Actress Poh Ling Yeow HD Photos and Wallpapers March 2025

Thank you @womensweeklymag for the privilege. To be at 50, running through the gripping beauty of the Australian desert in insanely gorgeous gowns and being able to tell the story of my grief for Mum; to have the magazine fortuitously on shelves the day before the 2nd anniversary of her passing….I’m overwhelmed with gratitude and the deepest sorrow all at once, because one of the most innate longings of a daughter is to feel the pride of her greatest witness, and this a mother is. The day I saw the cover for the first time, all I could see was her, in my face, my hands, my stance….i have more to say but it won’t fit because I have to thank all the wonderful people who made this happen, so please keep reading (if you’re interested) in the comments section which I have pinned below 👇 Thank you to the Upper Southern Arrernte people of Wurre (Rainbow Valley) and the Central Arrernte people of Rungutjirpa (Simpsons Gap), the Traditional Owners of the lands on which we photographed and filmed this cover story. Thank you to the glorious @womensweeklymag team for picking me to be their Christmas cover girl and for all the skills and expertise that went into this joyous result including the @ntaustralia team. It’s an experience I’ll never forget, not to mention the fanning of the heinous flies, at least 1 consumed by @brewbevanphoto and for our interesting family dinners at the Juicy Rump! Sincere gratitude to all the Australian designers involved especially those who worked so hard on custom made pieces right up to the last minute to make this shoot as magical as it was @velani @voellk @leolin_official @cappellazzocouture @tjanpidesertweavers @nobleandprecious @millwoods @jasongrech ♥️ This edition is now in store ♥️ Editor: @sophieted Words: @samanthatrenoweth Photography: @brewbevanphoto Creative Director: @joshbeggs Styling: @mattiecronan @lillyveitch Location: @NTaustralia

Thank you @womensweeklymag for the privilege. To be at 50, running through the gripping beauty of the Australian desert in insanely gorgeous gowns and being able to tell the story of my grief for Mum; to have the magazine fortuitously on shelves the day before the 2nd anniversary of her passing….I’m overwhelmed with gratitude and the deepest sorrow all at once, because one of the most innate longings of a daughter is to feel the pride of her greatest witness, and this a mother is. The day I saw the cover for the first time, all I could see was her, in my face, my hands, my stance….i have more to say but it won’t fit because I have to thank all the wonderful people who made this happen, so please keep reading (if you’re interested) in the comments section which I have pinned below 👇 Thank you to the Upper Southern Arrernte people of Wurre (Rainbow Valley) and the Central Arrernte people of Rungutjirpa (Simpsons Gap), the Traditional Owners of the lands on which we photographed and filmed this cover story. Thank you to the glorious @womensweeklymag team for picking me to be their Christmas cover girl and for all the skills and expertise that went into this joyous result including the @ntaustralia team. It’s an experience I’ll never forget, not to mention the fanning of the heinous flies, at least 1 consumed by @brewbevanphoto and for our interesting family dinners at the Juicy Rump! Sincere gratitude to all the Australian designers involved especially those who worked so hard on custom made pieces right up to the last minute to make this shoot as magical as it was @velani @voellk @leolin_official @cappellazzocouture @tjanpidesertweavers @nobleandprecious @millwoods @jasongrech ♥️ This edition is now in store ♥️ Editor: @sophieted Words: @samanthatrenoweth Photography: @brewbevanphoto Creative Director: @joshbeggs Styling: @mattiecronan @lillyveitch Location: @NTaustralia

Thank you @womensweeklymag for the privilege. To be at 50, running through the gripping beauty of the Australian desert in insanely gorgeous gowns and being able to tell the story of my grief for Mum; to have the magazine fortuitously on shelves the day before the 2nd anniversary of her passing….I’m overwhelmed with gratitude and the deepest sorrow all at once, because one of the most innate longings of a daughter is to feel the pride of her greatest witness, and this a mother is. The day I saw the cover for the first time, all I could see was her, in my face, my hands, my stance….i have more to say but it won’t fit because I have to thank all the wonderful people who made this happen, so please keep reading (if you’re interested) in the comments section which I have pinned below 👇 Thank you to the Upper Southern Arrernte people of Wurre (Rainbow Valley) and the Central Arrernte people of Rungutjirpa (Simpsons Gap), the Traditional Owners of the lands on which we photographed and filmed this cover story. Thank you to the glorious @womensweeklymag team for picking me to be their Christmas cover girl and for all the skills and expertise that went into this joyous result including the @ntaustralia team. It’s an experience I’ll never forget, not to mention the fanning of the heinous flies, at least 1 consumed by @brewbevanphoto and for our interesting family dinners at the Juicy Rump! Sincere gratitude to all the Australian designers involved especially those who worked so hard on custom made pieces right up to the last minute to make this shoot as magical as it was @velani @voellk @leolin_official @cappellazzocouture @tjanpidesertweavers @nobleandprecious @millwoods @jasongrech ♥️ This edition is now in store ♥️ Editor: @sophieted Words: @samanthatrenoweth Photography: @brewbevanphoto Creative Director: @joshbeggs Styling: @mattiecronan @lillyveitch Location: @NTaustralia

Thank you @womensweeklymag for the privilege. To be at 50, running through the gripping beauty of the Australian desert in insanely gorgeous gowns and being able to tell the story of my grief for Mum; to have the magazine fortuitously on shelves the day before the 2nd anniversary of her passing….I’m overwhelmed with gratitude and the deepest sorrow all at once, because one of the most innate longings of a daughter is to feel the pride of her greatest witness, and this a mother is. The day I saw the cover for the first time, all I could see was her, in my face, my hands, my stance….i have more to say but it won’t fit because I have to thank all the wonderful people who made this happen, so please keep reading (if you’re interested) in the comments section which I have pinned below 👇 Thank you to the Upper Southern Arrernte people of Wurre (Rainbow Valley) and the Central Arrernte people of Rungutjirpa (Simpsons Gap), the Traditional Owners of the lands on which we photographed and filmed this cover story. Thank you to the glorious @womensweeklymag team for picking me to be their Christmas cover girl and for all the skills and expertise that went into this joyous result including the @ntaustralia team. It’s an experience I’ll never forget, not to mention the fanning of the heinous flies, at least 1 consumed by @brewbevanphoto and for our interesting family dinners at the Juicy Rump! Sincere gratitude to all the Australian designers involved especially those who worked so hard on custom made pieces right up to the last minute to make this shoot as magical as it was @velani @voellk @leolin_official @cappellazzocouture @tjanpidesertweavers @nobleandprecious @millwoods @jasongrech ♥️ This edition is now in store ♥️ Editor: @sophieted Words: @samanthatrenoweth Photography: @brewbevanphoto Creative Director: @joshbeggs Styling: @mattiecronan @lillyveitch Location: @NTaustralia

Thank you @womensweeklymag for the privilege. To be at 50, running through the gripping beauty of the Australian desert in insanely gorgeous gowns and being able to tell the story of my grief for Mum; to have the magazine fortuitously on shelves the day before the 2nd anniversary of her passing….I’m overwhelmed with gratitude and the deepest sorrow all at once, because one of the most innate longings of a daughter is to feel the pride of her greatest witness, and this a mother is. The day I saw the cover for the first time, all I could see was her, in my face, my hands, my stance….i have more to say but it won’t fit because I have to thank all the wonderful people who made this happen, so please keep reading (if you’re interested) in the comments section which I have pinned below 👇 Thank you to the Upper Southern Arrernte people of Wurre (Rainbow Valley) and the Central Arrernte people of Rungutjirpa (Simpsons Gap), the Traditional Owners of the lands on which we photographed and filmed this cover story. Thank you to the glorious @womensweeklymag team for picking me to be their Christmas cover girl and for all the skills and expertise that went into this joyous result including the @ntaustralia team. It’s an experience I’ll never forget, not to mention the fanning of the heinous flies, at least 1 consumed by @brewbevanphoto and for our interesting family dinners at the Juicy Rump! Sincere gratitude to all the Australian designers involved especially those who worked so hard on custom made pieces right up to the last minute to make this shoot as magical as it was @velani @voellk @leolin_official @cappellazzocouture @tjanpidesertweavers @nobleandprecious @millwoods @jasongrech ♥️ This edition is now in store ♥️ Editor: @sophieted Words: @samanthatrenoweth Photography: @brewbevanphoto Creative Director: @joshbeggs Styling: @mattiecronan @lillyveitch Location: @NTaustralia

Thank you @womensweeklymag for the privilege. To be at 50, running through the gripping beauty of the Australian desert in insanely gorgeous gowns and being able to tell the story of my grief for Mum; to have the magazine fortuitously on shelves the day before the 2nd anniversary of her passing….I’m overwhelmed with gratitude and the deepest sorrow all at once, because one of the most innate longings of a daughter is to feel the pride of her greatest witness, and this a mother is. The day I saw the cover for the first time, all I could see was her, in my face, my hands, my stance….i have more to say but it won’t fit because I have to thank all the wonderful people who made this happen, so please keep reading (if you’re interested) in the comments section which I have pinned below 👇 Thank you to the Upper Southern Arrernte people of Wurre (Rainbow Valley) and the Central Arrernte people of Rungutjirpa (Simpsons Gap), the Traditional Owners of the lands on which we photographed and filmed this cover story. Thank you to the glorious @womensweeklymag team for picking me to be their Christmas cover girl and for all the skills and expertise that went into this joyous result including the @ntaustralia team. It’s an experience I’ll never forget, not to mention the fanning of the heinous flies, at least 1 consumed by @brewbevanphoto and for our interesting family dinners at the Juicy Rump! Sincere gratitude to all the Australian designers involved especially those who worked so hard on custom made pieces right up to the last minute to make this shoot as magical as it was @velani @voellk @leolin_official @cappellazzocouture @tjanpidesertweavers @nobleandprecious @millwoods @jasongrech ♥️ This edition is now in store ♥️ Editor: @sophieted Words: @samanthatrenoweth Photography: @brewbevanphoto Creative Director: @joshbeggs Styling: @mattiecronan @lillyveitch Location: @NTaustralia

GRANDMA YEOW’S SWEET PORK BAO Makes 12 My paternal grandma is one of the best cooks I’ve ever known and these are her pork bao. As with so many of her specialties, she always had a batch in the freezer ready to steam when she was expecting us. This is a simple Nyonya style filling – sweet with onions & warmth of dark cooking caramel & a heavy hit of white pepper. If you’re not used to working with yeast – save the piggy faces for your 2nd time round as time on those may domino into over proving the bao dough which would be a tragedy! BAO DOUGH 1 Tbs caster sugar 1 tsp dry yeast 150ml warm water 360g plain flour 3/4 tsp baking powder 25g caster sugar 1/2 tsp salt 100ml warm water (add gradually as needed) 3 tsp veg oil FILLING 500g lean pork belly, skin cut away and discarded, 1cm dice * 2 Tbs olive oil 1 large onion, peeled, diced 5mm 1 Tbs light soy sauce 1 Tbs cooking caramel soy sauce (this is different to kecap manis and much thicker) – found in Asian grocers) 70g sugar 1/2-3/4 tsp salt 1 tsp white pepper *Mum used to steam the pork belly first so she could dice it easily but do save the juices to add to the stir fry so every drop of flavour can be savoured. Combine sugar & yeast in a small bowl. Add enough warm water to make a paste before stirring in 150ml warm water. Cover for 10 mins or until there’s evidence of froth on the surface. Combine the flour, baking powder, sugar & salt in a medium bowl and mix roughly with a whisk before making a well in the middle. Pour in yeast mix and add enough of the remaining warm water to knead into a pliable dough. It should be as soft as possible but not stick to an undusted work surface. Rest in a large oiled bowl & cover with a wet tea towel. Allow to double in size before using. Bowl painted by me, thrown & glazed by @graemerichardson67 REMAINING METHOD PINNED IN COMMENTS BELOW 👇

KUIH BANGKIT | Makes about 100 small biscuits Gong Hei Fat Choi everyone! To celebrate, I’m sharing another Nyonya Chinese New Year treat that brings back many childhood memories. It’s also been lovely to use another traditional wooden mold I inherited from mum. Kuih Bankit is a pandan coconut flavoured biscuit made with roasted tapioca flour which gives it a unique melt in your mouth texture. ♥️ 5 pandan leaves (found fresh or in frozen section of Asian grocers), cut into 6cm pieces 350g tapioca flour 1 large egg yolk 70g icing sugar 1/8 tsp salt 100-150g coconut cream, chilled in tin (Ayam brand if possible – found in most supermarkets) Red food colouring Preheat oven to 170*C FF. Scoop out only the thick part of the coconut cream which sits at the top of the tin and none of the liquid. Set aside. Cover pandan leaves with tapioca flour in a baking tray or heatproof dish. Roast the flour for 2 hours. During this process mix with a spatula at least twice to make sure the flour is roasting evenly. Cool completely. Remove pandan & press, DON’T SHAKE flour through sieve or you will have a dust storm! In a medium bowl whisk the icing sugar, yolk, salt & 100g of the coconut cream until combined (yes, this differs from the reel but a better way!). Whisk until soft & smooth. Add only 250g of the roasted tapioca flour. Squeeze together until the mix is just holding together as a single lump. If you take some mixture and squeeze it, it should just stay together but crumble easily when rubbed between your fingers. Add more coconut cream if needed. Cover with a moist towel. Preheat oven at 150*C FF. Dust the mold well with the leftover roasted tapioca flour before pressing in the dough firmly. Slice across the surface of the mold to remove excess dough. Knock the mold firmly on benchtop at an angle to remove the biscuits. Place them on a lined baking tray with 5mm gaps between biscuits. Bake for about 20 mins or until the centre is crisp. Cool then using a skewer or toothpick, decorate with dots of red food colouring. Store in airtight container for up to a month. Enjoy! Top by @annie_parker_upcycling

KUIH KOCI | Makes 8-10 This is my fave kuih in the world. Think pandan mochi filled with salty coconut cooked in dark palm sugar & coconut milk. If the banana leaf folding bizzo stresses you out, just follow recipe until dough balls are stuffed then simply flatten gently against a small square of oiled banana leaf. Yes you could use baking paper but the leaf imparts a delicious grassy perfume onto the kuih which is unbeatable! •Stuffing• ½ cup coconut cream 70g gula melaka* (dark palm sugar), sliced OR roughly chopped 15g caster sugar ¼ teaspoon salt 2 pandan leaves*, shredded lengthways & tied in A knot 1 cup dried shredded coconut •Dough• 6 pandan leaves*, snipped into 3cm pieces OR 1 tsp pandan paste 1/2 cup cool water 230g glutinous rice flour* Up to 200ml coconut milk 1 Tbs vegetable oil 2 teaspoons sugar Generous pinch of salt Frozen banana leaves* *these ingredients are found in Asian grocers METHOD BELOW 👇

HAKKA STYLE DRIED SHRIMP & DAIKON CRYSTAL SKIN DUMPLINGS | Makes 20 This filling can also be made with yam bean and used in another Hakka (Mum’s side of the family) style dumpling with taro based wrappers or stir fried with taro gnocchi – a dish called Abacus Beads which was the thing that got me across the line in my 1st ever MasterChef audition 🥳. It is rich with umami from the dried shrimp, shiitake & oyster sauce and wrapped in a delightfully chewy dough that goes transparent upon cooling. Tip: when handling this dough quick gentle pressure when rolling and pinching is the secret to success. If you apply too much pressure, the dough becomes sticky. FILLING 1/4 cup veg or olive oil 2 cloves garlic, peeled, crushed 2/3 cup dried shrimp soaked in hot water for 20 mins, finely chopped 1/2 cup dried shiitake mushrooms, soaked in hot water for 30 mins, sliced thinly, then roughly chopped 3 cups daikon, peeled, cut into 2-3mm thick x 3cm long matchsticks 1 large carrot, peeled, coursely grated 2-3 Tbs oyster sauce 1 tsp fish sauce 1 tsp sugar 1/4 tsp white pepper 6 spring onions, finely sliced 1 cup light packed chopped coriander (stalks included) GARLIC OIL 3 cloves garlic, peeled 1/4 cup veg or olive oil DOUGH 200g wheat starch OR wheaten cornflour 100g tapioca flour 20g potato starch 250ml boiling water (gradually added) Garlic chilli sauce or sriracha for serving METHOD PINNED BELOW 👇 IN COMMENTS SECTION “Dr Dolittle” plate designed & painted by me, thrown & glazed by @graemerichardson67