Recipes from Macao Codfish Dishes ~~~~~~~~~~~~~~ Fried Bacalhau Ingredients 1/2Lb Bacalhau (Salted Cod Fish) note: use 1/3Lb if you don't like strong bacalhau taste 1Lb Idaho Potato 1 Green Onion 1 tbsp Suger 1 tbsp White Pepper 1 Egg Method Soak the bacalhau in water for 2-3 hours to soften and dilute the salt. When softened, remove skin and bone. Place the bacalhau meat in a bag and pound on it until the bacalhau become silk-like. Boil the potato; then remove the skin and mash. Dice the green onion and scramble the egg. Mix the ingredients together. Use a table spoon to shape the bacalhau mixture into oval shape; deep fry the bacalhau ball over medium heat until golden. Rice w/ Bacalhau Ingredients (4 servings) 1/2Lb Bacalhau (Salted Cod Fish) 1 Onion 1 tbsp Suger 1/2 tbsp White Pepper 2 Tomato 1 Cabbage (optional) 3 measurement (cup) of rice note: the meas. cup that comes with the rice cooker Method Soak the bacalhau in water for 2-3 hours to soften and dilute the salt. When softened, remove skin and bone. Place the bacalhau meat in a bag and pound on it until the bacalhau become silk-like. Slice the oinon. Remove the tomato skin and seed; then cut into small slices. Chop the cabbage into big pieces. Cook the rice in rice cooker together with the tomato and cabbage (since the cabbage and tomato have water in them, you should add water well below the indicated line on the rice-cooker; or the rice would become too wet). Stir fry the bacalhau with the onion and the seasonings. Afterward, place the bacalhau and onion aside for later use. When the rice is almost cooked, put the bacalhau and onion on top of the rice. cover the rice cooker and let it continue to cook. When the rice is fully cooked, mixed the rice and all the indigents together. The Bacalhau Rice is now ready to serve. Deserts ~~~~~~~ Mango Pudding Ingredients (8 servings) 2 packs Jell-O 85g (mango or peach or pineapple) 3 cups Boiling Water 1 cup Water 1 can Evaporated Milk 170g 1 Egg 1 Tbsp Sugar 3-4 Sweet Mangos Method Place the Jell-O powder and the sugar into a mixing bowl; add in the boiling water and mix until all the powder dissolve. Add in a scrambled egg. After mixing in the egg, mix in the evaporated milk and the remaining water. Pour the solution into serving size Jell-O bowls or one big container. Finally, add in the sliced mango pieces. Refrigerate overnight; be sure not to cover the mango pudding when it cool. Steamed Egg Custard Ingredients (1 serving) 1 egg 3 Tbsp Sugar 8oz Milk Method Beat all the ingredients together until smooth. Steam at low-medium heat for ~20 minutes (~25 minute for 4 servings) . Festive Deserts ~~~~~~~~~~~~~~~ Steam Daikon Cake Ingredients - Cake Base - 1 1/2 Lbs Daikon 1/2 Lbs Rice Flour 1 can Chicken Broth 1/4 tbsp MSG 4 Tbsp Sugar 1 Tbsp White Pepper - Filling - 1 Cup of Chinese Sausage 1/2 Cup of Chinese Dried Shrimp 1 Cup of Chinese Mushroom 2 Scallion 2 Tbsp Soy Sauce 1 Tbsp Sugar 1 Tbsp Cooking Wine 1 Tbsp Sesame Seed (optional) Method First remove the daikon skin and shatted into fine pieces. Place the shatted daikon, the chicken broth and the "Cake Base" seasonings into a pot. Cook until the diakon is soften (about 40 minutes). If the daikon taste bitter, you'll need to add more sugar. Also, if the daikon release too much water, you may have to drain some water out. While the daikon is cooking, dice the "Filling" ingredients. Stir fry the "Filling" ingredients and seasoings until cooked. (note: save 1/2 the scallion for later use). Place the fillings aside. When the daikon is softern, slowly stir in the rice flour. Mix well. You'll feel the cake base thicken. After the daikon and rice flour are mixed, stir in the "fillings" (note: save some of the filling for the topping). When everything is mixed, grease the steaming pan with corn oil, so the daikon cake won't stick to the pan. Pour the daikon cake mix into the pan, and place the rest of the scallion and fillings on top. Steam the daikon cake under high heat for about 40 minutes. To see rather the cake is well cooked, poke a chopstick into the center of the cake, if the cake does not stick to the chopstick, the cake is cooked. Allow the Daikon cake to cool. You can pan fry the sliced cake before serving. With thanks to http://home.macau.ctm.net/~liox0001/travel/macau/index.html (Macao City of Culture Guide)