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Even though Yvonne has developed a palate for good food, she still has a soft spot for the simple and nostalgic dishes from her childhood. These include min jiang kueh (peanut pancake) pork porridge, chee cheong fun (rice noodle rolls), and tau huay (bean curd). In fact, when ill, she craves nothing more than a bowl of porridge with salted egg, canned peanuts and other such traditional condiments.
Today, Yvonne cooks two to three times a week for herself, family and friends. The meals she prepares can range from simple fares to more eleborate affairs, but they tend to be healthy, wholesome and well-presented.
Yvonne has yet to master a medium rare steak done to pink perfection, and the determined home chef hopes to get there with practise – lots of it.