Tia Maria's Blog – Page 42 – Sharing Portuguese recipes around the world

May 14, 2013

Portuguese Cuisine in Macau – China

Portuguese cuisine has influenced the foods of countries around the world from Asia, to India to North America. This post is for the Portuguese Foodie and the Portuguese Historian in all of us!

Many of you may not know much about Macau, which was the former colony of Portugal off the southeastern coast of China for over 400 years. It was the first and last European colony in Asia until it was given back to China in 1999.

The tiny region is less than the size of Manhattan and home to nearly a half million people. The architecture is European. “Portuguese” is the official language spoken there.

My cousin lived in Macau for over 20 years and I remember receiving post cards and Christmas cards written in both Portuguese and Macanese and I found it so interesting that Portuguese was the main language of a country in Asia. Watch the video at the end of this post to listen to the Macanese Portuguese language and see if you can understand it!

Portuguese cuisine plays a main role in the foods of Macau which has a unique fusion of Asian and Portuguese flavor.

There are hundreds of Portuguese restaurants, bakeries and even the 5 star resort casino’s which all have Portuguese dishes on the menu.

This Spring, award winning Portuguese chefs from Portugal; Marco Gomes and Luís Américo, traveled to Macau to open a Portuguese restaurant, “Fado” at the Royal Hotel Casino in Macau. The chefs were featured in Journal Tribuna de Macau a Portuguese Journal Magazine, a few months ago.

Photo credit: Chefs Marco Gomes and Luis Americo (Center)

Chef Luis Americo Chef Marco Gomes

Royal Hotel, Macau

Portuguese restaurants Antonio and Miramar can be found at Portuguese named streets such as; Rua do Cunha and Rua Fernando Mendes, and Rua Central.

Chef Antonio Coelho – Antonio’s restaurant is listed in the Michelin Guide Macau.

Visit this link for some amazing images and top 10 things to do in Macau.

Top 10 things to Savor in Macau: Author M.G.Edwards

# 6 Dine on Macanese and Portuguese cuisine

“Macau offers a delicious fusion of Chinese and Portuguese cooking. The two have blended into a local style known as Macanese cuisine with an emphasis on baked goods and grilled and roasted meats. Some popular Macanese dishes are Portuguese or African chicken, codfish (bacalhau), gray chicken or rabbit (pato de cabidela), spicy chili shrimps, minced beef or pork (minchi), stir-fried curry crab, steamed pork buns, and egg tarts. Macau has many fine Macanese, Portuguese, and Chinese restaurants. Dine at one recommended by a local or the concierge at your hotel. We dined at Antonio (259 rua dos Negociantes Taipa), a Michelin 3-star Portuguese restaurant owned by renowned chef Antonio Coelho widely known as one of the best purveyors of Portuguese cuisine in Macau. The meal was delicious, and the ambiance was wonderful.”

Visit these links for more information that lists hundreds of Restaurants and bakeries that offer Portuguese cuisine; dining.macau.com/dining/restaurants – Casinos and hotels; macauhotel.org/grand_lisboa_hotel

The Venetian Macau has the Madeira Portuguese Restaurant which has a reputation for excellence, serves Portuguese dishes.

The Venetian Macau

The Mandarin Oriental’s restaurant named Vida Rica has many Portuguese dishes on the menu including Bacalhau and Carne Alentejana.

The Mandarin Oriental Macau

The Grand Lisboa, the Wynn Macau, and The Sands Macau are named in the top 5 best casino’s in Macau n Travel.cnn.com.

Michelin Star Chef Joel Robuchon’s – Michelin 3 star restaurant; Robuchon au Dôme, is Macau’s most impressive and exclusive restaurant is on the 43rd floor Dome of the Grand Lisboa casino and has one of the best views of Macau.

Famous Pasteis de Nata: Lord Stow’s Bakery
This legendary bakery is best known for its world-famous egg tarts. Many other egg tart bakeries have popped up around Macau, but none can compare to Lord Stow’s. It has 4 shops including one at the Venetian Macau.

This photo of Lord Stow’s Cafe is courtesy of TripAdvisor

A brief History:

“China gave Portugal the right to settle in Macau in the 16th Century, in exchange for clearing the area of pirates under strict Chinese administration. It became Portuguese colony after the treaty signed by Qing and Portuguese Government in 1887. Macau Special Administrative Region (SAR) of China on 20 December 1999, ending over 400 years of Portuguese administration.”

Macau, is like Hong Kong which has a business-friendly environment and a lot of foreign investment. Capitalism is thriving here and if Hong Kong were China’s New York, then Macau would positively be its Las Vegas. Gamblers spent 8 Billion dollars here, more than in Vegas.

Due to it’s proximity to over 1 Billion people, Macau’s casino industry and colonial attractions make it China’s top tourists destinations.

According to an article in Forbes Magazine; “Macau’s casino industry earned close to $38 billion in total revenues in 2012. This figure is not just substantially higher than that for Las Vegas, but also higher than the figure for the total U.S. casino industry. Macau’s casino gaming revenues grew by 13.5% in 2012.

Since most of us can’t make the long trip to visit this unique city where old world Portuguese Colonial influence meets modern say fine dining and tourism here’s a video for your enjoyment. Listen to the language that’s called Macanese – Portuguese!

I’ve also shared 2 great video diaries of travel to Macau which feature Portuguese architecture and cuisine.

Desserts / Holiday Recipes / Photo Gallery / Recipes

May 14, 2013

Almond Tart – Tarte de Amendoa

Credits photo and recipe: https://www.facebook.com/theportuguesekitchen

TARTE DE AMENDOA / ALMOND TART

Filling:

1 stick of butter, softened
1 cup of sugar
2 eggs, beaten
1 cup of flour

Topping:

1/2 cup sugar
1 stick of butter
6 tbs of milk
1 cup of sliced or slivered almonds

Filling:
Grease a tart tin with nonstick spray and sprinkle with flour.

Cream the butter with the sugar. Add the eggs and flour and mix well.

Spread the mixture into the tart tin and bake for about 20 minutes at 350 degrees or until the center looks spongy and is golden.

Remove from the oven and set aside.

Topping:
Mix the sugar, butter, milk and almond slices in a sauce pan. Heat the mixture up until it starts to boil and turns into an opaque tan color.

Spread the topping over the cooked dough and return to the oven.

Bake at 350 degrees for at least 10 minutes or until it turns a golden brown color and the topping is no longer bubbling. Allow to cool before serving.

Desserts / Photo Gallery / Portuguese Christmas / Recipes

May 13, 2013

Biscoitos – Portuguese Tea Biscuits

Portuguese Biscuit Cookies are perfect for your afternoon tea but they are great any time of the day!

This recipe is is simply easy, and perfect, for you to make with your kids because they can get their little hands into the dough and make all kinds of circle shapes, numbers, hearts and letters! *See my photos below, I guess the dough brought out the child in me!

Store in a Cookie jar and enjoy!

Here’s a video from our Youtube Channel:

Ingredients:

3 cups of flour + more if needed

1 cup of sugar

3 eggs (room temp)

6 tbsp of Margarine or Butter

2 tsp of baking powder

1 tsp grated lemon peel or Anis Liquor (optional)

Instructions:

Preheat the oven to 350 degrees. Soften the butter and mix with the sugar in a medium bowl until light and fluffy.

Add the eggs and lemon and beat for about 1 minute. Add the flour and baking powder to the sugar and mix with a dough hook for about 3 minutes until the batter forms into a ball. *You may need to a little flour if you find the dough too soft depending on your butter or the size of your eggs.

Place the smooth dough onto a lightly floured cutting board and shape into a flat disc with 1/2 inch in height.

Cut the dough evenly into 1/2″ by 5″ strips. Roll each strip into a round snake like form or infinity shape.

You can form the dough into letters, shapes etc.. The dough molds perfectly together by rolling if you have any small pieces.

Slightly grease a cookie sheet and place the biscuits evenly on the pan.

Cook for about 15-18 minutes or until slightly golden brown.

*Lift one and look under neath to find a golden crust bottom.

Let them cool slightly and store. *They freeze well so make a double batch!

As you see below, I had a lot of fun making these! 🙂

Cha de Cidreira – Lemon Balm Tea

A little fun!

Traditional customs / Video Collection

May 7, 2013

Portuguese in California Documentary

The Portuguese in California Documentary is a premier showcase of the Portuguese Diaspora experience in the rich history of the development of California offers the viewer a comprehensive historical overview of this unique and vibrant ethnic population. Each episode presents a complete subject area as a standalone program. The series captures the full essence of the Portuguese contribution to the California of today. (http://www.portugueseincalifornia.com/)

Order your copy at this link so you learn about and share the history of the Portuguese community in California.

Visit their facebook and youtube page for more updates.

Here are the episodes featured:

EP1. Coming to America

In the early 15th century the first European set foot in California. He was Portuguese. Three centuries later, in the early 1800’s, immigrants from the Azores Islands faced the oceans for months looking for a better life in this new world. These are their stories.

EP2. The Early Days Part 1

In the early 1900’s Whaling, Gold Mining and Homesteading brought the Portuguese to California. Driven by their sense of community, fierce work ethic and strong family values these were the immigrants that formed the first Portuguese Organizations in America.

Ep3.The Early Days Part 2

Volcanoes, Earthquakes, and the appeal of a better life spawned the largest wave of Portuguese to California. Travel with us through the 1960’s, 70’s and 80’s and experience the “Glory days” of this unique ethnic group.

Ep4. The South

Actors, artists and musicians. Whalers, fisherman and entrepreneurs.

From Hollywood hills to San Diego beaches. Discover their impressive history, success and the importance of the Portuguese culture in their lives.

Ep 5. The San Francisco Bay Area

The Silicon Valley is home to world leading technology and innovation. It’s also home to one of the largest concentration of Portuguese and Luso Descendants. Learn how the Portuguese community influenced culture, society and technology.

Ep 6. The San Joaquin Valley

The Portuguese are pioneers in California’s Agro business. Meet the leaders in the industry and their success stories. From sweet potatoes, and dairy’s to bullfighting. Portuguese have been the backbone of California’s small agricultural communities for over a century.

Ep 7. The North

From the Capital of California to the Napa Valley, the Portuguese have always had a strong presence in the Golden State. This episode presents California’s most relevant Portuguese winemakers and powerful political and civic leaders.

Ep 8. Culture/The Future

Tradition, culture, food, education and the arts are an integral part of the Portuguese spirit. In this final episode we reflect on the past witness the present and look into the future Portuguese diaspora of nearly one million.

Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish

May 2, 2013

Skinny – Big Meatballs

Big……..A$$……I mean the meatballs of course!…This recipe’s name is a family – running joke every time I make them!

These meatballs are low in fat since they’re made with Turkey and a small amount of cheese instead of ground beef.

Sometimes cooking meatballs is a chore because they stick to the pan, burn, or are under cooked, but you’ll love this cooking technique.

They’re baked in your oven, not on the stove top, like the conventional way so they come out moist and juicy!

They’re perfect for a lazy Sunday, or a company diner because you can make them ahead of time, store them in the refrigerator and continue the cooking process one hour before your ready to serve your meal.

Enjoy!

Ingredients:

Meatballs

3 lbs ground Turkey

3/4 cup Italian Bread Crumbs

1 slice wheat bread (shred with a cheese shredder)

3 eggs

1 medium onion chopped

1 tsp salt

1 tsp black pepper

1 tsp dried oregeno

1 tsp dried basil

1 tsp garlic powder

3 tbsp any tomato sauce

1/4 cup shredded Pecorino cheese

1/2 cup olive oil

RECIPE TIP: Never buy pre- shredded Parmesan or Pecorino cheese in the cans. Go to the cheese section at your grocery store and buy it by the whole chunk and keep it wrapped in your refrigerator. It’s much cheaper and much fresher because you can shred it as you need.

Sauce ingredients:

2 28 oz cans of crushed tomatoes (preferably with basil or garlic)

1 medium chopped onion

1 tsp salt

1 tsp garlic powder

1 tsp dried Oregano

1 tsp dried Basil

1/2 cup Shredded Parmesan cheese
1/2 tsp sugar (optional)

Instructions:

Saute 1 onion in 1/4 cup of the Olive Oil until golden in a small skillet and set aside to cool. Meanwhile, place all the meatball ingredients in a large bowl.

I use a cheese crater to shred the slice of bread but you can dice it into very small cubes. (Using fresh bread crumbs makes the meatballs moister). Mix all ingredients until all incorporated but not too mushy. Form the meatballs using the insides of your palms to size between golf balls and baseballs.

Brown the meatballs in the remaining Olive Oil in large skillet until golden brown.

Place the meatballs in a large deep dish baking pan. Add all of the sauce ingredients except the cheese to the meatball pan. Stir the sauce to mix all the ingredients well. Top the meatballs with the cheese.

Cover with foil leaving a small opening for steam to escape and let them cook at 350 degrees for 45-60 minutes depending on the size of the meatballs. *Note: After 30 minutes remove from oven and stir the sauce well.

Return to oven and let cook for another 15-30 minutes. *Note: Take one meatball out of the oven after 45 minutes and check to see if it’s cooked through. Let them rest in the pan for about 5-10 minutes so the sauce thickens.

P.S. They’re even better the next day so make a double batch!

Cook Books / Recipes

April 29, 2013

LaSalette Restaurant – A Taste of Portugal in Sonoma, California

LaSalette Restaurant/By Guest Editor, Dan Dias

I had always heard that California’s climate, the rich abundance of fresh seafood and locally grown produce made it similar to Portugal.

Perhaps that’s why the wave of Portuguese immigrant fisherman, whalers, and farmers who arrived there, soon made it their home for many generations to come.

Today, California has a large and thriving Portuguese community that embraces their culture and heritage.

On our second trip to California, my wife and I visited Napa Valley, toured the vineyards that truly reminded us Portugal and visited many other sights.

We ended our last night in Sonoma, California, with a wonderful cultural dinning experience at LaSalette Restaurant.

Owner/Chef Manuel Azevedo offers his own interpretation of modern Portuguese cuisine, which celebrates the immense flavors and dishes of Portugal while encouraging the use of fresh local, seasonal ingredients.

LasSalette’s old world ambiance, with it’s open hearth kitchen, generates home style comfort and appeal.The gracious Portuguese hospitality provided by the attentive staff as well as the familiar “Gallo de Borcellos” the LaSalette mascot, a national symbol of Portugal adorning the staff uniforms said to us; “Welcome to Portugal” as soon as we walked in the door!

The taste tempting menu with it’s quintessential Portuguese flavors, the home made breads, and tempting aromas in the air, left our pallets craving and anticipating our planned Summer trip to Portugal in August!

Our first bite of the amuse bouche (first bite) of Chourica with melted Sao Jorge Cheese with olives temped us with it’s spicy yet creamy taste. The appetizer of Scallops, chourico crusted Japanese sweet potato puree, with leek confit and Portuguese molho was superb.

We dived into the appetizer combination platter of succulent baby octopus, sweet tripe stew, fried goat cheese with compote jam, homemade bread and almonds all complemented by our Portuguese Douro valley wine selection; Vale de Bomfim.

Amuse Bushe – Chourica & Sao Jorge Cheese – LaSalette Cook Book

For my entree, I ordered the classic “Fisherman’s Stew” made fresh California coastal seafood of; juicy clams, mussels, shrimp and fish prepared in a rich broth with Portuguese chourica and spices.

My wife’s Wood Fired Branzino was simply the best she’s ever had!

Wood Fired Branzino

Whole Wood Fired Branzino – LaSalette Cook Book

Caldeirada – Portuguese Fisherman’s Stew – Sea bass, scallops,

clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet

Vale de Bomfim

Chocolate Fetish – Chocolate mousse with almond tuile, chocolate soufflé

with ruby port geléeand bitter chocolate sorbet with caramelized banana

We smiled at each other as we overheard the couple at the next table who had never tasted tripe or Portuguese cuisine before, rave on and on about it’s goodness! We knew they would become adoring fans of Portuguese food just like many others before them.

The Chocolate Fetish dessert created a perfectly sweet ending to our diner that lasted during the taxi drive back to our hotel. We had a great experience dining at LaSalette and we plan on re-creating it again next year!

You don’t have to fly to California to taste the amazing dishes that Chef Azevedo has created for his guests, just visit the LaSalette website and order the LaSalette’s cook book because most of the dishes served at the restaurant are in it!

This book is not an ordinary cook book. It is meant to be used, shared and then passed down in the family. It contains 360 pages, over 270 recipes, and the beautiful photographs by Portuguese photographer Henrigue Bagulho will leave you craving the flavor of Portugal, and inspire you to try the recipes.

What a perfect gift for the special Portuguese foodie in your life!

*Order now for FREE SHIPPING ON COOK BOOK ONLY- for the month of MAY with SPECIAL CODE: “PICK UP”

*Free Shipping on cook book only – available in Continental USA-May only

*If purchasing book with other products you must order items separately to receive FREE SHIPPING on The Cook Book*

Here’s the video from the cook book!

“My personal mission is to do whatever I can to put Portuguese cuisine in its rightful place alongside other great cuisines in the United States. Because the truth is, if we want to survive and prosper as a culture, we need to make an impact, not merely be present.” Chef Azevedo/Owner – LaSalette

Chef Manuel Azevedo

Grilled Sardines, Pickled Sea Beans and Azorean Green Sauce – LaSalette Cook Book

Olive Oil Poached Salt Cod Fish

Alentejana Style Pork & Clams – LaSalette Cook Book

Chef Azevedo has recently opened a new restaurant in Healdsburg, CA, called Cafe Lucia!

Lasalette

lasalette-restaurant.com

18625 Sonoma Highway 12
Sonoma Ca 95476
707-938-192

Cafe Lucia

Inventive, contemporary Portuguese Cuisine
in the heart of the Sonoma County Wine Country

www.CafeLucia.net

235 Healdsburg Avenue, Suite 105
Healdsburg, CA 95448

Tel (707) 431-1113

Desserts / Holiday Recipes / Photo Gallery / Recipes

April 24, 2013

Mini Pão-de-ló

Mini Pao de Lo photo and recipe by: www.alquimiadostachos.com

I found this recipe for Mini Pão-de-ló last week. They look so cute and delicious!

I though this would be a great treat for you to make for Mom on Mother’s day.

Watch the classic song; “Mãe Querida” at the end of this post!

Happy Mother’s Day to all the moms! Enjoy!

Ingredients:

2 Eggs

10 Egg yolks

12 tbsp of sugar

5 tbsp flour

1 tsp of baking powder

Instructions:

Beat the eggs, yolks and sugar for 10 minutes until very light and foamy.

Sift together the flour and baking powder and fold into the batter gently.

Form molds with parchment paper inside coffee mugs into 18 liners and place in muffin trays (you may use cup cake liners instead)

You may find that the amount may vary depending on the size of your muffin tins.

Preheat oven to 428 degrees. Pour batter into molds and cook for 5 minutes.

Portuguese Translation:

Ingredientes:

2 ovos
10 gemas de ovo
12 colheres (sopa) de açúcar
5 colheres (sopa) de farinha
1 colher de chá de fermento em pó

Preparação:

Bater as gemas, os ovos e o açúcar até obter um creme muito leve e espumoso (cerca de 10 minutos).

Juntar a farinha com o fermento e peneirar. Envolver delicadamente no creme de ovos.

Com a ajuda de um copo, formar 18 formas de papel almaço.

Verter nelas a massa e levar ao forno pré-aquecido a 220ºC, durante 5 minutos.

Obs.: Coloquei as formas de papel num tabuleiro de queques, para evitar que estas se abrissem durante a cozedura.

Vários Artistas – “Mãe Querida”

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

April 19, 2013

Bolos de Arroz – Rice Flour Cupcakes

My first memory of eating Bolos de Arroz (Rice Flour Cupcakes) was when my family traveled back to Portugal a long time ago.

The morning after arriving in Lisbon, my parents took my brothers and sisters and I downstairs to the bakery located in my Aunt’s apartment building.

When we placed that first step onto the sidewalk the aroma of the fresh Papo Secos baked that morning made my mouth water.

Little did I know that something better was going to get me hooked for the rest of my life!

Nothing tempts your pallet more than a Portuguese bakery early in the morning when you can smell the fresh bread, the pastries and the fresh brewed espresso being served.

This was my first attempt at making this recipe and I was pleasantly surprised at how wonderfully light and fluffy they came out. My first bite brought me back to Portugal and that bakery. Enjoy the recipe and I hope it brings you back some found memories!

Ingredients for 12 cakes in muffin tins or (6 coffee cups 6 to 8 oz)

1 1/2 cups of sugar

2 cups flour

1 cup rice flour

3/4 cup of margarine

2 tablespoons of baking powder

6 eggs room temperature

1 cup of warm milk

2 tsp of grated lemon peel

Instructions:

* Note: Prepping the parchment paper took the longest time. Do this step first:

I also used ceramic coffee cups to bake the cakes because I wanted to make it authentic looking but this is optional. You can make also these with regular muffin tins using cupcake liners.

Line muffin tins or oven proof cups or ramekins with parchment paper or use cup cake liners and lightly spray with cooking spray.

Begin Prep:

Beat together the sugar and margarine until light and fluffy. Add the lemon zest and beat well.

In a separate bowl, beat the eggs and milk until well incorporated, then add to the sugar mix. Beat the batter for at least 5 minutes.

Add both flours and baking powder to the batter and beat for at least 5 minutes or until the batter is light yellow, and fluffy.

Fill the tins, or cups 3/4 to top. Cook at 350 for 20-25 minutes. (If you use ceramic cups it will take 30 minutes or longer depending on your oven).

During the last 5 minutes sprinkle with granulated sugar and cook until they turn a golden brown. Enjoy!

You can also make mini cupcakes but cook for only 15 minutes or less depending on your oven.

Photo Gallery

April 17, 2013

Portuguese Food Trucks

The Food Truck scene is exploding across the country! In Boson, the number of trucks has gone from just 16 in 2011 to 56 in 2013. It was only a matter of time that we’d finally see Portuguese food trucks emerge.

Here are two that I came across. One in Orlando Fl and one in Providence RI. I’m sure there will be more of these popping up in many other locations soon. If you know of any trucks serving Portuguese food in your city please contact me so I can add them to this list! Enjoy!

Portu-Galo – Providence, RI

Serving the greater Providence Rhode Island area delicious Portuguese cuisine.

Portu-Galo owner, Levi Bettencourt Medina, is a Portuguese foodie with a Marketing Degree from Johnson and Wales University.

His 15 trips to Portugal and his pure passion for cooking Portuguese food led him to a new culinary career today!

Visit their Facebook Page or Twitter Page for location updates!

Portu-Galo Menu from: DailyHerald.com

Bem Bom Food Truck – Orlando, FL

Francisco ”Chico” Mendonça, known as “Chef Chico,” brings an international cooking background to the Orlando area.

He grew up in the Azores and developed a love of fresh seafood and beef used in many Portuguese dishes.

Visit their Facebook Page andTwitter Page.

Menu

Caldo Verde

Chouriço com Ananás

Pasteis de Bacalhau com Aoli de Alho Assado

Lisbon Slider

Prego de Frango Piri-Piri

Prego de Porco

São Jorge Chouriço Burger

The Running Duck Taco “Classic”

Mango Painted Fish Tacos

Portuguese Black Beans & Rice

Natas

Portuguese Donuts

Photo Gallery

April 12, 2013

Portuguese Cuisine – The Guardian UK

Caldo verde – iconic comfort food for the Portuguese. Photograph: Alamy

Here’s a great article from the UK about Portuguese cuisine. Click on the link below for the full article. Portuguese cuisine is loved through out England. Enjoy!

A quick guide to Portuguese cuisine | Life and style | The Guardian.

Next month, one of Portugal’s best known chefs, Luis Baena, will open Notting Hill Kitchen, his first UK restaurant. While this will raise the profile of pastel de nata and salt cod across the nation, for those of us more used to Nando’s (which is actually South African), it presents a steep learning curve. To help, we asked Baena to talk us through the highlights of Portuguese cuisine, which, he insists, don’t include piri-piri chicken: “It’s part of Portuguese cuisine, but it doesn’t represent it. It’s known abroad, but in Portugal we don’t eat that much.”

Bacalhau

Salt cod is a staple in Portugal, eaten two or three times a week, in all kinds of ways, from baked with cream and potatoes (bacalhau com natas) to a cold chickpea salad (salada de bacalhau com grão-de-bico): “In Spain, Juan Mari Arzak and all those great chefs work with bacalhau, but are kind of humble when talking to Portuguese chefs, because they say: ‘I can’t speak with you about bacalhau, because you have thousands of recipes. Credit: (http://www.guardian.co.uk/lifeandstyle/2013/apr/10/quick-guide-to-portuguese-cuisine)