There we were five years ago, taking a day trip to Macau, from Hong Kong. It’s often on any tourists agenda the first time they hit up Honkers, so why not join the flock, right?
Those that like to part with their money – or hopefully score some – know its a gambling mecca. More interesting to me is its Portuguese heritage, thanks to the empire leasing the city to Portugal as a trading port during the 16th century.
Anyone that’s visited Macau also probably knows it’s a magnet for those of us that have a penchant for glorious pastéis de nata. That would be a custard tart, for the uninitiated.
Our time in Macau was brief, but we did leave with full bellies thanks to lunching at a fab Portuguese restaurant tucked off the main square.
And that’s where this recipe for bacalhau soufflé comes into the picture. The one we tried in Macau kind of blew me away, and I vowed to replicate it sometime. Incredibly moist, loaded with cod and garlic and beautifully burnished on top.
This was a soufflé like no other. Yes it was puffed when it arrived at the table, but it was way wetter than your average soufflé. The recipe I’ve got for you here isn’t like that beauty, unfortunately, but it is true to what you may get in Portugal.
It’s not evident in the photos, but it was, in fact, beautifully puffed before I started snapping pictures. All it takes is 30 seconds and the drama is lost. At least the flavour is still there!
Adapted from here