"Flavorful Journeys: Exploring ASEAN Cuisine"

This video features the launch and press conference of "Flavorful Journeys: Exploring ASEAN Cuisine," a project of the ASEAN Ladies Foundation to commemorate the 53rd Founding Anniversary of the Association of Southeast Nations. The series features the diplomatic spouses and women diplomats of the ASEAN Embassies in Manila as they share various culinary delights from their respective countries.

Exploring ASEAN Cuisine

The following video series features the contributions of ASEAN member countries to this virtual culinary tour d'horizon. Watch the whole series that covers dishes from Brunei Darussalam, Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam and whet your appetite for the cuisine of these countries as you plan your next travel adventure in Southeast Asia.

Brunei Darussalam

Featured dish from Brunei Darussalam is the Ambuyat.


From Cambodia, we have Trey Amok (or Steamed Fish Curry). The full recipe can be found in the video description and serves 4 to 6 people.


Presenting the most famous of the many different versions of Indonesian grilled chicken, the Ayam Bakar Bumbu Rujak (grilled marinated chicken in rujak sauce), is Ms. Linda Rahmanto, wife of Mr. Widya Rahmanto, Deputy Chief of Mission of the Embassy of the Republic of Indonesia in Manila.

Chef Untung Taurat demonstrates how the Ayam Bakar Bumbu Rujak is prepared.


Laos shares their famous chicken salad recipe that they call Larp or Larb Kai. The full recipe found in the video description serves 4 people.


Ms. Iza Karmila Ramli, wife of Mr. Mohd Nor Azrin, Minister Counsellor of the Embassy of Malaysia in Manila, shares with us how to prepare Ayam Masak Merah (Spicy Tomato Chicken).

The detailed recipe in the video description serves 6 to 8 people.


Madame Myint Thandar, wife of the Myanmar Ambassador to Manila, demonstrates how to cook Monhinga, a Myanmar dish that is a favorite across the whole country.

The recipe in the video description serves 4 people.


Madame Louie Barcelon-Locsin, wife of the Secretary of Foreign Affairs of the Philippines, Hon. Teodoro L. Locsin, Jr., and Chairperson of the ASEAN Ladies Foundation, presents the iconic Adobong Manok at Baboy (Chicken and Pork Adobo).

This beloved Filipino all-around dish has as many variations as there are islands in the Philippine archipelago. Ms. Myrna Segismundo, renowned Filipino chef, walks us through the traditional way of preparing this culinary mainstay of any Filipino dining table.

The recipe presented serves 4 to 6 people.


Singapore's Ambassador to Manila, H.E. Gerard Ho, a certified Singapore hawker food lover, shares his fondness for Hokkien Mee.

Preparation is demonstrated by Mr. David Lee from the Office of the Defense Attaché of the Embassy of Singapore.

The recipe in the video description serves 4 people.


Madame Sirintra Ruangprateepsaeng, spouse of H.E. Vasin Ruangprateepsaeng, Ambassador of Thailand to the Philippines, shares how to cook one of Thailand's famed soup dishes, Tom Yum Goong, and easily one of her personal favorites.

Where most cuisine only have up to two dominant flavors, Tom Yum Goong covers nearly the entire gamut with its sweet, sour, spicy, salty flavor profile.

The recipe in the video description serves 2 people.


From Vietnam, let's discover how to prepare Goi Cuon (Vietnamese Fresh Spring Rolls) and its flavorful dipping sauce.

The featured recipe makes 15 spring rolls.