The word “粥”(zuk) means a rice congee or rice porridge. What I love about “粥”: it’s not only healty and delicious, but a great dish for those in a hurry on a budget or who need something filling. Chinese traditionally cook “粥” for hours over a low heat in a big pot. Here I post “及第粥” (Kapdaizuk) which is auspicious for student who wants pass the examination for the high degree. Boiled internal organs such as intestines and liver was inside.
Some of Macanese dish include a style of Western-influenced Chinese cooking which originated during the Portuguese era. One of such dishes made with curry powder. Here I post a dish of pork cutlet, rice and curry soup. “吉列” is cutlet, “豬” is pork, “飯” is rice, and “咖喱汁” means “Curry soup” in Macanese-Chinese.
“焗” is the term for “doria” which is roasted pilaf with béchamel, tomato sauce or cheese. It is a popular Macanese dish. On the other hand, “猪扒飯” means “pork kotlet on the rice”.
This lovely egg tarts are called “pasteis de Belem” or “pastel de nata” in Portugal, 葡撻 (Poh Taht) in Macau. They were brought to Macau then today very popular throughout Macau. It seems easy to prepare without a lot of ingredients, only Custard and dough.