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Baked Vegetable in Portuguese Sauce

Portuguese Sauce can be considered a unique sauce in Hong Kong and Macau. Wait a minute, isn’t Portuguese Sauce originally from Portugal?

Baked Vegetable in Portuguese Sauce


Origin of Portuguese Sauce

Portuguese sauce didn’t actually originate from Portugal. Instead, during the time when Macau was under Portuguese administration, the then-Governor found a curry dish too spicy to handle. To balance the heat, he instructed that a large amount of coconut milk be added to the curry. He enjoyed the result so much that it eventually became a signature dish in Macau, known as Portuguese sauce.


The most distinctive feature of Portuguese sauce is its bright, glossy yellow colour.
The most distinctive feature of Portuguese sauce is its bright, glossy yellow colour.


Characteristics of Portuguese Sauce

From an appearance standpoint, the most notable feature of Portuguese sauce is its fluorescent yellow colour. This vibrant yellow is not due to any chemical ingredients but comes from turmeric powder. If the sauce turns out a muddy yellow instead, it is curry, not Portuguese sauce. However, adding a small amount of curry powder can enhance the flavour of the Portuguese sauce, as long as it is done in moderation.


This particular "Vegetable in Portuguese Sauce" recipe focuses on carrots and cauliflowers, but you can also include other types of vegetables
This particular "Vegetable in Portuguese Sauce" recipe focuses on carrots and cauliflowers, but you can also include other types of vegetables

Vegetable in Portuguese Sauce

In reality, Portuguese sauce is quite easy to master, and you can achieve it effortlessly by following a recipe step by step. This particular "Vegetable in Portuguese Sauce" recipe focuses on carrots and cauliflowers, but you can also include other types of vegetables, such as broccoli or green beans. Alternatively, you can use this sauce to make Portuguese chicken as well!



Ingredients

 

Cauliflower

1 each

Carrot

1-2 each

Garlic

3 cloves

Coconut Cream

400ml

Water

80ml

Turmeric Powder

1 tsp

Curry Powder

1 tsp

Salt

½ tsp

Mozzarella Cheese*

70g

Cheddar Cheese*

50g

* Vegan cheese can be used as substitution.



Steps

 
1. Chop the garlic finely; peel and slice the carrot; wash the cauliflower and cut it into small florets.
1. Chop the garlic finely; peel and slice the carrot; wash the cauliflower and cut it into small florets.

2. Heat a pan over medium heat, add 2 teaspoons of oil, and sauté the garlic until fragrant.
2. Heat a pan over medium heat, add 2 teaspoons of oil, and sauté the garlic until fragrant.

3. Add the carrots and cauliflower, and stir-fry for 2-3 minutes or until the vegetables are slightly golden on the surface.
3. Add the carrots and cauliflower, and stir-fry for 2-3 minutes or until the vegetables are slightly golden on the surface.


4. Add water and the whole can of coconut milk, mix well, then cover and cook for 5 minutes.
4. Add water and the whole can of coconut milk, mix well, then cover and cook for 5 minutes.

5. After removing the lid, add curry powder, salt, and turmeric powder. Stir well until all the powders are dissolved.
5. After removing the lid, add curry powder, salt, and turmeric powder. Stir well until all the powders are dissolved.

6. Add half of the mozzarella and cheddar cheese, stirring well. Once the sauce becomes thick, remove from heat.
6. Add half of the mozzarella and cheddar cheese, stirring well. Once the sauce becomes thick, remove from heat.

7. Preheat the oven to 200°C (390°F). Transfer the vegetables to an ovenproof dish, sprinkle with the remaining cheese, and bake for 5 minutes.
7. Preheat the oven to 200°C (390°F). Transfer the vegetables to an ovenproof dish, sprinkle with the remaining cheese, and bake for 5 minutes.

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