✍ WEEK 4: Your Live Class
Welcome to the fourth week of your module on key flavours in Filipino cooking - this is where you get to have some fun! This week is all about getting creative and taking all that you’ve learnt this month to come up with your own creation. The live class at the end of the week is a great opportunity to ask for direct feedback from one of our chefs and to meet some of your fellow cohort members.
Share with the community
If you have any questions in the lead up to the live class, ask away on the community in the #LiveClass channel. It’s also a great place to share your ideas with the rest of the group, swap inspiration and post up rough sketches of the dish you have in mind.
πŸ“Ί If You Haven't Already - Watch and Learn
Gene's Market Tour in Quezon
Gene takes you through the vibrant, fresh market produce in Quezon City which make up those iconic flavours characteristic to Filipino cuisine.
Planting Rice at Pulong Kabyawan
Rice is a big part of Filipino food culture, heavily linked with spiritual rituals and family gatherings, and your average Filipino household spends more money on rice than any other food.
πŸ“™ Get Ready To Go Live
Your Brief For The Live Class
For the live class, your challenge is to create your own Arroz Caldo, and in true Filipino style we encourage you to get creative with the condiments and toppings. Take inspiration from the Philippines as well as ingredients that are local and seasonal to you.
πŸ’­ Get Inspired
Not sure how to switch things up? Have a look below at some dishes from Gene showing you a few ways you can get creative this week from playing around with different toppings to thinking about what you would like to serve alongside your Arroz Caldo.
Switch Up The Toppings On Your Arroz Caldo
Gene takes you through the varieties and history of Arroz Caldo. Use his ideas as a way to get creative with your own version trying different toppings.
Serve Kinilaw Alongside Your Arroz Caldo
This raw fish dish celebrates the seas surrounding the Philippine islands. It is native to the Philippines and has similarities to the Latin American β€˜ceviche’ except that it also uses vinegar to help β€˜cook’ the fish without heat.
Add Your Own Bagoong To Your Arroz Caldo
This one is for the daring! Bagoong is known for its funk which is great for adding bold umami flavours to your dishes but if you give a go at creating your own fermented krill or fish paste at home, be prepared to open those kitchen windows...
πŸ“– Further Reading
If you haven't already, have a read of the famous Arroz Caldo and its regional variations as well as the science behind souring dishes in Filipino cooking and how the ingredients are used for colouring, flavour and natural sauce thickening in the iconic Kare Kare.
Kare-kare: The Philippine curry with a confused past
In typical Filipino homes, whipping up kare kare is reserved for special occasions like birthdays and fiestas. Learn about kare kare from its distinctive colour and aromatics to the vegetable toppings and traditional meats used.
The Science of Souring
What is the science behind souring? Cuisines across the world have found distinct purposes for sourness, from cutting through fat, cleansing the palette and preservation.
The Curious Case of Filipino Rice Porridge
Rice grows abundantly in the Philippines making rice dishes a staple in Filipino households. Discover Filipino rice porridge - from the Arroz Caldo and Champorado to Goto and Ginataang mais.