You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Quizzed by strangers about her background, Rosheen Kaul, who heads the kitchen at Melbourne's Etta restaurant, usually tells them she's Chinese-ish. Chef Kaul springs from mixed Asian ancestry and has a passion for all sorts of Chinese-influenced dishes passed down from previous generations . This recipe is for one serve only, because you won't get the same charred flavour from an overcrowded pan.

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. 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. Australians Rosheen Kaul and Joanna Hu confront their blended-Chinese heritage by exploring classics of home cooking like wontons, fried rice and stir-fries—while also going where nobody’s grandma has gone before, with ‘very inauthentic Shrimp Toast’ and ‘Microwave Cheong fun’ rice noodle rolls.

Crafted out of a desire to share family and personal experiences, new tastes, and a legacy of adapted recipes, Chinese-ish is a cultural and culinary testament.

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? 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. Chef Kaul springs from mixed Asian ancestry and has a passion for all sorts of Chinese-influenced dishes passed down from previous generations … the result is this lively collection of personal cooking that home cooks can appreciate … Along with the book's photographs, bright, light-hearted illustrations from Joanna Hu perfectly match the recipes.Joanna Hu is an illustrator and ex-front-of-house at Vue de Monde, Saint Crispin, and Fat Duck restaurants. 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! My personal favourites include the Mango Pudding and all of the steamed dumpling recipes sound divine.

Against my better judgement I tried it anyway in case this level of salt unlocked amazing wontons flavours I didn't know about. 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. Consider it a jumping-off point for other variations and a base for adding any other ingredients you wish. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.It was interesting to read and explains well some principles I can put into practice to get close to a restaurant style stir-fry. Lastly, there are Rosheen and Jo’s favourite Chinese-ish puddings: Pumpkin buns, Egg custard tarts and Hong Kong-style sago pudding.