Chinese-ish: Home cooking, not quite authentic, 100% delicious

Product Information

Chef Rosheen Kaul and illustrator Joanna Hu's collection mashes classic Chinese cooking with personal culinary influence collected from all over Asia. There were slightly too many ingredients I don't usually have at home and the cooking instructions were slightly too long and complex (lazy cook - one pan, less than 30mins style). Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously. Chinese-ish celebrates the confident blending of culture and identity through food: take what you love and reject what doesn't work for you. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

This unique and beautifully illustrated cookbook offers a combination of cuisines spanning Southeast Asia that reflect the authors’ immigrant heritage … They also include anecdotes throughout the book to give readers insight into their lives and the meaning of the food they detail … Kaul and Hu have written an excellent introduction to Chinese and Southeast Asian cuisine, recommended for intermediate to advanced cooks. I’ve chosen a recipe for you that seemed to me an excellent introduction to the food in this happy-making book: Burnt Spring Onion Oil Noodles, just perfect for when you need a simple but richly flavoured solo supper. However , like a few other reviewers when I got the book I didn’t enjoy the book and find the recipes complicated and the book difficult to follow. Rosheen Kaul is head chef at Melbourne's Etta restaurant, where she cooks a menu as culturally diverse as she is. There are also plenty of tips and shortcuts to demystify any tricky-sounding techniques, and a reassuring list of pantry staples and where to find them.

In these pages you'll find a bounty of inauthentic Chinese-influenced dishes from all over Southeast Asia, including the best rice and noodle dishes, wontons and dumplings and classic Chinese mains. Heat 1 tablespoon vegetable oil until smoking and pour it over the salad instead of the chilli oil, along with the dressing.

You can introduce as many or as few fillings as you like – just ensure that they are sliced thinly enough to cook quickly, or are already cooked.You will need 1 tablespoon of this chilli paste (or sambal oelek, if using) for each portion of noodles. Against my better judgement I tried it anyway in case this level of salt unlocked amazing wontons flavours I didn't know about. You’ll find a bounty of inauthentic Chinese-influenced dishes from all over South-East Asia, including all the best rice and noodle dishes, wontons, and dumplings. Hu’s watercolor illustrations play so nicely with the vivid photography throughout and the recipes are remarkably accessible. Part of my personal interest in reviewing this book, is that though I am a successful hobby baker, cakes and desserts are my passion and relatively easy for me to make but I possess an inability to successfully stir fry anything!

Quizzed by strangers about her background, Rosheen Kaul, who heads the kitchen at Melbourne's Etta restaurant, usually tells them she's Chinese-ish. It’s neither formal nor comprehensive, but something much more inspiring and personal: an exuberant and inviting account of the dishes they love, explained for home cooks, with a buoyant enthusiasm that’s instantly contagious. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.Add the sauce and 1 tablespoon of the chilli paste or sambal oelek (use more if you want more heat) and toss to coat.

Joanna Hu was born in Hunan Province in China and, like her co-author, moved to Melbourne at school age.A bunch of the stuff I knew how to make, having my very Chinese ancestors whispering in my ears, in a format my very white, very 'what's the recipe' husband can understand.