Cook: Chinese-ish

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.

Home cooking, not quite authentic, 100% delicious.

By Rosheen Kaul and Joanna Hu

Char kway teow

Serves 1

Smoky, slippery, fatty and rich, these hawker-style noodles are laced with soft clouds of egg. This recipe is for one serve only, because you won’t get the same charred flavour from an overcrowded pan. Multiply as required for more servings. If you’re short on time, shop-bought sambal oelek is fine to use instead of the chilli paste.

1/3 cup (80 ml) melted lard (see Notes) or vegetable oil2 cloves garlic, minced125 g (4½ oz) fresh thick rice noodles25 g (1 oz) fresh thick egg noodles½ Chinese sausage (see Notes), thinlysliced on the diagonal4 slices fish cake (see Notes)
4 raw prawns (shrimp), peeledand deveined1 egg, lightly beaten1 handful bean sprouts, trimmedat both ends30 g (1 oz) garlic chives, cut into thirds

Chilli paste

5 dried Sichuan chillies (see Notes), soaked in water until soft, then drained
2 fresh red chillies
3 French or Asian shallots
1 teaspoon vegetable oil
Pinch of salt

Sauce

1½ teaspoons dark soy sauce
½ teaspoon kecap manis (sweet soy sauce)
1 teaspoon fish sauce
1 tablespoon light soy sauce

To make the chilli paste, blitz all of the ingredients together in a food processor to form a fine paste and set aside. You will need 1 tablespoon of this chilli paste (or sambal oelek, if using) for each portion of noodles. Store the remaining chilli paste in an airtight container in the fridge for up to a week.

To make the sauce, whisk all of the ingredients together in a small bowl and set aside.

Heat the lard or oil in a wok or frying pan over high heat until smoking. Add the garlic and fry until fragrant, 10–15 seconds, then add the rice noodles and egg noodles. Stir-fry over high heat for around 30 seconds, then add the Chinese sausage, fish cake and prawns. Continue to stir-fry over high heat until the sausage fat begins to render and the noodles are lightly charred, 2–3 minutes.

Add the sauce and 1 tablespoon of the chilli paste or sambal oelek (use more if you want more heat) and toss to coat.

Push the noodles to the side of the pan and add the beaten egg, bean sprouts and garlic chives. Fry for 30–40 seconds over high heat, until the chives begin to wilt.

Mix everything together, then transfer to a plate and serve immediately.

NOTES

Lard is a flavoursome fat used in traditional Chinese cooking. You can buy it at most supermarkets and butchers. You could also use the fatty top layer that forms when making stock (see pages 51–53). Chinese sausage and fish cake are found in the fridge section of well-stocked Asian grocers. Dried Sichuan chillies are long, red, intensely-flavoured chillies, and they are available at most Asian grocers. If you can’t find them, use any other dried chillies.

Fiery Sichuan fondue

Serves 6

It’s a well-established fact that plenty of people of east Asian descent suffer from lactose sensitivity. and let’s be honest – fondue isn’t really Chinese in the slightest. So you’re probably wondering why there is a fondue recipe in this cookbook. I’m a touch lactose-intolerant myself, but I reckon this recipe is worth the pain.

It might seem simple, being nothing more than cheese and wine melted together, but fondue splits easily. a well-made fondue should be silky-smooth and remain that way, even when heated. For surefire success every time, add cornflour (cornstarch) to the mix: it stops the proteins in the cheese from coagulating, guaranteeing your fondue stays smooth and silky.

In this recipe, we use beer instead of the traditional high-acid white wine. Beer is exactly what I’d be drinking with this dish, as the savouriness pairs beautifully with the cheese. As with all popular Sichuan dishes, this fondue is served under a blaze of vibrant red chilli oil.

If you don’t have a fancy fondue set-up, Use a cast-iron skillet or something similar that retains heat, and pop it back on the stove whenever you need to warm it up. Pile the fondue high with fresh herbs and cracked black pepper, then dip anything your heart desires into it. Fondue is traditionally served with cubes of stale bread, pickled onions and cornichons, but anything that would be improved by being dunked in fiery cheese will do. Just make sure everything is bite-sized.

2 tablespoons cornflour (cornstarch)
300 g (10½ oz) Gruyere, grated
300 g (10½ oz) Comte, grated
2 cloves garlic, minced
300 ml (10½ fl oz) lager
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground white pepper
100 ml chilli oil (see page 94, or use Lao Gan Ma chilli oil)
Fresh dill, parsley and chives, roughly chopped
Cracked black pepper

To serve

Pickled chillies
Bread, cut into cubes
Hot smoked sausages
Charcuterie
Boiled potatoes

Place the cornflour and cheeses in a bowl and toss to combine. Set aside.

Heat the garlic and lager in a pan over low heat and bring to a simmer. Add a handful of the cheese mixture at a time to the simmering beer and whisk vigorously, ensuring each addition is completely melted and emulsified before adding more.

Once all the cheese has been added and the mixture is thick and smooth, add the lemon juice, salt and white pepper and stir. If the mixture has turned into a blob of melted cheese with some separated liquid, don’t worry. Simply increase the heat and whisk hard to bring it back together.

Transfer the cheese mixture to a fondue pot or cast-iron skillet. Dress liberally with the chilli oil, fresh herbs and cracked black pepper. If the fondue starts to set, simply pop it back on the stove and warm it up over low heat.

Serve the fondue with pickled chillies, bread, smoked sausages, charcuterie and boiled potatoes, for dipping.

Beijing hot chicken

Serves 4

I had a theory: If you put chicken through the same three-day process as Nashville hot chicken (brining, buttermilk brining, and then dredging), but swapped the cayenne, paprika, onion and garlic for a deeply aromatic Northern Chinese spice mix, it could be pretty good. While we’re at it, why not use the Korean technique of dredging and frying, too? That could be REALLY good.

It wasn’t just good, it was utterly glorious. The potato-starch dredge became an incredibly light and crispy (not hard and crunchy) coating. The double-frying technique was so effective that the chicken was still crispy the next day. The intensity of the spices in the buttermilk brine penetrated right into the chicken, resulting in

perfectly seasoned, tender bites. Then, of course, there was the spice mix, that magnificent spice mix. The warm, roasty aromas of cumin, garlic and chilli take you right to the smoky back alleys of Beijing, where this same spice mix is dusted over crisp charcoal-roasted meats.

I also managed to cut a whole day out of the traditional Nashville process by condensing it into two steps. On day 1, you make the buttermilk brine and submerge the chicken in it. On day 2, you dredge and fry. The spiciness can be adjusted to suit your personal preference, as the chicken is well seasoned even before you coat it in the chilli oil and spice mix. When I make fried chicken at home, I always do half plain, half spicy, so it’s not all pain and suffering. I eat my fried chicken between two slices of fluffy white bread, with tiny pickled green chillies, mayo and a wedge of lettuce to cool the burn. How you choose to eat yours is entirely up to you.

Vegetable oil, for deep-frying
2 tablespoons chilli oil (see page 94, or use Lao Gan Ma chilli oil)
1 teaspoon salt

Buttermilk brine

4 cups (1 litre) buttermilk
2 tablespoons salt
2 teaspoons chicken bouillon powder
1 teaspoon garlic powder
2 tablespoons Sichuan or regular chilli powder (see Notes on page 38)
8 skinless chicken thigh fi llets

Beijing spice mix

2 teaspoons white peppercorns
1 teaspoon Sichuan peppercorns
3 teaspoons cumin seeds
1 teaspoon garlic powder
2 teaspoons Sichuan or regular chilli powder (see Notes on page 38)
2 teaspoons chilli flakes

Potato-flour dredge

1½ cups (265 g) potato flour (potato starch)
½ cup (75 g) plain (all-purpose) flour
1 teaspoon ground black pepper
1 teaspoon salt

Day 1

To make the buttermilk brine, combine the buttermilk, salt, chicken bouillon powder, garlic powder and chilli powder in a large bowl or container. Ensure the container is deep enough so that the chicken will be completely submerged. Place the chicken thighs into the buttermilk brine, cover and refrigerate for 12–24 hours.

Day 2

To make the Beijing spice mix, heat a small frying pan over low heat and toast the white and Sichuan peppercorns and cumin seeds, moving the pan continuously so that the spices toast evenly. When the spices are lovely and aromatic, add the garlic powder, chilli powder and chilli flakes and toast gently for 30 seconds. Allow the spices to cool, then grind them into a coarse powder using a mortar and pestle.

To make the potato-flour dredge, combine the potato flour, plain flour, black pepper and salt in a large bowl. Set aside.

Heat at least 6 cm (2½ inches) of vegetable oil in a large heavy-based saucepan to 160°C (215°F), using a food thermometer to check the temperature. Lift each piece of chicken out of the buttermilk brine and shake off the excess. Thoroughly coat the chicken in the potato-flour dredge, then carefully lower into the oil. Fry the chicken in batches, making sure the pieces don’t touch each other or stick to the bottom of the pan. Fry for 5–6 minutes, until the crust is just set. Transfer to a wire rack to rest while the remaining chicken is fried.

When all of the pieces have been fried once, fry each batch a second time, until the coating is extra crispy, 6–7 minutes. Potato flour does not brown like plain flour does, so don’t attempt to fry until golden. When you tap the coating and it is hard and crisp, the chicken is ready to drain on a wire rack. Reserve ½ cup (125 ml) of the hot frying oil. Place 2 tablespoons of the Beijing spice mix in a heatproof bowl with the reserved frying oil, chilli oil and salt, and mix to combine. Add 2 chicken pieces to the bowl at a time and toss to coat in the spice and oil mix. Return the chicken to the wire rack and sprinkle generously with the remaining Beijing spice mix. Serve hot.

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.

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