Portuguese Sauce can be considered a unique sauce in Hong Kong and Macau. Wait a minute, isn’t Portuguese Sauce originally from Portugal?
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.
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.
In reality, Portuguese sauce is quite easy to master, and you can achieve it effortlessly by following a recipe step by step. This particular recipe focuses on vegetables, 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.
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