Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.