✍ WEEK 12: Your Live Class
Congratulations on making it to the final week of your course! This is your week to get creative with everything you've learned about Filipino flavours, techniques and the cultural influences on the Philippines.
Share with the community
If you have any lingering questions for the chefs, ask away in the community or if you're stuck for inspiration, throw some ideas out there and they'll come back with feedback.
πŸ“Ί If You Haven't Already - Watch and Learn
Explore Binondo - the oldest Chinatown in the world
Chef Gene takes you around Binondo in Manila which is recognised as the oldest Chinatown in the world. Explore the wide range of dishes which over time have adapted to Filipino tastes.
Visit a classic Filipino panaderia
Gene gives you a peek inside his family's traditional Spanish-era bakery - a lasting influence of the Spanish colonial period.
πŸ“™ Get Ready To Go Live
Your Brief For The Live Class
This week your challenge is to explore some of the key cultural influences on Filipino food, putting your own spin on pancit palabok. Play around with different toppings, textures and meats to make this dish your own unique creation.
πŸ’­ Creative Inspiration
Menudo with Chef Gene
Gene’s home town is Pampanga which is considered to be the first Spanish province in the Philippines and this recipe comes directly from there. Have some fun making it your own as it's the perfect comfort food.
Exploring Pancit Variations
Pancit dishes take on many regional forms throughout the Philippines, have a watch as Chef Gene takes you through a few of them giving you inspiration for how you can make this dish your own.
Siopao
Influenced by Chinese dim sum culture Siopao has become a snack favourite in the Philippines. They have become indigenised and are typically filled with the flavours Filipinos like to eat - from Spanish sausage to mushrooms.
Ginataang Bilo-Bilo
This dish is known as a merienda in tagalog (a snack eaten between meals) and is typically made with coconut milk or cream, jack fruit, Filipino saba bananas, tapioca and glutinous rice balls. This version is coloured purple and flavoured with ube, but you can make it with different yams which are available in your region.
πŸ“– Further Reading
If you haven't already, have a read about the origins of the famous banana ketchup condiment, what egg whites and churches have in common and the history behind the world's oldest Chinatown which happens to be in the Philippines.
The World's Oldest Chinatown
Manila lays claim to having the world's oldest Chinatown, and we find out why it has stood in the same spot for over 300 years
Egg whites and Catholic churches - an uncanny connection
Read about the uncanny connection between egg whites and Philippine Catholic churches and how the leche flan is involved.
Banana Ketchup: The Origin Story
How was Filipino Banana Ketchup created? This unique condiment is the perfect example of the ethos of creativity and adaptation which the Filipino cuisine is known for.