As immigrants with Chinese heritage who both moved to Australia as kids 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. Chinese-ish celebrates the confident blending of
culture and identity through food: take what you love and reject what doesn't work for you. 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 barbie.
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. Chinese-ish is modern
unconventional innovative vibrant tasty colourful incredibly delicious food.
