Macau Luxury Dinner

I had a day off yesterday and visited Macau. Well I would want to include some Macau food info in this blog. Because people visit Hong Kong always visit Macau together. I’m a frequent Macau visitor, and would want to share with you my dining experience there.

Jardin De Jade had my favourite dish – smoke duck – on their menu at very attractive price - MOP40/half and MOP68/whole – according to some information at the Macau Pier.

First, we were completely happy with the lovely and clean environment along with the friendly waiters.

We had some default appetizers (vegetable, ham and pumpkin) so we can start eating even before ordering.

Jardin De Jade - we had little booth, a semi private dining area.

The Appetizer - Vege, ham, pumpkin - MOP20. Lovely, colorful and well presented. We liked it.

Drunk Chicken - One of our favourites. I had never heard my sister kept saying 'yummy' while eating. In fact, this drunk chicken was extremely pleasing and delicious. We even tried to drink the soup. Very yummy and delicious. (MOP66)

Smoke Duck 樟茶鴨 - it's great that I find a place nearby to eat my favourite smoke duck. I don't need to fly to Beijing for it, at least. But the info from the pier was absolutely out dated. On the menu, it was MOP78/half and MOP108/whole. But the strange thing was that we paid only MOP55 at last for a half duck. We didn't know why we were offered the discount.

Buns to go with the duck. Same as eating Peking duck. Freshly steamed, hot and soft. Extremely comfortable to eat with the duck. And also we were served some sweet and sour sauce.

Abalone Mushroom with Vegetables. As a matter of balance diet, we always order vegetables. They were cooked with chicken broth, tasted very well. (MOP52)
Briased noodle. We always want some rice or noodle to wrap up a meal. This Yangzhou style noodle in soup is light, healthy and yummy. (MOP42)
I liked also the utencils from this restaurant. They are all tailored made. Tea pot, chop sticks, napkins, everything had their trademark on it.
The hotel where the restaurant situated is celecrating its 5th anniversary. I thought this could be the reason we had discount on the signature dish (smoke duck). I took this photo becasue I wanted to turn that $5,000,000 into real cash. Unfortunately I had no luck in this trip and end up losing money.

Dinner date: November 29, 2011
Number of People: 2
Cost: MOP285 (US$35.5), inclusive of 10% service charge
Restaurant name: Jardin De Jade 蘇浙匯
Restaurant address: 6/F, Star World Hotel, Macau
Restaurant telephone: 853-8290-8638

Note: This restaurant has a branch in Hong Kong (at Sun Hung Kai Centre in Wanchai).

Hong Kong Food Blog - Smoke Duck from Macau

Pulut Panggang Recipe (Grilled Glutinous Rice in Banana Leaves)

Pulut panggang literally translate to English as "Grilled Glutinous Rice in Banana Leaves". This kuih is made with pulut rice, grated coconut, dried prawns, coriander and belacan. Delicious Malay kuih wrapped in banana leaves.

Ingredients for Pulut Panggang:

• 1 lb. (500g.) pulut rice (soaked overnight)
• 1 grated coconut (for santan)
• pinch of salt
• cooking oil for brushing
• some banana leaves (dipped into boiling water; cut into 6 inch/15cm. squares) 

Filling Ingredients:

• 1/4 young grated coconut (use white flesh only)
• 2 Tbs. dried prawns (soaked, drained & pounded)
• 1 1/2 tsp. coriander powder (roasted)
• 2 tsp. sugar
• salt to taste

Pounded:

• 2 buah keras
• 8 small onions
• 2 red chillies (seeded)
• 1/2 in. (1cm.) cube belacan
• 4 Tbs. cooking oil

Method:

1. Drain soaked pulut rice.
2. Add 1 cup water to grated coconut for santan and squeeze out 1 1/2 cups santan.
3. Mix drained pulut rice with santan and salt. Steam till cooked (do not allow it to become too soft).
4. Dry-fry the young grated coconut over low heat till very lightly browned. Pound till fine.
5. Heat 3 tablespoons cooking oil over low heat and fry dried prawns till dry and fragrant. Dish out.
6. Heat another tablespoon cooking oil. Mix coriander powder with pounded ingredients and fry till fragrant. Add fried dried prawns, sugar and salt and mix well.
7. Place a tablespoonful of pulut rice on one edge of a banana leaf, spreading it along the leaf. Put some filling on it and cover with another tablespoonful of pulut rice.
8. Roll up and secure ends with toothpicks. Repeat procedure till all ingredients are used up.
9. Brush with oil and grill, for 20 mins. turning rolls periodically.

Printable Version - Pulut Panggang