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Live Class Brief: Key Techniques
Overview

This week you will be planning your own recipe that you will be cooking on the live class. The course chefs have given you a brief to follow, with some tips and tricks as inspiration - but this is your recipe so don’t be afraid to get creative!

The Brief

This week your challenge is to come up with your own Inihaw (”grilled”) spread thinking about different grilled skewers and condiments.

The Details

This brief challenges you to think about your own creation using the smokey flavours of the grill and creating your own barbecue skewer recipes with aromatic condiments to match. Some ways you can make this dish your own:

  • Meat & meat alternatives - Chef Budgie uses pork for his skewers but feel free to play around with different meats as well as fish or even seafood options like squid. If you want to make a vegetarian option have a look at fleshy vegetables like squashes or aubergines, you can also experiment with fruits which are popular in the Philippines such as,  jackfruit, banana or mango. Tofu is also a tasty option which goes well with your traditional flavours used in Inihaw - soy sauce and different vinegars being the traditional base ingredients.
  • Nose-to-tail - if you’re feeling adventurous, have a go at embracing the nose to tail ethos that is widespread in Filipino cooking. It’s not unusual to see intestines, blood cubes and various innards simmering away on the grill, of course this won’t be for everyone but you can still embrace a similar ethos by using those less popular cuts of meat rather than the prime cuts. If you’re going for a veggie version you can keep it sustainable by seeking out the ‘imperfect’ vegetables from your local market which struggle to be sold (the wonkier, the better!).
  • Marinades - Budgie uses a mix of banana ketchup with 7 Up soda and Calamansi but you can experiment with your flavours. The use of fizzy drinks/soda pop in the Philippines is a conscious one and has made its way into traditional Filipino dishes as an alternative sweetener. Feel free to try root beer, coca cola, cream soda or ginger ale. Another great way to introduce sweet flavours is through fruit, just as Budgie has done with banana, you can also try creating a marinade with a base of mango, pineapple or coconut. If you like a bit of a kick, you can also experiment with heat in your marinade using different chilli peppers or chilli sauces.
  • Condiments - dipping sauces are a big part of Inihaw. For the base of your sauce you can try different vinegars (coconut vinegar, apple cider vinegar or rice vinegar for a sweeter option), patis (fish sauce) or soy sauce, combined with your choice of aromatics - garlic, onions, chilli, black pepper, calamansi or lime. You can also serve it alongside bagoong or a variety of pickles such as, unripe papaya, carrots or bell pepper.
Technical Bits
  • Double-check to see the time your live class is at in the calendar invite
  • A zoom link will be sent to you with a reminder email the day before your class
  • 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. marinating)
  • 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, use the Rassa community to give you some ideas or feedback on your recipe.
Share with your peers
Rassa Customer
Lizzy Andersen
Rassa Customer
James Haward
Rassa Customer
Philip Reyes
Rassa Customer
Milly Braxton
Budgie Montoya
I'm the chef & owner of Sarap BAon and Sarap Bistro, bringing the bold Filipino flavours to London.