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African Chicken (Galinha à Africana) in the style of Henri’s Galley

Galinha à Africana (African Chicken) in the style of Henri's Galley
I had a chance to visit Macau for the first time as an adult this past summer. After the first few hours there, I realized I should have planned a longer stay. I ate as well and variedly as I could, but even so I barely scratched the surface in terms of what this place has to offer. There is so much to see, experience, and eat there.

One of the places that everyone had told me to visit is Henri’s Galley, a little old-school restaurant that serves traditional Macanese dishes. It’s a little out of the way, they said, but it’s good. And, oh, they added, you gotta have the African chicken, the restaurant’s flagship dish. Continue Reading →

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Hot Soppressata Macaroni & Cheese with Crispy Leeks

Hot Soppressata Macaroni and Cheese with Crispy Leeks
Let’s take a little break from our regular schedule of Thai recipes.

Earlier this year, the Wisconsin Milk Marketing Board has hired me, like they have every year for the past 4 years, to develop another macaroni and cheese recipe for their website, All Things Mac & Cheese. And I came up with this creamy, comforting, spicy casserole featuring a topping of crispy leeks.

The recipe for hot soppressata macaroni and cheese with crispy leeks can be found here. Initially, I tested out this idea with Chinese dry sweet sausage, lap cheong, thinking it might work. Well, I don’t think it did. But if you think you may like that combination, it’s an option for you as well; simply replace the soppressata with the same amount of Chinese sausage.

You may want to check out some of the recipes I’ve developed for the Wisconsin Milk Marketing Board in the past:
Spiced Apple Mac & Cheese
Caramelized Onion Pasta Gratin
Baked Orzo-Mascarpone Soufflé with Fresh Mango

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Turmeric Roasted Pork Loin (หมูอบขมิ้น)

Turmeric Roasted Pork Loin
Here’s an easy recipe which, as you will find out below, is even easier for long-time readers of SheSimmers. Easy preparation. Common ingredients. You can — as I did — even take a quick nap while the pork is in the oven. The finished roasted whole pork loin can be cut into thick (1/2 inch) slices and serve Western-style with the pan juices and any side dishes of your choice; it can also be sliced thinly into bite-sized pieces and serve Thai-style with cooked long-grain rice or sticky rice with either Thai sweet chili sauce or jaew as part of a family meal ensemble (samrap). Continue Reading →

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