The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau

Last Updated December 11, 2016
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The Adventures of Fat Rice cookbook

Macau, a tourist destination on the south coast of China, has a true crossroads cuisine: Portuguese, African, Malay, and Indian tastes can be found in restaurants and food stalls throughout the city.

Abe and Hugh, co-authors of The Adventures of Fat Rice, spent a short but fateful time in Macau, where the easy mix of cultures and tastes made a lasting impression. After kicking around several ideas for a restaurant, they kept returning to Macau. Although the idea of offering a Macanese menu felt like a risk, their passion for this unique Asian comfort food took over and Fat Rice opened its doors in Chicago in 2012. The name comes from arroz gordo, one of Macau’s most famous dishes.

Enjoy these 3 recipes: Chilli Prawns, Coconut Rice, and Portuguese Barbecued Clams.

Buy The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau by Abraham Conlon, Adrienne Lo, and Hugh Amano at Barnes & Noble and Amazon.

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Chilli Prawns

Chilli Prawns
Chilli prawns like these can be found all over Macau, and are on the menu at Fat Rice in Chicago.

Coconut Rice

Coconut Rice
The marriage of rice and coconut makes magic: they both grow in the same climates/areas (India, Southeast Asia, and Sri Lanka, to name a few), many of which are influences in Macanese cuisine.

Portuguese Barbecued Clams

Portuguese Baked Clams
They’re simply steamed with a fiery, garlicky, smoky, slightly sour sambal that finds its way inside to coat each briny, plump clam.
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