Asia Unplated with Diana Chan

Under 30 mins

Diana Chan's Nhoam Krauch Thlong (Pomelo Salad with Prawns)

Also known as Nhoam Krauch Thlong, Pomelo Salad is one of the dishes you must try when you visit Cambodia. While it is commonly served with savory pork belly, it also pairs well with juicy prawns, as shown in this recipe. Filled with a mix of refreshing ingredients including pomelo and mint leaves, this salad is served with toasted coconut, roasted peanuts and dried shrimp, which results in a delicious dish teeming with flavors and textures. Enjoy it with an equally punchy dressing to complete the experience.

Diana Chan's Kampot Pepper Vongole

East meets west in this fusion pasta dish! The classic Italian spaghetti alle vongole, or spaghetti with clams, is given a Cambodian twist with the addition of kampot pepper. A perfect complement to the vongole, these peppercorns lend their signature spicy yet fruity flavors to the dish, bringing it to the next level. Garnish with herbs and lime for that added hint of freshness.

Diana Chan's Nyonya Laksa Lemak

Nyonya Laksa Lemak is a Peranakan dish that is well-loved by locals in Malaysia and Singapore. It consists of thick rice vermicelli noodles swimming in a rich curry-like broth, made with a blend of coconut milk, chicken stock and an aromatic spice paste. Besides prawns, tofu puffs are also commonly added to the dish as it easily soaks up the gravy. An absolute comfort food, a bowl of this creamy noodle soup never fails to warm your heart and belly.

Diana Chan's Mee Goreng Mamak

Mee Goreng Mamak is a stir-fried noodle dish that is commonly found in Indian Muslim eateries in Singapore and Malaysia. Simply seasoned with soy sauce, kecap manis and tomato ketchup, fresh yellow noodles are cooked with a medley of ingredients including fish cakes, squid, eggs, fried bean curd and bean sprouts, to create a savory dish filled with different flavors and textures. Serve with a side of fresh vegetables for a well-balanced meal!
Under 30 mins

Diana Chan's Unplated: Mum's Malaysian Fried Rice

Fried Rice is a quintessential Asian dish, and every household is bound to have their own recipes for this dinnertime staple. If you’re looking for something a little different, try this version of the Malaysian Fried Rice. While it features classic ingredients and seasoning like soy sauce and kecap manis, it also includes a generous amount of curry leaves, dried shrimp and coriander to amp up the flavors.

Diana Chan's Unplated Num Banh Chok (Fish Curry Vermicelli Noodle Soup)

Traditionally eaten for breakfast, Num Banh Chok can be found in many eateries across Cambodia, from streetside stalls to fancy restaurants. Made with rice vermicelli noodles served in a creamy fish curry, it is often enjoyed with a medley of fresh raw vegetables and Asian herbs, which help to provide a lighter contrast and balance out the rich flavors in the soup.

Diana Chan's Filipino Pork & Chicken Adobo

A quintessential Filipino dish, Adobo can be found in many variations across the Philippines. Traditionally, meat is marinated and cooked with vinegar, soy sauce, garlic, bay leaves and black peppercorns to get that signature adobo flavor that everyone knows and loves. While chicken and pork belly are the more commonly used proteins for this dish, other meats and seafood pair perfectly with the sauce as well. Enjoy it with a bowl of garlic fried rice and fried egg for a classic Filipino meal.

Diana Chan's Sinuglaw

A light and refreshing Filipino dish that consists of grilled pork belly and ceviche, Sinuglaw can be served as an appetizer or enjoyed as a main dish with a bowl of rice. Its name is a fusion of two local words which translates to the two main cooking methods used to make the dish; sinugba meaning “to grill”, and kinilaw which is to “cook” fish meat by curing it in vinegar or citric acid, without applying heat. These methods of preparing food are popular in the Visayas and Mindanao.

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