Suyomano
$14.99
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 Pinoys’ 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.
This class will cover a brief history of Filipino food preservation techniques and recipes for Adobo (classic and modern), and Atchara.
Chef Anna has been a culinary pedagogue for the past 15 years and is currently a faculty member at the country’s flagship university, the University of the Philippines – Diliman, as well as the prestigious Le Cordon Bleu Ateneo de Manila Institute. She is an expert in the field of gastronomic research and development (R&D), being the R&D chef for the famous Lydia’s Lechon, The Red Crab Group, and the major brand Selecta Ice Cream to name a few.
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