The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]
320The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]
320eBook
Available on Compatible NOOK devices, the free NOOK App and in My Digital Library.
Related collections and offers
Overview
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.
Product Details
ISBN-13: | 9781607748960 |
---|---|
Publisher: | Clarkson Potter/Ten Speed |
Publication date: | 10/25/2016 |
Sold by: | Random House |
Format: | eBook |
Pages: | 320 |
File size: | 246 MB |
Note: | This product may take a few minutes to download. |
About the Author
HUGH AMANO is a writer and the former sous chef of Fat Rice.
Read an Excerpt
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.
Table of Contents
CONTENTSIntroduction 1
Equipment and Techniques 19
1 Achar e Conservas
Pickles and Preserves 31
Esmargal (Mackerel Pickle) 33
Sweet Soy Burdock 34
Ramp Pickle 34
Charlie’s Peanuts 37
Lemon Achar (Preserved Lemon Pickle) 38
Singapore Sour Cabbage 39
Diabo Pickle 40
Ginger Achar (Ginger Pickle) 41
Jumpwater Pickle 44
2 Entradas
Appetizers 47
Curried Vegetable Chamuças 49
Minchi (Minced Beef and Pork) Croquettes 53
Potstickers Royale with Crispy Crepe 59
Brinjal Sambal (Spicy Sweet-and-Sour Eggplant) 64
3 Arroz
Rice 67
Arroz Gordo (“Fat Rice”) 69
Coconut Rice 75
Basic Fried Rice 77
Baked Pork Chop Rice 82
4 Massas
Noodles 85
Lacassà (Macanese Rice Vermicelli Stir-Fry) 86
Sopa de Lacassà (Rice Vermicelli Soup with Prawns) 92
Fat Noodles 94
Fat Noodles with XO Sauce 97
Fat Noodles with Mushrooms and Egg 103
5 Legumes
Vegetables 105
Dry-Fried Asparagus with Minchi and Peixinhos Fritos 107
Stir-Fried Greens with Green Papaya, Mushroom, and Mackerel Pickle 110
Malay-Style Vegetable Curry 114
Tchai de Bonzo (Buddha’s Delight) 119
Bebinca de Rabano (XO Daikon Cake) 122
6 Piexe e Mariscos
Fish and Seafood 125
Empada de Peixe (“Macanese” Fish Pie) 126
Crazy Squid Rice 132
Chilli Prawns 136
“Portuguese” Barbecued Seafood with Big Ben’s Sambal 139
Bacalhau de Vóvó (Salt Cod Spread) 141
Bacalhau al Forno (Oven-Baked Salt Cod) 144
Salade de Tau-Fu com Chatchini de Bacalhau (Soft Tofu Salad with Crispy Golden Salt Cod “Chutney”) 146
“Portuguese” Barbecued Clams 153
The Chilli Clam 154
Curry Crab 162
Camarãoes com Caril de Quiabo e Tomate (Shrimp Curry with Okra and Tomato) 166
7 Aves
Birds 169
Galinha à Africana (“African” Chicken) 171
Macau Roast Pigeon 176
Po Kok Gai (“Portuguese” Chicken Curry) 181
Pato de Cabidela (Duck Cooked in Blood) 187
8 Carnes
Meats 191
Porco Balichang Tamarindo (Pork Braised with Tamarind and Balichão) 193
Porco Bafassa (Smothered and Roasted Turmeric Pork Shoulder) 199
Capela (Macanese Meat Loaf) 203
Char Siu (Cantonese Barbecued Pork) 205
Tacho (Macanese Boiled Dinner) 209
Zhu Pa Bao (Macau’s Famous Pork Chop Bun) 215
Salada de Orelhos de Porco (Pig Ear Salad) 216
Porco Po Bolacho (Powdered Biscuit Pork Chop) 219
Diabo (Devil’s Curry) 221
Curried Beef and Tendon with Turnip 229
Minchi (Macanese Minced Meat Hash) 230
Rabo de Boi Estufado (Stewed Oxtail with Tomatoes and Portuguese Wines) 233
9 Doces e Sobremesas
Sweets and Desserts 237
Macau Rice Crisp 239
Serradura (Macau’s Famous Sawdust Pudding) 240
Hong Kong–Style French Toast 242
Batatada (Macanese Potato Cake) 247
Sweet Potato Batatada 251
Almond Gelee 252
Cocoa-Nut Gelee 255
10 Building Blocks 257
Balichão (Macanese Shrimp Paste) 260
Chicken Fat Croutons 261
Fried Rice Rice 261
Pork Chops in Brine 262
Papo Seco (Portuguese Bread Rolls) 264
XO Sauce 268
Molho de Aziete, aka Mojo (Oil and Garlic Sauce) 270
Portuguese-Style Tomato Sauce 271
“Portuguese” Curry Sauce 272
Refogado (Portuguese Soffritto) 273
Chilli Oil 274
Sambal Tumis (Spicy Sweet-and-Sour Sambal) 275
Peixinhos Fritos (Tiny Fried Fish) 276
Tea Eggs 277
Vitor’s Curry Paste 278
Macau Hot Curry Powder 279
Malacca Sweet Curry Powder 280
Five-Spice Powder 280
Vegetable Stock 281
Chicken Stock 282
Pork Stock 283
Vegetarian Wok Sauce 284
Pork Wok Sauce 284
Umami Juice 285
Tamarind Extract 285