The Filipino Kitchen:
East Meets West
Discover the ultimate melting pot cuisine, with flavours that can only be tasted to be believed. Sweet, salty and sour, our chefs will teach you the secret behind perfect Filipino cooking: harmony!
Only £37.50 Per Week (Billed Monthly) - £450 Total
Duration
90 Days
Difficulty
All Levels
Structure
Hands-On Curriculum
Feedback From
Chefs & The Community
Outcome
12 Recipes Learnt
Course Outline
This course is your perfect first step into one of the world’s most exciting cuisines. Combining the flavours of South East Asia, Europe and the Americas - Filipino cookery is utterly unique, and must be tasted to be believed...

Iconic Flavours
Month 1
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet), asim (sour) and alat (sour). Here you’ll learn the skill of tasting your food, creating a perfect balance between flavours.
Lesson 1: An Introduction to the key flavours in Filipino cuisine
Week 1
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 1
Week Overview Text
Week 1
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 1: Recipe Development
Week 1
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 2: Ingredients
Week 1
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 3: Recipe
Week 1
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 1
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 2
Week Overview Text
Week 2
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 4: Recipe Development
Week 2
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 5: Ingredients
Week 2
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 6: Recipe
Week 2
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 2
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 3
Week Overview Text
Week 3
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 7: Recipe Development
Week 3
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 8: Ingredients
Week 3
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 9: Recipe
Week 3
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 3
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 4
Your Live Class Brief
Week 4
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Cultural Content
Week 4
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Pantry Recipes
Week 4
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
The Live Class
Week 4
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Key Techniques
Month 2
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet), asim (sour) and alat (sour). Here you’ll learn the skill of tasting your food, creating a perfect balance between flavours.
Lesson 10: An Introduction to the key flavours in Filipino cuisine
Week 5
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 5
Week Overview Text
Week 5
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 11: Recipe Development
Week 5
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 12: Ingredients
Week 5
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 13: Recipe
Week 5
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 5
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 6
Week Overview Text
Week 6
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 14: Recipe Development
Week 6
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 15: Ingredients
Week 6
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 16: Recipe
Week 6
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 6
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 7
Week Overview Text
Week 7
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 17: Recipe Development
Week 7
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 18: Ingredients
Week 7
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 19: Recipe
Week 7
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 7
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 8
Your Live Class Brief
Week 8
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Cultural Content
Week 8
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Pantry Recipes
Week 8
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
The Live Class
Week 8
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Cultural Influences
Month 3
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet), asim (sour) and alat (sour). Here you’ll learn the skill of tasting your food, creating a perfect balance between flavours.
Lesson 20: An Introduction to the key flavours in Filipino cuisine
Week 9
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 9
Week Overview Text
Week 9
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 21: Recipe Development
Week 9
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 22: Ingredients
Week 9
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 23: Recipe
Week 9
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 9
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 10
Week Overview Text
Week 10
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 24: Recipe Development
Week 10
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 25: Ingredients
Week 10
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 26: Recipe
Week 10
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 10
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 11
Week Overview Text
Week 11
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 27: Recipe Development
Week 11
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 28: Ingredients
Week 11
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Lesson 29: Recipe
Week 11
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Further Reading: Article
Week 11
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Week 12
Your Live Class Brief
Week 12
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Cultural Content
Week 12
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Pantry Recipes
Week 12
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
The Live Class
Week 12
Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet).
Meet Your Chefs
Budgie
Montoya
Born in Mindanao, South Philippines, and raised in Australia, Budgie moved to the UK where he has made a name for himself pioneering Filipino food. Following a stint as head chef of Foley’s in London, he is now the owner and head chef of the Sarap restaurant family.
budgie_montoya
Budgie
Montoya
Born in Mindanao, South Philippines, and raised in Australia, Budgie moved to the UK where he has made a name for himself pioneering Filipino food. Following a stint as head chef of Foley’s in London, he is now the owner and head chef of the Sarap restaurant family.
budgie_montoya
Budgie
Montoya
Born in Mindanao, South Philippines, and raised in Australia, Budgie moved to the UK where he has made a name for himself pioneering Filipino food. Following a stint as head chef of Foley’s in London, he is now the owner and head chef of the Sarap restaurant family.
budgie_montoya
Budgie
Montoya
Born in Mindanao, South Philippines, and raised in Australia, Budgie moved to the UK where he has made a name for himself pioneering Filipino food. Following a stint as head chef of Foley’s in London, he is now the owner and head chef of the Sarap restaurant family.
budgie_montoya
Box of Specialist Ingredients
Every food culture has its own essential flavours that just can’t be replicated without the right heritage ingredients and equipment - and this is why we have prepared three specialist boxes that will be delivered to your door at the beginning of each month of the course.
Sign up and choose your course
Recieve your box to your front door devliered by us
Start using the ingredients and tools to work on your recipes
Meet Your Community
Within your Rassa community you can seek help from all different angles. Why not ask the chefs any questions you have about the recipes and how you can make them your own. Rassa’s Filipino course features a plethora of adventurous cooks sharing their dishes and exploring the cuisine.
Ask questions of the community and the chefs
Anna Saunders
Hey all & @ChefRex, I’m not sure i’m mixing my coconut milk correctly. Maybe I’m not stirring it enough. How can I fix this?
Recieve instant replies on what you can do to develop and improve your recipe
Rex De Guzman (Chef)
Hey Anna, In a pot, mix coconut milk, salt, and sugar on medium heat and stir well. Add glutinous rice and cook for 15 minutes. Stir occasionally until liquid is absorbed. Hope that helps!
Share pictures of your dishes, inspire and motivate your peers
Kwame Boateng
Hey all what do you think of my version of the Adobo?
What Are People Saying?
Why just listen to us? Hear from those who have completed the Filipino cooking course and now cooking at Sarap Baon. We’re all about elevating you and bringing amazing banana ketchup to your life.
Carol
@carol-h
“Just loved cooking the leche flan from Rex's recipe, there were so many ingredients I discovered thanks to this course!”
Clare
@clare-c
“Just loved cooking the leche flan from Rex's recipe, there were so many ingredients I discovered thanks to this course!”
Kar-Yan
@karyan
“Just loved cooking the leche flan from Rex's recipe, there were so many ingredients I discovered thanks to this course!”
As Seen In
Our Other Courses
All of our 3-month courses
30+ Years of Culinary Experience
15+ Hours of Content
12+ Specialist Ingredients
10+ Unique Recipes
1-to-1 Contact with Chefs
£37.50
/week
BILLED MONTHLY
LIMITED AVAILABILITY - 19 SPACES LEFT
Questions?
Who is this class for?

Whether you’re a hobbyist looking to take your homecooking to the next level or are a more experienced chef looking to specialise further into different cuisines the course is designed to be engaging for a range of skill levels.

All dishes are available in video and written format to make them easy to learn from with insider chef tips and cultural tidbits throughout and you can lean on your peers for support and advice. If you’re looking to push yourself there’s plenty of bonus content, you can seek out fellow specialists within the Rassa community and tap into the deep knowledge base of our Irish chefs.

What's the time commitment?

This depends on your schedule, but you'll need to set aside around half a day a week to cover the key topics. If you have more time on your hands each course is packed with bonus content and recipes to get stuck into so that you can make the most of the platform.

Are the classes live?

The majority of classes are pre-recorded so you can work through them on your own schedule. Once a month you will be able to book onto a live online class with the chef. For these classes we will try to be as flexible as possible and offer multiple time slots to cater for different timezones around the world.

What tools and equipment will I need?

For this course, you will largely use common items found in the majority of kitchens for example, bowls, scales, an oven, chopping knives. For month 3 you will need a barbecue. Once you enrol onto the course, you’ll have access to the full checklist of equipment you need as well as a few optional but nice-to-have pieces of equipment.

What ingredients do you supply?

Once a month you will receive a pantry box with the hard-to-find specialist ingredients for example, spices, oils, pulses and vinegars. You will need to buy the fresh ingredients, majority of which you should be able to find in a supermarket/grocery store however, where there are less common items we will let you know where you can get your hands on them.

How do groups and peer feedback work?

Once the course starts you’ll be placed into a peer group with other cooks from around the world who will be taking the course at the same time as you. You can ask and answer questions, share your creations with each other and throughout each week the chefs will be checking in to answer any questions you have and help with troubleshooting.

Am I able to interact with the chefs?

Yes, the chefs will be interacting with you and your peers answering any questions and giving support where they can. Every month you'll also take part in a live class with one of the chefs and your course peers, where you can ask for more in-depth feedback on your creations and showcase your work.

What if I fall behind?

We recommend doing a bit each week so that you don’t fall behind the rest of your peers but if you do we’ll help you get back on track.

Do I take this class from home?

Yes, every course is entirely virtual, so you can learn from anywhere. We’ve designed these courses to not just be convenient but also as interactive as possible: engage with your course peers from all around the world, ask the chefs questions, book onto live sessions and learn hands-on.

Will I still have access the class once it ends?

Yes, once the course is finished you will have full access to the pre-recorded video lessons and content. You can keep using the content as a resource to refer back to as you progress as a chef.

How much does the course cost?

For the full 90 days and the specialist ingredients box each month, the total price is £449/$650 (this works out £99/$139 per month plus an initial £149/$199 deposit). This includes the cost of the specialist ingredients box that will be delivered direct to your door at the start of each module (every month).

What if I change my mind?

If within the first 5 days you decide this course isn’t for you, you want to try a different cuisine or life’s busy schedule gets in the way, we can give you a voucher matching the course price which you can redeem at a later date (valid for 12 months).

Does it matter what timezone I'm in?

The majority of the lessons are pre-recorded and so can be watched in your own time however, once a month you will have a live online class with a chef. For these live classes we try to be as flexible as possible and offer multiple time slots to cater for different timezones around the world.