Macanese-style Seafood Lard Na

Ingredients

In this Macanese adaptation of Lard Na, we incorporate Macanese spices and flavors to create a unique twist on the traditional Thai dish. The original Thai Lard Na typically uses Chinese broccoli, but in this Macanese version, we substitute it with a mix of Macanese vegetables like chayote and water spinach. Additionally, we enhance the sauce with Macanese spices, giving it a distinct flavor that sets it apart from the original. We alse have the original recipe for Lard na, so you can check it out.

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 300g (10.6 oz) mixed seafood (shrimp, squid, fish) 300g (10.6 oz) mixed seafood (shrimp, squid, fish)
• 1 chayote, sliced 1 chayote, sliced
• 200g (7 oz) water spinach 200g (7 oz) water spinach
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 teaspoon Macanese spice blend (a mix of cinnamon, cloves, and star anise) 1 teaspoon Macanese spice blend (a mix of cinnamon, cloves, and star anise)
• Fresh herbs (such as cilantro or Thai basil), for garnish Fresh herbs (such as cilantro or Thai basil), for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a wok or large pan, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sauté until fragrant.
4. 4.
   Add the mixed seafood and stir-fry until cooked through.
5. 5.
   Push the seafood to one side of the pan and add the chayote and water spinach. Stir-fry for a few minutes until the vegetables are tender.
6. 6.
   In a small bowl, mix together the soy sauce, oyster sauce, and Macanese spice blend. Pour the sauce over the seafood and vegetables, stirring well to coat everything evenly.
7. 7.
   Add the cooked rice noodles to the pan and toss gently to combine with the sauce and ingredients.
8. 8.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and garnish with fresh herbs.
10. 10.
    Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Chayote — Peel the chayote before slicing it. If you can't find chayote, you can substitute it with zucchini or another mild-flavored squash.
• Macanese spice blend — You can make your own Macanese spice blend by combining equal parts ground cinnamon, ground cloves, and ground star anise.

Tips & Tricks

• To enhance the seafood flavor, you can add a splash of fish sauce to the sauce mixture.
• If you prefer a spicier dish, you can add a small amount of chili paste or sliced chili peppers to the stir-fry.
• Feel free to customize the seafood selection based on your preferences and availability.
• For a heartier meal, you can serve this dish with steamed rice on the side.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Macanese-style Seafood Lard Na hot, garnished with fresh herbs and a squeeze of lime. It pairs well with a side of steamed rice or enjoyed on its own as a satisfying main course.

Presentation advice

To present this dish beautifully, arrange the stir-fried seafood, vegetables, and rice noodles on a large serving platter. Garnish with fresh herbs and lime wedges for an inviting and vibrant presentation.