Filipino Food Preservation Techniques and Recipes

Chef Annali Mariano has been a chef educator for the past 15 years, and is presently a faculty member of Ateneo de Manila Le Cordon Bleu as well as UP Diliman.

Get a taste of home with Chef Anna as she shares her expertise in preserving a variety of classic Filipino dishes. Everyone has heard of the quintessential Adobo, but did you know that it can actually be considered as a confit? Confit is a French technique used in the preparation of food (usually duck or pork), cooking it in its own fat, with salt and some form of acid. Naturally, the French use wine, a staple in their country, whereas Filipinos use soy sauce or vinegar.  Confit and Adobo both use aromatics like bayleaf and peppercorns but due to Pinoy’s love affair with garlic, we added more garlic, while confit uses mirepoix. And that’s just one of the variations of Adobo – a crowd favorite for its versatility and long shelf life. Atchara or pickled vegetables is another Filipino favorite that Pinoys abroad would surely love to make and not just buy at (an expensive price) their local asian store.

Los Angeles,
CA Time
5:00 PM – 6:00 PM
FRIDAY, November 27, 2020

Filipino Food Preservation $14.99 (5PM FRI 11/27)


She is very active in the field of research and development, being R&D chef for Lydia’s Lechon, The Red Crab Group and Selecta Ice Cream to name a few. She has been part of several culinary exchange programs in Alberta, Canada, Melbourne, Australia and Lyon, Germany to promote Modern Filipino Cuisine.