My mother’s from portugal and as a result i’ve had a fair share of portuguese dish’s in the household.
- Tempura
thought that was from asia did you? it originates in portugal but japan made it more popular .
always good.
- theres also Caldeirada ( portuguese fish stew)
it’s a chock mix of a bunch of different seafood. you can see Portugal peninsula country culture coming into play, being surrounded by water on 2 nearly 3 sides.
- we have Ameijoas a Bulhao Pato
clams Bulhao Pato style are a snack, best enjoyed with ice-cold beer. It’s very popular as appetizer as well, and a tasty way to get your juices flowing. Clams are cooked until tender in olive oil, garlic, salt, pepper and plenty of cilantro. Other similar clam dishes might feature this seafood cooked in white whine, butter and herbs, which is as good! Very important: you will need bread to dip into the sauces, as I can guarantee you wouldn’t want a drop to be left on the plate.
My personal favorite
- Arroz de Pato
In Portugal, rice is cooked until the meat is ridiculously tender, simmered in red whine, and oven toasted along with the rice until the top is crispy. The rice absorbs the juices of the meat, in some area’s it’s topped with smoked sausages. being a true feast of flavor the meat used can vary from duck and beef to lamb.
grandma makes the best rice with lamb, add some potatoes drizzled with olive oil prior to cooking to make them kind of crispy and you have some of the best food for guest’s.
- Francesinhav
personaly not to my taste, as mom makes them too spicy for me. Here’s how you re-invent the concept of ham and cheese sandwich, kids: triple the cheese, add layer after layer of cured meat, and pour gravy to your heart’s content. This recipe from Oporto is like a French Croque Monsieur gone wild, which seems to justify its name (translated as ‘little French lady’) and its decadent flavour.
- Sardinhas assadas
Combining seaside freshness with a smokey tang from the grill, these charcoal-grilled sardines are the most typical dish in Lisbon. You can eat it in restaurants but also on the street, during the Santo António festivities in June. Whether they’re on top of a slice of corn bread, served with roasted pepper salad or boiled veggies, be sure to drench them in copious amounts of olive oil to get the full experience!
during the holiday’s you can find people all over eating sardinhas!
theres also a lot of egg use in our dish’s, for example.
- Pastel de Belém
these are always pretty good, and mom makes these perfectly. The pastel de Belém secret recipe was originally created by Catholic nuns, and is sold in a venue close to Mosteiro dos Jerónimos, in Lisbon. There is much heated debate over how different it is from the more well-known pastel de nata: to some, not different at all, with a different name simply because this particular variety is sold in the area of Belém. To others, it’s totally different, end of story.
but the one thing there is too much of is
- bacalhau
Cod or bacalhau is ever present in portugal, theres hundreds thousands of recipes. a portuguese grandmother could make bacalhau dishes everyday for years.https://www.bacalhaudanoruega.com.br/contentassets/4895b81fa7f745dfbed450e77a8c441b/full_norwegian-clipfish-with-christmas-flavours.jpg?width=1160&height=667&transform=downFill