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.

“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 gored). 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


Introduction 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

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