Macau Egg Tarts - Visit Macao...long pieces. Place into fridge for 30 minutes. • After a further 30minutes, remove from the fridge and cut the dough into discs of about 0.5 inch

Macau Egg TartsMix of original Portuguese and Chinese egg tart with classic English touches. The pastry is similar to the Portuguese version, yet the egg filling is not as sweet.

Macau Egg Tart Method

IngredientsDough: • Cake flour 2kg • Salt 15g • Sugar 80g • Water 1lt Butter mix: • Butter ( unsalted ) 1.5kg • Cake flour 200g Filling: • Egg yolk 18pc • Sugar 300lt • Whipping cream 1lt • Milk 500ml

Makes 30

Make the dough • In a mixer, mix the flour, salt, sugar

and water for a few seconds. • Remove and reserve rolled in a

shape into a ball. Rest for 30 minutes in a fridge.

• Separately, for the butter mix, mix the unsalted butter with the flour and roll it flat into a square shape about 0.5 inch in thickness.

• After the 30 minutes rest, roll out the first ball or dough into a square shape about 0.5 inch in thickness.

• Lay the butter mix on top-fold, roll out and treat like puff pastry ( 3,4,3 folding )

• Roll out the whole dough into 1/8 inch thickness and roll it inwards like you would roll a rug before storing it.

• Cut the long cylinder into a 1 foot long pieces. Place into fridge for 30 minutes.

• After a further 30minutes, remove from the fridge and cut the dough into discs of about 0.5 inch in thickness

• Press it with your fingers and mould the dough into the egg tart moulds, covering the internal sides of the mould completely.

• Reserve in the fridge for a further 20 minutes.

Egg tart filling: • In a large mixing bowl,

whisk the sugar and egg yolks together and add the rest of the ingredients. Pass the whole mix through a strainer and allow 20 minutes to rest.

• Pour into the mould and bake in a 230C hot oven for 20 minutes until the top is slightly burnt.

• Remove and don’t eat until it has slightly cooled down.

• Before serving, sprinkle with some cinnamon powder.

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African ChickenSpecial dish which was the result of borrowing ideas from both the African and Indian traditions of using spices. The chicken is first seasoned with a piquant sauce made with garlic and capsicum together with Cola, a Portuguese spice and then baked in the oven.

African Chicken Method

Ingredients • One chicken,

cut in two half, make it flat • Butter 60 g• Garlic 70 g• Shallot 70 g• Red chilli 100 g• White wine 100 ml• Paprika 70 g• Lemon skin 0.5 pcs• Coconut grated 130 g• Coconut milk 400 ml• Milk 400 ml

Serves 4

• Blend the garlic, shallot, lemon skin, red chilli white wine, paprika, lemon, coconut and milk together.

• Add the chicken

• Heat the butter over a medium-high flame in a large pot.

• Place the chicken in skin side first and let it brown.

• Turn the chicken under both sides until sealed.

• Let it cook for 5 minutes and reduce to lower flame and cook for another 12 minutes or so. (Depending on the size of the chicken)

• Remove from heat and serve it while it is hot. + Couscous and Char-grilled Zucchini



MinchiA genuine Macanese dish based on minced or ground meat, flavoured with molasses and soy sauce, served with a fried egg on top and potato.

Minchi Method

Ingredients• 500 grams ground beef• 500 grams ground pork

(or 250 grams ground pork, 250 grams pork ears, minced)

• Rock or sea salt, to taste• Ground pepper, to taste• 3 pieces bay leaf• ¼ cup dark soy sauce• ½ kilo potato, peeled and finely cubed• 2 tablespoons virgin olive oil• 1 clove garlic, crushed• 2 large onions, minced• 2 tablespoons light soy sauce• 100 grams sugar• Oil for deep-frying• 3 tablespoons Worcestershire sauce• 3 eggs, fried sunny-side up• White rice, steamed

Serves 8

• Marinate the beef and pork in salt, pepper, bay leaves and dark soy sauce. Set aside.

• Soak potatoes in water with a little dark soy sauce.

• Heat the olive oil over medium heat. Sauté the garlic until golden brown.

• Add the onions and cook until transparent.

• Add the marinated meats and stir.

• Add the light soy sauce and a little dark soy sauce if the color is not enough.

• Add a little sugar to balance the sweet and salty taste of the meat.

• Dry-fry until the meat becomes tender and slightly toasted.

• In another pan, start to deep fry the cubed potatoes.

• Drain oil on paper towels and set aside.

• Serve the minchi on hot steamed rice with the fried potato cubes and fried eggs on top.



Caldo VerdePortuguese potato based soup with shredded Chinese broccoli, chourico and topped with Portuguese olive oil.

Caldo Verde Method

Ingredients • Potato 1kg

(peeled & quatered) • Medium Onion 1

(peeled & quatered) • Garlic Cloves 3-5 • Portuguese chourico 1

(Spanish chorizo), julienne

• Extra Virgin Olive Oil 4 Tbs • Water 3lt • Chinese broccoli 250g

Shredded • Rock or sea salt, to taste • Black pepper, freshly ground to taste

Serves 6

• In a large pot, bring the potatoes, onion, garlic, chourico, olive oil, and water to a boil.

• Let it boil 2 minutes, then bring to simmer for about 20 minutes.

• When the potatoes are tender, remove from broth and let cool.

• Remove the chourico and set aside.

• Puree the potatoes in a food processor and add back to the broth.

• Season with rock or sea salt and freshly ground pepper and continue to simmer for another 2 minutes.

• Add the shredded Chinese broccoli and the julienne chourico, saving some for garnish.

• Transfer to a serving bowl, lace with remaining olive oil and chourico. Finish with freshly ground pepper.



Macau Egg Tarts - Visit Macao...long pieces. Place into fridge for 30 minutes. • After a further 30minutes, remove from the fridge and cut the dough into discs of about 0.5 inch

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