I was so happy when Westfield asked me to be a part of their �Engage the Senses� campaign. I was asked to make a dish for four people under £50, which if course being a single mom and chef that is my speciality � cooking on a budget. I was inspired by Penang Restaurant at Westfield London to make something Malaysian, seeing as I am half Malaysian myself. This dish is a firm favourite for dinner parties at my house as it is quite unusual and all the flavours certainly get the senses going. To check out the Westfield site click here Cooking involves using all your senses all the time, it�s an extremely important part of it. We use our sight to see if the food looks fresh, cooked properly and for presentation. We use our hearing in the kitchen to listen to pans bubbling and sizzling, and hopefully not burning! We use our sense of touch to feel the textures of the food while preparing them. Of course we use our taste buds to test the dish for seasoning and flavours, and our sense of smell to make sure the food is fresh and during the whole cooking process. In Malaysia this dish is normally a wonderful salad made predominantly with just beansprouts. My version makes more a meaty salad for dinner with added, chicken, roasted butternut squash and green beans.