Rosheen Kaul and Joanna Hu
Professional chef
Books & Sources
Recipes
A few desserts we don't hate
Rosheen Kaul and Joanna Hu · Chinese-ish
An ode to eggs
Rosheen Kaul and Joanna Hu · Chinese-ish
Burnt Spring Onion Oil Noodles
Rosheen Kaul and Joanna Hu · Chinese-Ish: Home cooking, not quite authentic, 100% delicious
Spring onion oil noodles (葱油拌面) are deceptively moreish, yet quick and easy. Somehow, frying spring onion (scallion) in plenty of oil until almost burnt, and then adding a touch of soy and vinegar, creates a deeply umami savouriness. It’s not a bad idea to make a large batch of the spring onion oil — stored in an airtight jar, it will keep for up to 1 month in the fridge, and then it’s a simple matter of tossing it through cooked noodles for a fast, satisfying meal.
Chinese cooking techniques
Rosheen Kaul and Joanna Hu · Chinese-ish
Chinese-ish snacks that feel kinda wrong
Rosheen Kaul and Joanna Hu · Chinese-ish
Dishes for a crowd
Rosheen Kaul and Joanna Hu · Chinese-ish
How to cook nearly every type of noodle and some great ways to eat them
Rosheen Kaul and Joanna Hu · Chinese-ish
How to cook rice without a rice cooker
Rosheen Kaul and Joanna Hu · Chinese-ish
How to make congee
Rosheen Kaul and Joanna Hu · Chinese-ish
How to make dumplings
Rosheen Kaul and Joanna Hu · Chinese-ish
How to make fried rice
Rosheen Kaul and Joanna Hu · Chinese-ish
How to make some iconic condiments
Rosheen Kaul and Joanna Hu · Chinese-ish
How to make stock
Rosheen Kaul and Joanna Hu · Chinese-ish
How to make wontons
Rosheen Kaul and Joanna Hu · Chinese-ish
How to stir-fry vegetables
Rosheen Kaul and Joanna Hu · Chinese-ish
Key information for successful Chinese-ish cooking
Rosheen Kaul and Joanna Hu · Chinese-ish
Old Chinese favourites and fond food memories
Rosheen Kaul and Joanna Hu · Chinese-ish
On the love of an immigrant parent
Rosheen Kaul and Joanna Hu · Chinese-ish
THE REBELLION: HOW TO DISAPPOINT YOUR PARENTS
Rosheen Kaul and Joanna Hu · Chinese-ish
The solo diner
Rosheen Kaul and Joanna Hu · Chinese-ish
There and back again
Rosheen Kaul and Joanna Hu · Chinese-ish