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

  • Mackerel pickle (Esmargal) (page 33)

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

    • 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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Notes about this book

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Notes about Recipes in this book

  • "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)

  • 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.

  • Macanese minced meat hash (Minchi)

    • 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.

    • 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 .

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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
  • Linked ISBNs
  • 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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