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

Product Information

You will want to run, not walk, to the kitchen once you’ve enjoyed a pleasurable hour on the sofa flicking through its pages. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Refreshingly uninterested in purity tests and irresistibly illustrated by Hu, Chinese-ish is an irreverent charmer and more evidence (if more were needed) of the unending global love affair with Chinese cuisine. Hu’s watercolor illustrations play so nicely with the vivid photography throughout and the recipes are remarkably accessible.

I borrowed this one from the public library and I loved the feel of its matte pages and its vibe which was totally hip and hand drawn, except for the big, clear photos that every cookbook should have.

Very gently break up any lumps of rice with a spatula or your fingers, taking care to keep the individual grains intact. Hotjar sets this cookie to know whether a user is included in the data sampling defined by the site's pageview limit. Born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino), she grew up between Melbourne, Malaysia, China and Indonesia. Pour the oil into a large saucepan that can hold double its volume (as the oil will bubble up) and place over medium heat. The flavour of cooked oil is a common and welcome addition to fresh garnishes and condiments in Chinese cuisine.Hu's watercolor illustrations play so nicely with the vivid photography throughout and the recipes are remarkably accessible. Modern, unconventional, innovative, vibrant, tasty, colourful and incredibly delicious—this is a cookbook from two authors who consider themselves wonderfully Chinese-ish. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Joanna Hu is an illustrator and ex front-of-house at Vue de Monde, Saint Crispin and Fat Duck restaurants.

It was at the beginning of the pandemic that her employer shut the doors and as a project to occupy herself, Rosheen began documenting all the inauthentic Asian recipes she most loved to eat each day. Rosheen Kaul was born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino).

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, classic Chinese mains and even a Sichuan Sausage Sanga that would sit proudly at any backyard barbecue. Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously. 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. Fragrant with toasted sesame oil, a little soy and plenty of warming ginger, this simple, comforting braise makes an appearance on our dinner table any time someone shows signs of illness.

The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report. The daughter of Chinese–Australian parents, she eschewed a career in law for something she was truly passionate about: learning to taste and being surrounded by creative geniuses. Add the sauce and 1 tablespoon of the chilli paste or sambal oelek (use more if you want more heat) and toss to coat. 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. To make the chilli paste, blitz all of the ingredients together in a food processor to form a fine paste and set aside.

And now I have it in my collection, in pride of place, where it belongs, I feel it is a book you might need to have, too. As immigrants with Chinese heritage, Rosheen Kaul and Joanna Hu spent their formative years living between (at least) two cultures and wondering how they fitted in.