A quick and easy braise that's big on flavour from Malaysian cookbook author Annie Xavier. She uses pork rib pieces but you can also use chicken or even mushrooms.

Annie Xavier's recipe is so simple but I still learnt a lot cooking this dish with her because she uses Asian ingredients - like preserved radish - that I haven't tried before. It's so exciting learning about new flavours and, of course, having an expert on hand to show me exactly how they can be used.

Think of this dish as Asian gnocchi. The dumplings are made from a chewy, springy dough of yam and tapioca flour. They are surprisingly sturdy and very satisfying. The ‘condiment’ includes strongly flavoured preserved ingredients that you can find in Asian grocers.