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Live Class Brief: Cultural Influences
Overview

Welcome to your final workshop brief! This is your challenge to take all that you’ve learned and get creative in the kitchen.

The Brief

This week your challenge is to explore some of the key cultural influences on Filipino food, putting your own spin on pancit palabok.

The Details

This brief challenges you to explore deeper into some of the key cultural influences within Filipino cuisine. This is a great dish to have a look at getting creative with your toppings. Some ways you can make this dish your own:

  • Noodles - experiment with different noodles - thin rice vermicelli noodles called ‘bihon’, egg noodles, udon, glass noodles...the choices are endless! You can take inspiration from the province of Albay in the Philippines where you’ll find seaweed being used instead of noodles for their own regional pancit. Keep in mind all these noodles require different cooking times but the same outcome is desired - loose and separated, with the starch thoroughly rinsed off each strand. The mouthfeel of each noodle differs slightly, so you will want to consider how the sauce will cling to each variety, and how it will support the toppings for each mouthful.
  • Protein - another classic Filipino noodle dish is Pancit Malabon which uses a wider variety of seafood such as squid, mussels, and crab fat. This is only one variation of the dish, but you can get as playful as you like with combinations of seafood, meat or even a bit of surf and turf! This dish also lends itself well to using tofu or alternative meats, however, these are less traditional in the Philippines.
  • Palabok sauce alternatives - Visayan variations of the dish have a far more soupy consistency to the sauce, whereas some regions use an almost Ragu-like texture, so don’t be afraid to really experiment with the different thicknesses you can create with different ingredients. And instead of using roasted shrimp shells, you can easily use any number of meat bones, fish bones, or vegetables to create a stock that you’re happy with.
  • Toppings - these garnishes are really down to personal preference. Rex used a surf and turf mix of chicharrones, soft-boiled eggs, crispy fried mackerel, and rendered lardons. The main thing is to experiment with different textures this is also where you can bring in the different cultural influences on the Philippines. Some great options - fried coconut flakes, bamboo shoots, fried onions, fried tofu, nuts, and chilli.
Technical Bits
  • Double-check the time on your calendar invite.
  • A zoom link will be sent to you with a reminder email the day before you are booked in.
  • Make sure to have your ingredients ready and weighed out before joining the class
  • Pay special attention to the brief to make sure any pre-preparation that is required has been started before the class (e.g. proving, marinating, curing)
  • Bring your laptop or tablet to your preparation area in the kitchen so you can easily show the chef your dish and techniques you are using.
  • Have your module booklet to hand so you can reference your recipe development pages as you are cooking.
Prepare With Your Community

Before each live class, take the opportunity to speak with your cohort. If you are struggling with ideas, the Rassa community are there to give you some ideas or feedback on your recipe.

Share with your peers
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Lizzy Andersen
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Mark Corbyn
Chef & founder of Adobros, Mark loves the bold and unapologetic flavours of Filipino cuisine - the mix of salty, funky and sour flavours.