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Winner of MasterChef 2014
Chef Ping Coombesâ Malaysian inspired dishes led to her become the winner of MasterChef 2014. Since then, Ping has gone on to write a cookbook, stage her own pop up shop, and run various street food classes.
Currently, she is the Executive Chef at the pan-Asian restaurant Chi Kitchen. We caught up with her to find out more about her cooking, her inspiration and the ingredients she uses to make the perfect meal.
Where and how did you learn to cook?
âI only started cooking once Iâd moved away from home. I craved home cooking at university so I began experimenting and realised how much I enjoyed it.â
Who and what is your biggest inspiration?
âMy biggest inspiration is no doubt my mother.â
What does authentic Chinese food mean to you?
âSomething that is passed down from one generation to another. Different families have their own unique way of cooking certain dishes.â
We recently celebrated the Chinese New Year on 16th February. How did you celebrate Chinese New Year when you were younger and how do you celebrate it now?
âI have a large family in Malaysia so every year we had a lot of visits from our relatives and my mother and grandmother would cook up a feast for us all. I used to have different outfits for every day and to count the angpows (red envelopes) at the end of the day.
âAs I grew up, Chinese New Year has become a much quieter but more important affair. My brother and I travel back to Malaysia every year to celebrate with my parents.
âIt is no longer about outfits and angpows. It is more about spending quality time together and bonding as a family as this is the only time of the year we all sit together to have a meal!â
What is the signature or special dish you would normally have with your family at Chinese New Year?
âOn the first day of Chinese New Year, I always help my mother cook her signature fermented beancurd vegetarian stew made with Chinese leaves, straw mushrooms, carrots and black moss âfatt choyâ – it is so delicious. We usually have this for breakfast and refrain from meat on the day.
âMy mum says that during Chinese New Year we always overindulge so it is important to show a little restraint, especially on the first day of Chinese New Year.â
In Chinese food culture, certain food items have special symbolic meaning, does it affect how you prepare a meal for special occasions, such as for a family reunion and inviting old friends around?
âIf we have friends around we always make sure that certain dishes are on the table, like whole fish that symbolises an increase in prosperity, braised sea cucumber which symbolises happiness and lots of tangerines and mandarins to have around the house and to give away as gifts.â
What do you envision for the future of Chinese food in the UK?
âFewer people will resort to Chinese takeaway. A lot more chefs/cooks in the industry are working hard to make Chinese cooking accessible.â
Is there an element of British food culture that you admire or has had an influence on your work, and why?
âI love seasonality and provenance that are increasingly evident in British food culture. I try to use as much seasonal and local produce as possible. For example I like substituting traditional ingredients in a dish to more seasonal ingredients where possible.â
What British ingredient are you most excited to cook with for Chinese dishes?
âBritish pork. I have a farm near me that produces the best tasting pork so I do a lot of Chinese dishes with pork.â
What ingredient do you always have in your fridge to make Chinese food? And what is your favourite Chinese dish(es)?
âI always have Chinese sausage as my eldest daughter loves it. My favourite Chinese dish is Chinese Roast Pork.â
Do you use oyster sauce often at home? If so, how do you normally use it?
âYes I use it very often in stir fries, dressings, for steaming fish and for marinating.â
Do you have a signature dish in which soy sauce takes centre stage? If so, what is it?
âMy mumâs signature dish is caramel braised pork and it calls for good quality soy sauce (such as the Lee Kum Kee Double Deluxe Soy Sauce). It makes the most unctuous sauce that goes so well with rice.â
Do you have a signature dish that the usage of oyster sauce take central stage? If so, what is it?
âI do a very quick steamed fish with garlic oil and oyster sauce. It is my daughterâs favourite dish.â
Have you tried using oyster sauce or soy sauce to make Western dishes? Please explain.
âYes I have – oyster and soy sauce are a great alternative to salt. I often make stews and curries and flavour them with either soy sauce or oyster sauce for more umami taste. I am currently experimenting on making a soy sauce ice cream.â
Beside oyster sauce and soy sauce, which are your favourite Lee Kum Kee sauces?
âI also love Lee Kum Kee Hoisin Sauce, Chilli Bean Sauce and XO sauce.â
What does Lee Kum Kee mean to you?Â
âMy mum has used Lee Kum Kee sauces for as long as I can remember so Lee Kum Kee reminds me of home cooking and reminds me of my mum.â
What do you normally cook when you’re at home? And what would be your ideal dish that can cook up in under 15 minutes?
âA fried rice. I often make fried rice using leftover rice. I make sure there is protein, carbs and vegetables in a fried rice to make it a balanced meal.â
If you could tell the home cooks of the world one thing, what would it be?
âDonât be scared to experiment or make mistakes in your cooking.â
For more information about Lee Kum Kee products and delicious recipes to make at home visit the website at www.uk.lkk.com
If you love to cook why not enter our competition on the Our Friends page with Lee Kum Kee.
One lucky reader will win a Cooking Hamper containing Lee Kum Kee goodies to create a Chinese feast. So don’t forget to enter!
Win a Fabulous Â£50 John Lewis or Waitrose Voucher
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Working alongside the British Bookmakers Betfair, who offer the latest on the Grand National odds in time for the big races this March and April, we are offering a voucher worth Â£50!
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Travel TV Show to Watch
The Cruise: Voyage to Alaska
If you love cruise holidays, then tune into The Cruise: Voyage to Alaska on ITV1. This three-part series starts on Thursday 3rd March from 8.30pm – 9.00pm.
This new series features the crew of the Star Princess cruise ship, voyaging to one of the worldâs last frontiers – Alaska. With more than 450 cruise ships around the world competing for passengers, offering a unique journey is a must. But taking a five-star luxury liner to the remote Alaskan seas means the captain and his crew must go the extra mile.
Cruising between Vancouver in Canada and Anchorage in Alaska, this series sees the crew battle navigational challenges and unpredictable weather, to deliver passengers the promise of a wilderness like nowhere else on Earth.
In the first episode, the Star Princess is in Vancouver ahead of a cruise north through the âInland Passageâ. Food and beverage manager Janice is overseeing the loading of enough provisions for the 3,500 passengers and crew until the ship returns here in two weeksâ time. Everything must be loaded before they can depart – and if they overstay their time on the Vancouver dock, theyâll face a hefty parking charge.
Itâs not just provisions that need to be loaded; Captain Tuvo has one late passenger who still hasnât turned up. As the ship is delayed by her absence and heâs told she still hasnât parked her car, he must decide between leaving without her or making everyone else late and facing the consequences.
A familiar face from previous series of The Cruise, shore excursions agent Timothy is getting to grips with his latest posting. New team member Karen is a little unnerved by Timothyâs larger than life personality, and when they are scheduled to test-run a dayâs fishing excursion together on a skippered boat, she wastes no time in giving him some feedback about his flaws.
Itâs all change at the top for the âfloating hotelâ side of the Star Princess with new hotel general manager Pieter taking the reins for the first time. Heâs presented with a worrying leak in a galley area that requires some radical remedial work, and a problem he never anticipated:Â In the shipâs International CafÃ©, heâs horrified to notice that the carrot cake icing decorations look disconcertingly anatomical.
The Howards from Florida have paid over Â£6,000 to stay in The Grand Suite, the crÃ¨me de la crÃ¨me of the 1,300 cabins on board. Although they’re in the lap of luxury, thereâs no guarantee they will get to see what many passengers to Alaska hope to witness – the summer glacier âcalvingâ season, when chunks of ice spectacularly sheer off the advancing wall into the sea. Itâs out of Captain Tuvoâs control, but as he navigates as close as he can to the six-mile wide Hubbard Glacier, he has his fingers crossed his passengers will be rewarded.Â