MasterChef’s Poh Ling Yeow shares tasty dishes she and husband have been making at home in isolation

She sparked a fiery debate among MasterChef Australia fans on Sunday, when she made a ‘flawed’ lychee and strawberry chiffon cake to save her from elimination.

And while some viewers weren’t too impressed with Poh Ling Yeow’s cooking method, there’s no denying that the star has some tasty recipes up her sleeve. 

The 47-year-old revealed to 10 Daily this week the dishes that she and musician husband Jonathan Bennett have been making while at home in isolation.  

Poh told the publication that she and her man share a passion for cooking. 

She said that while she loves to make a chicken congee, Jonathan makes a delicious pineapple fried rice with egg. Another go-to dish is her rice soup, made with ingredients including spring onion and garlic.

The chef also revealed her top tips for cooking at home while in lockdown amid the coronavirus pandemic, saying people should make good use of their freezer. 

‘If you freeze all these, you can make a lovely winter stew in a matter of minutes by adding seasonal vegetables,’ Poh said. 

She added that parents should encourage their children to get into the kitchen while at home and suggested poke bowls, burritos and sushi as dishes to make for the family. 

Poh said that everyone should be using a ‘compound butter’ at home to flavour their food. 

‘My fave is to roughly process together butter, anchovy, parsley, capers, chilli and garlic,’ she said. 

It comes after MasterChef Australia fans slammed Poh’s cooking on the show on Sunday. 

She whipped up a lychee and strawberry chiffon cake to save her from elimination, but one Facebook user said the three-tiered creation was ‘inauthentic.’

They said that it wasn’t correct because chiffon cakes aren’t meant to have more than one layer. 

‘Judges, traditionally Chiffon cakes are to be left in single layer, and no air bubbles, check the footage for when you judge one next time,’ the user raged online. 

‘It was embarrassing for anyone who might make chiffon cakes. I have been making them more than forty years,’ they added.

The comment sparked furious debate among MasterChef Australia fans. 

‘You’re right… it seems these new judges will let a lot of things go,’ one angry viewer said of the show’s new judging panel, Jock Zonfrillo, Melissa Leong and Andy Allen.

Meanwhile, some fans pointed out that Poh never claimed to be making a ‘traditional’ recipe.

‘Chiffon cakes can definitely be layered. There are many variations and Poh definitely did not say that her cake was a traditional chiffon cake,’ one fan hit back. 

Chiffon cake was invented in 1927 by Harry Baker, who eventually sold his secret recipe to General Mills (the company behind Betty Crocker cookbooks) in 1948.

Betty Crocker’s original chiffon cake recipe had only one layer, and was baked in a tube-like cake pan. 

Clearly there are plenty of ways to make a chiffon cake, including different flavours, decoration techniques and numbers of layers.

Poh had viewers on the edge of their seat during Sunday night’s episode.

She made the ‘gutsy’ move to prepare a lychee strawberry chiffon cake, that usually takes several hours, in just 90-minutes.

All three judges were impressed by Poh’s technical abilities, leaving her safe from elimination.

Melissa Leong described the sweet treat as ‘light and airy’, while Andy Allen praised Poh on making a ‘technically perfect’ cake.