The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau by Abraham Conlon and Adrienne Lo and Hugh Amano

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    • Categories: Chutneys, pickles & relishes; Asian; Portuguese
    • Ingredients: mackerel fillets; salt; dried red chillies; cumin seeds; garlic; fresh ginger; cane vinegar; tamarind pulp
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    • Categories: Chutneys, pickles & relishes; Asian; Vegan; Vegetarian
    • Ingredients: burdock root; whole star anise; fresh ginger; tamari; Sichuan pepper
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    • Categories: Chutneys, pickles & relishes; Asian; Vegan; Vegetarian
    • Ingredients: cane vinegar; ramps
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    • Categories: Chutneys, pickles & relishes; Asian; Vegan; Vegetarian
    • Ingredients: Spanish peanuts; dried shiitake mushrooms; burdock root; lotus root; carrots; daikon radishes; extra-firm tofu; soy sauce; palm sugar; cinnamon sticks; Sichuan peppercorns; whole star anise; fresh ginger; Chinese black rice vinegar
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    • Categories: Chutneys, pickles & relishes; Asian; Vegan; Vegetarian
    • Ingredients: lemons; coriander seeds; cumin seeds; fennel seeds; cinnamon sticks; green cardamom pods; black cardamom pods; bay leaves; salt; cane sugar
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    • Categories: Chutneys, pickles & relishes; Singaporean; Vegan; Vegetarian
    • Ingredients: green cabbage; Fresno red chillies; fresh ginger; black mustard seeds; yellow mustard seeds; curry leaves; turmeric; sambal oelek; tamarind pulp
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    • Categories: Chutneys, pickles & relishes; Asian; Vegan; Vegetarian
    • Ingredients: cane vinegar; dried red chillies; black mustard seeds; yellow mustard seeds; turmeric; cumin seeds; fenugreek seeds; garlic; fresh ginger; peanut oil; asafoetida powder; sugar; carrots; cauliflower; red chillies; green tomatoes; red bell peppers
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    • Categories: Chutneys, pickles & relishes; Chinese; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; dried red chillies; vodka; whole star anise; fresh ginger; cinnamon sticks; Sichuan peppercorns
    • Accompaniments: Fat rice (Arroz gordo)
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    • Categories: Fried doughs; Pies, tarts & pastries; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: dried wood ear fungus; peanut oil; yellow onions; turmeric; ground chillies; ground ginger; coriander seeds; white pepper; whole star anise; cinnamon sticks; fennel seeds; green cardamom pods; Sichuan peppercorns; whole cloves; green cabbage; carrots; potatoes; wheat starch; spring roll wrappers
    • Accompaniments: Fragrant tamarind chutney
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    • Categories: Chutneys, pickles & relishes; Asian; Vegan; Vegetarian
    • Ingredients: fresh ginger; black mustard seeds; yellow mustard seeds; curry leaves; turmeric; sambal oelek; tamarind pulp
    • Accompaniments: Curried vegetable chamuças
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    • Categories: Fried doughs; Appetizers / starters; Asian
    • Ingredients: potatoes; potato starch; Shaoxing rice wine; light soy sauce; dark soy sauce; sweet soy sauce; Worcestershire sauce; mustard greens; white pepper; ground cinnamon; curry powder; crushed red chilli pepper; ground pork; ground beef; bay leaves; onions; Asian shallots; garlic; tapioca starch; all-purpose flour; eggs; panko breadcrumbs; peanut oil
    • Accompaniments: Sweet plum sauce
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    • Categories: Dips, spreads & salsas; Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: spicy fermented bean paste; Sichuan peppercorns; fresh ginger; plums; cane vinegar
    • Accompaniments: Minced beef and pork croquettes (Minchi)
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  • Potstickers royale with crispy crepe
    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Asian
    • Ingredients: green onions; celery; dill; fresh ginger; toasted sesame oil; shrimp; Shaoxing wine; tapioca starch; ground pork; Sichuan peppercorns
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  • Potsticker sauce
    • Categories: Dips, spreads & salsas; Sauces, general; Asian; Vegan; Vegetarian
    • Ingredients: Chinese black vinegar; balsamic vinegar; soy sauce; fresh ginger; cilantro; chillies
    • Accompaniments: Potstickers royale with crispy crepe
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    • Categories: Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: cane vinegar; fresh ginger; lime leaves; turmeric; tamarind pulp; peanut oil; eggplants; red onions; sambal oelek; palm sugar; coconut milk
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    • Categories: Rice dishes; Main course; Portuguese; Asian
    • Ingredients: golden raisins; sherry vinegar; preserved duck legs; fresh ginger; green onions; jasmine rice; Shaoxing wine; curry powder; turmeric; cane vinegar; chicken thighs; curry sauce; char siu pork; refogado; dry white wine; rosé wine; white pepper; fermented bean curd; red yeast rice; soy sauce; sweet paprika; ground cinnamon; garlic; maltose; linguiça sausages; lard; dried chorizo sausages; chicken stock; chicken fat; baguette bread; fermented black beans; red chillies; coriander stems; prawns; oil; lemons; littleneck clams; white wine; Pu-erh tea; Sichuan peppercorns; cinnamon sticks; whole star anise; eggs; Portuguese olives; cornichons; Korean chilli flakes; molho de aziete
    • Accompaniments: Jumpwater pickle
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    • Categories: Rice dishes; Side dish; Asian; Vegan; Vegetarian
    • Ingredients: jasmine rice; coconut milk
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    • Categories: Rice dishes; Main course; Asian
    • Ingredients: peanut oil; jasmine rice; coconut milk; meat or fish of your choice; red bell peppers; green bell peppers; red onions; king trumpet mushrooms; preserved mustard greens; sambal oelek; green onions; mung bean sprouts; soy sauce; toasted sesame oil; white pepper
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    • Categories: Rice dishes; Main course; Cooking for 1 or 2; Asian
    • Ingredients: peanut oil; jasmine rice; coconut milk; red bell peppers; green bell peppers; red onions; king trumpet mushrooms; preserved mustard greens; sambal oelek; green onions; soy sauce; toasted sesame oil; pork chops; fish sauce; garlic; Marie cookies; panko breadcrumbs; tomato sauce; curry sauce; grated cheese; coconut powder; parsley; Portuguese olives
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    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Asian
    • Ingredients: light soy sauce; white pepper; rice vermicelli noodles; yellow onions; carrots; char siu pork; green onions; shrimp; mung bean sprouts; toasted sesame oil; fresh ginger; beets; cane vinegar; sugar; cilantro
    • Accompaniments: Ginger pickle (Ginger achar)
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    • Categories: Pasta, doughs & sauces; Soups; Lunch; Cooking for 1 or 2; Asian
    • Ingredients: shrimp; lard; lemons; red chillies; black peppercorns; bay leaves; whole cloves; Shaoxing rice wine; aguardente; green onions; fresh ginger; garlic; shallots; brandy; dry white wine; rice vermicelli noodles
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    • Categories: Pasta, doughs & sauces; Asian; Vegan; Vegetarian
    • Ingredients: rice flour; potato starch
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  • Fat noodles with XO sauce
    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Asian
    • Ingredients: rice flour; potato starch; wood ear mushrooms; fresh ginger; garlic; preserved mustard stems; sambal oelek; green onions; chicken stock; pork stock; mijiu rice wine; soy sauce; cane vinegar; tapioca starch; dried shiitake mushrooms; sweet bean paste; red bell peppers; celery; XO sauce; whitebait; peanut oil
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    • Categories: Egg dishes; Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Asian; Vegetarian
    • Ingredients: rice flour; potato starch; king trumpet mushrooms; fresh ginger; preserved mustard stems; sambal oelek; green onions; vegetable stock; mijiu rice wine; soy sauce; cane vinegar; tapioca starch; dried shiitake mushrooms; sweet bean paste; red bell peppers; eggs; bunapi mushrooms
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Notes about this book

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Notes about Recipes in this book

  • Macanese minced meat hash (Minchi)

    • mcvl on May 11, 2022

      Wowsa! Having turned vegan, I made this with Caju (https://cajulove.com/) rather than real meat. Many of the vegan meat substitutes mimic the texture of ground meat; Caju has more the texture of pulled pork. I really, really liked this and will make it for other people, who will undoubtedly like it too.

    • mcvl on June 20, 2022

      Made it again, served it on a bed of coconut sorghum. Served with chunked tomatoes, Planter's dry-roasted peanuts, home-pickled mixed veg. Deeply satisfying, the best thing I've found so far to do with Caju .

    • clcorbi on March 09, 2017

      Absolutely delicious. I halved the recipe, marinated the meats for the full 12 hours, and substituted regular soy sauce with a bit of sugar for the sweet soy sauce. After marinating, the dish comes together really quickly, with very little chopping involved--always a plus on a weeknight. I substituted cornstarch for the tapioca starch to no ill effect. We served this over white rice, with a crispy fried egg on top and some thinly sliced scallions. It was an absolutely delicious bowl meal that I wouldn't hesitate to make again.

  • Curried beef and tendon with turnip

    • meggan on May 12, 2018

      Using the tendon adds a day to this recipe (12 hour brine and 2 hours more of simmering in addition to the 2 1/2 of braising and 3 hours of chilling for the other parts) and I am not sure it adds much to the flavor. I feel you could add the same kind of chewy texture by throwing in some Korean rice cakes at the end.

  • "Portuguese" chicken curry (Po kok gai)

    • helskitchenvt on June 25, 2017

      There are a whole lot of recipes within this recipe - surprisingly I had most of the ingredients on hand. And I like the 'lots of recipes mixed together' approach, because there's no particular timing and on a day when I'm working in the kitchen anyhow, it's easy. Extras of the components can go together for lunches at other times in the week. This reminded me of some Malaysian dishes I've made and thought "I have no idea how all these different flavors work together." But they do. (I recommend making the curry powder and not substituting a more generic one from elsewhere - if you do sub, pay attention the turmeric ratio and add some more coriander)

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Reviews about this book

  • Food52

    The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Taste & Technique vs. Fat Rice

    Full review
  • Food52

    The 2017 Piglet Tournament of Cookbooks, First Round: Soframiz vs. The Adventures of Fat Rice

    Full review
  • Leite's Culinaria

    And while Fat Rice is an homage to the exquisite cuisine of Macau, one of Portugal’s former colonies in China, there’s all kinds of familiar Portuguese flavors floating through these pages.

    Full review
  • Food52

    Authors talk about creating their cookbook.

    Full review
  • ISBN 10 1607748959
  • ISBN 13 9781607748953
  • Published Oct 25 2016
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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.


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