✍ WEEK 8: Your Live Class
Coming into the last week of your module exploring some of the techniques used in the Filipino kitchen, it’s time to get your creative hat on. Looking back at what you’ve learnt this month, this is your chance to have a go at your own recipe development and get some tips and advice directly from one of our chefs.
Share with the community
If you have any questions leading up to the live class, please don’t hesitate to ask in the community. Not sure where to start? After some feedback on your ideas? The chefs and us are on hand to answer.
πŸ“Ί If You Haven't Already - Watch and Learn
Life on the Coconut Farm
Learn about the coconut harvesting process and discover the different coconut variations at various stages of maturity.
Suman Wrapping
Suman is wrapped in banana leaves for both flavour and preservation. Watch the ancient wrapping techniques which are a part of the vibrant food culture of the Philippines.
πŸ“™ Get Ready To Go Live
Your Brief For The Live Class
This week your challenge is to come up with your own Inihaw (”grilled”) spread thinking about different grilled skewers and condiments. Note: if it’s easier you can do this on a hot skillet indoors.
πŸ’­ Get Inspired
Gene offers up some inspiration from another street food snack, Banana Cue, which is also typically sold on skewers at market stalls using Filipino cooking bananas or plantain which is a great vegetarian alternative for your creation. You can also take inspiration from Gene's sawsawan sauces for serving alongside your dish and if you're feeling extra adventurous, have a go at incorporating alternative cuts of meat in your dish embracing the Filipino nose-to-tail ethos.
Creating a Childhood Classic
A dish of Gene's childhood and a typical street food classic, Banana cue can be found in the markets across the Philippines. It is traditionally made with a hard Filipino cooking banana or plantain and is fried on skewers with brown sugar. It’s typically eaten as a mid-afternoon snack or dessert and best enjoyed with a refreshing drink to wash it down with.
Understanding Sawsawan with Gene
Learn more about sawsawan, the condiments and dipping sauces which accompany Filipino dishes on the table. Filipino food culture is all about getting involved and finishing your plate to your personal taste - don't worry you won't offend the cook if you do so! Gene gives you a few ideas for creating your own but it's up to you if you want a tangier vinegar-based sauce, a sweeter fruitier condiment or one that packs some serious umami flavour.
Making Your Own Sisig
This Pulutan dish is the perfect example of Filipino nose-to-tail cooking. Have a watch of how Gene makes his one and you can either have a go at cooking up some yourself or if the meat cuts are a little out of your comfort zone, use it instead as inspiration to try an alternative meat cut of your choosing which you're less familiar with.
πŸ“– Further Reading
Grab a fresh mango juice, settle into a comfy seat and have a read below. Explore more about the famous Adobo created using a vinegar braise, learn more about the steamed rice dish suman and the Filipino kamayan feast - enjoyed best by hand.
Why adobo is the most-talked about Filipino dish right now
Learn more about the famous Filipino classic - the Adobo. You'll see many variations across the 7,000 islands that make up the Philippines and even across the Filipino diaspora.
Filipino Suman: A sticky snack born from the country’s staple starch
Rice is a Filipino staple in savoury dishes as well as sweet desserts and sticky snacks like rice cakes - a popular one being suman.
Hands on Eating: Gene Gonzalez tells us all about Filipino 'Kamayan'
We caught up with Rassa chef Gene Gonzalez to find out all about Kamayan, the FIlipino finger food feast served on banana leaves.