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Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.
Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.
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More episodes
Diana's Asia Unplated
S2, EP3 "Malaysian"Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laska lemak with the help of her cousin.
Diana's Asia Unplated
S2, EP4 "Indonesian"Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gado-gado.
Diana's Asia Unplated
S2, EP5 "Sri Lankan"Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.
Diana's Asia Unplated
S2, EP6 "Chinese"Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.
Diana's Asia Unplated
S2, EP3 "Malaysian"Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laska lemak with the help of her cousin.
Diana's Asia Unplated
S2, EP2 "Cambodian"Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.
