■ 4 trimmed steaks, as preferred
■ 8 cups of white bread, crusts removed and torn up
■ 4 cups of boiling water
■ 1/2 onion, finely chopped
■ 2 red onions, sliced to half rings
■ 3-4 tablespoons of olive oil
■ 2 teaspoons of Balichão or shrimp paste
■ 180g skinless cooked meat; chicken, pork, or ham finely chopped or shredded
■ 2 garlic clove finely grated
■ white pepper
■ 2 tablespoon of green onion, about 4 sprigs, finely chopped
1. Season the steaks with a little olive oil, salt and pepper and set aside
2. Remove the crusts from the bread, tear the remaining bread into a bowl and add 4 cups of boiling water. Push the bread down into the water and let stand.
3. Slice the red onion to half rings, and finely chop the onion. Heat 3 tablespoons of olive oil in a saucepan and cook the onions on medium heat until softened, about 7-8 minutes. Remove onions from the pan with a spoon and set aside.
4. Add an additional spoon of olive oil the the pan, grate in the garlic and cook 1-2 minutes. Add the balichão and stirring cook for 3-4 minutes, then add the water soaked bread. Cook stirring and mashing on medium heat until a porridge forms, add a little more water if required. Add back the onions and chopped or shredded cold meat and continue to cook stirring. Cook until the water evaporates and the mixture starts to pull away from the sides of the pan. Remove from the heat and cover to keep warm.
5. Lightly oil a griddle pan and heat to sizzling. Lay the steaks onto the hot griddle and sear, about 4-5 minutes. Turn the steaks over and cook another 3-5 minutes. Transfer the steaks to a plate, cover loosely with foil and rest for 4-5 minutes before slicing or cubing if preferred.
6. Serve the bread stew sprinkled with white pepper and chopped spring onion, top with the steak or serve separately.
Açorda de Macau
Macao Seared Steak with Bread and Onion Stew Recipe
Prep: 15m | Cook: 40m | Serves 4 | Easy
Seared steak with a Macau style hearty bread and onion stew. As alternates to steak, top with sliced boiled egg and olives, or poached eggs.
This dish is traditionally made with the Macao home-made variant of shrimp paste "Balichão". Made from dried shrimp fermented with other ingredients this generally takes up to a month to mature.
For a quick (7 day) variant using Chinese shrimp paste a recipe is available
Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.