Philippine Cuisine in English
Saturday, January 11, 2025 at 18 h
G und S CharlottenburgWilmersdorfer Str. 102/103
10629 Berlin
Cooking class in English
Philippine Cuisine in English
Mediterranean Flair in Asia
with Minette De Asis & John Tubles
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 archipel with 7.100 islands was the used a trading post by Malaysian, Arabic and Chinese traders befor 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 neighbouring 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 amongst it’s Southasian neighbours: it’s unconventional, bold and exciting! This class is an introduction to the basic flabours, ingredients and techniques used in the Philippine cuisine.
Menu:
- STARTER: TAHONG GUISADO (Mussels in Chorizo Broth)
- SECOND COURSE: SIOMAI (Steamed Pork Dumplings) with Filipino Dipping Sauce
- MAIN COURSE: CHICKEN ADOBO with Steamed Golden Rice
- A selection of Filipino salads
- DESSERT: TURON (Banana Spring Rolls) with Coconut Caramel
Minette De Asis & John Tubles
Minette grew up in a northern Philippine coastal town with a rich variety of fish. Her cooking skills were shaped by her father, a passionate amateur chef who butchers and cooks food for the Archbishop himself when he visits the city. Minette took various courses of study and worked as a consultant for international organisations. She has lived in Berlin for eight years and is nearing the end of her PhD in agricultural science at HU./p>
John Tubles is a Filipino-American Architect, Academic and Researcher that is passionate about cooking and feeding people. He grew up in Manila surrounded by excellent home cooks then moved to Los Angeles and gained professional culinary experiences in restaurants serving New American dishes with a Southern California flair. He continued his passion for food long after pursuing architectural projects in 20+ cities, in 10 countries, in 4 continents. He is interested in food and architecture as tools for a tangible cultural story-telling and hope to drive positive societal changes along the way.
G und S CharlottenburgWilmersdorfer Str. 102/103
10629 Berlin
- STARTER: TAHONG GUISADO (Mussels in Chorizo Broth)
- SECOND COURSE: SIOMAI (Steamed Pork Dumplings) with Filipino Dipping Sauce
- MAIN COURSE: CHICKEN ADOBO with Steamed Golden Rice
- A selection of Filipino salads
- DESSERT: TURON (Banana Spring Rolls) with Coconut Caramel