Discover the Perfect Blend: How to Make Delicious Portuguese Fried Rice

 


There are women whose problem is that they aren't convinced they can construct an IKEA coffee table. And then, there are those like me. People who have unimaginable confidence in their physical force. Who wonders how difficult it could be? The woman who built every bedroom in her house with a shabby manicure and a bottle or two of Diet Coke. And who can, at times, tends to be too cocky.

If you were to ask me today, I'd tell you that I don't have any idea why was it that I believed I could have precisely the same knowledge as a well-qualified large-scale furniture maker/wood carpenter, and that's exactly what I thought when I purchased three massively huge, solid wood vintage courtyard doors, I believed I could use as an eating table using just a small screwdriver? How did it feel so different from the IKEA bookshelves with holes already drilled? Why? I constantly asked myself the same questions when I carried this bone-crushingly heavy item into my shower. scrubbing and cleaning off the dirt that went through the drain in black color as the humor I discovered within all the self-inflicted discomfort. Today, I can't feel my neck.

This is the type of day that I'm happy for delicious leftovers. I'll only be grateful to myself for predicting this when I head to the refrigerator, carrying the trail of failure, and discover a pristine Macanese recipe dubbed "portuguese fried rice." It's a bubbly and cheesy seafood fried rice that's soaked in the light curried coconut and Greek sauce, then baked under the broiler, which, I'm sure, isn't anything to be related to Portugal. It was my idea to come up with the recipe a few days ago since I've been a long-time fan of the dish. Its name is just as complex as the idea this is one of those meals that sound odd yet ultimately defy all logic. It's a staple found on the menus of every "tea restaurant" in Hong Kong and the other dishes created under the great mingling of diverse cultures during the colonial period. If you've never done it, you'll probably ask... what's the deal? Yes. YES! The rice gratin turns into the most cheesy, mildly curried, coconut-y Risotto, almost that will please everyone from the palate down to the warm stomach, and it repeats. It is easily one of the most surprisingly delicious, can't-stop-won't-stop mess-on-a-plate I've cooked, with unlikely flavors that weld perfectly together into your next weeknight regulars.

And I eat, full of energy, looking at the wooden beasts, regaining combativeness. I'll break you with my words, put you in a boiling hot pot of Portuguese fried rice, and grate it on your face while I drink lemonade. Just sit back and observe…


Serves: 2

You could use leftover fried rice from take-outs or replace the fish with other protein sources like shrimp or chicken. I'm sure this is the type of food that isn't going to taste bad. I've made efforts to use both shredded gruyere and mozzarella shredded for the top. The mozzarella created the cheese with a hardened "shell," which I didn't enjoy in this recipe. The recipe can be reheated quickly, cooked the day before, and baked for another time in the oven before serving.


Ingredients

  • 15.9 1 oz (450 grams) flaky white fish filets like basa or cod

  • Two tablespoons of vegetable oil

  • White pepper and salt to taste

  • FRIED RICE:

  • 2 tbsp vegetable oil plus any more if required.

  • Two large eggs, beaten

  • Three cups (510 grams) of cooked rice, preferred an entire day old or slightly dry.

  • 1 1/4 cups (115 grams) finely diced scallions

  • 3/4 teaspoon salt

  • 1/4 tsp of ground white pepper

  • MACANESE (PORTUGUESE STYLE) CURRY SAUCE:

  • Two tablespoons of vegetable oil

  • One tablespoon of unsalted butter and more on top

  • Two medium shallots grated

  • Three cloves of garlic grated

  • One teaspoon of grated ginger

  • 1 Tbsp curry powder

  • One tablespoon of onion powder

  • Two tablespoons grounded coconut (fine coconut in flakes)

  • 1 tbsp all-purpose flour

  • 1/2 tsp ground black pepper

  • One can (400 milliliters) coconut milk

  • Half Cup (120 grams) whole milk

  • 1 cup (80 grams) grated gruyere cheese with 1 Cup (40 grams) to cover

  • Salt according to the season


Instructions

  1. To cook the fish, Cut it into smaller bite-sized pieces and sprinkle it with salt and crushed white pepper. Heat 2 tablespoons of vegetable oil at high temperature in a non-stick skillet and prepare the fish to cook until lightly brown around the edges. Reserve 1/3 of the fish to cook rice for frying, and then chop the remainder into pieces to make the sauce.

  2. To fry the rice, heat two tablespoons of vegetable oil at high temperature in a wok or a deep skillet, and then add the eggs that have been beaten. As soon as the eggs solidify and the rice is cooked, stir in the rice using a spatula. Allow the eggs to run and cover the grains. Once the grains are well separated and heated (if they appear dry, add more oil), Add diced salted scallions, scallions, and ground white pepper. Mix thoroughly, and after which, add the reserved fish. Mix everything well and then place aside.

  3. To make the sauce: (If you have a small blender, you can blend vegetable oil, shallots, ginger, and garlic rather than grating.) Make a saucy mixture of vegetable oil butter that is not salted, grated shallots, and ginger and garlic in a saucepan over moderate heat for two minutes, until delicious. Reduce the heat to a simmer, then mix in curry powder, ground coconut and all-purpose flour, and crushed black pepper. Mix continuously and cook for a few minutes until the paste lightens, but do not scorch. Mix into the coconut milk and entire milk (make sure there aren't any lumps), and then add the fish shreds and simmer the mix for 5 to 7 min until it becomes thicker and reduces to a minimum. Then, add the gruyere to the sauce and season it with salt, if necessary.

  4. To bake the GRATIN: Heat the broiler to high. Lightly butter the inside of the baking dish. Then, distribute the fried rice evenly across the board (you can create a large gratin or smaller servings). Pour the sauce in and ensure it completely covers the fried rice. Sprinkle more cheese on top, with tiny pieces of unsalted butter and a little crushed black pepper. Bake on a medium-high rack until golden brown and bubbly on the top. Serve immediately.


Notes

1 1/4 cups of diced scallions might seem like a lot, but believe me when I say that's how much it will cost.

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