Diabo
 
 
Author:
Ingredients
  • 1 whole duck
  • 1 whole chicken
  • 1 lb roast pork
  • 1 lb Vaca Estufada (w/gravy)
  • 1 lb Porco Vinho d’alho (w/gravy)
  • ½ small tin Coleman's mustard
  • 1 small can tomato paste
  • 5 hard-boiled eggs
  • 3 large onions, diced
  • 1 lg bottle of Lea Perrins sauce
  • 30 Kiu Taos (pickled onions)
  • 20 preserved pickled white cucumbers
Instructions
  1. Cut all meats about the same size.
  2. Cook onions in a little oil until golden brown.
  3. Add tomato paste and simmer for about five minutes.
  4. Add all meats including all gravies.
  5. On medium fire bring to a boil, stirring occasionally.
  6. Add Kiu Taos and pickled cucumbers.
  7. Add ½ bottle Lea Perrins.
  8. Keep stirring so as not to burn the meats.
  9. Separate the egg yolks from whites.
  10. Mash the egg yolks.
  11. Mix with mustard & the rest of the Lea Perrins.
  12. Add to pot of meat.
  13. Salt and pepper to taste.
  14. Just before serving top with diced egg whites.
Recipe by at https://www.lusitanousa.org/heritage-and-culture/macanese-cuisine/diabo/