Chinese-ish

Modern, unconventional, innovative, vibrant, tasty, colourful and incredibly delicious―this is a cookbook from two authors who consider themselves wonderfully Chinese-ish. Perfect for fans of Kwoklyn Wan, The Dumpling Sisters, Jeremy Pang and Ching-He Huand.

Chinese-ish celebrates the confident blending of culture and identity through food: take what you love and reject what doesn’t work for you.

As immigrants with Chinese heritage who both moved to Australia as children, Rosheen Kaul and Joanna Hu spent their formative years living between (at least) two cultures and wondering how they fitted in. Food was a huge part of this journey – should they cling to the traditional comfort of their parents’ varied culinary heritage, attempt to assimilate wholly by learning to love shepherd’s pie, or forge a new path where flavour and the freedom to choose trumped authenticity? They went with option three.

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. There are also plenty of tips and shortcuts to demystify any tricky-sounding techniques, and reassuring advice on unfamiliar ingredients and where to find them.

Some of the mouth-watering recipes include:

• Chicken congee
• Burnt spring onion noodles
• Roast duck noodle soup
• Wontons three ways
• Char kway teow
• Egg fried rice
• Crispy prawn balls
• Beijing hot chicken
• Egg custard tarts
• Pumpkin buns