Most locals eat bacalhau, in some form, at least once a week and each region has its own version of the dish. Also, for extra delight, you can do it how they do it in the restaurants. The gravy is close to the one they use in Portuguese restaurants. We use a mix of russet and Yukon Gold potatoes—the waxy Yukon Golds stay in nice chunks to add texture, while the russets break down to thicken the soup. Sardinhas assadas. This soup is so hearty and comforting, you'll almost forget how good it is for you. The country is also well-known for its rich and sweet desserts. Whole small chickens are spatchcocked and marinated in olive oil, lemon, garlic, white wine, and spicy paprika. This flan is the perfect dessert for a special dinner. This is a popular rice dish from Portugal. The slight saltiness of the cod brings out a whole new dimension of flavor. This is a regular staple in the summer, and the first meal I have when I travel to my home country, Madeira. When queijo da Serra is young, it is so creamy that you can almost spoon it out of the rind and when it’s older, you can slice it and enjoy it with a glass of Port wine. This has been a favorite of my family's for a long time. It goes down wonderfully with broa, a type of Portuguese cornbread with a crusty exterior and soft interior. You can of course change your mind and withdraw your consent at any time, by returning to this site after clearing the cookies on your computer or device. The Portuguese have been eating bacalhau since the 16th century when their fishing boats brought it back from Newfoundland. She doesn't measure, so it took me a while to get it close. See how to make this delicious and good-for-you soup. But, oh so worth the wait! Common side dishes include potatoes, rice, and simple salads. This homey, sweet, and creamy dessert can be made with condensed milk or egg; but is always flavored with lemon and cinnamon. Cozido à Portuguesa. It is similar to homemade grandmother's sweet bread. It's easy and will impress anyone. Numerous regional variations of cozido à Portuguesa exist throughout the country, but it usually consists of beef, pork, chicken, and assorted smoked sausages; such as morcela, chouriço, alheira, or farinheira. This rustic Portuguese stew is an absolute must-try for meat lovers. The country’s food showcases its history too; from the invasion by the Moors in the eighth century to its days as a maritime colonial power beginning in the 15th century. Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. Malaysian food has influences from the Malays, Chinese, Indians, Thai, Portuguese and British. Bacalhau. You will find these heavenly tarts in bakeries all over Portugal and also Macau. Add comma separated list of ingredients to include in recipe. Small, round, and utterly delicious, pastéis de nata is the famous Portuguese custard tart. It involves simple ingredients but delivers amazing flavors. Great as a sandwich like sloppy Joes or over mashed potatoes or rice. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! The results are so worth it, though, you'll want to make a double batch. This soup is a Portuguese favorite of mine. Add comma separated list of ingredients to exclude from recipe. —Suzanne Banfield, Basking Ridge, New Jersey From salted codfish and hearty stews to baked desserts and more, here are some top Portuguese foods with recipes so you can make them yourself. There is even a sardine festival in Lisbon every year on June 13; the Feast of Saint Anthony. Grilled Portuguese sardines or … The result is a rich and satisfying dish that the Portuguese consider part of their heritage and a national treasure. This iconic dessert consists of crisp puff-pastry cases filled with egg custard and sprinkled with powdered sugar and cinnamon. Portugal’s favorite fast food, frango no churrasco, literally translates to ‘chicken on the barbeque’.