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4 to 6
servings as part of a multi-dish mealEasy
By Robert Danhi
Published 2008
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.