Baker Helen Goh has revealed the contents of her fridge, showcasing a range of ingredients from various types of tofu to a seven-year-old homemade vanilla essence. She keeps firm, medium, soft, and puffy tofu, including a breakfast variety in ginger syrup.
Goh fries fresh curry leaves to create curry leaf oil, a method she adopted after chef Romy Gill advised that freezing them causes a loss of aroma. She uses this oil to keep the leaves fresh and crumbles them into dishes like dal.
Her fridge also contains a chilli box on wheels, which she uses to access items at the back. Goh uses kefir as a substitute for buttermilk in cakes, stating it is more consistent and easier to find. She also has both Thai and Indian tamarind, which she uses in baking, for caramelising, and in curries.
Other items include marinated lamb, mince, Chinese sausage, white anchovies, dried scallops, and parmesan rinds. Goh consumes two kiwis daily and makes her own elderflower cordial, experimenting with low sugar content. She also has black sesame paste for making tang yuan and a shawarma marinade from Ottolenghi.