Take away all the fat that may show in the juices and mix the juices with the jelly mixture.

Pour this jelly over the quail and let it set. Turn out when quite cold.

RABANO ANTONE

[Pickled Chinese white radish]

Ingredients

Chinese white radish*

* Daikon

Method

Cut off the white radish stalks, leaving about 1 inch. Wash thoroughly and leave it to dry in the sun for a day. Rub each one thickly with salt, put in a large bowl, add enough cold filtered water just enough to cover for 2 days, after which will be ready to serve.

Some red chills can be added.

RECHEIO DE OVOS MÓLES

[soft egg filling for cakes]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: Por cada gema, 1 colher de arroz bem cheia de açucar, 5 or 6 gemas. Cobre-se o açucar com agua e põe-se a cozer, em estando em ponto de pérola, um pouco grossa. Tira-se do lume e deixa-se arrefecer, então juntam-se as gemas que estão bem desfeitas e volta ao lume brando, meixendo sempre até estar da grosseira suficiente para pôr dentro do bolo.

Ingredients

5 or 6 egg yolks
for each egg yolk, 1 heaped dsp sugar

Method

Cover the sugar with water and cook until it becomes a thick syrup. (It is ready when it falls in pearl-like drops from a spoon. If measuring using a candy thermometer, its temperature should be about 110°.)

Remove from the fire and allow it to cool a little, then blend in lightly beaten egg yolks.

Heat over a very low flame, stirring continually until it is thick enough to be used as cake filling.

RENDERING FAT

Ingredients

1 lb (450g) pig fat (For this purpose use the thick white fat with very thin pieces of skin on both sides from the stomach of the pig, and not from the meaty part.)
1 tsp water

Method

Cut fat in 1" cubes, put in a pan with the water, bring to the boil and simmer over low heat stirring occasionally. After a while the lard will exude and the rendered fat float to the surface. When these have shriveled and look dry, drain the lard into a bowl, pressing every bit of lard out of the rendered fat till dry.

The rendered fat can be used for toresmo.

RICH CHOCOLATE FILLING OR TOPPING

For chocolate cake

Ingredients

12 oz (340g) double cream or avoset cream 4 tbsp dark rum
10 oz (280g) plain chocolate broken

Method

Combine cream and chocolate and stir over medium heat till chocolate dissolves.

Reduce to low heat and simmer, stirring constantly till mixture thickens to heavy cream. Pour into a bowl and refrigerate for at least 1 hour (or in the freezer for 10-15 minutes). Then add rum and vanilla. Beat till the filling is creamy and forms soft peaks. Spread over cake.

Put Lindt Thins. or shaved chocolate on top. Decorate with small piece of chocolate or little flower sugar.

RINS CHACHAO

[Stir-fried kidneys]

Ingredients

6 pig kidneys
ginger about the size of a dollar
6 spring onions, chopped fine
¾ wine glass of sweet white wine or any other sweet wine

Method

Cut kidneys flatwards into two. Remove the white parts inside completely. Wash the kidneys well, drain and score about halfway through with six or seven cuts, then cut in thin slices across. Do not wash after this but set aside.

Scrape the skin off the ginger, wash and cut into very thin strips. Boil ¼ cup of water.

Make very hot 3 dsp lard in a pan, add about ½ tsp salt and fry, add the ginger and fry for 3 mins, then the spring onions. When this is done add kidneys and stir fry, till the colour starts to change. Add the boiling water and stir till the kidney looks cooked on the inside. (Do not boil as that would make the kidney tough.)

Just before serving add the wine.

RINS SOBRE PÃO FRITO

[Kidneys on fried bread]

Texto originalOriginal text:

3 rins – 6 pedaços

Com uma boa faca, cortam-se os rins en dois pedaços iguais. Retiram-se os nervos e torna-se a lavá-los. Cortam-se, sem separar as partes, em tiras, obliquamente, e, depois noutro sentido, de modo a formar em todo o rim losangos, pequenos, mas sem se desprenderem.

Temperam-se com sal, pimenta, sutate "sam chau" e uma pitada de açúcar; por cima de cada rim põe-se um pouco de farinha de trigo.

Deita-se banha num tacho para esturgir cebola da Índia, cortada às rodelas, quando alourarem, juntam-se os rins, guardando-se o liquido que se deve juntar no fim; antes de se retirar, deita-se ½ colher de sauce "Lea & Perrins" e ½ colher de vinho do Porto. Por cima de cada fatia de pão coloca-se metade dum rim, e no fim, o molho.

Não se devem comprimir os rims quando estiverem no tacho.

Ingredients

3 kidneys
6 slices of bread fried in olive oil until golden
1 onion, cut in rings
salt and pepper to taste
light soy sauce
½ tsp Worcestershire sauce
½ tsp port wine

Method

With a sharp knife, cut each kidney into 2 equal parts. Carefully cut out and discard the white cores and wash the kidneys. Make slices at an angle of 45° on the top of each half kidney (do not cut all the way through) and then again in a direction at right angles to the previous slices, to produce a pattern of small diamond-shapes .

Season with salt and pepper, a dash of soy sauce and a pinch of sugar; on the top of each kidney add a pinch of flour.

Gently fry the onion slices in lard until golden brown, then add the kidneys (keeping the liquid which would have accumulated at the bottom). Do not press the kidneys down in the pan. Before removing from the pan, add the Worcestershire sauce, the port wine and the liquid.

Place each piece of kidney on a slice of fried bread and, finally, add the gravy.

Variation: sprinkle with chopped parsley.

RISOTTO MILANESE

Ingredients

beef or chicken stock
rice
onions
garlic
some sausage meat, or pork cut in very small bits
dried mushrooms
turmeric
fresh butter
parmesan cheese
vinho branco (white wine)

Method

Soak the mushrooms in hot water.

Mix the meat with garlic, salt and pepper, and let stand for some time.

Fry garlic and onions in plenty of butter; when almost done, fry the sausage meat till crisp, add rice to the saucepan and ladle in the stock. As the rice cooks and absorbs the stock, add more stock, stirring continuously to avoid burning. When the rice is half cooked, put in the mushrooms.

When the rice is about done, put in a pinch of turmeric . (The rice must be somewhat drier than papa but not too dry.

Before serving put in some white wine and plenty of parmesan cheese.

ROAST CHICKEN WITH STEWED PRUNES

CHICKEN

Ingredients

1 large fat chicken (7-8 lb, 3-3.6kg)
1 lb (450g) prunes
salt and pepper to taste

Method

If the weather is very cold, feather the chicken and hang it up for 2-3 days. This makes the meat much more tender.

Wash and soak the prunes in cold water overnight.

Wash the chicken thoroughly, put the fat aside and season well with salt and pepper inside and outside. Put on a baking tin, lay the chicken fat over the breast. Roast slowly for 1½ -2 hours or till done.

When the chicken is almost done place the prunes in the tray and let it simmer for 15 mins in the chicken fat and gravy. Serve the chicken in a large dish with prunes around.

STUFFING (optional)

Ingredients

chicken gizzard
liver, ¼ lb (110g)
veal, ¼ lb (110g)
raw Chinese ham
1 oz (28g) bread crumbs
1 beaten egg

Method

Mix all the ingredients together and stuff in the upper chest of the chicken.

ROAST DUCK (STUFFED)

Ingredients

1 duck or goose
1 tsp lard or fat from the duck or goose
salt and pepper
migas stuffing

Method

Clean and wash the duck thoroughly, season well the inside and outside with salt and pepper, fill the migas stuffing through the stomach aperture. If possible use a baking pan just large enough to fit the duck: with too large a pan the liquid will be inclined to dry up and burn.

With an electric cooker no basting is necessary*, otherwise baste 3 or 4 times during roasting.

* Basting was probably needed when cooking in wood ovens. – HdA

ROAST SUCKLING PIG

Ingredients

1 suckling pig 6-8 lb (2.7-3.6kg)
salt and pepper to taste
lard
mustard
vinegar
olive oil
egg yolks

Method

Wash the suckling pig thoroughly and then with a clean cloth wipe completely dry. Let it stand in a cool place for a day or two, then give a good rubbing of salt and pepper on the inside as well as the outside, being careful not to have the skin salty.

Stretch it on a baking tray with as much as possible of the skin on the surface. If the tray is too small cut off the head and trotters, and place them on the side.

Put in a very hot pre-heated oven. Brush the whole skin with lard every 10 to 15 minutes, until the skin is beautifully browned and crispy. If the skin is allowed to sit on the tray it will turn soft.*

To prepare the sauce, open the head and take out the brains and the tongue. Cut these into small cubes. Beat the yolks adding olive oil a drop at a time and when it thickens add the oil in bigger quantities until all is used, then put in the mustard, salt and a pinch of sugar if desired and go on beating. When this is well mixed add vinegar and lastly the tongue and brains.

* The original text is unclear ("Let skin part turned on to the board as this will make the skin soft."); this is what I think was meant. – HdA

ROLETE

[Croquettes]

Ingredients

½ lb (225g) minced pork
4 spring onions chopped fine
1 thin slice of bread, soaked in water and squeezed
3 tsp grated cheese
¼ tsp chopped mint
2 raw eggs, beaten
toasted bread crumbs
fat for deep frying
salt and pepper to taste

Method

Mix well the pork, spring onions, bread, cheese, salt and pepper in a bowl.

With a teaspoon, shape into cylindrical croquettes with flat ends. Drop each rolete into the beaten eggs and coat it well; draw it out and drain off as much as of the egg as possible and roll into the toasted bread crumbs.

Fry in deep fat till light brown, drain on a sheet of paper.

ROTTI

[Unleavened Indian bread]

Ingredients

1 lb (450g) flour, sifted
2 cups boiling water
2 oz (56g) ghee
1 tsp salt

Method

Bring the water, ghee and salt to the boil, put in the flour and stir briskly till all the flour is moist. Cover the lid and leave on the side of the stove for 20 minutes. Then turn on to a board, knead till smooth. Take little lumps the size of a walnut and roll out thinly to the thickness of a very flat pancake. Oil the frying pan with a cloth dipped in ghee. (A better method is to use an electric cooker: oil one of the stove plates being careful not to let any ghee run over the edge or it will smoke terribly.)

Put on a pancake on and let it cook for 2 minutes, then turn it on the other side and cook till light brown. Go through the same process with the rest of the pancakes.

Curry served with rotti should have more gravy than usual.

SAGO AND HONEY DEW MELON DESSERT

Ingredients

approx ¾ cup sago
sugar to taste
1 small or ½ large honey dew melon
½ bottle slightly whipped Avoset cream*

* Avoset bottles apparently contain 184g of cream. If Avoset cream is unavailable, use 90ml of heavy whipping cream.

Note: For a contrast in colour add an equal amount of water melon, cut to the same size as the smaller cubes of honey dew.

Method

Soak sago in water for approx. 15 minutes, then discard water. Boil sago in approximately 3 cups water until they turn transparent. Add sugar to taste.

Peel and cube melon (a quarter amount into smaller cubes for adding in last). Put the larger cubes with a little water (boiled and cooled) in the blender and puree. Add sugar to taste. Mix this with the sago mixture and chill. Add in the smaller cubes of melon.

Taste the dessert and adjust by adding more sugar if necessary.

Just before serving swirl the Avoset cream and lightly blend

SAMBAL DE BRINJELA

[Egg plant pickle]

Ingredients

1 egg plant
1 large onion, cut in eighths
2-3 tomatoes*, cut into eighths
1 dsp lard
1 dsp balichão
1 tsp white vinegar
¼ tsp chili miçó (optional)
a small piece of jagra or a little sugar, to taste
salt to taste

Method

Wash the egg plants and cut into quarters lengthwise, and then cut each quarter into chunks at an angle.

Heat lard, fry the balichão and then fry the onions for 5 mins, then add the tomatoes and fry till rather moist. Add egg plants, vinegar and jagra and simmer till tender. Five mins before serving add chili miçó. If this is not sweet enough add sugar as per taste.

* In Annie Sousa's version of this recipe, the tomatoes are seeded.

SARANSURÁVE/SARANSURÁVEL¹ version 1

[Steamed cake]

(Based on a recipe by Hermínia Figueiredo, recorded by Guilly)

CAKE

Ingredients

10 eggs (total weight 600g), separated
150g self-raising flour
220g sugar

Method

Beat the egg whites to the soft peak stage and set aside. Using the same container (if you wish) cream well the sugar and egg yolks then fold in the egg whites. Sift and fold the flour gradually into this mixture.

Put the mixture into a greased cake tin, cover with a sheet of baking paper and steam for about 1 hour.

TOPPING

Ingredients

140g dessicated coconut
100g sugar
2 tbsp soy bean powder²

Method

In a saucepan or frying pan dry fry the bean powder, stirring occasionally until light brown in colour.

In a saucepan, heat about ½ cup of water and dissolve the sugar in it. Stir in the dessicated coconut and cook until moist and thick.

When the cake is cooked, turn it onto a serving plate and cover with the topping. Sprinkle with toasted bean powder.

¹ The name originated from the Malay but two references to the linguist Graciete Batalha give conflicting interpretations: "baby cake" (Graça Pacheco Jorge "A Cozinha de Macau da Casa do Meu Avô", Instituto Cultural de Macau 1992, p102) and "cake in the shape of nest" (Cecília Jorge, Macanese Cooking, Associação Promotora da Instrução dos Macaenses).

² The original recipe called for pó de feijão torrado (roasted bean powder) without specifying the type of bean or the method. Perhaps it was produced by roasting and then grinding beans. Today various bean powders are available from Asian groceries. I tried mung bean powder with disastrous results but soy bean powder was satisfactory. – HdA

SARÃO-SURAVE v2

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: 12 ovos, 375 grs de açucar, 175 g. de farinha. Batem-se os 12 ovos com açucar bem batidos e depois deita-se a farinha que se mistura apenas levement sem bater. Unta-se uma fôrma grande com manteiga e vai a cozer em banho Maria. Põe-se numa panela agua a ferver bem, põe-se a fôrma com o bolo e não esquecendo de pôr por cima um papel untado com manteiga. Ter o cuidado de não deixar entrar agua. Deve se pôr no fundo da panela o arame que é para não se queimar o bolo. Tapa-se a panela e só se destapa depois de ¾ de hora. Põe-se depois do bolo cozido, côco cozido com açucar e pôr cima tambem um pouco de pó de feijão torrado.

Ingredients

12 eggs
375g suga
175g flour
150g dessicated coconut
100g extra sugar

Method

Cream the eggs and sugar, then fold in the flour.

Grease a large cake tin with butter and cook the mixture in a bain-Marie (Put a wire frame or inverted bowl at the bottom of a large saucepan and almost cover this with water. Put the cake tin on top and boil heavily, taking care not to allow water to enter the cake tin. Cover the saucepan and boil without lifting the lid for ¾ hour

In the meantime, cook the dessicated coconut and extra sugar in a litte water until the coconut is softened.

Spread over the cooked cake and sprinkle with roasted bean powder (see the comment in the previous recipe).

SATAY BEEF

Ingredients

450g fillet steak
1 tomato
1 cucumber
1 egg white
2 tbsp peanut butter
1 tsp lemon juice
½ cup coconut juice
½ tsp prawn paste (balichão)
4 shallots
1 clove garlic
½ tsp brown sugar
½ tsp dark soy
1 tsp light soy
1 tsp salt
1 tbsp curry powder
4 tbsp water
1 chilli

Method

Slice beef 1/8" thick, pound a bit. Add white of egg and let stand a little while after mixing thoroughly.

Mix peanut butter thoroughly with oil.

Chop finely together the shallots, garlic, chilli and add this to the peanut butter mixture.

Add lemon juice, soy, curry powder, salt and brown sugar. Reserve some of this mixture for a dip; mix the remainder thoroughly with steak and let stand for a while.

Skewer fillet pieces onto satay sticks. Brush with oil and grill over open fire.

Add coconut juice and additional brown sugar and salt to taste to the mixture that had been reserved as a dip.

Serve with tomato and cucumber

SERRABULHO

[Jugged pork]

Ingredients

1 lb (450g) pork belly
1 pig's heart
1 bundle of tripe
½ lb (225g) pork liver
1 lb (450g) pork blood*
1 onion
1 dried onion
4 bay leaves
cummin powder
coriander powder
turmeric powder
1 pinch of 5-spice powder

* This is probably meant to be jellied pig's blood (in Cantonese chee heet), available from some Asian grocers.

Method

This is prepared in three steps.

First step. Wash the blood twice in cold water, beating with a spoon. When this is done, scald and pour off the water. Add a teaspoon of vinegar and immediately cook in lard in a pan. Remove from the heat and wash the pan for the third step.
Second step. Wash and cut the heart in two, season with salt and pepper. Wash the tripe, pass a clove of garlic from one end to the other, and cut into two pieces. Season the pork belly in salt and pepper. Fry these three ingredients in the same casserole, add enough water to cover, and cook until tender.
Third step. Put a generous amount of lard in a pan and gently fry these together in a saucepan, add enough water to cook them and simmer until soft.
Put enough lard in a pot to fry the onions, dried onions, cummin, coriander and turmeric and, when they exude a wonderful smell, add the liver and the pork meat, heart and tripe, and finally the blood and bay leaves. (Optionally, add several slices of lemon.) All the ingredients are sliced fine when cooked.

SERRADURA

[Sweet with cream and crushed biscuits – literally, "sawdust"]

(Josephine Arevalo and Yvonne Husband)

Ingredients

1 tin of Nestlé condensed milk
1 large bottle of thicken cream
1 pkt of Nice* biscuits crushed finely

* Other recipes use Marie biscuits – HdA

Method

Beat cream until it thickens slightly, then pour in the condensed milk and continue to beat until mixture firms slightly. Do not overbeat or the mixture will curdle.

Place in a bowl and sprinkle all the crushed biscuits on top. (You may layer the cream and the biscuits if you like.)

Place in the refrigerator until ready to serve.

SHRIMP* CAKES

Ingredients

As for White Bait, but with shrimps instead of white bait.

Method

Wash, peel and season the shrimps and fry in ½ tsp of lard until the juices have dried up. Cool the shrimps.

Proceed as for White Bait, adding the shrimps to the batter.

* These would probably be called prawns in some countries. – HdA

SHRIMP CAKES WITH DAIKON¹

Ingredients

½ lb (220g) shelled shrimps²
¼ lb (110g) white radish
flour
water
2 eggs
3 spring onions, chopped
salt and pepper
fat for deep frying

¹ Also called Chinese white radish

² These would probably be called prawns in some countries. – HdA

Method

Prepare a thicker batter than for White Bait or Shrimp Cakes (but without adding the egg white).

Fry the shrimps well. Fry the white radish until ¼ cooked. When cool, add to the batter and fold in the stiffly beaten egg whites.

Have ready tin moulds about 1½" high and 2" in diameter. (The proper moulds have metal handles.)

Heat 2" of lard in a deep pan. Dip a mould in, bring out, fill ¾ full with the batter and fry in the lard until it begins to brown. Shake out of the mould and continue frying until quite cooked.

SIU ÁP

[Roast duck]

(Sedaliza Luiz, modified by HA d'Assumpção)

Texto originalOriginal text: Cose-se com linha a parte de cima do pato. Põe-se numa tigela 3 culheres cheias de sutate, 2 de licor de aniz e 1 colher grande de taufumui. Mistura tudo e esfrega o pato todo por dentro e um pouco na fóra e o resto vai para dentro do pato. Cose-se bem a parte de baixo com linha. Vai depois a assar no fôrno regando de vez em quando com o môlho que vai escorrendo de dentro. Quase no fim unta-se o pato todo com mel puro, ou dissolvido com poucochinho de água.

Ingredients

3 tbsp soy sauce
2 tbsp aniseed liqueur
1 heaped tbsp tau fu mui (white fermented soy beans)
2 tbsp honey

Method

Sew up the top of the duck. Mix the soy sauce, aniseed liqueur and taufumui and smear all over: a little on the outside and the rest inside.

Sew up the bottom of the duck. Roast in the oven, occasionally basting with the juices that will run out.

Near the end smear the duck all over with honey – either pure or diluted with a bit of water.

SLICED GAME PIE

Ingredients

2 hen pheasant
¼ lb (110g) venison
3 wild ducks
1 lb (450g) Western ham in slices
salt and pepper
1½ qt water
2 carrots
1 lemon peel or celery (optional)
2 bay leaves
2 onions

Method

Wash the game well, season with salt and pepper inside and outside, place on a baking tray, dab a little lard over each game and roast till cooked. When they are quite cold, slice all thinly and put aside.

Put the gravy into the pan and take away all the fat. Chop all the bones of the roast and put together in the pan adding 1½ quart of water, onions, bay leaves and carrots. Simmer for about 1 hour. Stir well to get all the taste out. Then strain and when quite cold take every bit of the fat out.

Clarify as in the recipe for Diced Game Pie.

SONHOS

[deep-fried choux pastrys (lit. "dreams"]

Texto originalOriginal text: 1 chavena de farinha (cheia), 1 chavena de água, 1 colher de manteiga (arroz), sal q.b., 1 colherinha de açucar, 5 ovos inteiros. Ferve-se água, sal, açucar e manteiga. Depois de estar fervido tira-se do lume e atira-se a farinha até forfmar uma bola (isto é misturando bem e pode ir ao lume outra vez). Depois disto, põe-se na maquna e mistura-se os ovos um por um até ficar bem batido. Frita-se em azeite quente (mas fóra do lume) até dar a volta. Vai fritando outra vez até ficar amarelo. Come-se com açucar ou calda de açucar.

Ingredients

1 heaped cup of plain flour
1 cup water
1 dsp butter
pinch salt
1 tsp sugar
5 whole eggs

Method

Bring water with salt, sugar and butter to the boil, remove from the fire and throw in the flour and mix until it forms a ball.

Beat the mixture in a food processor, adding the eggs one at a time, until smooth.

Deep-fry teaspoons of the mixture in hot oil until the balls flip over by themselves and turn yellow.

Serve with sugar or a syrup made with sugar and water.

SONHO RECHEADO

[Stuffed choux pastry (literally, "filled dreams")]

Ingredients

1 cup boiling water
½ lb flour
½ tsp lard
5 large eggs

Method

Add flour and ½ tsp lard to the boiling water and stir well with 3 or 4 chopsticks till the flour has absorbed all the water. Remove from the heat and cover for 5 min, then bring out the dough on a board and knead well with the lard using only one hand.

When slightly cool break in 1 raw egg and squeeze the flour into it and go on kneading. After a few minutes add another egg, kneading until well mixed and do the same with the rest of the eggs

If it sticks too much on the board, scrape with a knife and put all the dough in a pile. When all the eggs are in, knead for another 5 minutes. The consistency should be rather sticky - neither too thin running nor too thick.

Heat lard in a large pan. (The lard should not be boiling hot as this will make the paste brown and crusty before it has had time to puff out and the inside will be raw.) Dip in a deep round spoon in, bring out and ¾ fill with the spoon with the dough. Shake it out of the spoon into the hot lard. Fry 3-4 of these at a time for a min or so till well puffed, and the inside quite hollow.

Just before serving fill with chicken stuffing as per Arroz Milanese (white sauce chicken).

SOPA ASSADO

[A hearty soup from the leftovers of cozido (literally, "roast soup")]

Ingredients

This is made with the left overs of cozido.

Method

Remove all the bones from the meat and chop the meat fine (do not put it through the mincing machine). Chop each of the vegetables – cabbage, Chinese white radish, carrots, etc – separately. Sweet potatoes, chestnuts, and taro can also be chopped and added if desired but they do as well, being farinaceous.

Slice stale bread, ¼ " thick, and grate a good portion of Dutch (or similar) cheese.

Heat up the leftover soup. In a large pyrex bowl put a layer of the sliced bread at the bottom, then a good sprinkling of grated cheese, and after it, a thin layer each of carrots, meat, cabbage, white radish, etc, and repeat the layering until all is used up. The top layer should be of bread which will be crusty when baked.

Season with salt and pepper to taste. Pour just a few ladles of the hot soup over and move gently so that the soup is distributed through. (Do not made it too sloppy.)

Bake in a moderate oven till the top is golden and crispy.

Boil the remaining soup. Serve a portion of the soup assado in a soup plate, and help yourself to enough soup to suit your taste.

SOPA DE CABEÇA DE CARNEIRO

[Sheep's head soup]

Ingredients

1 sheep's head and 4 trotters
3 quarts (1.8l) water
¼ lb (110g) pearl barley
3 large carrots
1 Chinese white radish
2 onions, halved
6 peppercorns
2 bay leaves
salt to taste

Method

When buying the sheep's head, tell the butcher to slit the head open lengthwise; wash the head well, scraping the little hairy parts which may be left there; wash inside the ears and take off the eyes, nose, lips and teeth if possible.

Soak in salt and water for a few minutes, bring out and put in a pot, cover with water and bring to the boil. throw away this water, rinse 2-3 times in clean water, put back in the pot with 3 quarts of water and bring to the boil. When this is done, add the bay leaf, onions, carrots, white radish, peppercorns and salt and let them simmer till the meat is quite tender. Bring out the onions, carrots and white radish and cut in very small cubes.

Then bring out the sheep's head, take out the brains carefully and put aside. Take off the whole of the tongue and peel off the surface skin. When they are quite cold cut in cubes a little larger than the carrots, etc.

Bring out the whole of the head, put on a plate, and draw out the skinny and meaty parts. Take the better parts and cut into pieces. When this is done, put all aside.

Strain the soup into another pot, being careful not to let any bones into the soup. Wash the barley well, add to the soup and cook till tender, then add carrots, white radish, onions, etc. Just before serving add the brain and tongue. These two are to be cut when quite cold as otherwise they will break and will not look neat.

SOPA CHINA COM ALFACE

[Chinese soup with lettuce]

(Sedaliza Luiz, modified by HA d'Assumpção)

Texto originalOriginal text: Faz-se um caldo com as miudezas de galinha, e 1 ou dois cubos de caldo de galinha. Deixa-se cozer até estar grosso e antes de jantar põe-se fanssi, e em estando cozido, põe-se alface em bocados e depois de tudo pronto deita-se ovos batidos, sal e pimenta, um pouco de constarch.

Ingredients

half a small lettuce
6 chicken giblets
1 or 2 chicken stock cubes
vermicelli noodles
2 eggs, beaten lightly
salt and pepper to taste
1 tsp corn starch mixed with a little water

Method

Make a stock with chicken giblets and a one or two chicken stock cubes.

Simmer until thickened; add vermicelli noodles and, while that is cooking, add lettuce cut in pieces.

Just before serving stir in beaten eggs, salt, pepper and corn starch.

SOPA DELICIOSA

[Soup with egg dumplings (literally, delicious soup)]

Ingredients

1 quart (600ml) good stock
1 tsp flour
¾ tsp butter
1 carrot
2 hard boiled eggs
1 onion
½ tsp grated cheese
salt and pepper to taste

Method

When boiling the stock add the onion and carrot and a little salt. Put the butter in a small frying pen and when it is quite hot add the flour and fry till golden colour, stirring all the time so as not to burn. Then add a tsp of boiling hot stock and stir well, then another tsp and go on stirring till the flour is thinned out to rather a thin consistency. Add to the soup. Slice the whites of the hard boiled eggs and put in the soup tureen.

Mash the yolks well and add a pinch of flour, salt and pepper and also ½ tsp of grated cheese. Make into small balls, a little larger than a pea, and roll in a little flour and fry in deep fat. If this mixture is hard to mould, a tiny bit of butter or soup can be added. Fry till golden brown.

Cut 2 slices of stale bread into small squares and fry them to a golden brown.

Pour the soup into the tureen with sliced egg whites in. Lastly, add the yolk balls and fried bread. If a thicker soup is preferred, use more of the butter and flour. Thin strips of bacon can be added.

SOPA DOURADA

[Bread pudding (lit. "golden soup"]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: 100 gramas de pão cortado em quadrinhos pequenos (sem côdea). 250 grs de açucar pilé, 12 gemas 1 clara, 100 grs de amendoa ralada. O pão é primeiro frito num pouco de manteiga. Ferve-se o açucar bem coberto de agua até estar em ponto de pérola um pouco alta, deita-se o amendoa e deixa-se cozer por 2 ou 3 minutos para estarem cozidas. Tira-se para fóra, deixa-se esfriar e põe-se as gemas e a clara já desfeitas, e vai a cozer em fogo brando, mexendo sempre e não deve deixar engrossar muito, que é para se poder deitar num prato. Quando estiver pronto, deita-se o pão dentro e mexe-se um pouco para estar misturado. Vai num prato de vidro e com pó de canela por cima.

Ingredients

100g bread
250g icing sugar
12 egg yolks
1 egg white
100g ground almonds

Method

Discard the crusts of the bread and cut into small squares.

Fry in a little butter.

Cover the sugar with water in a saucepan and boil until it flows in pearl-like drops from a spoon.

Add the almonds and cook for 2 or 3 minutes.

Remove from the heat and let it cool, then add the separated egg yolks and white and cook with moderate heat stirring continually. Do not let it thicken too much.

Add the fried bread pieces and shake a little to mix.

Serve on a glass plate and sprinkle with powdered cinnamon.

SOPA DE GNEE KO

[Gnee ko soup]

Ingredients

stock
1 lb (450g) pork ribs
1 lb (450g) la-ap (ade salgado)
4 lb (1.8kg) sausages, preferably home made choriço de sutate
3 lb (1.35kg) mostarda Nanking (wong gna che)
3 qt water for stock
1 dsp salt
2 lb apa branco
gnee ko cut in very thin slices

Method

To prepare the stock, follow the same recipe as for Apa Branco*. Put sliced gnee ko in cold water until the soup containing the mostarda Nanking is ready.

Strain the water from the gnee ko and add to the soup. Bring to the boil and serve at once with sliced sausages over it.

This cannot be kept as the soup will be too thick and sticky.

* But I have found no recipe for apa branco – HdA

*SOPA DE LACASSÁ**

[Prawn soup]

Ingredients

½kg of small prawns
1 packet of Chinese white rice noodles (mai fun)
balichão
Spring onions

Method

Wash and peel the prawns and season with salt and pepper. Cook their shells in water and strain.

Scald the rice noodles.

Sauté the spring onions with the balichão and, when well cooked, briefly add the prawns and then the stock from the shells. Lastly, add the rice noodles gradually; because the noodles absorb water rapidly, take care that it does not become gluggy.

Variation:

Instead of just boiling the shells, fry them over high heat in about 3 tbsp of olive oil before adding water to cook them.

* This soup is made only with prawns, and traditionally is eaten on Christmas eve and Good Friday. Despite its name, it bears little resemblance to the Malaysian dish laksa.

SOPA DE PEIXE

[Fish soup]

Ingredients

1 medium sized fish or 1 crab
A little celery or parsley
A few onions
2 cloves of garlic
1 bay leaf
½ tsp salt
1 tsp lard

Method

Fry the celery, parsley, onions, garlic and bay leaf and when done add 1 quart (1.2l) of water and bring to the boil.

Wash the fish or crab well, put into the boiling stock and boil for 10 mins or till done. Take out the fish, bone it and return the meat to the pot.

Put the fish or crab in the pot. Put in a few slices of stale bread in the soup tureen, and pour the soup over and serve.

SOPA PORTUGUÉSA

[Portuguese soup]

Ingredients

1 lb (450g) brisket of beef
2 nervos
½ lb (220g) salt beef (optional)
2 quarts (1.2l) water
bay leaves
3 good sized carrots, sliced
2 large onions, cut in eighths
1 large cabbage, cut into large pieces
2 lb (900g) tomatoes, seeded, or ½ tin tomato paste
½ chouriço* cut in small pieces
1 dsp chouriço* oil
¼ lb (110g) macaroni
2 oz. (56g) rice (optional)

Method

Boil the 2 nervos separately in 1 pint (600ml) water till quite tender. Boil then simmer the brisket of beef, salt and bay leaves till the meat is absolutely tender. Drain and put in a big pan and add the soup of the nervos. Put in the seeded tomatoes in and fry in 1 dsp of olive oil.

When this is fried to a moist consistency, put it in the strained soup which should be boiling, and add the carrots and cabbage to the soup.

A quarter of an hour before serving put in the chouriço and also the chouriço oil. The vegetables, etc, should be quite tender before serving.

* Called paio in the original recipe, but note that what Macanese called paio is what in Portugal is called chouriço.

SOPA DE VANTAN

[Wonton soup]

Ingredients

1½ qts (900l) of good chicken or pork stock
3 spring onions chopped fine
1 egg
3tsp soy sauce
1(?) tsp chi ma yao
¼ lb (110g) minced pork
2 dozen vantan pei
salt and pepper to taste

Method

Mix half the spring onions and half the chi ma yao with the minced pork, season with salt and pepper. Lightly beat the egg and mix all together well. Put a little of the soy sauce, spring onion and seasoning in the stock.

Pack a little of the meat mixture in each vantan pei till all is used up.

Drop into the boiling stock, boil for 2 mins or till the meat is cooked. Add the other half of the chi ma yao and serve immediately.

Overcooking makes it sloppy.

SOY SAUCE CHICKEN

Courtesy of Yvonne Husband

Ingredients

10 chicken pieces
2 tbsp oil
3 spring onions, chopped
¼ cup sherry or port
pepper (salt is not really required because of the soy sauce)
2 tsp chopped ginger
2½ tablespoon soy sauce
3 whole cloves (remove after cooking)
3 tsp sugar
6 dried Chinese mushrooms

Method

In a bowl soak the mushrooms first in ½ cup of hot water. Then cut each mushroom in quarters discarding the stem. Save this water.

Remove as much skin off the chicken as possible. Clean the chicken pieces in running water.

Add the oil toa large saucepan and sauté the spring onions.

Add the chicken pieces and the rest of the ingredients including the water from the soaked mushrooms.

Add more water to just cover the chicken and simmer for approx 1 hour.

Taste – a little more soy sauce or sugar may be required.

SPINACH SOUFFLÉ

Ingredients

900 g spinach
salt and pepper to taste
2 tbsp margarine
2 tbsp flour
approx. ¼ cup milk
two eggs, separated

Method

Wash spinach thoroughly. Chop into approx. 12 cm long pieces. Put a little oil in a pot and sauté stems first. Add green leafy parts and sauté together until just tender. Season with salt and pepper. Drain excess liquid.

In a small saucepan and make roux by melting butter over low heat. Add flour and stir with a wooden spoon until it becomes a smooth paste. Gently stir in the milk and blend thoroughly. Removal from fire and cool slightly. Add the two egg yolks.

In a mixing bowl whip egg whites until stiff peaks form. Fold into egg your picture lightly with spatula. Mix in cooked spinach.

Taste add salt and pepper if required. Pour into a buttered or oiled Pyrex dish and bake in a medium oven for approximately 35 to 40 minutes or until just done. Serve very hot. (Do not overcook or it will dry.)

STUFFED KING PRAWNS

(based on a recipe by Maria Celestina de Mello e Senna)

Ingredients

12 king prawns
¼ kg small prawns
1½ onions, finely chopped
½ dried onion
50 g pine nuts
1 slice of bread
1 tsp soy sauce
1 egg yolk
1 egg, beaten
bread crumbs
pepper, salt

Method

Roast and grind the pine nuts.

Discard the crust of the slice of bread and wet with water and squeeze to remove the excess.

Wash the king prawns and remove their feet; with a sharp knife, cut them almost in half from the belly side and remove the meat, taking great care to keep intact the shell, head and tail.

Shell the small prawns and keep the shells for the stock.

Chop the meat of the king and small prawns and season with salt, pepper and soy sauce.

Fry ⅓ of the chopped onions and all the chopped dried onion in a little oil and, when translucent, mix well with the chopped prawn meat, bread, ground roasted pine nuts and egg yolk.

With a teaspoon, fill the king prawn shells, dip in the beaten egg, roll in bread crumbs and fry with care in oil.

For the gravy, boil the shells of the small prawns in a cup of water until the fluid is reduced to about half. Strain through a fine sieve.

Fry the remainder of the chopped onions in a little oil until golden. Add the bread crumbs and the prawn stock.

Array the king prawns on a dish and pour the gravy over.

Variation: Add chopped tomatoes to the gravy.

STUFFED PIGEONS

Ingredients

5 whole pigeons
2 ozs (56g) minced pork or veal
2 ozs (56g) bacon, minced (optional)
½ onion
5 olives, pitted and chopped
6 Chinese dried mushrooms
l-2 tbsp fresh or toasted bread crumbs

Method

Remove the gizzards, hearts and livers, and wash well and mince them.

Wash the mushrooms in cold water and just cover with boiling water and cover the bowl to moisten the mushrooms. When soft enough discard the stems and cut mushrooms in thin, narrow strips and set aside.

Mix the minced meat with the mushrooms, olives, bread crumbs, salt and pepper. If it is too dry add a little of the mushroom liquid. Season the inside and outside of the pigeons with a little salt and pepper, and stuff with the meat mixture. Make the pigeon shapely by twisting the wings to the back and piercing the ends of the leg bones into the bottom of the stomach skin.

Put pigeons in a bowl with the remainder of the mushroom liquid and steam for a couple of hours or till tender.

Some fresh mushrooms, asparagus, etc, can be put into the gravy when serving.

Variation:

Some fresh mushrooms, asparagus, etc, can be put into the gravy when serving.

A plainer stuffing can be made using the livers, gizzards and hearts, 2 oz (56g) of fat pork or bacon, bread crumbs, a little chopped parsley and a pinch of nutmeg or mace mixed together.

STUFFED VEGETABLES

[3 similar recipes for stuffed tomatoes, onions and cucumber]

(Guilly⁽¹⁾

Ingredients

6 large tomatoes or 6 large onions or 4 cucumbers
½ or ¼ lb (110-220g) minced beef, chicken or pork
1 slice of bread
½ tsp grated cheese⁽²⁾
1 small onion, diced
2 oz (56g) margarine
toasted breadcrumbs

Method

Soak bread in cold water till soft and squeeze out water. Mix the minced meat, bread, cheese, onion and seasoning together well, add seasoning and fill each vegetable (tomato or onion or cucumber) with this mixture.

Tomatoes: Wash tomatoes, cut a thin slice off the top out, scoop cut seeds. Fill with meat mixture, sprinkle with breadcrumbs and top with little dabs of the margarine. Bake in moderate oven for about ½ hr.

Onions: Skin onions, and trim off top and bottom. With a sharp pointed knife or spoon scoop out about 1 tsp of the inner core and fill with meat mixture. Array onions in a pan with about 1 cup or water, bring to the boil and simmer gently until soft, being careful not to burn. (Steaming is better but takes much longer.)

Cucumbers: Wash cucumbers and, if desired, peel. Cut in 3" (7.5cm) lengths and remove seeds. Fill with meat mixture. Put cucumbers in a pan and half cover with water, bring to the boil and simmer until tender.

Array vegetables on a platter. If there is insufficient gravy in the baking pan, add a little water, bring to a boil and thicken with flour and water and pour over the stuffed vegetables and serve.

⁽¹⁾ From Annie Sousa's collection

⁽²⁾ For the cucumbers, grated nutmeg can be used instead of grated cheese.

SWEET FOR THE GODS

[date and walnut sweet]

(Alberto Carlos "Acaio" d'Assumpção)

Ingredients

2 eggs
1¼ cups light brown sugar
1 cup flour
1 tsp baking powder
1 cup ½ lb butter (melted)
1 tsp vanilla essence
1 cup dates chopped
1 cup walnuts chopped

Method

Beat eggs till light yellow. Add sugar gradually while beating. Add vanilla essence. Add flour mixture and butter alternately. Fold in chopped dates and walnuts. Pour into greased shallow pan and bake until light golden brown.

SWEET AND SOUR PORK

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: O porco aos bocados é temperado em um pouco de sutate, vinho, sal e pimenta. Faz-se depois um pomme (?) grosso com metade de farinha vulgar (plain) e metade de farinha de cornstarch bem misturado. Mergulham-se depois os bocados de porco nesse pomme (?) e fritam-se em oleo. Deita-se depois o môlho por cima antes de jantar.

O môlho: 1½ colher e meia de tomate sauce, 1 colher de sutate, 1 colher de vinagre, 1 colher de oleo, 2 colheres de açucar e o liquido de 1 lata inteira de ananaz, e ½ colherinha de cornflour. Mistura-se isto bem numa tigela. Frita-se depois em oleo, 1 dente de alho picado, pimentos, mixed pickles e depois o ananaz em bocados. Deita-se depois os ingredientes da tigela e deixa-se engrossar . Se pôr para mais quantidade e quizer mais môlho é fazer o dobro disso.

PORK

Ingredients

450g pork, cut into bite-sized pieces
1 tbsp soy sauce
2 tbsp white wine
½ cup plain flour
½ cup corn starch
salt and pepper to taste

Method

Marinade the pork pieces in the soy sauce, wine, salt and pepper.

Mix the plain flour and the corn starch and slowly add enough water to make a thick batter.

Dip the pieces of pork in the batter and deep-fry in oil.

SAUCE

Ingredients

1½ tbsp tomato sauce
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp oil
2 tbsp sugar
1 clove garlic, chopped fine
1 can of pineapple
½ tsp corn flour
1 capsicum
2 tsp mixed pickles

Method

Mix well in a bowl the tomato sauce, soy sauce, vinegar, oil, sugar and all the liquid from the can of pineapple.

Fry in oil the garlic, capsicum and pickles, then the pineapple cut into pieces.

Add the ingredients from the bowl and let it all thicken.

If more sauce is desired, use double this portion.

TACHO – INTRODUCTION

[literally "pan"]

The dish probably evolved from the Portuguese cozido, a stew of meats and vegetables having much in common with the French pot-au-feu and New England hotpot, but tacho uses Chinese sausages instead of the Portuguese chouriço and pele (in Cantonese, kohn chee pei – dried pork skin) which vaguely resembles unsalted pork crackling. Unfortunately pele is unobtainable in some countries because of quarantine laws.

This dish is also known as chau chau de pele. However, in her cookbook Cíntia Conceição Serro distinguishes between the two, saying that tacho has iame chicu (an astringent root vegetable), peas and fish maw. She appears to be the only author to use fish maw in tacho.

See also the other recipe from Guilly's collection

TACHO version 1

[Stew with mixed meats and puffed pork skin – literally, "pot"]

Ingredients

1 chicken
1kg pork ribs
1kg beef
200g Chinese smoked bacon (lap yôk)
1 smoked duck leg (lap ap pei)
4 Chinese smoked sausage (lap cheong)
10 pieces of dried pig's skin (pele*)
100g Chinese mushrooms (tong ku)
50g desiccated black cloud ear fungus (orelha de rato)
1 cabbage (common or drum-head cabbage)
½ Swiss chard (silver beet)
200g mung bean thread vermicelli (fan si)
turnip leaves
3 onions
salt and black pepper to taste
lard as required

* Pele is unobtainable in some countries because of quarantine laws.

Method

Soak the mushrooms, vermicelli, "wood ears" and pig's skin in water for at least 1 hour.

Chop onions finely and stir-fry until transparent.

Cut the beef and pork ribs in small cubes and add to the onions.

Pour about 1 litre of boiling water and simmer for 20 minutes.

Add chicken (cut in pieces) and let boil for another 15 minutes.

Add the remaining ingredients and simmer for another 30 minutes.

Serve with plain boiled rice and a sauce made of balichão, lemon and thinly sliced onions as side dishes.

TACHO v2

[Stew with mixed meats and puffed pork skin – literally, "pot"]

(Maria Lourdes de Menezes Bayot, slightly modified by Yvonne Husband)

Ingredients

1 pig trotter
1 ham hock or fresh ham knuckle
1½ kg pork spare ribs (chopped with or without skin)
1 chicken chopped into small pieces
1½ tbsp cooking salt
2 bay leaves
1 tsp black peppercorns
1 heaped dinner spoon crushed garlic
1 large onion, chopped
enough water to cover food in the pot
oil for browning
1 small Chinese cabbage
6 Chinese sausages
1 strip lap yôk (Chinese roast pork)
1 sheet dried pig skin (chee pei kohn)*

Method

With oil & garlic brown chicken pieces, then place aside.

brown pork pieces. Add ham hock, bay leaves, peppercorns, onions and cover with water. Add salt and boil until pork softens (approximately ¾ hour).

Add chicken and boil for 30 mins.

Add lap yôk boil and for 20 mins.

Add sausages and boil for 20 mins.

Add cabbage and boil till softened.

Boil pig trotters separately and add to pot. (You can boil this with the other meats but it may be a little too fatty.)

Boil pig skin in water till soft. Chop into 25mm pieces and add to mixture.

* This is extremely hard to find. Try Asian or Chinese grocery shops. Omit if you cannot find it. Do not substitute with "fish maw" that looks a bit like it but is a totally different product.

Video on cooking tacho

TAI CHOY KOW

[Chinese agar jelly*]

Ingredients

14g agar
6½ cups water
1 can condensed milk
3 tsp almond essence

Method

Boil the agar in water until dissolved. Strain.

Add remaining ingredients and set in mould in refrigerator.

Variation:

Strain a tin of mixed fruit and use its juice to replace some of the water. Add the fruit before setting in mould.

* This is a traditional Chinese dessert, popular in Macanese parties.

TAMALHA

[Chicken wrapped in banana leaves]

Ingredients

1 large chicken
1 chouriço cut in bite-sized pieces
900g fresh tomatoes or 1 small tin of canned tomatoes

Method

Boil the chicken (whole) in 2½ cups of water and until tender and the water has been reduced to two cups; remove from the fire. Retain the chicken stock.

Remove and bone the chicken, cut the meat in small cubes and set aside.

Take the seeds out of the tomatoes and cut them in quarters or eighths.

Fry the tomatoes and cook till almost all the juice is boiled off. Then add the chicken and the chouriço and fry for a couple of minutes. The consistency must be just moist. Put aside to cool.

Proceed with the pastry as directed for Chilicote de Rabono but instead of water use the stock from the boiled chicken. Also wrap up in the same way and steam. If banana leaves are unavailable, katupa* leaves will do but will not have the same chiste.

* It is unclear what is meant here. Katupa – in Cantonese ham iok chong – is also wrapped in banana leaves.

TOMATO SOUP

Ingredients

2 lb cooking tomatoes
3 pints stock or water
a few celery seeds (tied in a muslin bag) or a piece of celery when in season
1 oz margarine or butter
pepper and salt
cornflour about 1 tbsp
1 or 2 carrots, peeled and sliced
2 onions, peeled and sliced
cornflour

Method

Melt the margarine or butter in a saucepan, add the prepared vegetables and cook them for a few minutes without letting them brown.

Remove the saucepan from the fire and add the tomatoes, stock or water, seasoning and celery. Simmer all together until tender, then strain through a fine sieve.

Return the puree to the saucepan, stir in a little cornflour mixed to a smooth paste with water. Boil for a few minutes, season to taste and serve with fried croutons.

TONGUE FRICASSEE

Courtesy of Yvonne Husband

Ingredients

1 ox tongue
2 tsp salt
1 tsp peppercorns
1 large onion, chopped
1 bunch continental or flat leafed parsley, chopped
125g butter or margarine
75g plain flour
2 egg yolks
juice of 1 lemon

Method

Clean the tongue by boiling it in water until the skin can be removed readily.

Discard all the water, refill with fresh water and boil with the salt, peppercorns and chopped onions until the tongue is tender.

Remove the tongue and place on a plate. Keep the water.

In another pot make the fricassee sauce. Melt the butter and bring to a boil, throw in the flour and stir to make a paste, reduce the flame, then add some of the liquid from the boiled tongue to make the sauce, a cupful at a time, until it thickens. Add the chopped parsley.

Add the sliced tongue

Just before serving add the beaten egg yolks and lemon juice to the sauce and tongue.

TORESMO version 1

[Rendered fat fried with balichão]

Ingredients

1 lb (450g) rendered fat
6 spring onions, chopped
½ tsp balichão

Method

Put half a tsp lard in a pan and when hot add spring onions and fry for for ½ min, add balichão and fry for 2 mins, then add the rendered fat and stir fry for 2 mins.

TORESMO v2

[Pork crackling]

(Maria Leitão)

Ingredients

2 lb (900g) pig's skin
1 tbsp balichão
6 spring onions, cut in small pieces

Method

It is important that the skin should be from the back of the pig and not near the stomach or leg. This skin is usually sold in pieces about 2 ft (60cm) long and 1 ft (30cm) wide, and has about 1" of fat on it.

Wash the skin with the attached fat, then cut into small strips 1" (2.5cm) long and ½" wide. Heat on a very low flame to let all the fat melt out. This should take at least a couple of hours, after which the pieces of skin will be much shrunken, look rather brownish and be as hard as rubber, and not at all sticky inside. Some liquid lard may be drained off during the process.

When all the lard has been extracted from the fat and the pieces look dry, drain off all the lard. With chopsticks or fingers, separate any pieces that are attached together.

Heat fat in a saucepan and when quite hot, test by dropping in one piece of skin and stirring: if the skin puffs out nicely and is light and crispy, then put in as many pieces of skin that can be accommodated in the lard (with enough space for expansion). Stir constantly with a pair of chopsticks to have them evenly fried. A couple of minutes may be enough, or till golden brown.

Fry the rest the same way. Drain out on a sheet of paper.

Heat 2-3 tbsp lard in a large pan, and when hot, add spring onions and balichão. Fry for 2 minutes. Put in the fried skins, lower the heat, and stir well so that the taste of balichão can get into every piece of the skins. Put on a sheet of paper or plate to cool, then keep in a tin well closed. Delicious.

TORTA DE AMENDOA

[Almond roll]

(Gabrielle Ribeiro)

Courtesy of Yvonne Husband

Ingredients

7 eggs
300g sugar
300g almonds crushed to a coarse powder

Method

Separate the eggs. Beat the whites until soft peaks form.

Add the sugar and beat further.

Fold in the crushed almonds.

Place in baking tray about 40mm (1.5 inches) deep and bake at180°C. After about 15 minutes, when the top looks slightly crunchy and golden, remove from oven and turn out onto a rectangular sheet of baking paper.

Take the long end of the paper and lift it towards the other end, pushing down slightly to form the flat cake into a roll.

Allow to cool then remove the paper.

Serve with ovos móles or whipped cream and toffee syrup

TORTA DE CÔCO

[Coconut roll]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: 500grs de açucar, 6 ovos, 100grs de côco ralado, 125 grs de manteiga, 25 grs de farinha. Bate-se a manteiga com o açucar, juntam-se as gemas, depois o coco e o fim a farinha e as claras em castelo. Vai a assar num taboleiro untado de manteiga em lume brando 250-300. Leva pelo menos ½ hora. Enrola-se depois como de laranja.

Ingredients

500g sugar
6 eggs, separated
100g grated coconut
125g butter
25g plain flour

Method

Beat the egg whites to the peak stage.

Cream the sugar and butter, then add the egg yolks and finally fold in the flour and beaten egg whites

Bake in a moderate oven (120°-150° for at least half an hour.

When cooked, cool a little, flip it onto a piece of baking paper sprinkled with castor sugar and roll up into a cylinder.

Cut into 1-cm slices and serve.

TORTA DE LARANJA

[Orange roll]

(Sedaliza Luiz, modified by HA d'Assumpção))

Texto originalOriginal text: Sumo e raspa de 2 laranjas. 8 ovos inteiros, 500grs de açucar, 1 colher de sopa de farinha. Mistura-se tudo muito bem e vai ao fôrno num tabaleiro untado de manteiga. Tira-se depois de cozido e deita-se por cima dum guardanapo polvilhado de açucar pilé e enrola-se.

Ingredients

2 oranges
8 whole eggs
500g sugar
1tbsp plain flour

Method

Finely grate the zest of the oranges and squeeze their juice.

Mix all the ingredients very well and spread evenly on a flat tray greased with butter and bake in an oven.

Bake for 30 minutes in an oven preheated to 150°

When cooked, cool a little, flip it onto a piece of baking paper sprinkled with icing sugar and roll up into a cylinder.

Cut into 1-cm slices and serve.

VACA BRASILEIRA

[Beef Brazilian style]

Ingredients

1 lb (450g) of beef
1 sherry glass (3 tbsp) of white wine
1 sherry glass (3 tbsp)of vinegar
1 tsp salt
1 tsp peppercorn
1 bay leaf
1 clove garlic

Method

Fork the beef well, add salt and the rest of the ingredients. Marinading for a day or two improves the taste.

Bring to the boil and then simmer until quite tender.

Serve hot or cold.

VACA CHAU CHAU

[Stir-fried beef]

Courtesy of Yvonne Husband

Ingredients

½ kg skirt steak
¼ cup of soya sauce
½ cup of sherry
1 onion chopped in half and then into medium strips
3 cloves of garlic chopped
12mm (½ in.) ginger cut into strips
1 tbsp cornflour
¼ cup oyster sauce
vegetables of your choice *

Method

Slice the beef very thin into strips. Make the marinade by mixing the soya sauce, sherry and cornflour. Then mix in the beef strips. The beef will soak up the marinade.

In a wok place a little oil and fry the onions, garlic and ginger until fragrant, then add in the beef strips and stir fry on high until almost cooked.

Remove the beef from the pan. Add a little more oil and fry the vegetables until crispy but cooked. Then return the beef back to the wok and mix together with the vegetables.

Add the oyster sauce, stirring it through well.

If the sauce is too thick add a little water, or if too thin add a little cornflour mixed with water and a little soya sauce.

* Many people would use celery. Other suitable vegetables would be mushrooms, bamboo shoots, Chinese baby corn, bak choy, bean shoots.

Taste; if required add a little more oyster sauce or soya sauce.

VACA CHAU CHAU PARIDA

[Stir-fried beef*]

Ingredients

½ lb (220g) beef, cut in very thin strips about ½" long
¼ tsp turmeric
1 tsp white vinegar
3 spring onions, finely chopped
20 cent size ginger, cut in very thin ½" long strips
salt to taste
about ¼ cup water for gravy

Method

Put a tsp of lard in a frying pan and when hot fry the spring onions and the ginger strips first, add salt and turmeric and fry for a minute then add the vinegar and beef. Fry till almost done. Add a little water, bring to the boil and it is ready.

* This translates literally as vaca (Portuguese for beef) chaochao (Cantonese for stir-fried) parida (Portuguese for someone who had recently given birth to a child). Dishes with ginger were considered beneficial for women recovering from childbirth.– HdA

VACA EMBRIAGADA or VACA VINHO D'ALHO

[Literally, "drunken beef" or Beef with wine and garlic]

(Avó⁽¹⁾)

Ingredients

3 lbs (1.4kg) beef
2 alhos⁽²⁾ (crushed garlic)
1 tbsp salt
1 tsp turmeric
½ tsp ground pepper
1 tsp cummin
½ tsp coriander
¾ water tumbler of Chinese wine
½ water tumbler vinegar

Method

Dry the piece of beef well on all sides, then add salt, then alhos and rub in well. Then the powdered ingredients, then the wine and vinegar. Keep in a cool place turning it daily so as to get all the taste in. An earthenware or a porcelain bowl in best for this purpose.

⁽¹⁾ The typed version of Guilly's recipes does not show diacritical marks (accents), so it is unclear whether this should be avó (grandmother) or avô (grandfather); this person is perhaps Guilly's paternal grandmother, Ana Teresa Brandão.

⁽²⁾ Presumably this means 2 cloves rather than 2 whole bulbs of garlic.

⁽³⁾ There is a typographical error in the original, which states "For the piece of beef ...". There are no directions on how to cook the meat.

VACA ESTUFADA INTRODUCTION

Vaca Estufada is a traditional Portuguese pot roast of which there are many variations. Often it is cooked until the meat is so tender as almost to fall apart; in that case it is best to chill the meat before slicing with a very sharp knife, covering with juices and warming in the microwave before serving.

Here we present three recipes. See also the other recipe from Guilly's collection.

VACA ESTUFADA version 1

[Beef pot roast]

(Marie de Figueiredo)

Ingredients

2kg girello
3-4 bay leaves
1 large onion
2 tbsp "Lea & Perrins" sauce
2 tbsp "Kikoman" soy sauce
1 small tub of tomato paste
2 tbsp vegetable oil
pepper to taste
4-5 potatoes quartered
4-5 carrots quartered

Method

Cut the onion into six pieces diagonally and fry in the oil until brown, then add tomato paste. Continue to fry and stir until it begins to boil.

Place the beef in the sauce, then add cold water to cover the beef. Put in the bay leaves, Lea & Perrin sauce, soy sauce and pepper and cook till beef is tender.

Add in potatoes and carrots and cook gently until done.

VACA ESTUFADA v2

[Beef pot roast]

Ingredients

1kg bolar beef
30g bacon, thinly sliced
30g ham, thinly sliced
1 sprig of parsley
1 stalk of celery
2 carrots, cut in pieces
2 medium onions
1 handful of dried mushrooms, soaked previously in water for half an hour
20 ml red wine
1 tbsp of pork lard
6 peppercorns
meat stock as required (or water with meat stock cubes)

Method

Put the bacon and ham in a pot with the onions, carrots, whole sprig of parsley, sprig of sage and the mushrooms. Add half the wine and put the meat on top of all this.

Season with the peppercorns, a little coarse salt and put in the pot on the fire. Heat and fry the meat, turning occasionally so as not to burn, adding little by little the rest of the wine.

When the meat is browned, cover with the meat stock, put the lid on the pot and let it simmer very slowly, turning always from time to time until the meat is well cooked and tender.

When ready, put the meat on a platter, either whole or sliced.

Remove the excess fat from the liquid and strain (pushing down with a wooden spoon) and pour over meat when serving.

Serve with rice or pasta.

VACA ESTUFADA v3

[Pot roast beef]

(Ricardina da Cruz)

Courtesy of Paul Danenberg and Yvonne Husband

Ingredients

1.5-2 kg blade bolar roast
salt & pepper
3 cloves garlic, very finely minced
2 medium onions, very finely chopped
2 tbsp thick soya sauce
2 tsp sugar
1 tbsp white wine vinegar
potatoes peeled and quartered
carrots, peeled and quartered

Method

Poke meat all over with skewer or carving fork, especially the fat side. Season with salt & pepper. Place in a suitable dish to hold meat and all the marinade. Sprinkle garlic and onions over the meat. Mix the sugar into the soya sauce and pour over the meat. "Rinse" the cup and spoon of the sugar and soy mixture with the vinegar and pour over the meat. Turn the meat and ensure that it is well coated all over.

Cover the dish and leave in the refrigerator for at least 2 hours, preferably overnight. Turn the meat regularly and redistribute onion-soy marinade over the meat.

In a heavy pot heat 1 tbsp oil. Remove meat from marinade and seal all sides in the hot oil.

Reduce the heat, add all marinade ingredients, cover pot with lid and cook for 1 hour per kilo plus a little bit, or until well done. Turn meat over half way through.

With 40 mins to go put in the potatoes and carrots. Turn potatoes once or twice. Remove beef from pot to carve.

Serve slices of beef on white rice with vegetables alongside and sauce spooned over.

VACA ESTUFADA v4

[Pot-roast beef]

(Guilly)

Ingredients

2lb (900g) beef⁽¹⁾
¾ dsp salt
3 cloves of garlic
1 piece of cinnamon, size of ¼ cigarette
1 large onion, quartered
1 piece brown sugar,⁽²⁾ size of a walnut
2 large tomatoes, quartered
4 peppercorns
1 bay leaf
1 tsp Chinese sauce⁽³⁾
¼ cup wine or water

⁽¹⁾ Bolar roast is good for this dish.

⁽²⁾ Presumably this refers to jagra (c.f. Hobson-Jobson, A Glossary of Anglo-Indian Words and Phrases)

⁽³⁾ This probably means soy sauce

Method

Get a nice firm piece of beef, wide and rather flat, with a good layer of fat on the top. Wash, drain, then fork it well, rub over with the salt and go on forking on all sides. Add the rest of the ingredients. Add wine or water.

Put the beef and ingredients in a pan, just large enough to fit the meat with the fat part on top. Add water to cover about half the meat.

Bring to the boil, then simmer gently until quite tender

Boil 6 whole potatoes in plain water till half done, then put them in the pan with the beef and boil till done so that they acquire the taste of the gravy

Remove the potatoes and keep them warm until the beef is quite tender, and ready to be served.

Before serving slice the meat and place neatly along the centre of a dish surrounded by the potatoes.

Strain all the juices into a small pan and thicken by adding ½ tsp of flour mixed with 1 dsp of water. Stir until it boils and thickens. Pour this over and around the meat and potatoes.

VACA ESTUFADA v5

[Beef pot roast]

(Adapted from Maria Celestina de Mello e Senna Bons Petiscos)

Texto originalOriginal text: Para 3 lbs de carne de vaca ou vitela, são precisas 1 lb. de tomates, 2 cebolas da Índia, 1 cebola seca, tiras de toucinho de comprimento de um dedo e 4 cenouras. Lava-se o naco de carane de vaca e tempera-se com sal, pimenta, "sam chau" e um pouco de "tec-yau". Com uma faca muito aguçada e ;com o auxiílio de 1 "fai-chi" de madeira, vão-se fazendo buracos e introduzindo as tiras de toucinho, prêviamente salmourado. A seguir amarra-se com um fio de maneira a não cair o toucinho. Faz-se um esturgido de cebola da Índia, cebola seca e tomates; quando estiver pronto, guarda-se a parte mais de metade; o que estgiver no tacho servirá para esturgir a vaca. Deita-se água que a cubra e deixa-se cozer, a lume forte, por 30 minutos, e a lume brando, para o tempo em que estiver a cozer. Juntam-se algumas batatas e cenouras. Quando o molho ficar reduzido, junta-se lo esturgido de tomates e uma colher de vinho do Porto. Para as pessoas que gostam de condimentos, podem-se juntar alguns cravinhos e um bocado de pau de canela.

Ingredients

1.4 kg beef shin
800g tin of diced tomatoes
2 medium onions, diced
100g piece of pancetta or bacon
4 carrots
3 tbsp soy sauce
1 tsp thick sweet soy sauce
salt and pepper to taste
1 small stick of cinnamon
3 bay leaves
4 cloves
½ cup white wine
1 tbsp port wine

Method

Cut the pancetta into pieces about 1cm x 1cm x 3 cm. With a thin, sharp knife, stab holes in the beef, widen the holes with a finger and stuff in the pancetta. Marinade the beef in soy sauce, thick sweet soy sauce, salt and pepper.

In an oven-proof saucepan, sauté the onions and tomatoes and set aside more than half of the resulting salsa.

Add the beef, white wine, cinnamon, cloves, bay leaves and enough water just to cover the beef. Bring to the boil.

Cover the saucepan and put it in the oven and cook at 140°C for about 1 hour. Add the carrots and continue cooking in the oven for another hour or until the beef is tender.

Remove the carrots, return the saucepan to the stove, carefully turn the beef over and continue cooking uncovered to reduce the juice.

Finally, add the carrots, salsa and port wine.

VACA INDIANA

[Beef Indian style]

Courtesy of Pat Santos and Yvonne Husband

Ingredients

220g (½lb) pork belly (cut into small cubes or strips)
450g (l lb) beef (cut into small cubes or strips)
7 to 8 whole small onions (or 4 large onions, quartered)
2 tbsp coriander powder
2 tbsp cummin powder
2 tsp turmeric powder
chilli powder (optional, to taste)
salt (to taste)
2 tbsp oil

Method

Add oil to pot; when hot add and fry coriander, cummin, turmeric, chilli power and salt, then add beef and pork and a little water.

Simmer for 5 minutes, then add onions and simmer until onions are cooked.

Add a little water (the amount depending on how much gravy is desired).

VACA SALMOURADA

[Corned beef]

(H. Sequeira)

Ingredients

1 catty (600g) beef
1 tael (38g) salt
½ tael (19g) salitre
½ tael (19g) sugar
12 peppercorns
80ml brandy
1 level tsp ground pepper
½ lemon
3 bay leaves (or to taste)

Method

Rub the salt thoroughly onto the beef and let it stand in a cool place for 12 hours. Discard any juices. After which bring out the piece of beef (not using the juice that is left behind), add the rest of the ingredients, mixing well and leave for two or more days, turning over each day.

No instructions are given for cooking or serving.

VACA SECA

[Meat loaf (literally, dried beef)]

Ingredients

12 taels (460g) minced beef
4 taels (150g) minced pork
4 taels (150g) tomatoes, skinned and seeded
2 eggs
6 soda biscuits powdered
Ground pepper
Ground nutmeg
1 tsp butter
salt to taste

Method

Mix meats, tomatoes, most of the powdered biscuits, pepper and nutmeg thoroughly. Lightly beat the eggs with salt and mix in well with the meat mixture.

Put the mixture in an enamel baking dish and mould to a good shape that can be neatly sliced and served.

Sprinkle some biscuit powder on the top. Put little lumps of butter all over and bake slowly.

WHITE BAIT

Ingredients

½ lb (220g) white bait
3 dsp flour
5-6 dsp water
2 eggs
3 spring onions, chopped
salt and pepper
fat for deep frying

Method

Wash the white bait, scrape a little and cut off a bit of the tail. Wash again, drain and season well with salt and pepper.

Make a rather thick paste of flour and water and seasoned with salt and pepper. Add yolks chopped spring onions, fish to the paste and beat for a minute. Separately, beat egg whites stiff and fold in lightly to the mixture which should be like pancake batter.

Drop tablespoons of the mixture into hot lard.

XAROPE DE FOLHAS DE FIGUEIRA version 1

[Fig-leaf cordial]