Macanese Egg Tarts & a Curry
28th August 2019
Asia’s gambling capital Macau (Macao), located across the pearl estuary from Hong Kong, is renowned for its casinos, with its revenue reaching seven times greater than the strip in Las Vegas (the Chinese LOVE to gamble). Macau’s cuisine is heavily influenced by the Portuguese traders who were lent the land to use as a port to trade from in the mid 1500’s, completely unique the food has become to be known as Macanese, a mix of Southern Chinese and Portuguese cuisine.
Macanese Style Portuguese Chicken Curry
450g Chicken Thighs
2 tbsp olive oil
2 potatoes, peeled (cut into 4cm cubes)
2 carrots, sliced
1 onion, sliced
1 cup black olives
2 tbsp curry powder (medium heat)
3 tbsp turmeric
1 Can coconut milk
1 cup chicken stock
salt and pepper to taste
1 ½ tbsp Chinese rice wine
1 tbsp ginger juice (grate ginger and squeeze)
1 ½ tbsp sugar
3 tbsp light soy sauce
Add marinade ingredients into a large bowl, add chicken, mix well and allow to marinade for 30 minutes.
Add 2 tbsp oil to a hot wok, add chicken and cook for 8 minutes, browning all sides (reserve any left over marinade). Transfer chicken to a plate and set aside, now add the onions to the wok and fry for 2 to 3 minutes until softened and browned. Add in potatoes, carrot, olives, chicken, curry powder and turmeric. Mix thoroughly and cook for a further 2 minutes until the air becomes fragrant. Add coconut milk, the reserved marinade and top up with enough chicken stock to cover the ingredients. Bring to the boil and then turn down to simmer, cover with a lid and allow to cook for 15 minutes. Remove lid, if the chicken has dried out add a little more water to create a sauce, if there is a lot of liquid keep the lid off and allow the sauce to reduce until you have reached the desired consistency. Add salt and pepper to taste.
Did you know?
Macau is home to the very first fusion cuisine in the world!
‘Macanese cuisine’ is a mix of southern Chinese and Portuguese ingredients and cooking techniques. With a history dating back over 400 years, the cuisine is often regarded as the world's first fusion cuisine.
Macau by Night
Portuguese Egg Tarts
2 Egg yolks
115g Caster sugar
400ml Full fat milk
2tsp Vanilla extract
1 sheet ready rolled puff pastry
Lightly grease a 12 hole muffin tray and pre heat oven to Gas mark 6 (200c)
In a large pan add whole egg, egg yolks, sugar and cornflour, mix well and then gradually add the milk. Place pan over a medium heat, stir continuously until mixture thickens and comes to a gentle boil, remove from heat and stir in vanilla extract. Transfer to a ceramic or glass bowl and allow to cool, covered with cling film.
Cut pastry sheet in half and place one piece on top of the other, roll out pastry large enough so you can cut 12 even sized rounds big enough to fit into your muffin tray.
Press pastry into the muffin tray and spoon in the cooled custard, bake for 20 minutes until golden. Transfer to wire rack and allow to cool.
Share this post: