Sumptuous Flavours

Friday, 5 April 2013

Macau - Street Scenes

( 17th February 2013 )

The road leading to the St. Paul's Ruins

View from the other end of the same road

The cultural centre before the Saint Paul's Ruins

The road along the cultural centre

We had breakfast on a side lane leading to the St. Paul's Ruins. This is a bowl of 'tank chai chook' (porridge with pork slices and seafood)

The Cantonese call this 'yau char kwai'

This is a big Mac with a twist, with pork patty that is, something that is not available in Malaysia.

This is the famous Macau 'chee par pau' (pork chop bun)

We came across a cultural group doing some Portuguese dance at this pavilion

The dance is worth watching

Reminds me of the Portuguese of Malacca who perform the same kind of dance

A famous food street

The name of the food street

The famous jelly shop along the food street

Cinnamon Roll 肉桂卷

Recipe Source : The recipe for the dough is from a booklet distributed by "Farmcow" butter
The recipe for the filling is adapted from another booklet distributed by "Planta" Margarine

Ingredients for dough

500g strong flour
5g salt
50g castor sugar
125g butter or margarine
1 egg
10g yeast
225g water

Ingredients for Filling

125g brown sugar                            )
125g chopped peanuts                    ) Mix together
1 tsp cinnamon powder                    )
60g melted butter for brushing
1 egg for glazing

Instructions

1. Mix all the ingredients for the dough, except yeast. Knead until smooth and elastic.
2. Add in yeast and continue to knead for about 10 minutes.
3. Flatten dough and roll into a rectangular form.
4. Brush the rectangular dough with melted butter. Spread the peanut mixture evenly onto the rectangular dough.
5. Cut the dough into triangular wedges.
6. Roll up each wedge, starting from the wider end of the dough.
7. Place the rolled-up wedges onto greased baking tray.
8. Brush with beaten egg to glaze
9. Place into preheated oven and bake at 180 degree C for about 20 minutes.

I love the nutty flavour and the aroma from the cinnamon.

Tuesday, 2 April 2013

Macau - Casinos Aplenty Around Town 澳门赌场

( 17th February 2013 )

There are a reportedly 38 casinos in the whole of Macau and Macau is also known as the Monte Carlo of the Orient. Gaming tourism made up 70% of Macau's government revenue. While we were at some of the casinos we found out that most of the gamblers were from the Chinese mainland and to our surprise the majority of them were young ladies in their twenties. We didn't have time to visit all of them but we did spend some time in two of them though.

The pictures below were taken inside the Grand Lisboa

Snow Fungus & Guilinggao 雪耳龟苓膏

Ingredients

30g snow fungus, soaked until soft and cut into small pieces
250g rock sugar
1.3 litres water
2 bowls of Chinese herbal jelly or guilinggao

You can read up my post on making Chinese herbal jelly or guilinggao

The snow fungus before soaking

Instructions

1. Wash and clean the soaked fungus once it has been soaked till soft. Cut them into small pieces.
2. Boil the snow fungus in 1.3 litres of water
3. Lower to low flame once it has reached boiling point and let simmer for about half an hour.
4. Add in the rock sugar and boil for a further 15 minutes.
5. Switch off the flame.

Serving suggestion

1. This dessert can be served warm or cold.
2. Cut the Chinese herbal jelly into small cubes.
3. It is preferable to add in the herbal jelly only when you want to consume the dessert, because the black jelly tends to blacken the snowy white fungus if left together for a while.

Serve it warm

It's just as good or maybe better served chilled

Monday, 1 April 2013

Macau - Lunch & Dinner 在澳门享用的午餐和晚餐

( 16th February 2013 )

Stir-fried seng kua ( a type of never-seen-before gourd ) with chillies

Can't remember what type of soup this is

Deep-fried chicken pieces

Stir-fried lettuce with oyster sauce

Roast duck

Deep-fried shrimps

Scrambled eggs

Stir-fried long beans with hot sauce

We had lunch at the Metropole Hotel, currently undergoing renovation.

We broke away from the tour group in the evening as we had extended our stay in Macau to meet our son, YY. We were on our own time. Our first stop was dinner. We tried out a Macanese restaurant. The food was very good but very expensive compared to Kuala Lumpur.