TASTEFUL MOMENTS IN MACAU

 

Tasteful Moments in Macau is the latest campaign approach taken by the Macau Government Tourist Office (MGTO), Representative Office in Malaysia to draw more Malaysians to the Special Administrative Region.

To highlight MGTO Representative Office in Malaysia’s participation in the recent Food & Beverage Expo, guest chef Antonieta Manhao cooked up a storm for the local media during a special sneak preview at Starhill Culinary Studio.

Baked Portuguese Chicken was one of the Macanese recipes rustled up by the talented guest chef with the help of her assistant chef Filomena Noronha. A hybrid dish that merges Portuguese and Chinese culinary influences, it's simple but hearty layered with rich flavours.

Here's the recipe should you wish to try cooking it at home. 

Baked Portuguese chicken

1 whole chicken - cut into chunks

2 tbsp turmeric powder

1 tbsp curry powder

2 medium potatoes - cut into wedges

3-5 tbsp extra virgin olive oil

2 yellow onion - cut into 1cm dices

3 cloves garlic - sliced

500 ml coconut cream  

8-10 pitted black olives

2 pcs dried bay leaves

1 small canned tomatoes

300g Portuguese sausages - sliced (optional)

3 tbsp water

to taste salt

to taste sugar

to taste white pepper powder

1 sprig fresh coriander - chopped

Methods

Marinate chicken chunks with turmeric and curry powder and a pinch of salt for 20 minutes.

Preheat oven to 180 degrees Celsius. Parboil potatoes. Drain off water and set aside. 

Heat olive oil in pan. Saute onion until soften. Add in garlic.

Once garlic softens, add in chicken. 

Cook chicken for 5-7 minutes before adding in canned tomatoes and water.

Stir well. Cook for 10 minutes then add in coconut milk.

Stir thoroughly and season to taste with salt and white pepper. Add in dried bay leaves.

If using Portuguese sausages, add them in.

Cook for 10 min covered. Stir and add in potatoes. Add black olives. Sweeten with a bit of sugar to taste.

Cover pan. Bake for 15-20 minutes until gravy is slightly reduced.

Serve with fresh coriander as garnish.

Chef Antonieta also prepared baked bacalhau com natas and serradura for us to sample. Bacalhau is one of Macau's most famous exports which comprised dried salted cod which has to be soaked overnight (at least three changes of water is required) before it can be used for cooking. The dish featured the dried salted cod cooked with coconut cream and potatoes - an indulgent dish which tickles the tastebuds with its mild savouriness, enriched and sweetened by the lush creaminess of coconut cream.

In Portuguese serradura means sawdust. The dessert gets its name from crushed Marie biscuits which is combined with satiny whipped cream in alternating layers. Now this dessert appears in different variants such as coffee, chestnut and even in cake form.

Other iconic eats to savour in Macau include the famous Lord Stow's Portuguese egg tarts with a scorched caramelised top crust, ji par pau (pork chop bun), juk sing meen (artisanal bamboo pole noodles), sui hai juk (water crab porridge) and sar yoong (sugar dusted fried doughnuts with custard filling).

For more information, please contact your local travel agent or

Macau Government Tourist Office (MGTO) 

Representative in Malaysia

Tel: +603 2144 2500 | Fax: +603 2148 1357

Email: mgto@pacificworld.travel | MGTO website: www.macautourism.gov.mo

MY Macau Facebook Page: www.facebook.com/MY.Macau