Filipino Street Food - Vegetarian Edition

Cooking course in English
Filipino Street Food - Vegetarian edition
Dishes inspired by Philippine flavors and Southeast Asia
with Minette De Asis & Kay Alave

The dishes in the region offer a spectrum of flavor profiles - pungent, tangy, sweet, creamy - and many are "accidentally" vegetarian or can be made without meat. Through this hands-on cooking class, participants will learn the basics of Philippine/ Southeast Asian flavors and preparations. Participants will be guided how to make spring rolls, eggplant omelets, peanut noodles, and other dishes that are not usually found in restaurants here. By the end of the class, we hope that participants will be a little more adventurous in their own kitchens when it comes to preparing Asian dishes.

These dishes are inspired by the flavors of street foods in the Philippines and our travels in Southeast Asia.

Please note that this course does not include vegan options. Thank you for your understanding!

Menu:

• First course
• Vegetarian "Lumpia" or Spring Rolls
  
• Pineapple and Mango Salad
  
• Mains
• Eggplant and Asian Greens Adobo
• Fried Tofu Salad
• Rice
  
• Dessert
• Food for the Gods (cashew mollasses cake)
• Ice cream with coconut syrup

Minette De Asis & Kay Alave

Minette grew up in a northern Philippine coastal town with a rich selection of fish. Her cooking skills are influenced by her father, a passionate amateur chef who butchers and cooks the 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.