Macanese Curry Samosa

Today we will introduce every Macanese family most popular knowing-how to make “The Macanese Samosas”. Apart from that, Other popular Macanese food also included Apabicos, Chilicote, Chilicote-Folhas, and fried curry minced pork Pãozinhos, Recheado etc.

The Authentic samosa

The traditional Indian mixed vegetable curry samosa we ate nowadays; was all about the delicious aromas with mustard and mint alienated sauce mixes. There are also many kinds of collocations; Chicken and lamb used instead of just potatoes itself, while Garam Masala is like curry powder; which is the main focus of everything; Nicely mixed with more than ten kinds of spices, and creates a unique flavor. The vegetables all grounded very finely, and the spicy flavor of curry fully infiltrated. All crusts well fried crispy, but not greasy.

On the contrary, the Portuguese curry samosa’s skin are made of famous wonton skin shop available in the market. It all cut into tiny strips with right sizes; Then put all marinades and wrap up from one of the corners. It all finally wrap it into two to three layers in a mini-triangular shape. For the filling it consists of potatoes, carrots, green beans, onions, garlic, and ginger which all nicely mixed together. You can choose to put some minced meat, minced coriander and turmeric powder are important ingredients making a full, authentic samosa, enhancing everybody’s taste buds. It all utilised with special Indian curry powders that gives a strong spicy flavor. At the end, add some lemon juice to make the filling fairly bit more refreshing; and it doesn’t feel greasy after fried.

The Macanese Invention

The Portuguese snacks developed by each local Macanese family are all family-renowned and which each households has its own style. There is no unified standard for majority Macanese-style recipes; It generally restricted to the family “preferred way” and rarely disclosed to others. But their common side of it was all recipes created were made in a very different unique style; based on the ingredients available in the market back in time. Their kitchen utensils and stock are also one of the important factor, which that time people might not able to afford stocking up expensive equipment and ingredients at home.

For example, my grand father often claimed the old-style rice cooker; always referred as the best “Heavily-baked” or “Deep-fried” food item. Which, in fact, sounds a bit strange; but it always works well with uses of a mini toaster, which technically proven is faster and more convenient. It tastes more refreshing without adding oil on fried stuff. The best expected kitchen utensils are not always affordable for every households. They can only make good use of “everything available at home”.

There are few Macanese families who know how to cook native Macanese Cuisine. However, Macanese food evolved from family recipes into classic Macau delicacies and private kitchens recipes that widely circulated and favored by tourists; and it all started relatively began to grow in the market. If you encounter a good Macanese food restaurant recommendation in the future; please thank them for sharing their master piece and support their family good food vibes inherited from their family’s recipes.