Cook, painter and host of Poh & Co, Poh Ling Yeow takes us on a tour of her home town, Adelaide.
By
Poh Ling Yeow

22 Apr 2015 - 4:15 PM  UPDATED 23 Apr 2015 - 9:45 AM

Photography by Ben Searcy. Additonal photography by Penfolds.

Get to know Poh and her cooking
Chocolate pots

"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.

23 minutes with Poh Ling Yeow
She might be best-known for her infectious laugh and ability to cook under pressure, but Poh Ling Yeow has no shortage of tricks up her sleeve. The artist, midnight baker and gardening newcomer returns to our screens with her new series Poh & Co. Stealing time from her chaotic schedule, we chat to Poh about creative pursuits, Malaysian heritage and living the suburban Aussie dream.
Curry puffs

"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, Poh & Co.

Poh's nasi lemak

"When I was still living in Malaysia and in primary school, nasi lemak is what I had for recess every day. Traditionally, these are packaged in banana leaf, but at school it was plastic-lined newspaper. I’m always amazed when I eat this dish because it shows how little you need to create mammoth amounts of flavour. It’s such a great example of traditional eating, with rice at the centre of every meal. The accompaniments are designed to be punchy and well-seasoned, so you need very little to bring the rice to life, a clever device for a humble existence." Poh Ling Yeow, Poh & Co