A Delicious Way to Escape to Philippines
Minette and Kay Made their First Sold-out Cooking Class in the Heart of Berlin, to Share their Passion and Enable Berliners to Explore a Piece of their Culture
February 10th, 2016
In the kitchen of Goldhahn & Sampson in Prenzlauer Berg, there were varying and floating perfumes of Filipino flavors. The dynamic duo engaged their students to a culinary experience, where they learned the techniques and the way to combine ingredients to create delicious and colorful dishes.
That wasn’t all of it! The participants were immerged in explanations of the origins of this Filipino cuisine and how it represents a unique fusion of Malay, Muslim, Chinese and Western influences. Thus, the Spanish ingredients are melt with Mexican and European techniques, linked to Asian ingredients such as coco milk, ginger and noodles. Thanks to their culture and their roots in Philippines, they have mastered a lot of techniques learned from the generations beforehand, who passed down their skills and their passion for food.
The concept is quite simple; participants are divided into sub-groups, who are assigned to prepare one dish from the 4-course menu. This evening, the menu was: Fried Spring Rolls with Mango and Pineapple Salsa, Shrimp Sinigang (shrimp in tamarind soup), Chicken Adobo with Steamed Rice and Safflower, Squash Stew with Coconut Milk, Pickled Cucumber, Avocado Ice Cream and Maruya (banana and coconut fritters), plus wine and beer.
This first edition was such a great success, so that the two partners will organize another kitchen on the 30th of March. For the inscriptions, click here.
References and Links
Margaux Singer, Berlin Global
