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 barbecue. There are also plenty of tips and shortcuts to demys
