Notes about Recipes in this book

• "Portuguese" chicken curry (Po kok gai)

  • helskitchenvt on June 25, 2017

    There are a whole lot of recipes within this recipe - surprisingly I had most of the ingredients on hand. And I like the 'lots of recipes mixed together' approach, because there's no particular timing and on a day when I'm working in the kitchen anyhow, it's easy. Extras of the components can go together for lunches at other times in the week. This reminded me of some Malaysian dishes I've made and thought "I have no idea how all these different flavors work together." But they do. (I recommend making the curry powder and not substituting a more generic one from elsewhere - if you do sub, pay attention the turmeric ratio and add some more coriander)

• Curried beef and tendon with turnip

  • meggan on May 12, 2018

    Using the tendon adds a day to this recipe (12 hour brine and 2 hours more of simmering in addition to the 2 1/2 of braising and 3 hours of chilling for the other parts) and I am not sure it adds much to the flavor. I feel you could add the same kind of chewy texture by throwing in some Korean rice cakes at the end.

• Macanese minced meat hash (Minchi)

  • clcorbi on March 09, 2017

    Absolutely delicious. I halved the recipe, marinated the meats for the full 12 hours, and substituted regular soy sauce with a bit of sugar for the sweet soy sauce. After marinating, the dish comes together really quickly, with very little chopping involved--always a plus on a weeknight. I substituted cornstarch for the tapioca starch to no ill effect. We served this over white rice, with a crispy fried egg on top and some thinly sliced scallions. It was an absolutely delicious bowl meal that I wouldn't hesitate to make again.

  • mcvl on May 11, 2022

    Wowsa! Having turned vegan, I made this with Caju (https://cajulove.com/) rather than real meat. Many of the vegan meat substitutes mimic the texture of ground meat; Caju has more the texture of pulled pork. I really, really liked this and will make it for other people, who will undoubtedly like it too.

  • mcvl on June 20, 2022

    Made it again, served it on a bed of coconut sorghum. Served with chunked tomatoes, Planter's dry-roasted peanuts, home-pickled mixed veg. Deeply satisfying, the best thing I've found so far to do with Caju .

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