We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Wanting to find the best food that Macau has to offer, for any time of day? Check out our picks for meals, snacks, and going out:
Breakfast: Leitaria I Son
7 Largo Senado
Why not start off with a little fresh milk for breakfast? Look for the large neon cow sign about a block from the fountain of Senado Square for a taste of some siong pei nai (double steamed milk custard), freshly made from the café’s own dairy cows. As the custard and boiled milk cool, each forms its own skin. It may not quite be oatmeal or congee for breakfast, but this is Macau, and Macau is know for desserts, so why not? There is also a full range of dairy products, puddings, noodles, buns, eggs, and ice cream (yes, ice cream for breakfast) available to enjoy before seeing the sights or enjoying Macau’s many parks.
Lunch: O Porto Interior
259B Rua do Almirante Sergio
This spot is located on the Inner Harbor near the A-Ma Temple, the Maritime Museum, and a strip of restaurants where you can partake in the famed local fusion cuisine of Macau. Macanese dishes unite the local regional foods with Portugal, but there is also the influence from other Portuguese ports-of-call like Angola, Goa, and Malacca. As a result, O Porto Interior has a plethora seafood dishes loaded with an adventurous Iberian spirit. There are earthenware bowls of stewed and baked bacalahau (cod) dishes, stir-fried curry crab heavily dosed with turmeric, and Macanese sweet garlic king prawns. Red and white sangrias keep things interesting. Desserts, as ever, are a Macanese birthright, and two local favorites vie for the top spot: egg tarts and serradura ("sawdust") pudding. At O Porto Interior, they make their own serradura that features a dense silky pudding encrusted with a dry dusting of not-too-sweet cookie crumble on top, along with other more traditional Portuguese desserts like flan.
Afternoon Tea: Jade Garden Cantonese Restaurant
35-39, Rua do Dr Pedro J Lobo
Macau, although with special status, is still Chinese, and is located the heart of Guangdong (Canton), or one of the eight regions of Chinese cuisine. For a taste of authentic hearty Cantonese yum cha (literally "drink tea") cuisine, or for what we might call dim sum, there is the Jade Garden. A traditional Cantonese restaurant, located in the heart of Macau peninsula, near the heart of historic district and the Grand Lisboa, it has a corner entrance featuring several tanks of squirming and writhing seafood that surround a staircase that leads up to private dining rooms on the top floor and three cavernous dining levels. Afternoons are not as crowded and there are still many dim-sum cart options, including cha siu bao to munch on while sipping tea for an afternoon snack, brunch, or even something more Cantonese-style.
Dinner: Espaco Lisboa
8 Rua dos Gaivotas, Coloane Island
For a trip in time and space, there is Restaurant Espaco Lisboa, located in a lovingly renovated old Chinese house in Coloane Village that evokes the quaint image of Lisbon and a Portuguese kitchen, from the stucco walls, pink curtains, and romantic semi-private veranda to the finely hewed cuisine, earthy wines, and hand-crafted desserts. Coloane Village is geographically and culturally the direct opposite of the glittering garish gambling casinos of Macau, a haven of serene tranquility made for strolling and viewing the tiled roofs, temples, nearby nature reserves, sea views, and quiet streets. At Espaco Lisboa, the dining experience pairs well with the environment. The home-styled Portuguese cuisine is unaffected, with vinho verde, literality "green wine," but more accurately a young or fresh white, red, or rosé wine meant to be consumed within a year of harvest. Similarly, the menu is rife with fresh rustic Portuguese specialties like airy pasteis de bacalhau (codfish cakes), clams Bulhão Pato style with a poetic taste of cloves, and a sweet and spicy seafood stew of mussels, clams, and monkfish, served in a humongous cast-iron pot. The house-made desserts, with the exception of the egg tarts from nearby Lord Stow’s, tilt toward the sweeter side of the Portuguese part of the Macanese continuum. Both the owner and chef are originally from Portugal, and keep this as a little authentic piece of Lisbon in Macau.
Late Snack: Fei Chai Man
460 Avenida Dr. Sun Yat Sen, Taipa Island
Looking for some local late-night grub after a night at the gambling tables? Saving your last patacas for the ferry back to Hong Kong? Open until 2:30 in the morning, Fei Chai Man, or "Fat Boy," is a small but clean, good value local hangout for when you want to rub elbows with the locals and you want something to eat other than hotel food. The menu features noodles, crab and abalone congees, ginger fried kale, and inkfish and curry fish balls, all with a little bit of a Macanese twist.
14 Easy Maca Powder Recipes You Need to Try
Just when you think that you’ve tried all of the superfood trends you could, here comes maca to shake things up. The nutrient-rich root is mainly sold in powder form and is thought to help balance hormones, increase energy levels, ease PMS, and boost fertility. Um, sign us up RN, please. To see 14 ways that you can incorporate maca into your daily routine, check out the recipes below.
Hormone Balancing Almond, Maca, and Cinnamon Smoothie
The easiest way to inject a bit of maca into your diet is through smoothies. Just one or two teaspoons mixed with cinnamon and almond butter is enough to get you hooked. (via Wallflower Kitchen)
Raw Chocolate-Maca Sandwich Cookies
Who needs an Oreo when you could have a double chocolate dupe that’s also healthy? These cookies will ease that PMS sugar craving and maybe even relieve the symptoms of Aunt Flo as well. (via Coconut and Berries)
Malted Maca Chocolate Ice Cream
Depending on what you match it with, maca can have a slight malted flavor or no flavor at all. To highlight its natural taste, use it in a creamy ice cream paired with chocolate. (via Wallflower Kitchen)
Maca Almond Banana Chocolate Chip Waffles
Whip these waffles up for a decadent breakfast in bed for your love. (via Nutrition in the Kitch)
Maca Cacao Hot Chocolate
When you have the opportunity, there’s no reason not to add extra health benefits to treats like hot chocolate. To finish off your cup, whip some coconut cream for a luscious vegan topping. (via Love and Lemons)
Superfood Maca Latte
Get your day started on the right foot with an energy-boosting maca latte. If you can’t have caffeine but need a little jolt to get you going in the morning, this will be your new lifesaver. (via Catching Seeds)
Chocolate and Maca Quinoa Bars
Don’t reach for that Snickers when you hit your afternoon slump. These superfood bars are a sweet and crunchy way to keep you full until dinner and give you the lift you need to finish out your work day. (via Sheer Luxe)
Maca Cashew Mousse Chocolate Cups
These cups are *just* as delicious as the ones you already love, and you can decorate them with everything from cacao nibs and goji berries to bee pollen and coconut. (via Nourish Everyday)
Maca and Coconut Flour Pancakes for One
Sometimes, sharing is not caring, and you just want to make a hearty breakfast for yourself. There’s no shame in that game! These pancakes are a perfect weekend feast that’ll go perfectly with a nice mimosa. (via Nourish Everyday)
Five-Minute Maca Energy Bites
If you’re all about that healthy lifestyle, you probably have everything you need for these bliss balls in your pantry. Feel free to switch up the nuts and seeds according to what you have, but the maca is non-negotiable. (via My Whole Food Life)
Maca Mocha Chia Pudding
Recipes that seem indulgent enough to be dessert yet are healthy enough to be breakfast are like gold. (via Little Bits Of)
Energizing Maca, Almond Butter, and Cacao Overnight Oats
Thanks to the cacao, maca, and oats that are all a source of long-lasting energy, you’ll get through the first part of your day with ease. (via Blissful Basil)
Raw Maca Avocado Cacao Truffles
Who would have thought that truffles would be a perfect pre-workout snack? These little bites are high in fat, low in sugar, and are packed with healthy nutrients for sustainability. (via Wicked Spatula)
Strawberry Banana Maca Protein Smoothie
This refreshing fruity smoothie will fill your body with essential antioxidants and help your muscles recover from that intense HIIT workout. Supplement with your favorite protein powder, and you’ll be ready to take on the world. (via A Fit Philosophy)
André Magalhães is not your usual well-known, successful chef. For starters, he doesn’t even look like a chef, as he never wears whites and a hat, but rather an apron and a beret. Also, he has seen more than most of his Portuguese peers, having traveled through Europe, Latin America and the Caribbean working in kitchens, after finishing high school in the United States in the early 1980s.
Instead of chef, many call him taberneiro – the owner of a taberna, a small, unpretentious spot to drink wine. That’s because of his most successful venture in Lisbon: Taberna da Rua das Flores, a small restaurant he opened in 2012 where he serves a mix of original and traditional recipes, either faithfully recreated or creatively remixed in small portions, using seasonal ingredients from local producers. Since the restaurant doesn’t take reservations, getting a table there is no easy task, especially during the high season, but it is always worth the wait.
Outside of kitchen, André is a gastronomic bookman who likes to travel, study and understand why we eat what we eat. “Part of what I like to do the most is to find the footprints of Portuguese food all around the world,” he says. That’s why the idea of doing something with Macanese food had been on his mind for a while. “Macau’s cuisine was probably the first example of a true fusion cuisine in the world,” André recalls, turning the conversation into an impromptu history lesson. “When the Portuguese settled in Macau, during the 16th century, they not only brought people from other colonies but also married into local families.”
In those days, Macau was the epicenter of all Portuguese-related activities in Asia, with people and products from all over the continent coming and going. Since both locals and newcomers had to eat, it is easy to picture new recipes being brought to life every day.
Over 450 years later, those recipes are mainly still a mystery for most Portuguese people. Even though Macau was Portugal’s last colony, having been reverted to China in 1999, Macanese eateries have been practically nonexistent in Lisbon, an obvious contrast to what happened with the other former outlying territories, from Brazil to Goa: all, except for East Timor, are very well represented in the city’s restaurant sector. Casa de Macau, a cultural association dedicated to celebrating that long-lasting relationship, used to host a weekly lunch of Macanese food on Wednesdays. But they stopped doing it sometime last year and have no current plans to resume activity.
Even though Macau was Portugal’s last colony, Macanese eateries have been practically nonexistent in Lisbon.
Enter Taberna Macau. That’s the name André gave to the food stall he opened last December at Mercado Oriental, a food court located on the top of a Chinese supermarket in Martim Moniz, Lisbon’s most multiethnic neighborhood. “Being a long-time client of the supermarket I already knew Joana, the manager. When she told me she wanted to open a food court I told her that we should, instead, create an hawker center, like the ones in Singapore, and have different stalls serving different foods from different Asian countries,” he explains. And that’s what happened.
André runs three of those stalls: Taberna Macau, Bao Bar (he went to Taiwan to learn the recipes of Lan Jia, probably the greatest gua bao – traditional steamed buns usually stuffed with pork belly – restaurant in Taipei) and Kamakura, a Japanese sandwich shop. “Katsu sando [a Japanese breaded and deep-fried pork cutlet sandwich] is already a food trend around the world,” the chef says, explaining the inspiration behind Kamakura. “And it also has something to do with the Portuguese heritage, since Portuguese missionaries in the 1600s were the ones that introduced fried food in Japan.”
But we’re more interested in Taberna Macau. The recipes André chose to put on the short menu are the staples of that fusion cuisine born sometime during the 16th century. Sopa de lacassá (€7), for instance, is a spicy rice-noodle and prawn soup, which, according to André, is “Macau’s most famous soup, their own caldo verde.” Bao zai fan (€8) is a clay pot sausage rice that resembles those rice dishes that are popular in northern Portugal and usually served with cabrito assado, or roasted baby goat.
Maybe the perfect example of the aforementioned fusion is chatchini de bacalhau (€9), which involves the good old Portuguese favorite codfish, but with an obvious Asian twist – the use of turmeric and coconut milk. And there is even a Macanese version of cabidela (€9) in which the rice – usually cooked in chicken’s blood, with water and vinegar – is replaced by potatoes and the chicken by duck. The blood-infused sauce also tastes different: much sweeter and softer than the Portuguese cabidela. “That happens because this Macanese version uses cinnamon and star anise,” the chef reveals.
All in all, it looks like we have been missing a lot of the good stuff for way too long: it’s nice to finally eat you, Macau.
- January 22, 2019Faz Frio(0)
Lisbon, as we’ve written numerous times before, is visibly changing every day. [&hellip]Posted in LisbonMarch 29, 2019Cacué(0)
José Saudade e Silva always knew, deep down, that he wasn’t cut out for tedious office [&hellip]Posted in LisbonMarch 20, 2019Almeja(1)
Thirty-year-old João Cura and his wife, 29-year-old Sofia Gomes, may be young but they [&hellip]Posted in Porto
It’s everyone’s favorite day in the comfort-food calendar: taco Tuesday! These jerk chicken tacos are quick and easy, but taste like you put in a lot more effort. It all starts with a homemade Jamaican jerk seasoning that’s amped up with pineapple juice, garlic, and lime.
It doesn’t get more comforting than rice. And from the preparation to the cooking, and even down to the dish-washing, this is an easy midweek meal. This Nigerian one-pot rice dish easily comes together with a few flavorful ingredients you can find in any grocery store. The heat of the pepper is mild, so it’s still good for the whole family. It’s good on its own, but you should also feel free to pair it with delicious meaty recipes such as chicken suya or a simple vegan cucumber tomato salad.
Get the recipe: Jollof Rice
Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes drain and discard the accumulated liquid.
Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide flip over and sprinkle remaining 1/4 teaspoon on the other.
Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it if bubbles rise, it is ready. If the oil smokes, it is too hot.
Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Black pepper bun 胡椒饼
Okay, we cheated a little. This snack is actually from Fuzhou in southeastern China, but it’s become a popular breakfast item for locals looking for a quick bite on the go.
Ground beef is marinated with a blend of black pepper, white pepper, and five-spice powder. It’s then stuffed in a dough ball and topped with a generous helping of chopped green onions before being baked to order in an oven.
For a good black pepper bun, try Dai Gwan Black Pepper Bun, just across the street from Sei Kee Cafe on Patio de Palha.
Just place the energy balls in a single layer in an airtight container or in zip-lock bags.
Absolutely. These healthy energy balls are the perfect make ahead recipe. You can make them on your meal prep Sunday, then store them in an airtight container in the fridge or freezer.
We like to make a double batch and place them on a baking sheet and place them in the freezer for about 30 minutes to set. Then we store them in freezer-friendly zip-top bags.
Then you just grab one or two in the morning or any time you need a quick pick-me-up.
Bite Of Minnesota: Subgum Chow Mein
I’ve long been a fan of chow mein. When we were younger, my brother worked at Chung King Garden in Burnsville and our family would devour big containers of chicken chow mein and egg rolls after his shifts. It wasn&rsquot until I was much older that I learned about other menu items like sesame chicken, kung pao shrimp, and cream cheese wontons, but I still gravitated towards chicken chow mein.
Since Chung King Garden closed years ago, I haven&rsquot been able to find a chow mein to my liking. Some were too plain, consisting mostly of celery, while others had questionable ingredients, making it unappetizing. I never thought of making it myself until a St. Louis Park restaurant, Wok in the Park, posted their recipe for Subgum Chow Mein. This recipe comes from the longstanding Nankin restaurant that served many Minnesotans over its 80-year history until it closed in 1999.
After a quick run to the grocery store, I put this recipe together and have to say that it was so fantastic that I packaged up a few servings for my brother who shared in my excitement. So here&rsquos the Subgum Chow Mein recipe courtesy of Wok in the Park.
Subgum Chow Mein
Wok in the Park
Note: I used tofu in my dish and used a mix of hoisin sauce and Worcestershire sauce instead of oyster sauce. I highly suggest prepping all the ingredients before cooking and the process will flow smoothly.
2 cups diced chicken (or protein of choice)
1/4 cup vegetable oil (2 tbsp if only using veggies, seafood or steamed tofu)
4 cups chicken broth (or veggie broth)
2 cloves garlic, minced
1 inch piece of ginger, minced
2 cups celery
½ cup onion
½ cup bell pepper
½ cup water chestnuts
½ cup bamboo shoots
½ cup snow peapods
½ cup green cabbage
½ cup carrot
½ cup white mushrooms
½ roasted cashews
4 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp mirin rice wine
2 tbsp brown sugar
¼- ½ tsp white or black pepper to taste
4 tbsp cornstarch mixed with 6 tbsp cool water
Chopped green onion, for garnish
Chopped cashews, for garnish
To prepare, cut all veggies diagonally into 1/2 &ndashinch pieces and and mix together sauce ingredients in a bowl.
Heat oil in wok until bubbly, toss in protein of choice, stir fry until just cooked. Remove protein from the pan and reserve on a plate.
Discard excess oil, leaving a small layer in the pan. Sauté garlic and ginger over medium heat until fragrant, about 30 seconds, return protein to the pan and toss to coat. Remove protein, garlic, and ginger, and set aside.
Add broth to the pan and increase heat to high. When broth is rapidly boiling, add celery, onion, bell pepper, water chestnuts, bamboo shoots, peapods, cabbage, carrots, and mushrooms and return to a rapid boil and add sauce. Return to a boil yet again and add cornstarch/water mixture. Cook for 1 minute and return protein, garlic, and ginger to the pan with the veggies. Add cashews and reduce heat to medium. Cook for 5-7 minutes or until vegetables are to desired doneness.
Serve over steamed rice and with crispy chow mein noodles. Garnish with chopped green onions and additional chopped cashews if desired.
Superfood Chocolate Fudge Red Velvet Cake Bites
Nutrition: 66 calories, 3.1 g fat, .7 g sat fat, 8.5 g carbs, 1.3 g fiber, 5.6 g sugar, 2.7 g protein
Calorie-burning goji berry powder gives these delicious bites their reddish tinted insides. A healthy way to achieve the decadent color and flavor we all love? Okay, we're in.
Get the recipe from Cotter Crunch.
Gelato at Lemoncello, Macau
In a back alley off the center of Macau‘s central shopping area, I spot an unmistakable sign with an ice cream cone that says “Limoncello.” It can only mean one thing: gelato is near.
After experimenting with the street food of Macau, I’m ready for something satisfying and safe. But gelato in Macau… can it really be good?
At the counter I motion my hand to my mouth like a child and point to a curious brown flavor, indicating that I would like a sample. “Would you like to try something?” she asks in perfect English.
Embarrassed, I nod politely and thank her. She hands me a swirl of Rose Tea. It’s flowery and its near perfect replication of the actual drink leaves me speechless.
I sample more. The Black Sesame is grainy and thick, sticking to the roof of my mouth. I try something else with Tofu, whose origins I did not ask, and several sorbettos: Guava and Grapefruit, refreshing and sweet, sharp and sour.
After tasting nearly the entire case, it is with great difficulty that I decide on three flavors: Rose Tea, Banana Hazelnut and Ginger.
The tea is the most particular, a flowery light taste with a slightly burnt aftertaste. I am careful to eat each flavor before moving on, as each is a different experience. The ginger burns when it goes down, but serves as a great palate cleanser between the two polar opposite flavors. I must wait in-between bites for the burn to settle and my craving for the freshness to liven. I don’t struggle to finish.
Meritage Wine Bar – Coastal and Mediterranean Influences in Long Island
The banana hazelnut‘s secret is the use of fresh bananas and real hazelnuts. The flavor is unmistakably overload of fruit and absolutely delicious. It’s richness is satisfying, and the bite of cone makes for a little sugar rush. It’s flakey and light, and gone in seconds.
The ladies are very accommodating and patient while I interrogate : “What percent of cacao is in the chocolate? Are the sorbetto’s made with milk or water? Do you use fresh fruit or frozen?” Their responses are impressive. percent real cacao. Mostly water. And fresh fruit, of course.”
Afterwards I was confident. They knew their ice cream and the secrets to a good gelato. Thick texture, fresh ingredients and creativity. Who would have thought a little taste of Italy could be had in Macau?
Lemoncello Gelato, G/F, 11 Travessa da Sé (beside Lou Kau Mansion), Macau, Phone: 2858 9508
It all started when he was 10. He was distraught about moving, but the man next door welcomed him with a huge styrofoam box of ice cream. Fourteen years later, he moved to Italy and fell in love with gelato, which inspired his first writings about food. Since then, his passion for culinary art has done nothing but grow. On a mission to find the world's best gelato, he travels, eats and writes for Still Served Warm.