Pastel de Bacalhau Timor

Background and History

Pastel de Bacalhau Timor, also known as Timorese Codfish Cakes, is a delightful fusion of traditional Portuguese and Timorese cuisines. Originating from the time when East Timor was under Portuguese administration, these flavorful pastries encapsulate the culinary exchange between the locals and the colonial settlers. The usage of bacalhau, or salted cod, is a defining feature of Portuguese gastronomy, serving as a bridge between the oceanic influences of both cultures.

The method of preserving fish in salt enabled it to sustain long voyages, making bacalhau a staple across Portuguese territories, including Timor-Leste. Over the decades, the interplay of spices and local tastes has given the Pastel de Bacalhau a distinctive flavor profile that sets it apart from its Portuguese counterparts. Today, it is a beloved snack enjoyed during festivals, family gatherings, and as a street food delight embodying a piece of shared heritage and culinary history.

Ingredients

• Bacalhau (Salted Codfish) - 500g, soaked and desalted
• Potato - 300g, boiled and mashed
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Parsley - 2 tablespoons, chopped
• Egg - 2, beaten
• Breadcrumb - 100g
• Olive Oil - 3 tablespoons
• Black Pepper - to taste
• Salt - as needed, adjust after desalting cod
• Vegetable Oil - for deep frying

Preparation

Soaking and Desalting Bacalhau

To begin, soak the bacalhau in cold water for 24 to 48 hours, changing the water every 8 hours. This process removes excess salt and rehydrates the fish, making it tender. Check the saltiness before proceeding with the recipe, and soak longer if necessary, to ensure the flavor balance is right.

Preparing the Filling

In a large mixing bowl, combine the mashed potatoes with finely chopped onion, garlic, and parsley. Flake the desalted bacalhau into small pieces and add it to the potato mixture.

Mix in the beaten eggs, ensuring that everything is well incorporated. Season the mixture with black pepper and taste for salt, adding cautiously since the fish may still have residual saltiness even after soaking.

Cooking Process

Forming the Pastéis

With your hands, shape the mixture into small patties or balls. Coat each with breadcrumbs, ensuring an even layer covers the entire surface, which helps in achieving a crispy exterior.

Frying the Pastéis

Heat vegetable oil in a deep pan over medium-high heat. You can check the readiness of the oil by dropping a small piece of the mixture into it; if it sizzles and rises to the surface, the oil is at the correct temperature.

Carefully add the pastel to the hot oil, cooking in batches to avoid overcrowding the pan. Fry each pastel until golden brown and crisp all over. Use a slotted spoon to remove them from the oil, letting any excess drip off before placing them on paper towels to absorb additional grease.

Regulate the temperature throughout cooking to avoid burning the outside before the inside is completely heated. For accuracy, consider using a cooking timer and thermometer.

Serving Suggestions

Pastel de Bacalhau Timor can be served as an appetizer or main course. Pair them with a leafy salad and a simple vinaigrette to balance the richness of the fried pastries. A lemon wedge on the side can add a fresh, zesty counterpoint to the flavors of the cod and spices.

For beverages, consider a crisp white wine or a cold lager to cleanse the palate and complement the savory, herbaceous filling. Alternatively, enjoy them with a traditional Timorese coffee for a local twist.

Conclusion

Pastel de Bacalhau Timor is more than just a dish; it’s a culinary symbol of cultural exchange and adaptation. By making and sharing these delectable cod cakes, you partake in the rich history and flavors of Timor-Leste and Portugal. Enjoy making and relishing these pastéis with friends and family, savoring every bite of this historical delight.