This Eurasian stew of deep red gravy is one of the few Portuguese-Asian fusion dishes. Fiery hot, it’s best served with lots of rice. Angela Leong, my Portuguese sister-in-law, taught it to me years ago in Malaysia. A sprinkling of deep-fried shallot slices and ginger matchsticks add layers of aroma and eye appeal: an extra extravagance for the ambitious cook.
© 2008 Robert Danhi. All rights reserved.