The Noronha’s European heritage comes through Nan’s father, as does this dish. Nan has been making it for over 70 years and it has changed little. Traditionally it is quickly cooked up for breakfast, served hot and eaten with toast and chilli sauce. Nowadays it is added to the non-spicy roster of potato cutlets, soups and vegetables in oyster sauce that are served alongside mountains of Nan’s spicy curries.
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