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The Adventures of Fat Rice by Abraham Conlon and Adrienne Lo
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The Adventures of Fat Rice

Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]

Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]

By Abraham Conlon and Adrienne Lo

By Abraham Conlon and Adrienne Lo

By Abraham Conlon and Adrienne Lo

By Abraham Conlon and Adrienne Lo

Best Seller
Hardcover $35.00

Oct 25, 2016 | ISBN 9781607748953

Ebook $15.99

Oct 25, 2016 | ISBN 9781607748960

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    The Adventures of Fat Rice by Abraham Conlon and Adrienne Lo
    Hardcover $35.00
    Oct 25, 2016 | ISBN 9781607748953

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    See All Formats (1) +
    • $35.00

      Oct 25, 2016 | ISBN 9781607748953

      Buy from Other Retailers:

    • Oct 25, 2016 | ISBN 9781607748960

      Buy from Other Retailers:

    Buy the Ebook:

    About The Adventures of Fat Rice

    With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. 
     
    An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.

    About The Adventures of Fat Rice

    With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. 
     
    An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.

    Read An Excerpt

    Read An Excerpt

    Product Details

    Category: International Cuisine

    Hardcover | $35.00
    Published by Ten Speed Press
    Oct 25, 2016 | 320 Pages | 7-2/3 x 10-3/4 | ISBN 9781607748953

    Category: International Cuisine

    Ebook | $15.99
    Published by Ten Speed Press
    Oct 25, 2016 | 320 Pages | ISBN 9781607748960

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    Praise

    “What a captivating book! With it, I uncovered the roots of Portuguese cooking and the indelible mark it made on the world. I reveled in the beautiful way Portuguese blended with Chinese in the kitchens of Macau. But most of all, I discovered why the food at Chicago’s incredibly popular restaurant Fat Rice is so utterly delicious. This book opens up a whole new world of flavor!”
    — Rick Bayless, chef and owner of Frontera Grill, Topolobampo, and Xoco
     
     “When you read these recipes, it’s like you just found the secret ingredients that were buried away in a treasure chest somewhere in the Pearl River Delta. The Adventures of Fat Rice is a must-have for home (and Jupiter) chefs.”
    — Kool Keith, artist and rapper

    “Along with the book’s visual pop, the evocative introduction and recipe headnotes full of history and stories makes this a cookbook worth owning as a compelling read.”
    — EATER NATIONAL

    “Chances are you’re unfamiliar with Macanese cuisine, from the small peninsula of Macau near Hong Kong. But spend an evening with this comic book-cookbook hybrid, and you’ll be hooked on the fare that makes theChicago restaurant of the same name so beloved.”
    — TASTING TABLE 

    “Chicago restaurant Fat Rice draws its recipes from Macau, a port city that blends the flavors of the Portuguese who once settled there with the foods of the various Asian traders who moved through the area. The result is a punchy, bold cuisine of bacalao and grilled seafood, noodles of all shapes and size, and the titular fat rice (arroz gordo).
    And did I mention Fat Rice is a comic book? Yup: throughout the cookbook are step-by-step, comic book–style instructions for making crispy rice or stir-frying fat noodles, as well as comic book covers depicting Fat Rice dishes like Crazy Squid and Pato de Cabidela (duck cooked in blood).”
    — EPICURIOUS

    “Stan Lee and other comic book creators can literally eat their hearts out, as the format of the traditional cookbook continues to evolve. The latest to challenge the standard: The Adventures of Fat Rice.”
    — EATER

    “This is a fun food, so it is only fitting that the cookbook to come out of that restaurant should be equally fun. [The authors] have written a book that reads a little like a Lucky Peach issue crossed with a graphic novel: Yes, there are conventional recipes and lovely photography, but there’s also pages of graphics woven throughout the book. . . Yes, this is all as fun–and appetizing–as it sounds.”
    — LOS ANGELES TIMES 

    “A joyful exploration of a lesser-known cuisine in America.”
    — SAN FRANCISCO CHRONICLE

    Table Of Contents

    CONTENTS 


    Introduction 1 
    Equipment and Techniques 19 

    1 Achar e Conservas 
    Pickles and Preserves 31 
    Esmargal (Mackerel Pickle) 33 
    Sweet Soy Burdock 34 
    Ramp Pickle 34 
    Charlie’s Peanuts 37 
    Lemon Achar (Preserved Lemon Pickle) 38 
    Singapore Sour Cabbage 39 
    Diabo Pickle 40 
    Ginger Achar (Ginger Pickle) 41 
    Jumpwater Pickle 44 

    2 Entradas 
    Appetizers 47 
    Curried Vegetable Chamuças 49 
    Minchi (Minced Beef and Pork) Croquettes 53 
    Potstickers Royale with Crispy Crepe 59 
    Brinjal Sambal (Spicy Sweet-and-Sour Eggplant) 64 

    3 Arroz 
    Rice 67 
    Arroz Gordo (“Fat Rice”) 69 
    Coconut Rice 75 
    Basic Fried Rice 77 
    Baked Pork Chop Rice 82 

    4 Massas 
    Noodles 85 
    Lacassà (Macanese Rice Vermicelli Stir-Fry) 86 
    Sopa de Lacassà (Rice Vermicelli Soup with Prawns) 92 
    Fat Noodles 94 
    Fat Noodles with XO Sauce 97 
    Fat Noodles with Mushrooms and Egg 103 

    5 Legumes 
    Vegetables 105 
    Dry-Fried Asparagus with Minchi and Peixinhos Fritos 107 
    Stir-Fried Greens with Green Papaya, Mushroom, and Mackerel Pickle 110 
    Malay-Style Vegetable Curry 114 
    Tchai de Bonzo (Buddha’s Delight) 119 
    Bebinca de Rabano (XO Daikon Cake) 122 

    6 Piexe e Mariscos 
    Fish and Seafood 125 
    Empada de Peixe (“Macanese” Fish Pie) 126 
    Crazy Squid Rice 132 
    Chilli Prawns 136 
    “Portuguese” Barbecued Seafood with Big Ben’s Sambal 139 
    Bacalhau de Vóvó (Salt Cod Spread) 141 
    Bacalhau al Forno (Oven-Baked Salt Cod) 144 
    Salade de Tau-Fu com Chatchini de Bacalhau (Soft Tofu Salad with Crispy Golden Salt Cod “Chutney”) 146 
    “Portuguese” Barbecued Clams 153 
    The Chilli Clam 154 
    Curry Crab 162 
    Camarãoes com Caril de Quiabo e Tomate (Shrimp Curry with Okra and Tomato) 166 

    7 Aves 
    Birds 169 
    Galinha à Africana (“African” Chicken) 171 
    Macau Roast Pigeon 176 
    Po Kok Gai (“Portuguese” Chicken Curry) 181 
    Pato de Cabidela (Duck Cooked in Blood) 187 

    8 Carnes 
    Meats 191 
    Porco Balichang Tamarindo (Pork Braised with Tamarind and Balichão) 193 
    Porco Bafassa (Smothered and Roasted Turmeric Pork Shoulder) 199 
    Capela (Macanese Meat Loaf) 203 
    Char Siu (Cantonese Barbecued Pork) 205 
    Tacho (Macanese Boiled Dinner) 209 
    Zhu Pa Bao (Macau’s Famous Pork Chop Bun) 215 
    Salada de Orelhos de Porco (Pig Ear Salad) 216 
    Porco Po Bolacho (Powdered Biscuit Pork Chop) 219 
    Diabo (Devil’s Curry) 221 
    Curried Beef and Tendon with Turnip 229 
    Minchi (Macanese Minced Meat Hash) 230 
    Rabo de Boi Estufado (Stewed Oxtail with Tomatoes and Portuguese Wines) 233 

    9 Doces e Sobremesas 
    Sweets and Desserts 237 
    Macau Rice Crisp 239 
    Serradura (Macau’s Famous Sawdust Pudding) 240 
    Hong Kong–Style French Toast 242 
    Batatada (Macanese Potato Cake) 247 
    Sweet Potato Batatada 251 
    Almond Gelee 252 
    Cocoa-Nut Gelee 255 

    10 Building Blocks 257 
    Balichão (Macanese Shrimp Paste) 260 
    Chicken Fat Croutons 261 
    Fried Rice Rice 261 
    Pork Chops in Brine 262 
    Papo Seco (Portuguese Bread Rolls) 264 
    XO Sauce 268 
    Molho de Aziete, aka Mojo (Oil and Garlic Sauce) 270 
    Portuguese-Style Tomato Sauce 271 
    “Portuguese” Curry Sauce 272 
    Refogado (Portuguese Soffritto) 273 
    Chilli Oil 274 
    Sambal Tumis (Spicy Sweet-and-Sour Sambal) 275 
    Peixinhos Fritos (Tiny Fried Fish) 276 
    Tea Eggs 277 
    Vitor’s Curry Paste 278 
    Macau Hot Curry Powder 279 
    Malacca Sweet Curry Powder 280 
    Five-Spice Powder 280 
    Vegetable Stock 281 
    Chicken Stock 282 
    Pork Stock 283 
    Vegetarian Wok Sauce 284 
    Pork Wok Sauce 284 
    Umami Juice 285 
    Tamarind Extract 285

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