Macau, if you thought Las Vegas was the gambling capital of the world, your out of luck my friend. Welcome to Macau a place with 5 times the revenue of Vegas. Millions of gamblers come to Macau every year, most of those gamblers are from the Chinese Mainland. Blackjack, poker they have it all, but without a doubt, the most popular game in Macau is a card game called baccarat. Macau is a strange mixture of Portuguese and Chinese, how did this come to pass well let me explain. In the 16th century, the Portuguese claimed Macau as a trading port for spices from all over the world. Which of course left its mark on the culinary scene in Macau, it became one big melting pot of flavors from all over the world.
Things you didn’t know about Macau:
- The old language is Macanese. This is a form of Creole Portuguese. The language is slowly becoming lost to time as the older generations die. Both Cantonese and Portuguese are the official languages.
- It has a fast-aging population. By 2050 there will be 8 non-working residents (including children and elderly) for every 10 active workers
- It is the first and last Asian country to remain a European colony with the Portuguese first arriving in the 16th century and the last Portuguese governor leaving in 1999.
- New hotel rooms were constructed at a rate of 16.4 a day until 2009 to supply Macau’s booming tourism industry.
This might seem strange a curry with olives, but I assure you it’s worth a go! The savoury taste of the olives gives the curry a surprisingly fresh taste.
- 2 tbsp olive oil
- 2-3 waxy potatoes, peeled and cubed
- 2 carrots, sliced to 1/2 “rounds
- 1 onion, sliced
- 1 cup black olives
- 2 tbsp curry powder
- 3 tbsp turmeric
- 1 cup coconut cream
- 1 cup milk
- 1 cup chicken stock
- salt and pepper to taste
- 2 sprigs coriander, roughly chopped
- 1 1/2 tbsp Shao Hsing rice wine
- 1 tbsp ginger juice (grate ginger and squeeze)
- 1 1/2 tbsp sugar
- 3 tbsp soy sauce
- Mix the chicken pieces with the marinade and let sit for 15 minutes.
- Add 2 tbsp olive oil to a hot wok and carefully slip the chicken pieces in, reserving the marinade.
- Fry over medium heat until chicken is browned on both sides and approx 70% cooked.
- Remove the chicken from wok, keeping the oil, and add in onions. Stir-fry over low heat until onions are soft and starting to brown.
- Add in potatoes, carrot, olives, chicken, curry powder and turmeric.
- Gently fold until thoroughly combined and you can smell the scent of the curry and turmeric.
- Add in coconut cream, milk, reserved marinade and top up with enough chicken stock to cover the ingredients.
- Turn heat up until it boils, cover and turn heat down to medium-low and cook for 15 minutes.
- Should be quite saucy, if not add a bit of boiling water.
- Add salt and pepper to taste.