The proportion of egg white to egg yolks, the baking temperature and the type of cake tin all play a part to ensure a success.

I love roast pork that is not too fat, has a nice crackling that is crispy and not hard on the teeth. It is important, for me, that the pork meat is tender and flavoursome.

Lemongrass pork steak is best grilled but you could pan-fry it too. I prefer to use the air fryer for a clean and easy way of grilling these pork steaks.

The Pineapple Tart itself is tangy sweet pineapple jam encased in a buttery, crumbly pastry. Yum!

The chicken is tender and flavoursome and I like the nutty taste of chestnut and the spongy mushroom. The gravy is delicious!

The chicken is tender and juicy with a crispy skin, the vegetables are nicely roasted and the gravy, oh the gravy is simply delicious!

The pastry is very flaky and the char siew filling super delicious. The process for making the flaky pastry may be a little challenging but so rewarding when you get it right.

Carrot cake may be eaten steamed (with chilli and hoisin sauce) or pan-fried.

Beef Rendang has a unique & complex taste - spicy, piquant & appetising. The beef is super tender and flavoursome, having absorbed all the spices during the slow cooking process.

Dried prawns are rehydrated and processed till fine and belachan and chilli are added. I love that spicy prawny taste.

Nonya curry has an unique taste, is rich, fragrant, slightly tangy and drier (thicker) than the traditional curry.

Mui Choy Kau Yoke (Blly PorkSteamed with Preserved Vegetable)

I have use 2 alternative methods : baking at 180°C or pan frying.

The roasting process for the first hour will render most of the fat which will be discarded. As such, we are able to indulge in this dish without the guilt that comes with a roast lamb.

I like the fragrance and spiciness of Biryani. Don't be discouraged by the number of ingredients required. The steps are really quite simple.