Traditionally this classic Macanese dish is called “Tchatini” – and uses “Bacalhau” or dried codfish, which requires soaking and is then flaked and poached in a soupy turmeric coconut broth, and garnished with fresh chillies.
My take is to wok fry the garlic, shallot and turmeric but to also inject a teaspoon of “Balichao” or in Malaysia known as “Belachan” (the Macanese use this ingredient in a lot of their dishes for example, “Lacassa” – their version of the Malaysian “Laksa”). I think my addition of the shrimp paste, whilst not traditional, yet is a quintessential Macanese store-cupboard staple, imparts a deep umami richness that is mouth-wateringly delicious and makes it rather addictive. I like to garnish it with fresh Thai Basil, completing it with an aniseed-floral edge that adds another Asian influence to this Macanese dish.
The trick to making this dish successful when cooking in the wok is to use fresh sustainable MSC line caught codfish and prepare it first with a simple seasoning of sea salt and ground white pepper, then coat it with some cornflour paste. This paste is to protect the juices as it cooks acting as a conductor, wrapping the savoury bright yellow seasonings in the broth around the fish pieces, giving a bright Golden dish making it a perfect quick yet elegant supper, delicious served with Jasmine rice, spring greens or a seasonal salad.
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Ching He Huang Web Site
Traditionally this classic Macanese dish is called “Tchatini” – and uses “Bacalhau” or dried codfish, which requires soaking and is then flaked and poached in a soupy turmeric coconut broth, and garnished with fresh chillies.
My take is to wok fry the garlic, shallot and turmeric but to also inject a teaspoon of “Balichao” or in Malaysia known as “Belachan” (the Macanese use this ingredient in a lot of their dishes for example, “Lacassa” – their version of the Malaysian “Laksa”). I think my addition of the shrimp paste, whilst not traditional, yet is a quintessential Macanese store-cupboard staple, imparts a deep umami richness that is mouth-wateringly delicious and makes it rather addictive. I like to garnish it with fresh Thai Basil, completing it with an aniseed-floral edge that adds another Asian influence to this Macanese dish.
The trick to making this dish successful when cooking in the wok is to use fresh sustainable MSC line caught codfish and prepare it first with a simple seasoning of sea salt and ground white pepper, then coat it with some cornflour paste. This paste is to protect the juices as it cooks acting as a conductor, wrapping the savoury bright yellow seasonings in the broth around the fish pieces, giving a bright Golden dish making it a perfect quick yet elegant supper, delicious served with Jasmine rice, spring greens or a seasonal salad.