Rosheen Kaul
Rosheen Kaul
Rosheen Kaul is the former head chef of Melbourne’s Etta, author of the cookbook Chinese-ish, and a Good Food recipe columnist.
‘Fun to eat, easy to make’: Spice up Christmas leftovers with speedy stir-fry
Dread the thought of eating ham for weeks? Rosheen Kaul’s recipes bring extra flavour, salt and crunch to leftovers from your festive feast.
- Rosheen Kaul
Be the envy of your workmates with these delicious al desko-friendly make-ahead salads
Three essential new salads that stand on their own as the star of the table, or can be taken to the office for a delicious lunch al desko.
- Rosheen Kaul
This pot of gold is one of the most nourishing things you can eat, plus it’s cheap and easy to make
A rich, long-simmered bone broth is the secret to these nourishing, big-flavoured dishes.
- Rosheen Kaul
All hail kale: The much maligned green veg that has finally become cool
Chef Rosheen Kaul unlocks the secret to making kale cool again.
- Rosheen Kaul
- Recipe collection
- Noodle dish
Rosheen Kaul’s fast Friday night noodles (plus something slurpy for the weekend)
Two weeknight-friendly noodle dishes, and another that can be made ahead over the weekend for easy assembly.
Rosheen Kaul’s hokkien hae mee (pork and prawn noodle soup)
This noodle bowl, a classic breakfast dish in Singapore and Malaysia, is all about the rich, shimmering broth.
- 2 hrs +
- Rosheen Kaul
Rosheen Kaul’s crab noodle soup
Not every broth needs hours on the stove – this buttery crab noodle bowl is as weeknight-friendly as it is flavour-packed.
- < 30 mins
- Rosheen Kaul
Rosheen Kaul’s speedy Sichuan cold noodles (liang mian) with homemade chilli oil
These cold noodles are as delicious as they are simple to prepare – a little spicy, a little sour and a little sweet.
- < 30 mins
- Rosheen Kaul
Fermented hot sauce, three ways
Super-hot chillies such as habaneros often have intoxicating floral aromas. But as the name implies, they're so hot that you can't eat them without blowing your head off. This is where lacto-fermentation comes in, creating complexity, an almost sparkling acidity and helping to tone down aggressive spiciness. It sounds scary but fermentation is one of the simplest processes in the kitchen. Here are three flavour combinations to get you started, all using the same basic method.
- < 30 mins
- Rosheen Kaul
Tropical hot sauce
You're not limited to just chillies when making hot sauce, don't be afraid to experiment with other ingredients.
- Rosheen Kaul
Original URL: https://www.brisbanetimes.com.au/goodfood/by/rosheen-kaul-h29n0h