{"product_id":"the-adventures-of-fat-riceisbn-9781607748953","title":"The Adventures of Fat Rice","description":"\u003cb\u003eWith 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.\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003eAn 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. \u003ci\u003eThe Adventures of Fat Rice\u003c\/i\u003e 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.CONTENTS \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Introduction 1 \u003cbr\u003e Equipment and Techniques 19 \u003cbr\u003e\u003cbr\u003e1 Achar e Conservas \u003cbr\u003e \u003cb\u003ePickles and Preserves 31 \u003c\/b\u003e\u003cbr\u003e Esmargal (Mackerel Pickle) 33 \u003cbr\u003e Sweet Soy Burdock 34 \u003cbr\u003e Ramp Pickle 34 \u003cbr\u003e Charlie’s Peanuts 37 \u003cbr\u003e Lemon Achar (Preserved Lemon Pickle) 38 \u003cbr\u003e Singapore Sour Cabbage 39 \u003cbr\u003e Diabo Pickle 40 \u003cbr\u003e Ginger Achar (Ginger Pickle) 41 \u003cbr\u003e Jumpwater Pickle 44 \u003cbr\u003e\u003cbr\u003e2 Entradas \u003cbr\u003e \u003cb\u003eAppetizers 47 \u003c\/b\u003e\u003cbr\u003e Curried Vegetable Chamuças 49 \u003cbr\u003e Minchi (Minced Beef and Pork) Croquettes 53 \u003cbr\u003e Potstickers Royale with Crispy Crepe 59 \u003cbr\u003e Brinjal Sambal (Spicy Sweet-and-Sour Eggplant) 64 \u003cbr\u003e\u003cbr\u003e3 Arroz \u003cbr\u003e \u003cb\u003eRice 67 \u003c\/b\u003e\u003cbr\u003e Arroz Gordo (“Fat Rice”) 69 \u003cbr\u003e Coconut Rice 75 \u003cbr\u003e Basic Fried Rice 77 \u003cbr\u003e Baked Pork Chop Rice 82 \u003cbr\u003e\u003cbr\u003e4 Massas \u003cbr\u003e \u003cb\u003eNoodles 85 \u003c\/b\u003e\u003cbr\u003e Lacassà (Macanese Rice Vermicelli Stir-Fry) 86 \u003cbr\u003e Sopa de Lacassà (Rice Vermicelli Soup with Prawns) 92 \u003cbr\u003e Fat Noodles 94 \u003cbr\u003e Fat Noodles with XO Sauce 97 \u003cbr\u003e Fat Noodles with Mushrooms and Egg 103 \u003cbr\u003e\u003cbr\u003e5 Legumes \u003cbr\u003e \u003cb\u003eVegetables 105 \u003c\/b\u003e\u003cbr\u003e Dry-Fried Asparagus with Minchi and Peixinhos Fritos 107 \u003cbr\u003e Stir-Fried Greens with Green Papaya, Mushroom, and Mackerel Pickle 110 \u003cbr\u003e Malay-Style Vegetable Curry 114 \u003cbr\u003e Tchai de Bonzo (Buddha’s Delight) 119 \u003cbr\u003e Bebinca de Rabano (XO Daikon Cake) 122 \u003cbr\u003e\u003cbr\u003e6 Piexe e Mariscos \u003cbr\u003e \u003cb\u003eFish and Seafood 125 \u003c\/b\u003e\u003cbr\u003e Empada de Peixe (“Macanese” Fish Pie) 126 \u003cbr\u003e Crazy Squid Rice 132 \u003cbr\u003e Chilli Prawns 136 \u003cbr\u003e “Portuguese” Barbecued Seafood with Big Ben’s Sambal 139 \u003cbr\u003e Bacalhau de Vóvó (Salt Cod Spread) 141 \u003cbr\u003e Bacalhau al Forno (Oven-Baked Salt Cod) 144 \u003cbr\u003e Salade de Tau-Fu com Chatchini de Bacalhau (Soft Tofu Salad with Crispy Golden Salt Cod “Chutney”) 146 \u003cbr\u003e “Portuguese” Barbecued Clams 153 \u003cbr\u003e The Chilli Clam 154 \u003cbr\u003e Curry Crab 162 \u003cbr\u003e Camarãoes com Caril de Quiabo e Tomate (Shrimp Curry with Okra and Tomato) 166 \u003cbr\u003e\u003cbr\u003e 7 Aves \u003cbr\u003e \u003cb\u003eBirds 169 \u003c\/b\u003e\u003cbr\u003e Galinha à Africana (“African” Chicken) 171 \u003cbr\u003e Macau Roast Pigeon 176 \u003cbr\u003e Po Kok Gai (“Portuguese” Chicken Curry) 181 \u003cbr\u003e Pato de Cabidela (Duck Cooked in Blood) 187 \u003cbr\u003e\u003cbr\u003e8 Carnes \u003cbr\u003e \u003cb\u003eMeats 191 \u003c\/b\u003e\u003cbr\u003e Porco Balichang Tamarindo (Pork Braised with Tamarind and Balichão) 193 \u003cbr\u003e Porco Bafassa (Smothered and Roasted Turmeric Pork Shoulder) 199 \u003cbr\u003e Capela (Macanese Meat Loaf) 203 \u003cbr\u003e Char Siu (Cantonese Barbecued Pork) 205 \u003cbr\u003e Tacho (Macanese Boiled Dinner) 209 \u003cbr\u003e Zhu Pa Bao (Macau’s Famous Pork Chop Bun) 215 \u003cbr\u003e Salada de Orelhos de Porco (Pig Ear Salad) 216 \u003cbr\u003e Porco Po Bolacho (Powdered Biscuit Pork Chop) 219 \u003cbr\u003e Diabo (Devil’s Curry) 221 \u003cbr\u003e Curried Beef and Tendon with Turnip 229 \u003cbr\u003e Minchi (Macanese Minced Meat Hash) 230 \u003cbr\u003e Rabo de Boi Estufado (Stewed Oxtail with Tomatoes and Portuguese Wines) 233 \u003cbr\u003e\u003cbr\u003e9 Doces e Sobremesas \u003cbr\u003e \u003cb\u003eSweets and Desserts 237 \u003c\/b\u003e\u003cbr\u003e Macau Rice Crisp 239 \u003cbr\u003e Serradura (Macau’s Famous Sawdust Pudding) 240 \u003cbr\u003e Hong Kong–Style French Toast 242 \u003cbr\u003e Batatada (Macanese Potato Cake) 247 \u003cbr\u003e Sweet Potato Batatada 251 \u003cbr\u003e Almond Gelee 252 \u003cbr\u003e Cocoa-Nut Gelee 255 \u003cbr\u003e\u003cbr\u003e 10 Building Blocks \u003cb\u003e257 \u003c\/b\u003e\u003cbr\u003e Balichão (Macanese Shrimp Paste) 260 \u003cbr\u003e Chicken Fat Croutons 261 \u003cbr\u003e Fried Rice Rice 261 \u003cbr\u003e Pork Chops in Brine 262 \u003cbr\u003e Papo Seco (Portuguese Bread Rolls) 264 \u003cbr\u003e XO Sauce 268 \u003cbr\u003e Molho de Aziete, aka Mojo (Oil and Garlic Sauce) 270 \u003cbr\u003e Portuguese-Style Tomato Sauce 271 \u003cbr\u003e “Portuguese” Curry Sauce 272 \u003cbr\u003e Refogado (Portuguese Soffritto) 273 \u003cbr\u003e Chilli Oil 274 \u003cbr\u003e Sambal Tumis (Spicy Sweet-and-Sour Sambal) 275 \u003cbr\u003e Peixinhos Fritos (Tiny Fried Fish) 276 \u003cbr\u003e Tea Eggs 277 \u003cbr\u003e Vitor’s Curry Paste 278 \u003cbr\u003e Macau Hot Curry Powder 279 \u003cbr\u003e Malacca Sweet Curry Powder 280 \u003cbr\u003e Five-Spice Powder 280 \u003cbr\u003e Vegetable Stock 281 \u003cbr\u003e Chicken Stock 282 \u003cbr\u003e Pork Stock 283 \u003cbr\u003e Vegetarian Wok Sauce 284 \u003cbr\u003e Pork Wok Sauce 284 \u003cbr\u003e Umami Juice 285 \u003cbr\u003e Tamarind Extract 285“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!”\u003cbr\u003e \u003cb\u003e— Rick Bayless, chef and owner of Frontera Grill, Topolobampo, and Xoco\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e  “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. \u003ci\u003eThe Adventures of Fat Rice\u003c\/i\u003e is a must-have for home (and Jupiter) chefs.”\u003cbr\u003e \u003cb\u003e— Kool Keith, artist and rapper\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"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.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003e EATER NATIONAL\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"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.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e—\u003c\/b\u003e TASTING TABLE \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"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 (\u003ci\u003earroz gordo\u003c\/i\u003e).\u003cbr\u003eAnd did I mention \u003ci\u003eFat Rice\u003c\/i\u003e 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).\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e—\u003c\/b\u003e EPICURIOUS\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"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: \u003ci\u003eThe Adventures of Fat Rice\u003c\/i\u003e.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e—\u003c\/b\u003e EATER\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"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.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e—\u003c\/b\u003e LOS ANGELES TIMES \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"A joyful exploration of a lesser-known cuisine in America.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003e SAN FRANCISCO CHRONICLE\u003c\/b\u003eABRAHAM 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, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eEater,\u003c\/i\u003e and many others. In 2018, Abraham was named Best Chef: Great Lakes by the James Beard Foundation. \u003cbr\u003e\u003cbr\u003eHUGH AMANO is a writer and the former sous chef of Fat Rice.MACAU RICE CRISP \u003cbr\u003e Makes 24 fun-size portions \u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 10 nori sheets, about 7 by 8 inches \u003cbr\u003e 1 cup rousing\u003cbr\u003e 9 ounces (about 11 cups) puffed rice cereal\u003cbr\u003e 1 tablespoon sesame seeds, toasted\u003cbr\u003e 1 tablespoon Korean chili flakes\u003cbr\u003e 4 tablespoons unsalted butter, plus a bit to grease hands\u003cbr\u003e  ½ teaspoon salt\u003cbr\u003e 1 tablespoon toasted sesame oil\u003cbr\u003e 1 (28-ounce) bag marshmallows\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e Toss the cereal, sesame seeds, and Korean chilli flakes in a bowl and set aside.\u003cbr\u003e  \u003cbr\u003e 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.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303018352869,"sku":"NP9781607748953","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607748953.jpg?v=1730752756","url":"https:\/\/k12savings.com\/products\/the-adventures-of-fat-riceisbn-9781607748953","provider":"K12savings","version":"1.0","type":"link"}