๐Ÿ‡ต๐Ÿ‡ญ The Filipino Kitchen: East meets West
Grab a cup of coffee or a refreshing glass of Calamansi juice and get ready for a delicious journey through food. Over the next 3 months, youโ€™ll be learning about a cuisine that has a complex identity built from a food history influenced by its neighbours and colonisers. Filipino cooking is known for its bold flavours and ingenuity but it is also very communal and participative - dishes tend to be served alongside a full spread of condiments and toppings for the eater to customise to their own taste. Each month youโ€™ll approach the cuisine from a new perspective, starting with exploring the key flavours from the rich natural produce of the islands, to learning some of the local techniques in month two, before finishing off with a month exploring the different cultural influences on Filipino food. Buckle up!
๐Ÿ‘‹ Get To Know Us
Meet the chefs who are going to be teaching you throughout the course, each of them bringing their rich culinary experience to the table with a touch of warm hospitality to take your cooking to the next level and put on the perfect Filipino feast for friends and family - click on our pictures below.
Budgie Montoya
Cooking in the Filipino Diaspora
Rex De Guzman
Family-style Perfected Classics
Mark Corbyn
Heritage food & history
Gene Gonzalez
Bold Flavours & Feasting
โœ… Quick Checklist
Prep For The Course
Check out your equipment and ingredients list and get yourself ready for the course ahead.
Discuss With Your Cohort
Use the button below to access the rest of your peers and the chef instructors to ask any questions and share your creations.
Still Got Questions?
Feel free to get in touch with us and we'll be on hand to answer any questions as you learn from Budgie, Rex, Mark and Gene.
๐Ÿ‘€ Welcome To The Course
๐ŸŒถ๏ธ Module One:ย Iconic Flavours
Week 1
Week 1: Salty & Aromatic - Arroz Caldo & Salted Duck Egg
This Week's Key Takeaway
Brining

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!

Week 2
Week 2: Sour - Seafood Sinigang
This Week's Key Takeaway
Souring Agents

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! Budgieโ€™s version is the classic: seafood with crunchy vegetables.

Week 3
Week 3: Fermented - Kare Kare
This Week's Key Takeaway
Braising

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 โ€˜Bagoongโ€™ (Bag-Oh-Ongโ€™) which brings a funky umami kick to the dish.

Week 4
Week 4: Creative Workshop - Live Class Week
This Week's Key Takeaway

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.

๐Ÿณ Module Two:ย Regional Techniques
Week 5
Week 5: Steaming - Suman
This Week's Key Takeaway
Banana Leaf Wrapping

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.

Week 6
Week 6: Braising - Pork Adobo
This Week's Key Takeaway
Cooking with Vinegar

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 โ€˜realโ€™ Adobo from region to region.

Week 7
Week 7: Grilling - BBQ Pork Skewers
This Week's Key Takeaway
Marination

A classic example of โ€˜Inihawโ€™, 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.

Last Week
Week 8: Creative Workshop - Live Class Week
This Week's Key Takeaway

Your challenge this week is to put together your own Inihaw (โ€grilledโ€) spread thinking about how you can experiment with different marinades, condiments, meat cuts or try your hand at a vegetarian version.

๐Ÿœ Module Three:ย Cultural Influences
Week 9
Week 9:ย Hispanic - Leche Flan
This Week's Key Takeaway
Bain-marie

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.

Week 10
Week 10: Chinese - Pancit Palabok
This Week's Key Takeaway
Stock Making

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.

Last Week
Week 11: American - Banana Ketchup Fried Chicken
This Week's Key Takeaway
Pulutan

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.

This Week
Week 12: Creative Workshop - Live Class Week
What's In Store

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.