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The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired
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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 chouri�o 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.
From the Hardcover edition.
- Sales Rank: #139582 in eBooks
- Published on: 2016-10-25
- Released on: 2016-10-25
- Format: Kindle eBook
Review
“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�
About the Author
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 App�tit, Food & Wine, Eater, and many others. HUGH AMANO is a writer and the former sous chef of Fat Rice.
Excerpt. � Reprinted by permission. All rights reserved.
MACAU RICE CRISP
Makes 24 fun-size portions
�
A Fat Rice classic! The idea for this tasty treat came from the Yat Heng Tong Bakery on the island of Taipa during our first trip to Macau. There we found a Taiwanese baker making crisp puffed rice balls coated with all kinds of things, but the one that stood out for us was the one with nori and rousong (pork floss)—a weirdly delicious, fluffy, MSG-laden porcine treat. The balls had the texture similar to Rice Krispies Treats, with a super-addictive, slightly oceanic, and savory taste. Back home, we added sesame and chilli flakes, and the dynamic texture of not-melted-all-the-way marshmallows for a strangely delicious taste combination of sweet and salty, with a bonus porky flavor putting it over the top. Making this dessert is a rite of passage at Fat Rice that all new cooks need to master, and it is always interesting to watch how someone not from the United States (and therefore, who has never made or even experienced Rice Krispies Treats before) interprets the recipe.
�
10 nori sheets, about 7 by 8 inches
1 cup rousing
9 ounces (about 11 cups) puffed rice cereal
1 tablespoon sesame seeds, toasted
1 tablespoon Korean chili flakes
4 tablespoons unsalted butter, plus a bit to grease hands
�� teaspoon salt
1 tablespoon toasted sesame oil
1 (28-ounce) bag marshmallows
�
Finely julienne the nori sheets into strips about 1 inch long—you’ll need a good, sharp knife and some serious elbow grease, or take the nori into your office after everyone else is gone and use the boss’s paper cutter.
�
On the bottom of a dry 9 by 13-inch baking dish, first sprinkle half of the rousong, then half of the nori on top of the pork and set aside. You want the pork floss to be on the outside of both sides of the rice crisps or the seaweed will not adhere.
�
Toss the cereal, sesame seeds, and Korean chilli flakes in a bowl and set aside.
�
Melt the butter with the salt and sesame oil in the biggest and widest pot you’ve got. Add the marshmallows and stir to slightly melt, taking care not to melt them more than about halfway, just a few min�utes. Remove from the heat and immediately add the cereal mixture, stirring well to combine. With buttered hands, press the cereal mixture firmly and evenly onto the floss and seaweed in the baking dish, pressing into an even layer. Top with the remaining seaweed, fol�lowed by the remaining pork floss. Top with parchment paper and weight down with another baking dish or something similar. Allow to cool for 1 hour, weighted, then remove from the pan and cut into serving-size portions. Serve immediately. Store any leftovers tightly wrapped at room temperature for up to 5 days.
Most helpful customer reviews
4 of 5 people found the following review helpful.
Wild, Original, Suprisingly Fun Cookbook
By Jen M.
This book is awesome. Part comic book, part vivid Macau street photography, part painterly still lifes of bright Macanese dishes. Incredible recipes–many even look like a comic, so recipes are visual and easy-to-follow, and I'm not very good at cooking. A vital, bright reminder of a disappearing world cuisine inspired by a largely forgotten and fascinating culture. Feels like a rare living testament or a loving scrapbook from this new Chicago institution. I'm from Chicago and have eaten here a few times; it's unlike any place, and any other cuisine I've tried in my life. Thank god.
Bravo Fat Rice, thank you for sharing!
8 of 9 people found the following review helpful.
Unique recipes that will definitely lead you on a fulfilling and interesting adventure in eating
By I Do The Speed Limit
*I received a free download of the ARC (Advanced Reader's Copy) of this book from the publisher.
If you are a fan of Fat Rice in Chicago, or if you are interested in the fusion of Chinese, Portuguese, and Malaysian cooking that make up the dishes of Macau, this is a cookbook that you will want to have in your collection. There are many recipes straight from the Fat Rice kitchen that will make the book seem like a treasure chest of valuable secrets. The combinations of foods from the Orient, Portugal and Malaysia could spark your creativity for months to come.
The comic-strip-like artwork on the cover permeates the entire book and shows off the lively and fun attitude of these authors. Combine all this with the great culture of Chicago--and the result is a valuable and unique cookbook with flare.
As one of the best cookbooks on the foods and cooking of Malaysia, the interesting lead-in paragraphs for each recipe are very helpful and informative.
Recipes at the back of the book provide the basic home-made building blocks and are referred to in almost each recipe. I guess I'm saying that some of these longer recipes are actually longer than they appear. On the other hand, wok cooking used often in this book makes recipes go a lot quicker--and prep work is the time-consuming step.
Detailed, lengthy instructions that would have been more approachable if the type size was larger and the paragraphs were smaller. Ingredient lists are in a small point size also. Instructions and ingredient lists will seem somewhat overwhelming for those new to this cooking adventure. Just be aware, this is not a shallow book, and it will be daunting for those with a super busy schedule who are looking for dinner on the table in 30 minutes. Although I think it could be managed with some of these recipes if you can get organized ahead of time.
Some ingredients will be a challenge to gather together. An Oriental market and a good butcher near by would be helpful and time-saving.
Beautiful, vibrant pictures, but not one for each recipe.
Here are a few of the recipes that appealed to me:
--My favorite, maybe because I am a paella fanatic: Arroz Gordo, which is a Fat Rice original and I believe is called "Fat Rice" on the menu.
--Charlie's Peanuts is a combination of soy sauce, cinnamon, star anise, crunchy peanuts and a potpourri of veggies.
--Jumpwater Pickle: A mix of firm-fleshed veggies in a brine and left to ferment naturally.
--Crazy Squid Rice, which incorporates Fat Rice's fried rice with squid, aromatics, mung bean sprouts, green onions and tomatoes.
--Oven-Baked Cod is luscious.
--Shrimp curry with okra and tomatoes is a keeper, too.
--Capela, which is a Macanese Meat Loaf with a beautiful presentation.
*I received a free download of the ARC (Advanced Reader's Copy) of this book from the publisher.
3 of 3 people found the following review helpful.
The food, the people and the place, all in this cookbook
By bec/audiothing
The bright, bold cover with the sea monster is an instant attraction, to me it served as an indication that this may be an unusual and fun book and worth a look. It is certainly unusual in that it focuses on the food customs of Macau, a culinary melting pot of food cultures that, according to the authors, is a subject not well recorded.
What I loved about the book:
The history, of how the various cultures came together on this island resulting in a cuisine that is so unique. I always like to read anecdotes about the local people who work hard to maintain the traditional procedures ensuring they are passed on. I like to think that this book contributes towards that aim. The authors do point out though that despite all efforts to maintain authenticity, there can be several ways to prepare a dish.
There is a section on equipment and how to prepare it for use and how to maintain it, handy for the new wok owner.
I loved the spices glossary, especially as some are unfamiliar, I would have liked the beautiful illustrations of the spice pots to have been labelled though, that would be helpful.
What is helpful are the diagrams of how to fold chamucas and also the cute cartoon like noodles section.
There is a wonderful illustrated vegetable glossary, again, useful as some are so unfamiliar to home cooks.
The recipes are written in a very clear style, some are quite lengthy and requires skipping to another page to find the ingredients, for example, making a curry; Po Kok Gai (Portuguese chicken curry) requires a portion of Turmeric Baked Chicken and a portion of a curry sauce, both are recipes in themselves. Meals then may require much forward planning, there are however, many less complex dishes, it's just a case of reading a recipe carefully before leaping in and attempting to cook it. I like that there are no short cut options, to me, this indicates authenticity.
Each dish is beautifully photographed so we know, at least, what it should look like!
I was a little disappointed that there was just a brief introduction to the authors, I would have liked to know more about them. As it is we jump straight in to the resource tour followed by a brief history of the restaurant itself. this is merely personal opinion, but I feel it would have rounded out the book, giving it a more well rounded and complete feel.
Copy via NetGalley and Ten Speed Press in return for an unbiased review
See all 4 customer reviews...
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