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2013-06-11
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话咁快就嚟到澳门饮饮食食之行既最后一站，尼一餐我地就决定食尼间远近驰名既餐厅喇首先忌廉猫要多谢维园呀伯，原来佢一早就订左台嫁，初时忌廉猫仲担心冇得食 因为人少少食唔到咁多，于是就决定拣两样有葡国菜特色既dish嚟试喇 上菜之前嚟左一篮热辣辣脆卜卜既猪仔包配牛油，正!!虽然好吸引但系忌廉猫就好想用猪仔包配葡国鸡嚟食，好似别有一番风味，于是就忍手唔食住 哇个葡国鸡一上台，阵香味真系令人垂涎三尺。尼次系忌廉猫第一次食正宗既葡国菜，尼度既葡国鸡既汁绝对同香港既系好大分别嫁。少啲椰汁，多左唔同种类既香料同椰丝，唔似得香港个啲咁漏，用嚟送饭好开胃! 啲鸡虽然应该都系冰鲜鸡，但系大件夹抵食，肉质唔会话好鞋。另外，啲葡国肠好好味! 但系呢，原来忌廉猫既谂法系错既，葡国鸡配饭就系perfect match，配猪仔包就...不过值得一赞既系个猪仔包过咗咁耐都仲系咁脆 跟住就系我地期待已久既血鸭喇，因为我地都冇试过，所以佢一上台我地就好兴奋呀! 啲鸭肉又系好鬼大件 ，一咬落去好有鸭味但系一啲都唔骚，食落仲有一浸酸酸地既味，睇食评啲人话系醋，但系其实应该唔系，次果味加herbs既味道多啲。最搞笑
首先忌廉猫要多谢维园呀伯，原来佢一早就订左台嫁，初时忌廉猫仲担心冇得食 因为人少少食唔到咁多，于是就决定拣两样有葡国菜特色既dish嚟试喇
上菜之前嚟左一篮热辣辣脆卜卜既猪仔包配牛油，正!!虽然好吸引但系忌廉猫就好想用猪仔包配葡国鸡嚟食，好似别有一番风味，于是就忍手唔食住
哇个葡国鸡一上台，阵香味真系令人垂涎三尺。尼次系忌廉猫第一次食正宗既葡国菜，尼度既葡国鸡既汁绝对同香港既系好大分别嫁。少啲椰汁，多左唔同种类既香料同椰丝，唔似得香港个啲咁漏，用嚟送饭好开胃! 啲鸡虽然应该都系冰鲜鸡，但系大件夹抵食，肉质唔会话好鞋。另外，啲葡国肠好好味! 但系呢，原来忌廉猫既谂法系错既，葡国鸡配饭就系perfect match，配猪仔包就...不过值得一赞既系个猪仔包过咗咁耐都仲系咁脆
跟住就系我地期待已久既血鸭喇，因为我地都冇试过，所以佢一上台我地就好兴奋呀! 啲鸭肉又系好鬼大件 ，一咬落去好有鸭味但系一啲都唔骚，食落仲有一浸酸酸地既味，睇食评啲人话系醋，但系其实应该唔系，次果味加herbs既味道多啲。最搞笑系我同维园呀伯食到最尾觉得个身好兴，于是忌廉猫就怀疑个酱汁系有落酒，但系维园呀伯就觉得似系herbs既缘故，于是两个好奇心重既人一返到香港就上wiki探个究竟!节录自wikipedia:
Preparation of pressed duck
First, a duck (preferably young and plump and from Rouen) is strangled to retain its blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.
The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Pressure is then applied to extract duck blood and other juices from the carcass. The extract is thickened and flavoured with the duck's liver, butter, and cognac, and then combined with the breast to finish cooking.
Sauce of pressed duck
Other ingredients that may be added to the sauce include foie gras, port wine, Madeira wine, and lemon. The breast is sliced and served with the sauce in a first serving; the legs are broiled and served as the next course.
原来个酱汁系有柠檬汁同酒嫁，唔怪得个身会无端端咁兴啦 食完尼餐令我地见识增进了不少，有机会再嚟过澳门试过第二间葡国菜餐厅啦!
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