πŸ“‹ YOUR CHECKLIST
With your checklist you can get ahead of the your schedule by buying the required equipment and ingredients for the course. We've noted what's provided in your Rassa box as well as the remaining ingredients you'll need to buy. For the equipment, most things you'll have in your average kitchen but we have highlighted items which may be less common. No need to worry if there is anything you don't have or can't easily get ahold of, the chefs are on hand to make alternative suggestions.
🌢️ Month One: Iconic Flavours
Equipment for the module
Kitchen Tongs
Sealable Container
Meat Cleaver
Skewers
Week 1
Week 1: Salty & Aromatic - Arroz Caldo
πŸ“¦ Specialist Ingredients of the week
- Salted Duck Egg
- Jasmine Rice
- Glutinous Rice
πŸ—’ Ingredients List
Arroz Caldo:
- 4 cloves garlic
- 2 inches ginger
- 1 shallot
- 2 chicken thighs, bone-in
- 100g (1/2 cup) jasmine rice (provided)
- 100g (1/2 cup) glutinous rice (provided)
- 590ml (2 Β 1/2 cups) chicken stock
- 470ml (2 cups) water
- 1/2 tbsp soy sauce
- salt & pepper (to taste)
‍
Toppings:
- 2 cloves garlic
- 2 stalks spring onions
- 1 calamansi or lime
- patis (fish sauce) (to taste)
- 1 salted duck egg (provided)
- bowl of ice cold water
‍
To make your own salted duck eggs:
- 2 duck eggs
- 72g salt
- 215g water
Week 2
Week 2: Sour - Seafood Sinigang
πŸ“¦ Specialist Ingredients of the week
- Patis (fish sauce)
- Tamarind extract
πŸ—’ Ingredients List
- 1L seafood stock (can use a stock cube)
- 3 tablespoons tamarind extract or 50g tamarind powder (provided)
- 2 large shallots, roughly diced (1-1.5cm sized pieces)
- 4 tomatoes, quartered
- 500g firm white fish fillets (e.g. monkfish, or cod), cut into 4cm chunks
- 450g large prawns, shelled & deveined but head and tail kept on
- 250g long beans (snake beans) or green beans, trimmed and cut (roughly 2- 2.5cm length)
- 3 fresh birds eye chillies, split in the middle
- 1 bunch morning glory, thick stems removed
- 1/2 bunch coriander
- fish sauce, to taste (provided)
- 120g jasmine rice
Week 3
Week 3: Fermented - Kare Kare
πŸ“¦ Specialist Ingredients of the week
- Bagoong
- Achuete/atsuete/annatto seeds
πŸ—’ Ingredients List
- 1.5kg oxtail, cut
- 120ml vegetable oil
- 1 teaspoon annatto seeds (provided)
- 4L water
- 2g peppercorns
- 2x bay leaf
- 2x onions
- sea salt and pepper to taste
- 4x garlic bulbs
- approx 350g peanut butter, smooth
- fish sauce to taste
- 1x lime
- 1x aubergine
- 2x pak choi
- 100g green beans
- 1x red chilli
- coriander cress or vene cress for garnishing
- 40g toasted peanuts for topping
- bagoong (fermented shrimp paste) for serving (provided)
🍳 Month Two: Regional Techniques
Equipment for the module
Kitchen Tongs
Pastry Brush
BBQ
Jar
Bamboo Steamer
(Supplied)
Week 5
Week 5: Steaming - Suman
πŸ“¦ Specialist Ingredients of the week
- Glutinous rice
- Banana leaves
πŸ—’ Ingredients List
- 130g (2/3 cups) glutinous rice (provided)
- 130g (2/3 cups) soft dark brown sugar (plus extra for sprinkling)
- 450ml coconut milk
- 3g (1/2 tsp) table salt
- 1 sheet banana leaves (provided)
Week 6
Week 6: Braising - Pork Adobo
πŸ“¦ Specialist Ingredients of the week
- Filipino soy sauce
- Filipino cane vinegar
πŸ—’ Ingredients List
- 1kg pork belly
- 1x head garlic
- 400ml Filipino / light soy sauce (provided)
- 1 tbsp ground black pepper
- 2x bay leaves
- 30g cornstarch
- 30ml water
- 600ml Filipino cane vinegar (provided)
- 1 tbsp cooking oil
Week 7
Week 7: Grilling - BBQ Pork Skewers
πŸ“¦ Specialist Ingredients of the week
- Banana ketchup
- Calamansi juice
- Filipino soy sauce
- Filipino cane vinegar
πŸ—’ Ingredients List
BBQ Pork Skewers:
‍
- 1kg pork shoulder or collar, cut into 2 cm dice
- 120ml soy sauce (provided)
‍
- 150g Filipino banana ketchup (provided)
‍
- 60ml calamansi juice (alternatively use 50/50 lime & lemon juice) (provided)
‍
- 75g soft brown sugar
- 60ml 7up/sprite
- 10g garlic, minced
- 1 tsp freshly ground black pepper

‍Sawsawan:
‍
- 2 cups coconut/cane vinegar (provided)
‍
- 1 large red onion
- 6 gloves of garlic
- 1 tsp black peppercorns
- 3x thai red chillies
- 3 tbsp caster sugar
- salt to taste

‍Other:
‍
- Food safe firelighters
- Charcoal
🍜 Month Three: Cultural Influences
Equipment for the module
Spider Strainer
(Supplied)
Small Ramekin
Oval Tin
(Supplied)
Temperature Probe
Slotted Spoon
Food Processor
Cranked Palette Knife
(Supplied)
Week 9
Week 9:Β Hispanic - Leche Flan
πŸ“¦ Specialist Ingredients of the week
- Pandan Extract
- Condensed Milk
- Evaporated Milk
πŸ—’ Ingredients List
Caramel:
- 5g (1/4 cup) white sugar
- 1 tablespoon water
‍
Leche Flan:
- 1/2 can condensed milk (provided)
- 1/2 can evaporated milk (provided)
- 5 egg yolks
- 1 egg white
- 1/4 teaspoon pandan extract (provided)
‍
Latik:
- 400ml coconut milk
Last Week
Week 10: Chinese - Pancit Palabok
πŸ“¦ Specialist Ingredients of the week
- Achuete/annatto seeds
- Chicharon
- Rice bihon noodles
πŸ—’ Ingredients List
Shrimp Stock:
- 450g (approx 16 pieces) peeled prawns
- 70g pancetta (or bacon)
- 150g onion
- 30g/1 bulb of garlic
- 30g ginger
- 3 tbsp achuete oil (see below)
- 800 ml chicken stock
‍
Palabok Sauce:
- 300g pork belly
- 30g garlic, minced
- 1 tbsp fish sauce (patis)
- shrimp stock (see above)
- pinch of table salt
- 40g achuete oil (see below)
- 1 tbsp corn starch
- 2 tbsp water
‍
Achuete Oil:
- 5g vegetable oil
- achuete/anatto seeds (provided)
‍
Noodles:
- 2 bunches of rice bihon noodles/ dangmyeon / sweet potato glass noodles (provided)
‍
Toppings:
- boiled eggs (boil for 6.5 mins)
- 60g crispy garlic chips
- 50g chicharon, chopped (provided)
- crispy pancetta, reserved from stock
- fried smoked mackerel, flaked (substitution: any tinapa or smoked fish)
- boiled prawns, reserved from stock
- 4x lemon wedges
- 1/2 bunch of spring onions, thinly sliced
Week 11
Week 11: Banana Ketchup Fried Chicken with Budgie
πŸ“¦ Specialist Ingredients of the week
- Coconut vinegar
- Filipino soy sauce
πŸ—’ Ingredients List
- 10 chicken wings
- banana ketchup (see below)
- soy sauce & coconut vinegar to liberally coat the chicken (mixed - ratio 2:1)
- 500g potato starch
- 10g (a few pinches) garlic powder
- white pepper to taste
- 1/2 - 1 bunch of fresh coriander (to taste)
- a sprinkling of sesame seeds
- salt to taste

Banana ketchup:
- 3 medium sized onions
- 8 or 9 cloves garlic
- 80g ginger
- 180g vegetable oil
- 200g tomato paste
- 3/4 tsp turmeric powder
- 1.5 tsp paprika (sweet)
- 3/4 tsp allspice powder
- 1/4 tsp cayenne pepper/chilli powder
- 1kg very ripe bananas, peeled
- 400g coconut vinegar (provided)
- 675g light soft brown sugar
- 200g soy sauce (provided)
- salt to taste