Beansprouts, nonya paste and kefir – whose fridge is this?

Helen Goh’s fridge: ‘My chilli box is on wheels – I’m short and need to get to the back of the fridge!’ Photograph: Beca B Jones/The Guardian

Curry leaves
I used to freeze fresh curry leaves, but then [the chef] Romy Gill said you lose all the aroma when you do this. So now I fry them and you get curry leaf oil, which keeps them fresh. You can then crumble them into things like dal.

Tofu
I’m addicted to tofu – I have firm, medium, soft, and puffy. But this is my breakfast tofu in ginger syrup; it’s like junket but made with soya beans. Someone taught me how to make this, but the secret ingredient was plaster of paris, so I get it from the Asian grocers. I’m not a big breakfast person, but I could easily eat a whole tub of this.