Chef Anna 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. Chef Anna has also been a part of illustrious culinary exchange programs around the world including Canada, Australia and Germany, in a mission to promote modern Filipino cuisine.
Suyomano is an online learning platform which seeks to connect Filipinos all over the world to explore, discover, and experience the richness of the Filipino culture. Suyomano intends to bring forth the best that the Philippines has to offer so that the world can gain a better understanding of the country and its people. Suyomano is proud to be a global platform for promoting, celebrating, and preserving the Filipino language, culture, arts, and heritage.
Zoom link will be sent to your e-mail to access the class. Just a few house rules during the class: Be online at least 5-15 minutes before the start time to get to know your instructor and fellow students. Please make sure to mute yourself during the launch unless the presenter opens the floor for comments. During lectures, please use the chat box for your questions. There will be enough time for class discussion and Q&A after the lecture part. We would love to hear from you, and encourage you to take part in the class discussion. We only ask for you to be respectful at all times. Please use your full name and make it as your Zoom profile name as we will only accept participants who have confirmed reservations. Do not share the zoom link and password to anyone else. We will only accept confirmed participants. Please choose an appropriate background.