MACAU!! Bean Curd w/Mushrooms/King Prawns w/Chilli and Garlic 🌞

Something for lunch?


Queijo de Soja com Cagumelos
Bean Curd with Mushrooms Serves 2-4



2.x 10 cm (4 in) squares soft fresh bean curd, cut into large cubes
oil for deep frying
1 teaspoon salt
2 spring onions, cut into 10cm (4 in) lengths
additional oil for frying
2 large black mushrooms, roughly chopped
100 g (3 1/2 oz/1/2 cup) bamboo shoots, sliced
2 tablespoons hot water
salt and pepper to taste
dash soy sauce
pinch sugar
dash Portuguese brandy

1. Deep fry bean curd until golden brown. Sprinkle with salt and set

2. Over a high heat, sauté spring onion in oil, stir in mushrooms and
bamboo shoots, add salt and pepper and 2 tablespoons hot water.
Add bean curd and stir for | minute. Add soy sauce, sugar and
Portuguese brandy. Serve immediately:

‘This heavily Cantonese-style dish is based on a recipe of Edith Jorge,
who was born and bred in Macau. By her own admission, this is a
simple and inexpensive dish ‘for the house’. To it can be added all kinds
of left over vegetables, cooked or uncooked, such as onion, tomato and
lettuce. Serve this vegetarian dish with steamed white rice.

from "Taste of Macau"
https://www.goodreads.com/book/show/2207281.Taste_of_Macau

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Gambas 4 Macau
King Prawns with Chilli and Garlic



8 large prawns
10 red bird's-eye chillies, finely chopped
4 cloves garlic, finely chopped
4 spring onions, finely chopped
pinch paprika
50 ml (2 fl oz/ 4 cup) Portuguese white wine
olive oil for frying
2 bay leaves, crumbled
25 g (1 02/2 tbsp) butter

1, Cut open the prawn shells along the
back, discard the intestinal tract, but do
not remove shells. Place prawns in a bow!

2. Mix together chillies, garlic, spring
onions, paprika and wine and pour over
prawns to marinate. Place in the
refrigerator for about 1 hour.

3. Remove prawns from marinade.
Strain marinade and set both strained
vegetables and liquid aside.

4.In a pan, heat oil and sauté prawns
for about 4 minutes until the meat is
soft and the shells pink. Set prawns
aside in a warmed dish.

5. Add the crumbled bay leaf to the
strained chilli, garlic and onion mixture
and sauté in butter over a high heat

Add the reserved liquid to the pan and
stir well until heated through.

Pour over the prawns and serve immediately

from "Taste of Macau"
https://www.goodreads.com/book/show/2207281.Taste_of_Macau


*MACAU: Crossroads of the far-east, a true hybrid cuisine.



Macau , or Macao Chinese Aomen, Special administrative region, southern China. Area: 13 sq mi (33 sq km). Population: (2025 est.) 694,700. Located on the South China Sea coast about 40 mi (60 km) west of Hong Kong, it consists of a small peninsula, which projects from Guangdong province, and two small islands that are joined by an expanse of land that was reclaimed from the sea. Portuguese traders first arrived in Macau in 1513, and it soon became the chief market centre for trade between China and Japan. Portugal declared it an overseas province in 1951. In 1999 Portugal returned it to Chinese rule. Tourism and gambling are the mainstays of its economy.

https://www.britannica.com/summary/Macau-administrative-region-China