影片
更多
2008-10-30
50 瀏覽
Tonight I met with with a couple of wine lovers, and we had some very interesting wines over a very simple dinner. The venue was Nino's Cozinha, a new Portuguese/Macanese place in Wanchai. We had an al fresco table, which made the experience even more enjoyable. The food was simple yet simply awesome.Bacalau frito com batatas fritas - bacalhau in potato croquette. Very awesome. The thin outer layer is really crispy and fragrant, while the inside is mushy and - amazingly - light.Chouriço assadas
Bacalau frito com batatas fritas - bacalhau in potato croquette. Very awesome. The thin outer layer is really crispy and fragrant, while the inside is mushy and - amazingly - light.
Chouriço assadas - really tender and juicy, with just a bit of spice. Goes very well with the spicy Zinfandel.
Camarao assado na panela com alho e cebola - the shrimps have had the shell removed, and sit in a wonderful sauce made of garlic and olive oil. You can smell that garlic from a mile away.
Bacalhao a bras - this is one of my favorite dishes, and they do a pretty good job here. Strips of bacalhao fried with red bell peppers, onions and eggs. I could come and just eat multiple portions of this!
Rabo de boi guisado - the surprise of the evening. The oxtail is not stewed with red or port wine, so the taste is very light. Lots of carrots, tomatos, celery and herbs. Actually this paired better with white wine compared to the heavy reds we brought.
Frango assado com piri piri - kudos to the chef for cooking spicy chicken the way I had it in Lisbon. This is not the Macanese African chicken drenched with lots of sauce, but the real deal with some piri piri sauce kinda sitting at the bottom of the dish. You scoop the sauce onto the chicken only if you think you can handle it, coz it sure is hot! The tiny Sichuan pepper is ground into powder here, and soon the tip of your tongue goes numb...
Camarao com pimenta no forno - the shrimp with pepper in claypot was a good way to finish the evening. The claypot came about 4/5 full of white peppercorns, and the shrimps were buried underneath. The shrimps were fresh and sweet. As for the peppercorns, I can tell you that the fragrance was amazing. When the waiter first lifts up the lid for the claypot, the fragrance hits you immediately. I am immediately reminded of the Singaporean bak kut teh (肉骨茶) that I had at Ya Hwa (亞華) last month, because that also had a heavy dose of white pepper. At the end of the evening, I found myself playing with individual peppercorns, holding one between my fingers and just sniffing it, enjoying the perfume.
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2008/10/nice-little-portuguesemacanese-joint.html
張貼