Portuguese sauce

Portuguese sauce

Type	Curry
Place of origin	Macau
Main ingredients	Curry powder, coconut milk
Cookbook: Portuguese sauce  Media: Portuguese sauce

Molho português (Portuguese pronunciation: [ˈmoʎu puɾtuˈɣeʃ], Portuguese sauce) in Macanese cuisine, refers to a sauce made of curry powder and coconut milk, that is milder and richer than the usual curry. Its name purportedly came about because it first became popular in Macau, then a Portuguese colony.

In Argentina, salsa portuguesa refers to a cooked mixture of tomato, bell peppers and onions,^[1] that in Brazil is used as a carne moída or hot dog sauce. In Brazil the version consumed by itself is referred as molho à campanha, named after the most traditional area of Rio Grande do Sul, a praîrie that is land of the Brazilian gaúchos (the Brazilian version is always finely chopped and raw and generally includes also vinegar, olive oil, salt and cheiro-verde—very finely chopped parsley and welsh onions—or spice).

References

Macanese cuisine
Almond biscuit Bacalhau Bakkwa Cabidela Dried shredded squid Egg tart Galinha à Africana Galinha à Portuguesa Mango pudding Minchi Pastel de nata Pork chop bun Portuguese sauce Rousong
Beijing cuisine Cantonese cuisine Hong Kong cuisine Shanghai cuisine Chinese cuisine History of Chinese cuisine