"Learning how to crimp a curry puff perfectly is one of my earliest food memories. From the age of six, I used to practise obsessively on Play-Doh. If you can't manage the crimping, the job is easily done by using the tips of a fork to press down on the seams. As long as they're adequately sealed, they will go down the same way. For those longing for a sauce, there is no need – these moreish little parcels are a crowd-pleaser, full of flavour and traditionally eaten as is." Poh Ling Yeow…
Vietnamese pork balls with rice vermicelli and pickles
"This is one of my favourite hot weather meals. So lively on the palate with wonderful zingy herbs, crunchy pickles and sweet, salty, garlicky meatballs - it’s an absolute crowd-pleaser! Apart from the prepping of the pickles it's also a very quick, easy meal to put together." Poh Ling Yeow, Poh & Co.
"I’m sure there isn’t a single person on the planet who doesn’t love breaking through the lightest of cake crusts into a warm, gooey pot of chocolate. This is my faithful emergency recipe, for the times when I have dinner guests and not enough time to make dessert. It’s easily and quickly executed, even with spectators watching intently!" Poh Ling Yeow, Poh & Co.
"If you’ve never tried smoking anything, you will see it’s very simple and delicious. Of course, using duck and orange is a classic idea but I’ve put a modern Southeast Asian spin on this with the dressing, then combined it with pickled radishes, raw grated beets and fresh orange segments to offset the richness of the meat. This serves two as a main course or four as a starter." Poh Ling Yeow, Poh & Co. 2
"If you love your bacon and egg sandwiches, you’ll definitely enjoy this – two pieces of bread coated in a parmesan and thyme crumb then pan-fried to golden, crunchy perfection and filled with your usual suspects. You could spread on a little tomato sauce with the Dijon, if you like." Poh Ling Yeow, Poh & Co. 2
Chilled silken tofu, crispy whitebait and new eggs
"This is one of my favourite dishes to share with Sarah. It’s very typical of traditional Chinese home-cooking, with clear flavours and a lovely interplay of textures – cool, silky tofu; crunchy, salty fried whitebait; creamy eggs; and earthy sesame, freshened up with spring onion. Serve with rice as part of a shared meal." Poh Ling Yeow, Poh & Co. 2