I was born in Singapore and lived in Australia, and now, back in Singapore again. I started cooking alot more after I got married and ever since, cooking has become my passion, be it cooking for others or my loved ones and I often spend most of my time ruling the kitchen. The first time I tasted our late-Gran's lamb and pork roast, I knew it then roast is it. My most favourite dishes to prepare are Christmas turkey roast in port and herb, fennel garlic pork roast, wine herbs lamb roast, roasted beer chicken with herbs and herbs, spinach, sundried toamto cheese beef tenderloin roast - a stunning roast when sliced. Also, I LOVE cooking stew and soup - mmmmmmmm... soul food! I love steamboat; a Chinese New Year's Eve tradition in my family. Every member would squeeze around my mother's tiny dining table eating out of a stewing soup pot (used to have coal burning in a chamber under it) with a rich stock in it along with seafood, meat, veggies and many other homemade goodies. Something we never missed with it is my mother's HOT HOT chilli paste with lime juice and dark soy sauce in it. Yum! Another tradition now I have kept is from my husband's family: on Christmas day, we would have big fat Christmas turkey roast, herbed stuffing, ham, assortment of roasted vegies, cherries, brandied ice cream pudding, plum pudding, christmas pudding and the list goes on....yes the list actually goes on. As you can imagine, one would spend hours eating even a fraction of all that and we usually do! I actually cooked a good roast at my first attempt, not long after I tasted Gran's roast. I think that was just luck. I remember serving my husband and his mother an undercooked chicken breast - I wanted to hide my head somewhere 'cause I didn't heed my in-law's cooking advice! Another night, I cooked up about a dozen steaks for some friends at our place. The steaks they asked for were well done but I had them pretty charred on the outside and undercooked inside, plus a black peppered gravy too thick and sickly sweet!!!