Bebinca de Leite

3 cups coconut milk
1-3/4 cups sugar
1 tbsp. butter
Pinch salt
1 cup cornstarch
2-1/2 cups milk
7 egg yolks, beaten

1. Heat coconut milk, sugar, butter, and salt together in a large saucepan over med. heat, stirring frequently, until sugar has dissolved, about 5 mins.

2. Meanwhile, mix together cornstarch and milk in a med. bowl. Whisk in egg yolks, then whisk into coconut milk mixture.

3. Reduce heat to med. low and cook, whisking constantly until custard thickens and loses its raw cornstarch taste, about 20 mins. Be careful to boil custard.

4. Rinse a 1/2/3 quart baking dish with water, then pour hot custard into wet dish. Cool to room temperature. Run custard under broiler unti browned on top. Cover custard with plastic wrap, then chill before serving.

Bife Macau

Our traditional recipes are handed down from generation to generation. These recipes were passed down to me by Avo Josefina. ~ Zinha

Bife Macau (Macau Hamburgers)

Ingredients:
1 ½ lbs Breakfast Steak Mince
1 ½ teaspoons Cornstarch
1 ½ teaspoons Sugar
4 tablespoons Dark Soy
2 tablespoons Lee & Perrins Sauce
3 strips of Spring Onions
Garlic Powder
To taste Salt and Pepper

Directions:
In a large bowl, mix mince, cornstarch, sugar, pepper and Lee & Perrins sauce together.

• Make into hamburger shapes.
• Sprinkle finely chopped spring onions and garlic powder on top.
• Fry both sides until cooked.

Porco Cucuz (Steamed Mince Pork)

Ingredients:
½ lb Lean Pork
3 strips of Spring Onion
4 Mela Mico
2 teaspoons Sotate (Dark Soy)
2 teaspoons Sotate (Soy)
¼ teaspoon Flour
To taste Salt and Pepper

Directions:
Mince the pork, chop spring onions finely and the mela mico into thin strips ½ inch long.

• Mix the pork, sotate, salt and pepper, spring onions and flour in a bowl.
• When well mixed together, take a rather open bowl and have this meat mixture flattened out in the bowl until it comes evenly to about the border of the bowl.
• Sprinkle the mela mico all along the surface of the meat, pressing down lightly to stick.
• Make a hollow in the centre of the pressed down meat mixture and drop a raw egg in the hollow.
• Steam for about 20 minutes or till done.

"Coquera" (Coconut Cookies)

Moisten your hands with water to aid in forming the balls.
Preheat over to 350 degrees.
Mix 2 cups sweetened coconut flakes,
½ cup sugar
1-1/2 tbsp. flour
4 tbsp. melted butter
2 egg yolks and 1 whole egg in a med. mixing bowl until ingredients hold together. Roll dough into walnut size balls and bake on parchment lined baking sheets until golden on top, about 15 mins. Makes about 24 cookies.

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Coquera is the coconut "tart" - Portuguese call them "Quejadas".


Download Yvonne’s Recipe for Quejadas

Marble Cake

From the kitchen of: Lari Antonio Ribeiro
Revised by: Marie Ribeiro Wagenaar
Category: Dessert
Servings: 4

Ingredients:

• ½ cup sifted self-rising flour and
• 1 ½ cups sifted all purpose flour
• ¼ lb. (1 stick) butter or margarine, softened
• 1 cup sugar
• 4 eggs
• 1 tsp. vanilla extract
• 2 tsp. brandy
• ½ to ¾ cup milk
• 2 to 3 tbls. Unsweetened cocoa powder

Directions:

1. Set butter out to soften.

2. Cream sugar and butter together with hand or stand mixer.

3. Add 1 egg and beat.

4. Add vanilla and brandy.

5. Add remaining eggs one at a time and beat.

6. Add 2 cups flour, ¼ cup at a time. Batter will be stiff. If too stiff, add a dash (¼ cup) of milk.

7. Pour butter cake mix into cake pan, reserving ½ to ¾ cup of the cake batter.

8. Beat 2 tbls. cocoa powder into ¼ cup milk. Add this to reserved batter and mix well.

9. Spoon in the chocolate batter (in dots) around and in the center of cake pan. With a rubber scraper, “fold” the light batter over the dark, turning the pan as you go. Then take a chopstick and lightly swirl the batter. Do not over mix.

10. Bake at 350 degrees for approximately 30 to 40 minutes.

11. Cake will be dense.


Hints & Tips: use a non-stick, Wilton, Silverstone brand baking pan or Bundt pan. To prevent any burning on the bottom, put the cake pan on a baking sheet pan and add ¼ cup of water to the lower pan to add moisture. Bake until a straw comes out clean in the center.

Minchie con Batatas Fritas

½ cup olive oil
½ cup vegetable oil
1 large russet potato, peeledand cut into ¼” cubes
1 med. yellow onion, peeled and minced
2 cloves garlic, peeled and minced
12 lb. ground beef
½ lb. ground pork
2 tbsp. Chinese thick soy sauce
1 tbsp. Sugar
Salt and freshly ground black pepper

1. Heat olive oil and 6 tbsp. of the vegetable oil in a medium pot over high heat until hot. Add potatoes and fry until crisp and golden about 15 mins. Transfer potatoes, using a slotted spoon, to paper towels to drain.

2. Meanwhile, heat remaining 2 tbsp. vegetable oil in a wok over high heat until shimmering. Add onions and stir fry until golven about 2 mins. Add garlic and stir fry until fragrant, about 30 secons. Add beef and pork and stri fry until meat loses pink color, about 2 mins. Add soy sauce, sugar, and salt and pepper to taste and simmer about 4 mins.

3. Stir potatoes into minchi just before serving so that the potatoes remain crisp.

Pao de Leite

1 cup Cornstarch
1 cup Water
Mix well until blended

3 large cans Coconut Milk
½ cup Sugar
1 can Condensed Milk
½ slab (2 ozs.) of Butter

Mix above in pot until bubbly over Medium fire.
Boils very fast so don’t let it stick to bottom of
pot. Should only take 5-10 mins or so.

Peixe Mandarim

2 tbsp. white wine vinegar
2 tsp. ground turmeric
1 tbsp. vegetable oil
1” piece ginger, peeled and julienned
2 scallions, trimmed, cut into 2” pieces and julienned
3 cloves garlic, peeled and sliced
Salt
1 2-3 lb. whole red snapper, cleaned and scaled

1. Mix together vinegar and turmeric, in a small bowl and set aside. Heat oil in a wok over high heat until shimmering. Add ginger, scallions, and garlic and stir fry until fragrant, about 30 secs.

2. Add turmeric paste to wok and cook for 30 secs. Add 1-1/2 cups water and season to taste with salt. Bring broth to a boil, reduce heat to medium high, and simmer for 2 mins.

3. Slide fish into broth. When broth returns to to a simmer, reduce heat to medium low, then cover wok and cook fish until just done. 15-20 mins. Turning fish halfway through cooking.

4. Transfer fish to a deep platter, spoon broth over fish, and garnish with julienned scallion greens, if you like.

Portuguese Chicken

1 3-1/2 lb. chicken, cut into 10 pieces
Salt and freshly ground black pepper
2 tbsp. cornstarch
2 tbsp. vegetable oil
3 med. russet potatoes, peeled and cut into chunks
1 med. yellow onion, peeled and chopped
1” piece ginger, peeled and sliced
2 tsp. Ground turmeric
2 cups coconut milk
1 lemon, thinly sliced

1. Generously season chicken with salt and pepper, then lightly coat with cornstarch. Set aside for 15 mins.

2. Meanwhile, heat oil in a large saute pan or wok over med. high heat. Add potatoes and cook until lightly browned on all sides, about 8 mins. Transfer potatoes to a plate and set aside.

3. Reduce heat to med., add onions and giner to same pan and cook until soft and fragrant, about 2 mins. Add turmeric, cook for 30 secs. Then add coconut milk and bring to a simmer. Add chicken and potatoes and season to taste with salt and pepper. Arrange lemons lices over chicken and potatoes and cook, covered, until chicken is tender and cooked through, about 40 mins.