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The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]

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Name: The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]: Conlon, Abraham, Lo, Adrienne: 9781607748953: Amazon.com: Books
Price: 27.23 USD
Availability: LimitedAvailability
Rating: 4.5 (134 reviews)

Hugh Amano

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The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook] Hardcover – October 25, 2016

by Abraham Conlon (Author), Adrienne Lo (Author)

4.5 134 ratings

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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 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.

Print length

320 pages
Language

English
Publisher

Ten Speed Press
Publication date

October 25, 2016
Dimensions

7.92 x 1.03 x 11.03 inches
ISBN-10

1607748959
ISBN-13

978-1607748953
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Editorial Reviews

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

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

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 Appétit, 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.

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
½ 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 minutes. 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, followed 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.

Product details

Publisher ‏ : ‎ Ten Speed Press (October 25, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 1607748959
ISBN-13 ‏ : ‎ 978-1607748953
Item Weight ‏ : ‎ 3.02 pounds
Dimensions ‏ : ‎ 7.92 x 1.03 x 11.03 inches

Best Sellers Rank: #794,310 in Books (See Top 100 in Books)
- #84 in Portuguese Cooking, Food & Wine
- #110 in Pacific Rim Cooking, Food & Wine
- #2,809 in Vegan Cooking (Books)

Customer Reviews:
4.5 134 ratings

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Hugh Amano

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Born in a tiny Colorado mountain town to an American mother and Japanese father, Hugh Amano’s devotion to exploring food and culture has taken him around the world, enriching him as a chef and writer. A graduate of The University of Colorado and New England Culinary Institute, he is a chef and writer in Chicago, where the familiar comforts of ramen and dumplings always welcome him home.

Customer reviews

4.5 out of 5

134 global ratings

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Brien El

Macanese Cooking is complex (and delicious). This book makes it much easier to make it.

Reviewed in the United States on January 1, 2020

Verified Purchase

This is a wonderful book. In addition to detailed description and back-story for each recipe, there are several illustrations (comic-book like) that show the steps for performing the necessary procedures to cook the food correctly. There is also a detailed section on cutting and the different types of cuts of vegetables used in the recipes, and an extensive section towards the back for making the sauces and spice mixes used in several of the recipes. At the end of the book is an ingredient glossary covering the spice cabinet, pantry, aromatics, fresh herbs, and uncommon vegetables.

Note that Macanese cooking is influenced by several cultures, and each recipe bears that out. Few recipes in here are simple, though they are delicious. Unless you live near a large urban area, you may have trouble finding these ingredients. That said, thanks to the internet, you can probably find substitutions for many of the ingredients.

3 people found this helpful

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JKom

Very cute, fun graphic design

Reviewed in the United States on December 16, 2016

Verified Purchase

I was only marginally interested in the recipes. My DH is Portuguese/Asian so we own the now out-of-print, only authentic cookbook on Macanese cuisine, published in Hong Kong. This was just to see what kind of Millennial fusion cooking is being done at Fat Rice. There is no other Macanese restaurant we know of, at least on the West Coast. It's a family-cooking-type cuisine, so some of the recipes I wheedled out of my MIL only vaguely resemble published recipes.

Fat Rice is a fun read, however. The design is colorful and imaginative, yet very readable. I think in its own way this will be an eventual future collectible, for its artistic uniqueness. Just keep in mind that this is NOT a definitive treatment of Macanese cooking, which is a unique subset and one of those cuisines that if you don't know any Macanese who'll invite you home to share dinner, the chances are good you will never be able to experience it.

3 people found this helpful

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A customer

Fat Rice vs Godzilla vs Momofuku

Reviewed in the United States on March 4, 2017

Verified Purchase

Fans of Lucky Peach magazine and cookbooks ( Lucky Peach Presents 101 Easy Asian Recipes ) will love the adventures of "Fat Rice" (he is the little rooster mascot fighting the Godzilla Clam on the front cover). The vibe is the same as those Chef David Chang efforts, and it is probably not too far from the truth to say that the style of this cookbook is an attempt to hop aboard the Lucky Peach bandwagon.

These recipes are also primarily "asian", and focus on some of the oldest of fusion cooking from Macau, historically thought of as a blend of Portugese and Chinese cooking cultures. Now more clearly Chinese influenced than Portugal, there is still an unmistakingly unique Macau cooking niche that has some nice twists and variations. The chef of this book has a Chicago eatery based on the style. A short sampling: Portugese egg tarts, Zhu Pa Bao (pork chop buns), Leitao (garlicky suckling pig), and menus that feature asian influenced Portugese salt cod right next to steamed ginger and scallion fish.

A big book at over 300 pages, most of it is recipes and pictures, but there is also about a 15 page historical introduction, about another 15 pages on equipment and techniques, and the same for a helpful ingredient glossary. Have tried six recipes out and all have been great!

So far our family ranks this cookbook about 1/2 a star higher than the aforemention David Chang cookbooks Momofuku . I have no idea who the better chef is in real life for those who care about such things, but the instructions here are much clearer. While some of the ingredients can be equally obscure, at least in these recipes you don't get the sense you are being sent on a wild goose (or duck!) chase just for the sake of making something overly complicated that is not integral to the dish. We like all these great cookbooks so no need for trolling here, but for right now our new favorite cookbook beats up your favorite cookbook :)

16 people found this helpful

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HCM-CUC

Waiting for Fat Rice Adventures with Kids book

Reviewed in the United States on December 1, 2017

Verified Purchase

I bought a kindle version. The pictures and drawings look awesome. I haven't tried any recipe from this book. There are various levels of difficulties in this book. I gave 4 stars because I haven't tested the recipes. The book didn't fall short. In fact, that one star I own the author. I can give 5 and change it later after I experience it.

I like the way the author approached his readers. It's very attractive.

If the author happens to read my review, here what I want to say to them. Please make another book called FAT RICE adventure with KIDS. The new book will have more drawing pictures with lessons and techniques written for kids. Recipes will be made in favor of kids. The kids will be in charge. Parents just be an helper or observers. Maybe the end of the book will have secret recipes that the kids can make for their parents. Parents are not allowed to look at the last few recipes. I said the end of the book because at that time the kids cooking skill have improved and they can follow and make one or two recipes on their own to surprise their parents.

I am waiting for another fat rice book.

One person found this helpful

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Alva Walters

GREAT FUSION COOKING FROM MACAU

Reviewed in the United States on April 15, 2017

Verified Purchase

My family's ethnicity is Colonial Portuguese from Macau (read the cookbook and you will learn.) This cook book recreates recipes that have been lost to me since my mother's death in 1991. The author not only gives great recipes but so much history about Macau that I've been reading this like a book. Ingredients look available in our Asian grocery stores on the West coast at least. I'm anxious to taste the authors recipe results to compare to my mother's cooking. This gives me a good foundation to start. I wish there were desert recipes too. I would be willing to sell the author a great fool-proof fusion pot roast recipe for $1.00, the price my aunt charged her senior club, LOL.

4 people found this helpful

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Top reviews from other countries

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Nanyo

Love this book

Reviewed in the United Kingdom on April 27, 2024

Verified Purchase

I come from Macau and this brought back so many memories of food I ate when I was younger. Some of the recipes were a bit complicated but worth the challenge to get the right taste of authentic Macanese food.

Li

Lange nicht mehr so geflasht von einem Kochbuch gewesen

Reviewed in Germany on January 23, 2018

Verified Purchase

Wow! Das Konzept, die Rezepte, die Texte und die Grafiken sind einfach großartig.
Endlich etwas ganz Neues vom Konzept und Küche her. Jeder Foodie der das Pokpok Kochbuch abgefeiert hat, wird das hier lieben. Fällt in eine ähnliche Kategorie auch wenn dieses hier viel innovativer ist.

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Peter J Alves

Your cookbook library deserves this addition

Reviewed in Canada on November 10, 2016

Verified Purchase

Wonderful book!!! Lot's of very accurate information, packaged by the authors in an informative and easy to read style, bringing these unique, perhaps exotic, and certainly rare, by north American standards, recipes, out of the shadows and on to our tables to savour and enjoy - (trust me, my maternal grandparents and mother were Macanese so I speak from personal experience that these dishes are the real thing) - and said grandmother had quite a legendary reputation for her culinary prowess, often catering dishes, many contained within these pages, (and obviously with her minor signature differences), for lavish gala dinners hosted by the Macau government elite. It is more than apparent that the authors have completed a very in-depth and accurate exercise in their research of the "disappearing" Macanese cuisine; and their passion demonstrably goes well beyond just their love for this "unique" cuisine, extending to include the cultural history of this incredible part of the world. Their restaurant in Chicago will be on my "You Gotta Eat Here" list for sure. Well done! Highly recommended.
The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau

5 people found this helpful

Lotus flower

Too late to replace / return item before Christmas - gutted it arrived damaged!

Reviewed in Germany on December 13, 2023

Verified Purchase

The book itself is fantastic. I’m just gutted that Amazon packed it so unbelievably badly and it arrived damaged - both box and the book :( this is a Christmas gift.

H L

Five Stars

Reviewed in Canada on June 11, 2017

Verified Purchase

Good and on time

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