(Macau)
Pork-Beef Jerky - Macau Style (Engl)
Barbequed Meat
Beef jerky stands can be found in Macau and feature such deliciously glistening specialties as pork, beef, wild boar, deer, spicy pork and honey roast beef jerkies. Eager mongers dole out samples, which they cut off with scissors right into the hands of passers-by. This jerky, unlike others we've tried, is moist and on the sweet side, with a texture more like cooked sausage than dried meat.
Meat lovers will find it difficult to resist these thick and juicy slabs of meat which are seasoned with spices and served up in sheets. Similar to beef jerky, they are sweetened and seasoned with spices and usually made of pork and beef, though there are also gourmet wild boar and ostrich varieties. Eager stall owners standing outside their shops with large scissors are only too happy to snip off a chunk for you to try before you buy.
In addition to dehydration, usually some other form of preservative is used in the preparation of beef jerky. Smoking was the traditional method, as it preserved, flavored, and dried the meat simultaneously. Salting is the most common method used today, as it both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a marinade, this can increase the drying time by adding moisture to the meat, so methods that use a dry rub are generally faster.
Unpackaged fresh beef jerky made from sliced, whole-muscle meat has been available in specialty stores in Macau at least since the 1970s. The products are purchasable by kilograms, and customers choose from 10 to 20 variations, such as beef or BBQ pork. Some are sold in strands instead of slices.
Pork Jerky (Engl)
Ingredients:
500g Mince Pork (or any meat you want to use)
1.5 tbsp Fish sauce
1 tbsp Dark soy sauce (just under 1 tbsp)
1 tbsp light soy sauce(just under 1 tbsp)
1 tbsp Chinese cooking wine
112.5g Sugar
1/2 tbsp Honey/syrup
1/4 tsp Oil
Cooking Steps:
1. Combine all the ingredients.
2. Spread thinly on parchment paper and bake on both sides on 200 degrees for about 5-10 minutes or until golden.
A taste of old Macau (Engl)
Macau resident and food critic, Graham Blakey, visits his favourite restaurants in the old city of Macau.
Macau (Engl) (PT)
(Part 1/2)
Sophie Grigson explores Macau, starting with a rickshaw trip to the city's spiritual centre, the A Ma Temple. After watching locals chase demons away, Sophie makes her way to the famous Art Deco Red Market, an archaeological heritage site buzzing with noise, people, animals and bargain shopping. Next, Sophie explores Lord Stow's Bakery on Coloane Island where she learns how to make their renowned egg custard tarts. Sophie continues her journey on Taipa Island, eating her way through what locals call "Food Street" with good reason!
(Part 2/2
Macau Documentary (Engl)
Sian Richards introduces this series capturing the sights, sounds and flavours of Asia. Macau offers up an intriguing blend of Portuguese and Chinese cultures and traditions, which is reflected in their cuisine - a curious mixture of Indian, Malay, and African together with the Chinese and Portuguese influences. We dine on a summer delicacy, Pork Minchi, a dish that typifies Macau's multicultural nature. Sian takes in the world-famous dragon boat races, samples Portuguese-Cantonese pastries, and wanders into a traditional Chinese medicine shop - where ancient herbs and powders are mixed to cure all ailments
Anthony Bourdain - No Reservations - Macau
Pork-Beef Jerky - Macau Style (Engl)
Barbequed Meat
Beef jerky stands can be found in Macau and feature such deliciously glistening specialties as pork, beef, wild boar, deer, spicy pork and honey roast beef jerkies. Eager mongers dole out samples, which they cut off with scissors right into the hands of passers-by. This jerky, unlike others we've tried, is moist and on the sweet side, with a texture more like cooked sausage than dried meat.
Meat lovers will find it difficult to resist these thick and juicy slabs of meat which are seasoned with spices and served up in sheets. Similar to beef jerky, they are sweetened and seasoned with spices and usually made of pork and beef, though there are also gourmet wild boar and ostrich varieties. Eager stall owners standing outside their shops with large scissors are only too happy to snip off a chunk for you to try before you buy.
In addition to dehydration, usually some other form of preservative is used in the preparation of beef jerky. Smoking was the traditional method, as it preserved, flavored, and dried the meat simultaneously. Salting is the most common method used today, as it both provides seasoning to improve the flavor as well as preserve the meat. While some methods involve applying the seasonings with a marinade, this can increase the drying time by adding moisture to the meat, so methods that use a dry rub are generally faster.
Unpackaged fresh beef jerky made from sliced, whole-muscle meat has been available in specialty stores in Macau at least since the 1970s. The products are purchasable by kilograms, and customers choose from 10 to 20 variations, such as beef or BBQ pork. Some are sold in strands instead of slices.
Pork Jerky (Engl)
Ingredients:
500g Mince Pork (or any meat you want to use)
1.5 tbsp Fish sauce
1 tbsp Dark soy sauce (just under 1 tbsp)
1 tbsp light soy sauce(just under 1 tbsp)
1 tbsp Chinese cooking wine
112.5g Sugar
1/2 tbsp Honey/syrup
1/4 tsp Oil
Cooking Steps:
1. Combine all the ingredients.
2. Spread thinly on parchment paper and bake on both sides on 200 degrees for about 5-10 minutes or until golden.
A taste of old Macau (Engl)
Macau resident and food critic, Graham Blakey, visits his favourite restaurants in the old city of Macau.
Macau (Engl) (PT)
(Part 1/2)
Sophie Grigson explores Macau, starting with a rickshaw trip to the city's spiritual centre, the A Ma Temple. After watching locals chase demons away, Sophie makes her way to the famous Art Deco Red Market, an archaeological heritage site buzzing with noise, people, animals and bargain shopping. Next, Sophie explores Lord Stow's Bakery on Coloane Island where she learns how to make their renowned egg custard tarts. Sophie continues her journey on Taipa Island, eating her way through what locals call "Food Street" with good reason!
(Part 2/2
Macau Documentary (Engl)
Sian Richards introduces this series capturing the sights, sounds and flavours of Asia. Macau offers up an intriguing blend of Portuguese and Chinese cultures and traditions, which is reflected in their cuisine - a curious mixture of Indian, Malay, and African together with the Chinese and Portuguese influences. We dine on a summer delicacy, Pork Minchi, a dish that typifies Macau's multicultural nature. Sian takes in the world-famous dragon boat races, samples Portuguese-Cantonese pastries, and wanders into a traditional Chinese medicine shop - where ancient herbs and powders are mixed to cure all ailments
Anthony Bourdain - No Reservations - Macau
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