over 8 years? My approach to cooking hasn't changed much. I always focus on flavours and textures first and foremost with my food but my knowledge of organization within the professional environment has improved dramatically.
Beyond your cookbooks and cookery schools, you’ve also launched your own product line, including chilli oils and Ping at Home meals. What is the biggest challenge in scaling small-batch, authentic Asian flavours? Great question. I basically spend my days solving problems! Our biggest challenge is maintaining the quality while making a profit. There is a lot of trial and error. Prices are always surging at the moment so we must control costs tightly without cutting corners. Malaysian food is also very laborious, so it is not easy.
With your cookbook Rice focusing on this foundational ingredient, what is the most common mistake home cooks make when preparing and cooking rice? Assuming that all rice is the same and cooking it like pasta! Different rice varieties offer different flavours, and cooking it like pasta drains away all the flavour and goodness away which is a waste.
Which three ingredients do you always keep in your kitchen? Eggs, rice and soya sauce
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Ping - we are looking forward to seeing you at the Three Counties Food and Drink Festival on Sunday 26th July. Have you visited Malvern before? No this will be my first time in Malvern.
What can the audience expect from your cookery demonstrations? My demos are always fun, engaging and achievable. I will be showcasing some dishes from my new cookbook RICE
You originally learned to cook Malaysian food in the UK because you were homesick and missing your mother's cooking. What is the single most nostalgic flavour or dish that instantly takes you back to your hometown? One of my favourite dishes is Nasi lemak, coconut rice with spicy sambal, peanuts and eggs!
You have famously integrated British ingredients, like locally farmed pork, into your Chinese and Malaysian recipes. How do you approach the balance of traditional heritage flavours and seasonal produce found in the UK? I really enjoyed finding suitable substitutions in the UK to recreate Malaysian dishes. I don't seek to create the same dish, but rather a dish that embodies the spirit of the original while carrying the innovation of my version.
The UK has many quality ingredients that can be used to create the most delicious Malaysian dishes. Food is always adapting to change. Most Malaysian dishes result from immigration and adaptation. For example, Nyonya cuisine is adapted by Chinese cooks from traditional Malay recipes with Chinese techniques.
You won MasterChef in 2014 and the Champion of Champions title in 2022. How did your cooking style evolve
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What is one technique or trend you refuse to use in your own kitchen? Sous vide! It is great for consistency in large numbers but for cooking at home, it is a waste of time!
I particularly dislike sous vide fish, whether cooking small or large numbers. Total yuck!
The culinary world has shifted heavily toward sustainability and local sourcing. How does this impact your menu planning? All our meats are sourced locally, and I tend to use vegetables that are available all year round with the exception of some herbs and seafood items from Malaysia like shrimp paste and ikan bilis.
As we plan our menu weekly, we have the flexibility to use more seasonal and sustainable products from our suppliers.
INTERVIEW PING COOMBES
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