"Just under an hour by ferry from Hong Kong is Macau, which was colonised by the Portuguese in 1557," says Tony Tan. "By the time it was returned to China in 1999, a lovely blend of Portuguese and Cantonese cuisines with some influence from Goa and Mozambique had evolved into a Macanese cuisine. This exceptionally tasty dish of fried rice is a fine example of this unique blend. It features salt cod - baccalà, or bacalhau in Portuguese - and is a cinch to make. Some cooks and restaurants add olives - don't be surprised to find this hybrid dish made with all sorts of different goodies. If you visit Macau, check out António restaurant and Albergue 1601 for Portuguese and Macanese food."
This recipe from Hong Kong Food City by Tony Tan (Murdoch Books, $49.99) has been reproduced with minor GT style changes.