Macaense Cuisine – Origins and evolution

Author: António M. Jorge da Silva                                                                                       Published:  2016

Cost:  $30.00 (call Maria at 415.990.5534 or email                       macauculturalcenter@gmail.com)

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This book not only contains some amazing Macaense recipes, but also its history and evolution.

What is Bebinga? Why it is called Capela? Do you want the (once) million-dollar Portuguese Egg Tart recipe? What is its history and how have the ingredients changed and the recipes evolved outside Macau, Hong Kong and Shanghai following the diaspora of the Macaense people after World War II, as some of the basic ingredients were not available locally in North America?

In the 21st century many of the recipes were transported in the notebooks and memories by those who emigrated to the West after they left Macau behind.

Our youngsters, several generations now, born in the West far from the roots of their parents in Asia, can now enjoy Macaense cuisine.

A profusely illustrated and well written book with appetizing dishes that pamper the tables of the “Malta”.

Check out Macaense Cuisine – Origins and evolution on You Tube