Entry point to diverse cuisine
ROSS DOBSON has been enthralled by Chinese food since he was a young boy growing up in the Sydney suburbs.
He did his first Chinese cooking course aged 14 after being inspired by the food of a childhood friend who had immigrated from Hong Kong. His family shared their food and recipes with Dobson and his family.
Dobson, an author and restaurateur, even wrote his first cookbook on the cuisine — Chinatown explores the flavours of Chinese ingredients.
‘‘Like a tapestry, the cuisine of each region can be linked by a thread or two. Yet, each region will have a distinctive and unique combination of ingredients and cooking techniques. Some differences are subtle. Some not so.’’
In his latest book, Chinese Food Made Easy, he takes favourite recipes from each of China’s diverse culinary regions and simplifies them for the home cook.
‘‘Regardless of where you are, dishes all over China are often given seemingly incongruous names. Ants climbing tree or lions head meatballs are intriguing names for dishes that are delicious nonetheless.’’
He includes helpful tips on key ingredients to have in the pantry as well as stepbystep guides to blanching greens, cutting a whole chicken Chinese style and peeling prawns.
There is also a ‘‘six ways with’’ for common ingredients such as hoi sin sauce, sesame oil and Chinese broccoli.
Dobson finishes the book with a handy menu planner with suggestions on how to put together a Chinese feast.