Macao recipes
Recipes from Macao: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Coke Boiled with Ginger (薑汁煮可樂): A Hot Cola Drink from 200cc Cola and 10g Ginger
Coke Boiled with Ginger (薑汁煮可樂) is a warm drink of cola heated with ginger, listed on the Macao Government Tourism Office's Local Food page. This single-serving recipe follows a home recipe published on Rakuten Recipe: 200cc regular Coca-Cola and 10g julienned ginger, brought to a boil, then simmered on low heat for about 5 minutes and drunk hot. It notes which details the recipe leaves open.
Macau Crab Congee: One Home Cook's Re-creation of a Remembered Bowl (家常版澳门水蟹粥)
How to make crab congee following a home recipe whose author set out to re-create a remembered bowl from Macau. Covers the eight ingredients for 3 servings, rice rested with salt and peanut oil, a pot started with dried scallop and fupi, the author's three heat stages, and the crab and preserved winter vegetable added at the end, with an independent food-safety cue for checking the crab before serving.
Curry Shrimp with Okra: Nuno Mendes's Macanese Prawn and Okra Curry (Caril de Camarão com Quiabos)
How to make Nuno Mendes's Macanese curried prawns and okra (Caril de camarão com quiabos), following the published recipe. It covers a stock made from the prawn shells, splitting the 4 tbsp of grapeseed oil, okra halved lengthways, keeping the prawn heads on, keeping base and garnish amounts separate, and plating with plain cooked rice.
African Chicken: Macanese Spiced Roast Chicken with Peanut-Coconut Sauce (Galinha Africana)
How to make Macanese African chicken (Galinha Africana): a flattened whole chicken marinated in spiced yogurt and roasted, served with a peanut, coconut milk and chili sauce on the side. Follows António M. Jorge da Silva's recreation, with the source amounts, safe roasting checks, and why the dish is Macanese rather than African.