My mother loves cooking and has always been a great cook ever since I can remember. She cooks a wide variety of cuisines. The Pork Stew with Fermented Beancurd is just one of the many delicious dishes that stands out.

The secret to this dish is in its simplicity. It is a Hakka-Perankan dish, which is very close to my heritage. My mother taught me this dish a couple of years ago when I moved back to Singapore. Since then, I have been cooking it at every opportunity.

Coming from a family of Hakka and Peranakan background, both of which are famous for their distinctive cuisines, this recipe is a very good representation of the two cultures.