Master Chef Australia 2017 Winner Diana Chan Shares Three Of Her Exclusive Recipes

As part of an exclusive association with Marriott Bonvoy on Wheels, Marriott International’s acclaimed delivery program, Diana Chan has curated special dishes. This whole experience will be led and hosted by Master Chef Diana Chan and will be an interactional virtual session with members.

Khushnooma Kapadia, Senior Area Director of Marketing, South Asia, Marriott International, said, “With every new Marriott Bonvoy moment that is introduced, our focus has and will continue to be on providing an experiential edge to our members. MasterChef Diana Chan is someone many Indian chefs and food enthusiasts look up to and admire. We are happy to provide the platform to them so that they can interact with a stalwart like her. The experiences and menu have been carefully tailored keeping in mind the Indian palate but at the same time have been elevated to suit international expectations. We are looking forward to this exciting collaboration.”

Here are few exclusive recipes by Diana Chan herself

Egg/Crab Fried Rice

•    Shallots 50g

•    Garlic    30g

•    Cooked jasmine/ basmati rice    4cups

•    Vegetable oil 60ml

•    Cooked crab meat    100g

•    Eggs 140g

•    Frozen peas    50g

•    Spring onions, thinly sliced 30g

•    White pepper to taste            

•    Salt to taste            

•    Soy sauce 20ml

•    Sesame oil 30ml

Method

•    Heat the wok on high heat, add in the oil and saute the shallots and garlic. Next, ad in the rice and fry until fragrant. 

•    Push the rice to one side of the wok and add in the eggs or crabs. Allow to cook for 10 seconds then mix through with the rice. 

•    Add in the crab meat or egg and toss through

•    Add in the peas and spring onions followed by the seasoning.

•    Serve with some garnish of freshly sliced spring onions or coriander and some fresh chilies on the side.

Note- Heat the wok on high heat, add in the oil and saute the shallots and garlic. Next, ad in the rice and fry until fragrant. Push the rice to one side of the wok and add in the eggs or crabs. Allow to cook for 10 seconds then mix through with the rice. Add in the crab meat or egg and toss through

LAKSA 

Ingredients for Laksa Paste 

•    Red onion – 200g 

•    Garlic, peeled – 60g

•    Long red chilies – 100g 

•    Vegan fish sauce – 40g

•    Candlenuts – 40g

•    Dried red chilies- 40g

•    Ginger – 40 g

•    Turmeric – 20g 

•    Galangal – 40g 

•    Lemongrass, frozen or fresh – 60g

•    Ground coriander – 20g 

•    Vegetable Oil – 100 ml 

Method for Laksa Paste

•    Place all the ingredients into a high speed blender and blend into a smooth paste. Paste can be made weeks in advance

•    Preparation time is 30 minutes 

For Laksa Broth 

•    Vegetable Stock – 2000 ltr 

•    Coconut Milk – 600 ml 

•    Coconut Oil for frying – 300 ml

•    Sugar – 100g 

•    Salt – 40g 

Method for Preparing Laksa Broth 

•    Heat the oil in a large pot and fry the laksa paste. Cook for 5-7 mins until the colour has changed from bright red to a deep red brown colour.

•    Add in the vegetable stock, coconut milk and season with sugar and salt. Simmer for 20 minutes to allow the flavours to develop.

•    Whilst the broth is simmering, bring another pot of water to a boil. Blanch the noodles, beansprouts, tofu puffs and fish balls to warm through. Set aside. Add in the prawns at this stage. 

•    Preparation Time is 1 hour 

Ingredients for Sambal Tumis 

•    Dried chillies, deseeded and rehydrated – 50g 

•    Red onion – 100g 

•    Sugar – 100g 

•    Vegetable oil – 50g 

Method 

•    Place the softened dried chilies and red onion in the blender and blend until smooth. Add a little bit of water if needed.

•    Heat the oil in a wok or pan and fry the chili and onion paste until fragrant. This should take 3-5 minutes. Add in the sugar and allow caramelizing. Add in a pinch of salt to taste.

•    Preparation time is 1 hour 

To Serve Non-Vegetarian 

•    500g fresh laksa noodles (thick rice vermicelli)

•    5 boiled eggs, peeled and halved

•    10 large prawns, peeled and deveined

•    200g cooked and shredded chicken meat

•    10 pieces fried bean curd puffs

•    100g bean sprouts, blanched

•    12 fried fish balls (optional)

To Serve Vegetarian

•    500g fresh laksa noodles (thick rice vermicelli)

•    10 pieces fried bean curd puffs

•    100g bean sprouts, blanched

•    Substitute for another vegetable - broccoli or bok choy

To garnish, one can use :

•    Vietnamese Mint, chopped

•    Fresh Mint leaves, chopped 

•    Lime, to serve 

•    Sambal Tumis, to serve