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.
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 Riverin China, lies Macau-a modern, cosmopolitan city with an unexpectedhistory. For centuries, Macau was one of the world's greatest tradingports- a Portuguese outpost and crossroads along the spice route, wheretravelers from Europe, Southeast Asia, South Asia, and mainland Chinatraded resources, culture, and food. The Adventures of Fat Rice is thestory of how two Chicago chefs discovered and fell in love with thisfascinating and, at least until now, unheralded cuisine. With dishes likeMinchi (a classic Macanese meat hash), Po Kok Gai(a Portuguese-influenced chicken curry with chouri o and olives), andArroz Gordo (if paella and fried rice had a baby), now you, too, can bringthe eclectic and wonderfully unique-yet enticingly familiar-flavors ofMacau into your own kitchen.
By:
Abraham Conlon,
Adrienne Lo,
Hugh Amano
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions:
Height: 280mm,
Width: 201mm,
Spine: 26mm
Weight: 1.372kg
ISBN: 9781607748953
ISBN 10: 1607748959
Pages: 320
Publication Date: 15 November 2016
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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
ABRAHAM CONLON and ADRIENNE LO are the chefs and co-owners of the popular Chicago restaurant Fat Rice. They have awards and recognition from the James Beard Foundation, Bon Appetit, Food & Wine, Eater, and many others. In 2018, Abraham was named Best Chef- Great Lakes by the James Beard Foundation. HUGH AMANO is a writer and the former sous chef of Fat Rice.
Reviews for The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]
What a captivating book! With it, I uncovered theroots of Portuguese cooking and the indelible markit made on the world. I reveled in the beautiful wayPortuguese blended with Chinese in the kitchens ofMacau. But most of all, I discovered why the food atChicago s incredibly popular restaurant Fat Rice isso utterly delicious. This book opens up a wholenew world of flavor! <b> Rick Bayless, chef and owner of Frontera Grill, Topolobampo, and Xoco</b> When you read these recipes, it s like you just foundthe secret ingredients that were buried away in atreasure chest somewhere in the Pearl River Delta.<i>The Adventures of Fat Rice</i> is a must-have for home(and Jupiter) chefs. <b> 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. <b>- 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 restaurantof the same name so beloved. <b>- 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 (<i>arroz gordo</i>).And did I mention<i>Fat Rice</i>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). <b>- EPICURIOUS
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