From Migrant Muse to MasterChef: The Culinary Canvas of Poh Ling Yeow

Poh Ling Yeow's story is a vibrant tapestry woven from the threads of heritage, reinvention, and the transformative power of food. Born in Kuala Lumpur, Malaysia in 1973, Poh's early life was steeped in the rich flavours of her fifth-generation Chinese heritage. Her family's kitchen hummed with the comforting aromas of stir-fries, noodle soups, and dumplings – a symphony of taste that would forever influence her culinary journey.

At the tender age of nine, Poh's world changed when her family migrated to South Australia. It was a jarring transition. The familiar sights, sounds, and smells of her childhood were replaced by an entirely new landscape. Struggling to fit in, Poh felt a disconnect from her heritage. In an attempt to assimilate, she distanced herself from everything that made her different, even going so far as to adopt a Westernized name – Sharon.

But food, it seemed, had a way of defying cultural barriers. It became a bridge between Poh's new life and her past. As she navigated the complexities of adolescence, she found solace in her mother's kitchen, helping to recreate the dishes that whispered stories of her heritage. This rekindled her love for Asian flavours and ignited a passion for exploring the culinary tapestry of her identity.

Art, however, became Poh's first love. After graduating with a degree in design, she built a successful career as a graphic designer and illustrator. Her vibrant artwork, often exploring themes of identity and belonging, hinted at the culinary creativity that simmered beneath the surface.

In her late 30s, a life-altering decision led Poh to take a leap of faith. Inspired by her desire to reclaim her heritage and share it with the world, she entered the hugely popular cooking competition – MasterChef Australia. With her infectious enthusiasm, quirky personality, and unique blend of Asian and Western culinary influences, Poh captivated audiences. While she didn't take home the top prize, she emerged as a fan favourite, a beacon of cultural fusion in the competition.

MasterChef became a springboard for Poh. She channelled her newfound fame into a series of cookbooks and television shows, each showcasing her signature style – unpretentious, playful, and bursting with the flavours of her heritage. Her program, "Poh's Kitchen," became a window into her world, a place where tradition met innovation, and laughter mingled with the sizzling sounds of a well-used wok.

However, Poh's journey wasn't without its setbacks. Just as she was carving her niche in the food world, her relationship with her then-husband hit a rough patch. It was a challenging period, forcing her to navigate the complexities of single parenthood while juggling her burgeoning career. Yet, Poh faced these hurdles with the same resilience and optimism that characterized her cooking.

Through it all, the family remained the cornerstone of Poh's life. Her bond with her mother, the keeper of family recipes and culinary wisdom, continued to inspire her. Poh's daughter, Matilda, became her biggest fan and a constant source of support. Together, they explored new flavours, creating memories that transcended the kitchen walls.

One of Poh's most celebrated dishes, a testament to her playful spirit and culinary heritage, is her Malaysian Chicken Curry with Roti Canai. This fragrant curry, bursting with coconut milk, lemongrass, and spices, is a comforting hug in a bowl, while the fluffy, flaky Roti Canai provides the perfect canvas to soak up all the deliciousness.

Ingredients (for the Curry):

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 lemongrass stalks, white part only, chopped
• 1 tsp turmeric powder
• 1 tsp ground coriander
• ? tsp ground cumin
• 1 cinnamon stick
• 2-star anise
• 400ml coconut milk
• 500g chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1 cup peas (fresh or frozen)
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions (for the Curry):

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened about 5 minutes. Stir in garlic, ginger, lemongrass, turmeric, coriander, cumin, cinnamon stick, and star anise. Cook for an additional minute, allowing the spices to release their aroma.
2. Pour in the coconut milk and bring to a simmer. Add the chicken and simmer for 15 minutes, or until cooked through.
3. Stir in the capsicums and stir in the capsicums and peas, and cook for another 5 minutes, or until the vegetables are tender-crisp. Season with salt and pepper to taste.
4. Turn off the heat and remove the cinnamon stick and star anise. Garnish with chopped fresh cilantro and serve hot with steamed rice or Roti Canai.

Ingredients (for the Roti Canai):

• 2 cups all-purpose flour
• ? tsp salt
• ? cup warm water
• 1 tbsp vegetable oil, for frying

Instructions (for the Roti Canai):

1. In a large bowl, combine the flour and salt. Slowly add the warm water, mixing until a soft dough forms. Knead the dough for 5 minutes on a lightly floured surface until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Divide the dough into 4 equal balls. Brush each ball lightly with oil. On a lightly floured surface, use a rolling pin to roll out each ball into a thin circle, about 10-12 inches in diameter.
3. Heat a large cast-iron skillet or griddle over medium heat. Brush the surface with a thin layer of oil. Carefully place a dough circle on the hot griddle. Let it cook for about 30 seconds until bubbles start to form on the surface.
4. Using a pair of tongs, firmly flip the dough and stretch it gently by pulling it outwards from the centre with the tongs. The dough should become thinner and more transparent.
5. Brush the top of the dough with a little oil and cook for another 30 seconds, or until lightly browned. Fold the dough in half, then fold it in half again to form a triangular shape. Transfer the Roti Canai to a plate and keep warm while you cook the remaining dough balls.

1. Poh Ling Yeow's story is a testament to the power of embracing your heritage, staying true to your passions, and using food as a bridge between cultures. It's a call to action for all of us to explore our culinary roots, experiment with flavours, and create memories around the dinner table. So, fire up your woks, dust off your rolling pins, and embark on your delicious adventure. After all, as Poh herself says, "Cooking is not about perfection; it's about having fun, sharing a meal with loved ones, and creating beautiful memories."