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Macao
Diabo
Famous rich, spicy Macanese dish of mixed meats; traditionally served on January 6, the Feast of the Epiphany; uses leftovers from Christmas and New Year; roast meats such as chicken, turkey, duck, pheasant, lamb, and beef; two opinions on its name: so many meats and condiments that it is the very Devil, or so called because of its hot spices.
Macao
Caril de Galinha
Macanese chicken curry; chicken cooked in a curry sauce with coconut milk and spices; influenced by Indian and Southeast Asian cuisine; a Macanese fusion dish; served with rice; the chicken curry that is a Macau classic.
Macao
Camarões Balichão
Macanese chili shrimps; a standard Macanese curry dish; known for its spicy taste and thicker curry sauce; shrimps cooked in a sauce made with balichao (a Macanese fermented shrimp paste), chili, and spices; a fusion of Portuguese and Southeast Asian flavors; the chili shrimp that is a Macanese classic.
Macao
Curry de Caranguejo
Macanese crab curry; uses a whole Vietnamese mud crab; heavily influenced by Indian cuisine; unique spices and creamy coconut milk sauce combined together; served in big portions; best shared with 2-3 people; enjoy the crab meat and mix white rice with the curry sauce; one of the most expensive Macanese dishes.
Macao
Galinha à Portuguesa
Macanese coconut-curry chicken; chicken cooked in a coconut milk and curry sauce; softer and creamier than African chicken; a Macanese fusion dish; served with rice or potatoes; the Portuguese chicken that is a Macanese comfort classic.