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

THE MAKING OF 21ST CENTURY CHINESE CHEFS

The event was the first of its kind...a symposium organised by Nestle Professional and Beyond Culinary was held recently to keep local Chinese chefs abreast of today's fast-changing food trends in a globalised world. It's a timely clarion call for them to evolve and stay up to date on technological breakthroughs, culinary innovations and the future direction of Chinese cuisine.

Undoubtedly one of the world's most popular cuisines, the allure of Chinese food in Malaysia has never waned. Chefs still take great pride in traditional delicacies and strive to maintain the food authenticity amidst looming challenges: stiff competition, rising costs, shortage of young talent and human capital and long-term ingredient sustainability.

All these issues were raised and discussed at the inaugural Chinese Master Chefs Symposium which was held on 14-16 May in Kuala Lumpur, Johor Bahru and Penang. More than 600 chefs from all over the nation converged for the event, to network and share with their peers on the way forward for the evolution of the 21st century Chinese chefs.

Consultant chef Lam Chan Kuok who helms the Macau Future Bright Group gave an overview of the Global Trends on Chinese Cuisine and Chinese Chefs. Whether one is in Shanghai, China or Kuala Lumpur, Malaysia, he emphasised that diners are becoming increasingly sophisticated and expect a total, multi-sensorial experience whenever they dine out. The look and taste of food are their primary concern in tandem with a pleasant ambiance, polished service and reasonable prices. Lately the Chinese restaurant industry in China had also slowed down due to the government austerity drive that frowned on lavish banquets and dining out.

Meanwhile, KL Convention Centre Executive Chef Richmond Lim reminded attendees to capitalise on new technology and kitchen equipment that help them to work better and more effectively. He exhorted them to move with the times, continue to pick up new skills and knowledge, and never to shy away from embracing the latest techniques or technological advancements that save time, lower cost and keep large numbers of guests well-fed and satisfied. Another tip he shared was to weave a story on one's culinary creations so that these distinct tales will be lodged in diners' minds.

Master Chef Xu Long who heads the Great Hall of the People in Beijing stressed to fellow chefs that they should never detract or lose out on the Chinese elements, flavours and appearances in their quest to modernise. He also called on them to emulate the Japanese chefs by focusing on food quality instead of resorting to a price war whenever competition arises. The expert then suggested that they move beyond using plain white tableware and flatware that make it hard for diners to recognise the dishes served as Chinese cuisine.

The culinary master followed through with a quick cooking demonstration, to illustrate and drive home his points. His quick, easy recipes were met with much approval and we had a chance to sample the creations later at the foyer.

Dato Ringo Kaw, COO of Atmosphere 360 then chaired a short forum on the day's topics, inviting both the panel of speakers and members of the audience to share their opinions, delve into insights and debate on various challenges faced by the industry. One of the most prominent issues brought up was the urgent need for on-going staff training and career development if the Chinese restaurant industry wants to move forward and upwards.

 

Simple twist to an old favourite - Wild Mushroom Chicken Wonton with Vegetarian Slaw Jello

Once the symposium was over, everyone were treated to samplings of Chef Xu Long's inventive creations: Poached Abalone with Orzo in Saffron Superior Stock, Sesame Delight Lamb Rack, Braised Japanese Beancurd Soup with Dried Scallop, and Wild Mushroom Chicken Wonton with Vegetarian Slaw Jello.

Sesame Delight Lamb Rack...best served medium rare unless the meat quality is not up to par

 

 Ready in a jiffy...the chef rustled this up in less than 15 minutes during the demo

Braised Japanese Beancurd Soup with Dried Scallop

 Creamy yet light...Poached Abalone with Orzo in Saffron Superior Stock