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Book Cover
Author Jackson, Annabel.

Title Taste of Macau : Portuguese cuisine on the China coast / Annabel Jackson
Published Hong Kong : Hong Kong University Press, [2003]
Online access available from:
EBSCO eBook Academic Collection    View Resource Record  


Description 1 online resource (xvii, 118 pages) : color illustrations
Contents FOREWORD; by Antonio M. Jorge da Silva; by Wilson Kwok; INTRODUCTION; TOWARDS A DEFINITION OF MACANESE COOKING; MACANESE STORE CUPBOARD; POEM: Secret Family Recipes ; VIGNETTES: Macanese in Their Own Words; Anabela Estorninho; Isabel da Silva; Marina de Senna Fernandes ; Antonio M. Jorge da Silva; Henrique de Senna Fernandes; Carlos Marreiros; RECIPES; Soups and Starters; Almondegas; Caldo Verde; Casquinha de Caranguejo; Chamugas I; Chamucas II; Chilicotes; Pasteis de Bacalhau; Repolho Receado; Rissois; Sopa de Abobora & Caranguejo; Sopa de Couve Flor; Tostas de Camarao
Amargoso LorchaQueijo de Soja com Cagumelos; Salada a Portuguesa; Sambal de Bringella; Vegetais em Leite de Coco; Rice & Noodles; Arroz Carregado; Arroz de Bacalhau; Arroz Gordo; Lacassa; Desserts; Bagi; Batatada; Bebinca; Bebinca de Leite; Bolo Menino; Molotoff; Ovos com Jagra; Pudim de Manga; Pudim de Sagu; WINE AND PORT; GUIDES; MACANESE RESTAURANTS IN MACAU; WHERE TO BUY INGREDIENTS IN MACAUAND HONG KONG; ACKNOWLEDGEMENTS
Tostas de QueijoFish and Seafood; Bacalhau a Gomes de Sa; Bacalhau a Penha; Bacalhau Fresco Assado; Bacalhau Guisado; Caril de Camarao; Caril de Caranguejo I; Caril de Caranguejo II; Empada de Peixe; Gambas a Macau; Gambas em Molho Picante de Abobora & Coco; Lulas Recheadas; Peixe Assado; Meat; Capela; Caril de Galinha; Chau Chau Parida I; Chau Chau Parida II; Diabo; Feijoada; Galinha a Cafreal; Galinha Portuguesa; Minchi; Pato Cabidela; Pato Tamarinho; Porco Bafassa; Porco Balichao Tamarinho; Porco com Restrate; Sarapatel; Sarrabulho; Tacho; Vaca Estufada I; Vaca Estufada II; Vegetables
Summary Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest 'fusion' cuisines in Asia. It includes 62 recipes, most of which are straight from the source - old family recipe collections or the files of influential Macanese chefs
Notes Print version record
In HKU Press digital editions
Subject Cooking -- China -- Macau (Special Administrative Region)
Cooking, Chinese.
Form Electronic book
ISBN 9622096387
9789882202870 (electronic bk.)
988220287X (electronic bk.)