Masterchef star Poh Ling Yeow shares exactly what she eats in a day
Masterchef star Poh Ling Yeow has offered a glimpse of her very unusual day on a plate complete with weak coffee, salted pistachios and plenty of green tea.
The 49-year-old from Adelaide is known for her decadent dishes, but when it comes to her own diet, she seems to prefer more low-key foods.
Speak against The agethe celebrity chef explained that she usually wakes up at 6:30 am, and after feeding her two beloved dogs, she drinks two tall glasses of cool green tea.
Culinary expert Poh Ling Yeow (pictured), shocked her followers with her unusual day on a plate
Poh then enjoys a peanut butter cream cookie for breakfast at about 8:20 am, before fasting until 2:00 pm.
At 2 p.m., Poh told the publication she would normally have five slices of Parma prosciutto, four slices of rock melon, and a pink lady apple, all washed down with a weak full-milk coffee.
At 3 p.m., she drinks a few more glasses of green tea, before finally having a dinner of Chinese-style mushroom stew with doubanjiang sauce and red rice at 7 p.m.
Poh washes this down with two Tim Tams, two tall glasses of cool green tea and two handfuls of salted pistachios before ending the day with a glass of water and a tablet of curcumin.
Green tea is loaded with antioxidants that have been proven to help with brain function and weight loss.
Poh’s fascinating day started with two glasses of green tea and a peanut butter cream biscuit, followed by a light snack of Parma prosciutto and many more interesting combinations
The simple food Poh has may come as a surprise to her many fans who admire her recipes, but the chef insists that food tastes better by following the mantra ‘less is more’.
Speaking to Daily Mail Australia, she said one of the biggest mistakes people make in cooking is assuming that ‘flavor comes from adding more ingredients’.
“When the produce is at its best, olive oil, salt, pepper and lemon is usually all you need. Sometimes heat isn’t even necessary, and raw is best,” she previously told FEMAIL.
The chef spent her evening working out, mowing the lawn and spending time with her dogs
Though her day on a plate represents her summer diet, one of the things the cookbook author loves about winter is making hearty dishes in her slow cooker.
“There’s nothing I love more than throwing generous chunks of gravy, root vegetables, some stout and spices into a slow cooker and coming home to the most heartwarming meal that’s essentially home cooked,” she told Daily Mail Australia.
She said the slow cooker is perfect for preparing time-consuming dishes with minimal effort, and shared her favorite tips for getting the most out of your money and saving time.
The chef insists that food tastes better by following the mantra ‘less is more’. She said one of the biggest mistakes people make in cooking was that “flavor comes from adding more ingredients.”
“Slow cook secondary cuts of meat covered in seasoned water, shred the meat and freeze in its own broth for those nights when you want a stew or ragu and don’t have time for slow cooking,” she said.
“Just aromatics, herbs, vegetables and a can of tomatoes.”
Poh said one of her favorite dishes to make is her Chinese chicken congee (pictured), a type of rice porridge
Poh said another great way to make quick dinners, especially for busy weeknights, is to have microwave rice bags on hand. She prefers SunRice.
It’s perfect for a bowl of last-minute fried rice if you get caught without refrigerated rice. Pour the rice directly into the pan without heating it first — this keeps the grains tender but nicely separated,” said Poh.
For quick, easy and budget-friendly meals, Poh said she can’t get enough of her two favorite dishes: cauliflower, kale and lentil curry and Chinese chicken congee, a type of rice porridge.
She said the dishes are easy to make because you can use whatever you have in your pantry.
“I love them for a few reasons: They’re hearty, delicious, healthy, and so easy to make that you don’t need a recipe.”
The curry dish can be prepared in a few simple steps.
Poh’s “No Recipe” Trick for Cooking Her Cauliflower, Kale, and Lentil Curry
Poh said the best thing about her no-recipe easy curry is that you can use whatever you have in your pantry, so it’s always easy to prepare, delicious and nutritious
The curry starts with a large brown onion fried in butter or ghee until soft and browned with a generous handful of fresh curry leaves, a teaspoon of black mustard seeds and chilli powder to taste.
Then add a can of coconut milk, season with salt or fish sauce and then add whatever your heart desires – seafood, chicken or pork and if you are vegetarian or vegan.
Before tossing in the coarsely chopped broccoli, kale, lentils, chickpeas or tofu and serving with basmati, jasmine or long grain rice. So versatile and impossible to go wrong.
“Start with a large brown onion sautéed in butter or ghee until soft and browned with a generous handful of fresh curry leaves, a teaspoon of black mustard seeds and chilli powder to taste,” she said.
“Then add a can of coconut milk, season with salt or fish sauce, then add whatever your heart desires — seafood, chicken, or pork.”
Toss in coarsely chopped broccoli, kale, lentils, chickpeas, or tofu and serve with basmati, jasmine, or long-grain rice. So versatile and impossible to be wrong.’
As for congee, she said it was all about “the holy trinity of Chinese dishes.”
“Combine garlic, ginger and scallion sautéed in olive oil until fragrant, then add plenty of chicken stock, very little rice, a small amount of chicken for poaching, then shred back into the bubbling pot,” she said.
Season with light soy or fish sauce and simmer until you have a thick, soupy texture. Finish with a good handful of grated fresh ginger, coarsely chopped coriander and a generous sip of sesame oil.’
Poh’s money-saving cooking tips
Meal Planning: You shop specifically for recipes and quantities, which equates to less to no waste
Reuse leftovers in fried rice, soups or stews
Buy secondary meat parts: They are less expensive and perfect for winter slow-cooked dishes such as ragus, stews, soups and roasts
Shop seasonally: It follows the natural order of things – whatever is in season is what the earth wants to provide, what your body needs and what is in abundance.
For seasonal ingredients, Poh said “brassicas are necessary,” so you’ll always see her cooking with cauliflower, broccoli, kale, and cabbage.
“I love them all — cauliflower, broccoli or kale, tossed in olive oil, salt and pepper, then roasted over high heat until the edges are beautifully charred, then finished with a squeeze of lemon — that’s one of my favorite solo dinners.” , ‘ she said.
‘Fennel with the same seasoning but charred on a wrought iron skillet so a crunch remains, fresh with the taste of aniseed but grounded in smokiness is delicious.
“Another favorite is cabbage, white, red or savoy cabbage, braised in a dash of water, butter, a pinch of sugar, lemon zest and a splash of apple cider vinegar – a perfect accompaniment to roasts, pies or a grilled piece of protein.”