Bacalhau Macau | Made by Meaghan Moineau
Title: Rediscovering Bacalhau Macau: A Delectable Fusion of FlavorsDescription: Dive into the heartwarming world of Bacalhau Macau, a delightful fusion of Portuguese and Macanese cuisines. This recipe, with its rich flavors and crispy textures, promises to transport you to a time when family gatherings were filled with laughter, stories, and the comforting aroma of home-cooked meals.
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Bacalhau Macau: A Journey Through Flavor and Family Traditions
There's something inherently magical about dishes that have the power to evoke cherished memories, to transport us back to a simpler time when the world seemed a bit more connected, and every meal was a celebration of togetherness. Bacalhau Macau is one such dish, a testament to the rich culinary tapestry woven by the Portuguese and Macanese cultures. This recipe, with its crispy-on-the-outside, fluffy-on-the-inside fish cakes, is not just a meal but a gateway to nostalgia.
Ingredients:
- 2 salt cod fillets
- 2 russet (Idaho) potatoes, diced
- 2 tablespoons butter
- 2 green onions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup oil-cured olives, chopped
- 1 egg white
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon white pepper
- 1/2 cup whipping cream
- 1 egg
- 1 cup Japanese breadcrumbs
- Vegetable oil, for frying
Instructions:
1. Begin by placing the salt cod in a bowl and covering it with cold water. Allow it to soak for 6 to 8 hours, changing the water at least once or twice during this time. Once soaked, drain, rinse thoroughly, and pat dry. Carefully shred the fish with your fingers.
2. In a medium saucepan, bring 3 inches of water to a boil. Add the diced potatoes and cook until tender, about 10 to 12 minutes. Drain and briefly return the potatoes to the pan to evaporate any excess moisture. Mash the potatoes until smooth, then whisk in the butter.
3. Stir the shredded cod into the mashed potatoes, followed by the green onions, cilantro, olives, egg white, sesame oil, salt, garlic, ginger, and white pepper. Mix until well combined.
4. In a chilled bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cod mixture using a rubber spatula.
5. Using two large soup spoons, shape about 3 tablespoons of the cod-potato mixture into an oval fish cake. Continue shaping until all the mixture is used, setting each cod cake on a baking sheet as you go.
6. Spread the breadcrumbs on a plate. Beat the egg in a wide, shallow bowl. Dip each cod cake in the egg, allowing any excess to drip off, then roll it in breadcrumbs to coat all sides. Place the coated fish cakes on a baking sheet.
7. Heat a large skillet over medium heat and add 1/4 inch of vegetable oil. Once the oil is hot, add as many cod cakes as fit without touching. Cook, turning once, until golden brown, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with any remaining cakes.
8. Serve the Bacalhau Macau warm, reveling in the delightful blend of flavors that have stood the test of time.
A Nostalgic Note:
Growing up, Bacalhau Macau was a staple at our family gatherings. My grandmother, a beacon of culinary wisdom, would often recount tales of her childhood in Macau as she meticulously prepared this dish. Her kitchen was a symphony of sizzling sounds and aromatic scents, a sensory feast that drew our family together like bees to honey. We would gather around the table, eagerly awaiting the first bite, and as the crispy exterior gave way to the savory, pillowy interior, stories of the past would flow, binding us in a shared history that was as rich and textured as the dish itself.
Difficulty Rating: 6/10
Classification: Main Dish
Bacalhau Macau is more than a meal; it's an experience, a testament to the enduring power of family and the timeless joy of sharing food and stories. Whether you're steeped in the tradition of this dish or discovering it for the first time, may it bring warmth and connection to your table as it has to ours.