Today is my stop on the Random Things blog tour for Chinese-ish by Rosheen Kaul and Joanna Hu and what a treat this book was. 🥣 As immigrants with Chinese heritage who both moved to Australia as children, 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. 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. 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. 🥣 Anyone who knows me knows that I love Chinese food. I love making it (although this is pretty much limited to stir fry, if I'm honest) and I love ordering it. Like order-everything-on-the-menu-because-I-want-it-all so I was really excited to try to make some "not quite authentic" (as the cover states) Chinese food myself. There were loads of recipes that grabbed me in this book but I opted for Sticky Garlic Ribs with Fresh Chilli and Vinegar Sauce. The only way I'd made ribs before has been in a slow cooker so I wasn't sure how I'd get on with cooking them in oil but it was so easy. And, most importantly, they were absolutely delicious. Swipe right for results 😋 I liked that not only does the book contain plenty of delicious recipes, it also gives step-by-step instructions on how to make Chinese staples such as fried rice, wantons and dumplings. I'm excited to discover more Chinese recipes (although my local takeaway might be less happy if it means I don't order from it as much!) Thank you so much to the tagged publisher and Random Things for sending me a copy. Chinese-ish is out now.