Cuisine Focus – Macanese – Union of Two Souls

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Through the years, those who are privileged enough to experience Macanese cuisine only states the same thing- it is like meeting up with a Portuguese lover and his Chinese maiden. Sounds interesting? Well, that’s because Macanese food brings out the best in both worlds.

With a wide array of available ingredients, Macanese food defies boundaries that differentiate East and West. Not only is this cuisine clever in form but in taste. Just imagine having a platter of fried, grilled, boiled or baked items and surely, your taste buds are in for a wondrous treat.

Macanese cuisine likewise prides itself with over four hundred years of history and heritage. While this type of cooking originated in Macau, China, it does not deny the fact that Portuguese and Southeast Asian influences beef it up like a one perfect ensemble of flavors and tastes.

Cooking techniques vary and are not limited to baking or boiling. Since history states how common wives attempt and try replicating European dishes, it is also important to understand how they incorporated local ingredients, spices and make use of other cooking practices.

Macanese cuisine is also known for its impressive use of spices and herbs. With items such as bacalhau (Cod) and coconut milk, a spectrum of different flavors and tastes is somewhat ordinary to the Macanese palate. Furthermore, simple dishes turn out as delectable meals featuring seafood, meat and vegetables as base.

Ingredients Utilized in Macanese Cuisine

Meat:

Chicken, Pork, Beef, Duck

Seafood:

Crabs, Shrimps, Sardines, Cod, Mussels

Vegetables:

Mushroom, Potato, Green Beans, Carrots, Potatoes, Bell Peppers, Bamboo shoots, Bean Sprouts, Cabbage

Fruits:

Apples, Papaya, Kiwi, Orange

Herbs and Seasonings:

Cilantro, Curry, Turmeric, Coconut Milk, Cinnamon, Star Anise, Garlic, Chili

Some say that tasting Macanese food is like dealing with your own heaven. For its Southeast Asian neighbors, experiencing Macanese cuisine is like being at your own home. There may be slight differences in terms of manner and presentation though you are still being treated to a pleasant ambience because of the warmth of great-tasting food.

Macanese cuisine also offers desserts like the famous egg tarts. It was too long ago when the Portuguese shared this valuable recipe, with hopes of tasting traditional dishes on a foreign land. But now, we are witnessing a fusion of both hearts and minds.

You may have tasted Bacalhau outside Macau and felt distance from home. On the other hand, with just a few samplings of Portuguese Chicken, Chili Shrimps and Curry Crabs, you may have just wandered back to East and satisfied your western soul. Now, that is what you call an unlikely union.

Authentic Macanese Recipes

Arroz de Choco (Squid Rice)

Recipe Source: recipes.wikia.com

Ingredients:

4 medium whole Squid
1 piece ginger, peeled and minced
1 tbsp. extra-virgin olive oil
2 medium yellow onions, peeled and cut into thin wedges
2 cups long-grain rice
4 whole cloves
2 bay leaves
6 medium tomatoes, cored and quartered
salt and freshly ground black pepper

Method:

1. To clean the Squid: Cut off tentacles just below the eyes, remove and discard beak, and set tentacles aside. Push out entrails by sliding the back of a knife along the body from the tail to the opening. Pull out quill and discard with entrails. Peel off skin, if you like. Cut tentacles in half lengthwise and cut body into rings. Combine Squid and ginger in a small bowl and set aside.

2. Heat oil in a medium saucepan over medium heat. Add onions and cook until soft, about 5 minutes. Add rice, cloves, and bay leaves and cook, stirring, for 1 minute. Add tomatoes and 2 1/2 cups water. Increase heat to medium-high, bring to a boil, and cook 10 minutes.

3. Add Squid, season to taste with salt and pepper, and stir well. Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender, about 15 minutes. Set aside for 5 minutes. Discard bay leaves before serving.

Shrimp Grilled with Hot Chili Pepper Relish Recipe

Recipe Source: ifood.tv

Ingredients:

1 1/4 pounds jumbo shrimp (under 15 per pound)
1/2 cup hot chili pepper relish (purchased)
3 lemons, cut in wedges

Method:

Peel shrimp, leaving tails intact.
Place them in a shallow baking dish, spread relish over them, and allow to marinate for at least 1 hour before grilling.
Thread a lemon wedge, 4 to 5 shrimp, and another lemon wedge on individual metal or bamboo skewers.
Turn skewers in relish to coat well.
Place skewers on a grill about 4 to 6 inches from hot coals and grill for about 3 minutes, turning once, and basting once or twice with the relish marinade.

Image Credit: lutongbahay.com

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