Portuguese on Kvalifood

Molho de Cafe

Thu, 07 Aug 2025 03:48:13 +0100

Molho de Cafe - kvalifood.com

Molho de cafe is a Lisbon steak sauce made by deglazing a steak pan with port wine and espresso, then finishing with cream. The dish (bife com molho de cafe) is a Lisbon institution. The sauce should be made in the same pan used to sear the steaks.

Makes sauce for 4 steaks

Ingredients

100 ml strong brewed espresso (2 shots), cooled slightly
150 ml heavy cream
50 ml tawny port wine
1 tbsp butter (15 g), cold, cut into pieces
2 garlic cloves (ca. 10 g), lightly crushed
1 dried bay leaf
freshly ground black pepper
salt

3½ fl oz strong brewed espresso (2 shots), cooled slightly
¾ cup heavy cream
1¾ fl oz tawny port wine
1 tbsp butter (½ oz), cold, cut into pieces
2 garlic cloves (ca. 2 tsp), lightly crushed
1 dried bay leaf
freshly ground black pepper
salt

Directions

After searing steaks, lower heat to medium. Add crushed garlic and bay leaf. Cook 30 seconds.
Pour in port wine. Scrape up browned bits. Let reduce by half (about 1 minute).
Add espresso. Simmer 1 minute.
Pour in cream. Simmer 2-3 minutes until the sauce coats a spoon.
Remove from heat. Discard garlic and bay leaf. Whisk in cold butter pieces for gloss.
Season with salt and pepper. Spoon over steaks.

Notes

Milk variation (historical): replace cream with 150 ml whole milk. Add 1 tsp cornstarch dissolved in the milk for body. This is closer to the original “bife a cafe.”
Use a strong espresso or moka pot brew. Filter coffee will taste flat.
Tawny port adds rounded sweetness. Ruby port or dry red wine also work.
Traditionally served with fried potatoes.

Molho de Vilao - Cold Vinaigrette (Mainland Style)

Thu, 12 Jan 2023 06:16:42 +0100

Molho de Vilao - Cold Vinaigrette (Mainland Style) - kvalifood.com

Molho de vilao (“villain’s sauce” or “peasant’s sauce”) is a Portuguese vinaigrette-style sauce for fish and meat. This is the cold mainland version — a simple vinaigrette of olive oil, vinegar, onion, and parsley. It improves significantly when made a day ahead.

Makes enough for 4 servings

Ingredients

120 ml extra virgin olive oil
50 ml white wine vinegar
1 medium onion (ca. 100 g), very finely minced
3 garlic cloves (ca. 15 g), very finely minced
1 large handful fresh flat-leaf parsley, finely chopped
salt, to taste
freshly ground black pepper, to taste

4 fl oz extra virgin olive oil
1¾ fl oz white wine vinegar
1 medium onion (ca. 3½ oz), very finely minced
3 garlic cloves (ca. ½ oz), very finely minced
1 large handful fresh flat-leaf parsley, finely chopped
salt, to taste
freshly ground black pepper, to taste

Directions

Mince onion, garlic, and parsley as finely as possible.
Combine in a bowl. Add vinegar, stir.
Pour in olive oil, stirring to combine.
Season with salt and pepper.
Pour over cooked fish or meat. Cover and refrigerate at least 2 hours (overnight is better).
Serve cold or at room temperature.

Notes

This sauce improves significantly when made a day ahead.
Oil-to-acid ratio is roughly 2.5:1 to 3:1.

Molho de Vilao - Warm Sauteed Sauce (Azorean Style)

Thu, 12 Jan 2023 06:16:42 +0100

Molho de Vilao - Warm Sauteed Sauce (Azorean Style) - kvalifood.com

Molho de vilao (“villain’s sauce” or “peasant’s sauce”) is a Portuguese sauce for fish and meat. This is the warm Azorean version — a sauteed sauce with garlic, malagueta chili paste, white wine, and vinegar. Make it just before serving and pour it warm over fried fish.

Makes enough for 4 servings

Ingredients

150 ml olive oil
80 ml dry white wine
40 ml white wine vinegar
6 garlic cloves (ca. 30 g), thinly sliced
1 tbsp malagueta paste (or other hot chili paste)
1 tsp sweet paprika (colorau)
1/2 lemon, juiced (ca. 20 ml)
fresh flat-leaf parsley, chopped, a generous handful
salt, to taste

¾ cup olive oil
2¾ fl oz dry white wine
1¼ fl oz white wine vinegar
6 garlic cloves (ca. 1 oz), thinly sliced
1 tbsp malagueta paste (or other hot chili paste)
1 tsp sweet paprika (colorau)
1/2 lemon, juiced (ca. 1½ tbsp)
fresh flat-leaf parsley, chopped, a generous handful
salt, to taste

Directions

Heat olive oil over medium heat. Add garlic, cook until just golden (about 2 minutes).
Stir in malagueta paste and paprika. Cook 1 minute.
Add wine, simmer 2 minutes.
Add vinegar, lemon juice, and salt. Simmer 2-3 minutes.
Remove from heat. Stir in parsley.
Pour warm over fried fish. Serve immediately.

Notes

This sauce should be made just before serving.
Oil-to-acid ratio is roughly 2.5:1 to 3:1.

Molho Escabeche

Sun, 03 Oct 2021 19:03:39 +0100

Molho Escabeche - kvalifood.com

Molho escabeche is a Portuguese vinegar-and-oil marinade traditionally poured warm over fried fish. The dish is served cold after resting, originally as a preservation technique. The generous olive oil and vinegar are essential to the character.

Makes sauce for 4 portions of fried fish

Ingredients

200 ml extra-virgin olive oil
3 medium onions (ca. 300 g), thinly sliced into half-moons
3 garlic cloves (ca. 15 g), thinly sliced
1 bay leaf
1 tsp sweet paprika (colorau)
60 ml white wine vinegar
salt, to taste
ground black pepper, to taste

¾ cup extra-virgin olive oil
3 medium onions (ca. 10½ oz), thinly sliced into half-moons
3 garlic cloves (ca. ½ oz), thinly sliced
1 bay leaf
1 tsp sweet paprika (colorau)
2 fl oz white wine vinegar
salt, to taste
ground black pepper, to taste

Directions

Heat olive oil in a wide pan over medium heat.
Add onions, garlic, and bay leaf. Cook, stirring occasionally, until onions are soft and translucent (8-10 minutes). Do not brown.
Stir in paprika. Cook 1 minute.
Add vinegar, season with salt and pepper. Simmer gently 2-3 minutes.
Pour warm sauce over fried fish that has cooled to room temperature. Layer fish and sauce in a deep dish.
Cool, cover, and refrigerate at least a few hours, ideally overnight. Serve cold or at room temperature.

Notes

For a more pronounced vinegar flavor, increase to 100-120 ml.
Tomato variant (Algarve style): add 2 sliced tomatoes with the onions.
Parsley: add a handful of chopped flat-leaf parsley at the end.
Keeps 3-5 days refrigerated.
Traditionally used with sardines, horse mackerel, or other fried fish.

Molho de Piri Piri

Wed, 19 May 2021 02:10:00 +0100

Molho de Piri Piri - kvalifood.com

Molho de piri piri is Portuguese hot sauce – an oil-based condiment of dried bird’s eye chiles, garlic, and vinegar. Traditional Portuguese piri piri is thin and oil-based, used to drizzle or baste, not a thick salsa.

Makes ca. 350 ml

Ingredients

240 ml olive oil
10-15 dried bird’s eye chiles (piri piri peppers), stems removed (ca. 20-30 g)
4 garlic cloves (ca. 20 g), roughly chopped
60 ml red wine vinegar
30 ml fresh lemon juice (about half a lemon)
1 tsp sweet paprika
1 tsp salt

1 cup olive oil
10-15 dried bird’s eye chiles (piri piri peppers), stems removed (ca. ½–1 oz)
4 garlic cloves (ca. ½ oz), roughly chopped
2 fl oz red wine vinegar
1 fl oz fresh lemon juice (about half a lemon)
1 tsp sweet paprika
1 tsp salt

Directions

Heat olive oil in a small saucepan over low heat. Add dried chiles and garlic. Infuse in warm oil for 5 minutes, stirring occasionally. The oil should be warm but not frying.
Add paprika, stir 30 seconds.
Add vinegar. Simmer gently on low heat another 5 minutes.
Remove from heat and cool to room temperature.
Transfer everything to a blender. Add lemon juice and salt. Blend until smooth.
Pour into a clean jar. Refrigerate.

Notes

Keeps 3-4 weeks refrigerated. Oil may solidify when cold – let it warm up before using.
Use fewer chiles (8-10) for moderate heat, more (15-20) for serious fire.
Fresh chiles: use about 50-60 g. Skip the infusing step and blend raw, or simmer briefly.
Thai bird’s eye chiles are the closest substitute. Avoid habaneros (wrong flavor profile).
Drizzle over grilled chicken, shrimp, fish, or roasted potatoes. Also works as a marinade.

Vinha d'Alhos

Thu, 01 Mar 2018 14:44:38 +0100

Vinha d’Alhos - marinating - kvalifood.com

Vinha d’alhos is a Portuguese wine-and-garlic marinade for pork, traditionally from Madeira and the Azores. The name literally means “wine and garlic.” The pork marinates for several days in wine and vinegar with garlic, bay leaves, and spices, then gets pan-fried until deeply browned. This preparation is the direct ancestor of Indian vindaloo.

Makes 4-6 servings

Ingredients

1 kg boneless pork shoulder, cut into 2.5 cm cubes, excess fat trimmed
240 ml dry white wine
240 ml red wine vinegar
60 ml extra virgin olive oil, for marinade
10 garlic cloves (ca. 50 g), minced
3 dried bay leaves
1 tsp sweet paprika
1 tsp dried red pepper flakes, to taste
1 tsp freshly ground black pepper
1 tbsp kosher salt (15 g)
2 tbsp neutral cooking oil, for frying

2¼ lb boneless pork shoulder, cut into 1 inch cubes, excess fat trimmed
1 cup dry white wine
1 cup red wine vinegar
2 fl oz extra virgin olive oil, for marinade
10 garlic cloves (ca. 2 oz), minced
3 dried bay leaves
1 tsp sweet paprika
1 tsp dried red pepper flakes, to taste
1 tsp freshly ground black pepper
1 tbsp kosher salt (½ oz)
2 tbsp neutral cooking oil, for frying

Directions

Combine wine, vinegar, olive oil, garlic, bay leaves, paprika, pepper flakes, black pepper, and salt in a bowl. Whisk to dissolve salt.
Place pork cubes in a glass or ceramic container. Pour marinade over the pork. The liquid should mostly cover the meat.
Cover tightly. Refrigerate 2-4 days, stirring once daily.
Remove pork with a slotted spoon. Reserve marinade. Pat pork dry.
Heat cooking oil in a large heavy skillet over medium-high heat.
Working in small batches, brown pork on all sides (3-4 minutes per batch). Transfer to a plate.
Pour about 120 ml reserved marinade into the hot pan. Scrape up browned bits. Reduce by half (2-3 minutes).
Return pork to the pan, toss in the sauce. Remove from heat. Discard bay leaves.
Serve with crusty bread, boiled potatoes, or rice.

Vinha d’Alhos - cooked - kvalifood.com

Cebolada

Wed, 02 Sep 2015 18:27:19 +0100

Cebolada - kvalifood.com

Cebolada is a Portuguese slow-cooked onion sauce. It is one of the most versatile sauces in Portuguese cooking – served over grilled fish, fried eggs, boiled potatoes, or sausage. The Portuguese red pepper paste (pimenta moida) is the defining flavor.

Makes ca. 400 ml sauce (4 servings)

Ingredients

4 medium onions (ca. 400 g), sliced into half-moons
3 tbsp olive oil (45 ml)
3 garlic cloves (ca. 15 g), minced
1 tbsp tomato paste (15 g)
1 tbsp Portuguese red pepper paste (pimenta moida, 15 g), or substitute: 2 tsp sweet paprika + 1 tsp hot sauce
1 tsp sweet paprika
1 tbsp red wine vinegar (15 ml)
120 ml water
1/2 tsp salt, to taste

4 medium onions (ca. 14 oz), sliced into half-moons
3 tbsp olive oil (1½ fl oz)
3 garlic cloves (ca. ½ oz), minced
1 tbsp tomato paste (½ oz)
1 tbsp Portuguese red pepper paste (pimenta moida, ½ oz), or substitute: 2 tsp sweet paprika + 1 tsp hot sauce
1 tsp sweet paprika
1 tbsp red wine vinegar (1 tbsp)
4 fl oz water
1/2 tsp salt, to taste

Directions

Heat olive oil in a large skillet over medium heat. Add onions and salt. Cook, stirring occasionally, 8-10 minutes until soft and translucent.
Add garlic, cook 1 minute.
Stir in tomato paste, red pepper paste, and paprika. Cook 1 minute, stirring.
Add vinegar and water. Simmer 5-8 minutes until thickened and onions are very soft. For a thicker sauce, cook longer on low heat.
Adjust salt.

Notes

Egg variation: crack 3-4 eggs into the finished sauce, stir gently, cook until set. Serve with bread.
Replace water with white wine for a richer version.
Red pepper paste substitute: 2 tsp sweet paprika + 1 tsp hot sauce or chili paste.
Keeps 3-4 days refrigerated. Flavors improve overnight.

Molho Verde

Thu, 28 Oct 2010 05:15:11 +0100

Molho Verde - kvalifood.com

Molho verde is a Portuguese raw green sauce of chopped parsley, onion, and olive oil. It is hand-chopped (not blended), served with grilled fish, poached octopus, and meats. The simplicity is the point.

Makes ca. 200 ml (4-6 servings)

Ingredients

1 bunch flat-leaf parsley, leaves and tender stems (ca. 40 g)
1 medium onion (ca. 100 g), finely chopped
100 ml extra-virgin olive oil
30 ml red wine vinegar
salt, to taste
freshly ground black pepper, to taste
1 garlic clove, minced (optional)

1 bunch flat-leaf parsley, leaves and tender stems (ca. 1½ oz)
1 medium onion (ca. 3½ oz), finely chopped
3½ fl oz extra-virgin olive oil
1 fl oz red wine vinegar
salt, to taste
freshly ground black pepper, to taste
1 garlic clove, minced (optional)

Directions

Wash parsley, shake dry. Pick leaves and tender stems. Chop finely.
Peel and finely chop the onion.
Combine parsley and onion in a bowl.
Add olive oil and vinegar. Mix well.
Season with salt and pepper.
Rest 10-15 minutes before serving.

Notes

The sauce should look green and chunky. If onion dominates visually, add more parsley.
Keeps 1-2 days refrigerated but is best fresh.
Lemon juice can replace vinegar for a brighter flavor.
Do not use a food processor. The hand-chopped texture is part of the character.