Mark guides you through how he builds flavour and texture in his Arroz Caldo which is a dish based on Lugau, the Filipino version of the Chinese rice porridge congee. It's known as comfort food - the perfect homey pick-me-up!
Budgie guides you through how he layers flavours and textures in this iconic Filipino soup. Prevalent across the country, Sinigang is known for its sour broth, and while the base is simple and satisfying, it lends itself to constant experimentation! Budgie’s version is the classic: seafood with crunchy vegetables.
Rex will be showing us how to make this Filipino fiesta stew, with roots across South East Asia. Traditionally made with big chunks of slow cooked meat such as oxtail or tripe, this thick anatto-coloured peanut stew is flavoured with the famous Filipino condiment ‘Bagoong’ (Bag-Oh-Ong’) which brings a funky umami kick to the dish.
Taking all that you have learnt in the first month exploring the key flavours of Filipino cooking, your challenge is to make your own Arroz Caldo getting creative with your toppings and condiments.
This week Chef Rex takes you through his Suman dish - a steamed rice cake wrapped in banana leaves. Belonging to the kakanin family of sweet rice dishes, Suman is a symbol for close bonds due to its sticky texture and many Filipinos have their own memories of buying them from local hawkers or preparing them alongside their grandmother.
The unofficial national dish of the Philippines, the Pork Adobo is slow braised, tender pieces of meat in a salty sour liquor made from Filipino soy sauce and cane vinegar. This dish is so close to the heart of Filipino cuisine, that it even sparks debate over standardisation and what constitutes the ‘real’ Adobo from region to region.
A classic example of ‘Inihaw’, a type of Filipino street food cooked on a bamboo skewer directly over hot coals. These sweet and tangy pork skewers are marinated then served with a dipping sauce to add a seriously punchy flavour.
Your challenge this week is to put together your own Inihaw (”grilled”) spread thinking about how you can experiment with different marinades, condiments, meat cuts or try your hand at a vegetarian version.
This dessert travelled from Spain to different Spanish colonies around the world including the Philippines. The filipino version varies from the Spanish 'milk flan' with the addition of condensed and evaporated milk for an extra little indulgence.
Rex takes you through the layers that go into this classic noodle dish, heavily inspired by the waves of Chinese immigration that came through the Philippines.
Budgie shares his secret to the perfectly crispy fried chicken wings, slathered in a homemade banana ketchup. One part familiar, one part fresh and exciting, this condiment dates back to the middle of the last century.
For your final live class of the course, you have the perfect opportunity to take all that you have learned to put your own spin on the pansit palabok.