Philippine Cuisine in English

Cooking course in English
Philippine Cuisine in English
Mediterranean Flair in Asia
with Minette De Asis & Kay Alave

When we hear fusion cuisine, we think of a special type of restaurant, but actually nothing describes the Philippine cuisine better than the term 'fusion'. The archipelago with 7,100 islands was the used a trading post by Malaysian, Arabic and Chinese traders before the Europeans arrived in the 16th century. First the Spanish came and stayed for over 400 years. The Americans were next and therefore the colonial influences and the influences of the neighboring countries is very strong, even today. You'll find Spanish ingredients, which are prepared with European or Mexican techniques. Often mixed with Asian ingredients like coconut milk, ginger or noodles. This unique combination makes the Philippine cuisine special among it's Southasian neighbors: it's unconventional, bold and exciting! This class is an introduction to the basic flavors, ingredients and techniques used in the Philippine cuisine.

Menu:

• Starter: Fish ceviche (kinilaw)
• Second Course: Steamed Pork Dumplings with Filipino Dipping Sauce
• Main Course: Chicken Adobo
• Side Salad (Ensalada)
• Dessert: Banana Spring Rolls (Turon)

Minette De Asis & Kay Alave

Minette grew up in a northern Philippine coastal town with a rich variety of fish. Her cooking skills are influenced by her father, a passionate amateur chef who butchers and cooks food for the Archbishop himself when he visits the city. Minette studied various courses and worked as a consultant for international organizations. She has lived in Berlin for eight years and is nearing the end of her doctorate in agricultural science at the HU.

Kay started cooking at the age of six when her mother taught her how to clean and gut fish. This was an important life skill for her mother, more important than riding a bicycle, which Kay has yet to learn. She grew up in Manila and worked as a journalist for ten years. In 2012, she moved to Berlin to do her Master's degree at the University for Sustainable Development in Eberswalde.

When they are not in the kitchen, Kay and Minette can usually be found in the library, writing their long-delayed dissertations and master's theses. These naturally revolve around food, or more precisely the political ecology of food. Minette's is about sugar, Kay's is about fish.