{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F2a7436f3-2a7436f3","width":444,"version":"1.0","type":"rich","title":"Episode 295: Fat Rice","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/f7fc37b1-234a-4cb2-b212-3b7995f3eb83/1477423355artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/f7fc37b1-234a-4cb2-b212-3b7995f3eb83\" height=\"200\" width=\"100%\" title=\"Episode 295: Fat Rice\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's episode of THE FOOD SEEN, we ship off the trading port of Macau, a city on the Pearl River, an hour's ferry ride away from Hong Kong, China. Centuries long a vibrant trading port, a Portuguese colony under Chinese ownership up until 1887, this melting pot of culture and cuisine became inspiration for Abe Conlon & Adrienne Lo top open up Fat Rice restaurant in Chicago, now bringing about their comprehensive cookbook, The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau. Of course in it, you'll find their namesake, “Arroz Gordo” a layered rice dish for special occasions (jumbo prawns, chili lemon, char siu pork, pickled chilies, tea egg, sweet & sour raisins, shredded duck, sofrito-scented jasmine rice, linguine sausage, Portuguese olives, manila clams, curried chicken), as well as the building blocks of Macanese cooking. But I must warn you, watch out for the Attack of the Chili Clam!"}