Joy Xavier and Cíntia Luz Sales serve vaca estofada




These cookies are also called bicho-bicho ("caterpillars") because that's what they look like when they are piped from the pastry bag.



This recipe comes from Gloria Sequeira.



l cup (2 sticks) butter, softened



l pound (3 cups) cornstarch or more if needed



1/2 cup flour. if needed



6 egg yolks



2/3 cup sugar



l teaspoon vanilla extract



11/2 teaspoon baklng powder



- Beat egg yolks and sugar until light and creamy. Add vanilla and baking powder and mix well. Add butter


and beat l minute. Fold in cornstarch by hand or with dough hook. (Note: If batter is sticky, add more


cornstarch as needed or up to 1/2 cup flour.)



- Fill pastry bag with batter. Using star tip, pipe S-shape about two inches long onto lightly greased cookie





- Bake at 350 degrees until lightly brown and slightly cracked, 12 to 15 minutes. Do not over-bake.



2 1/2 dozen. Each cookie:



139 calories; 25 mg sodium; 71 mg cholesterol; 7 grams fat; 18 grams carbohydrates; 1 gram protein; 0.02 gram fiber.




This dish shows the elements that have fused in Macanese cuisine. It's a chicken curry enríched with olives, Portuguese sausage and coconut milk. In Macao, Chinese ham and sausage are often substituted for European ham and the spicy Portuguese sausage chouriço.



This recipe comes from Gloria Sequeira.



1/4 cup olive oil



1 (3 1/2-pound) chicken, cut into serving pieces



1 cup chopped onions



1 tablespoon minced garlic



1 pound boiling potatoes, cut into 1-inch cubes



1 large tomato, seeded and minced



1/4 cup flour



1 tablespoon bottled curry paste or 2 tablespoons curry powder



1 tablespoon Worcestershire sauce



2 tablespoons catsup



3 1/2 cups chicken broth



1/3 cup chopped cooked ham



1/2 pound chouriço (Portuguese pork sausage) or hot Italian sausage, cut into 1/4-inch rounds



1/2 cup pitted green olives, chopped



1/2 cup thick coconut milk or canned unsweetened coconut milk



Salt, pepper



- Heat oil in kettle or Dutch oven over moderately high heat until hot but not smoking. Brown chicken in


batches and remove.



- Add onions, garlic, potatoes and tomato to fat and cook over moderately low heat, stirring, until vegetables are softened, about 10 minutes. Stir in flour and cook mixture 3 minutes, stirring constantly.



- Stir in curry paste, Worcestershire sauce, catsup, broth, ham, sausage, olives, coconut milk and salt and


pepper to taste. Return chicken and any juices to pan. Bring liquid to boil and simmer, stirring occasionally, until chicken is cooked through, 45 minutes to 1 hour.



4 to 6 servings. Each of 6 servings:



644 calories; 1,064 mg sodium; 126 mg cholesterol; 45 grams fat; 23 grams carbohydrates; 37 grams protein; 1.15 gram fiber.



(Bolo Menino)



Named for the Baby Jesus, this cake is reserved for such special occasions as birthdays, christenings and showers. The ingredients are expensive and the cake is very rích, with a grainy texture and subtle almond flavor.



This recipe comes from Barbara Pereira's 82-year-old mother, Ismalia Perpetuo.



11/2 cups (1/2 pound) desiccated coconut



1/2 pound (1 cup) whole pine nuts



1/4 pound (3/4 cup) whole peeled almonds



5 egg whites



10 egg yolks



1 cup granulated sugar



1 cup white bread crumbs



2 tablespoons powdered sugar



- Toast coconut, pine nuts and almonds in skillet until slightly brown, about 5 minutes. Cool. Crush pine nuts and almonds.



- Beat egg whites until soft peaks form. Add egg yolks to whites and beat until foamy and light.



- Grease 9-inch springform pan with butter. Add sugar and coconut mixture to eggs. Fold in bread crumbs.



- Bake at 325 degrees until golden brown and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool.



- Before serving, sift 2 tablespoons powdered sugar over topofcake.



10 to 14 servings. Each of 14 servings:



336 calories; 84 mg sodium; 195 mg cholesterol; 23 grams fat; 28 grams carbohydrates; 9 grams protein; 1.35 gram fiber



Gastronomia Macaense - Guia/Guide

The Macanese have a fusion cuisine 400 years old - part 1

Publicação / Published - Julho / July 2010