Philippine cooking lesson with Aiza
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Philippine cooking lesson with Aiza
Min: 2 Max: 3
This dish is very common in the northern part of the Philippines. The two most important ingredients are the bagoong or shimp paste and the bitter gourd or goya.
The name adobo came from the Spanish word adobar but the adobo dish is native to the Philippines. Even before the Spanish colonization, Filipino ancestors already had a food preservation system using soy sauce, vinegar and salt.
Being a tropical country with many islands, eating grilled seafood is generally common throughout Philippines. But seafood are most abundant in the islands like Cebu, Bohol, Ilo-ilo etc. Cebu people often eat grilled squid when they go to beach outings during the summer months.
This sweet and sour salad is often served as a side dish to more fatty meals. The freshness and crunchiness of the cucumber balances the oiliness of meat dishes.
Mango is one of the most hailed fruit in the Philippines and Filipinos eat them in so many ways. Mango pudding is one of the modern day desserts inspired from French cuisines.
Hello lovely people of Tadaku! I'm Aiza from the sunny island of Cebu, Philippines. I first arrived in Japan last April 2013, 4 years ago. I am an environmental research scientist by profession but I also work/volunteer as a chef twice a month at MAFGA (箕面市国際交流協会).
My love affair with cooking began since I was 4 years old when my mother asked me every single day to chop garlic, onion, tomatoes and vegetables for dinner. My parents grew up in a very traditional Cebuano family and it was instilled in us that cooking and dining together should be a family celebration. So we (including my brother and sisters) were never used to eating in restaurants. From birthdays, wedding ceremonies, Halloween to Christmas celebrations, we cooked our own food. When I was 20 years old, I left Philippines to study in South Korea. It was then I had an eye-opening experience about the intertwining relationship between food and culture. Dining is not just for filling the hungry stomach but a chance to understand new perspective and promote dialogue. Living in Japan, I met and found new friends from all parts of the world. We usually hold parties at home where each person brings authentic food from his country, then tell the stories behind each dish. We also teach each other how to cook these authentic cuisines.
You can see more of my food adventures here: https://www.instagram.com/aizamariec/
I also blog about Filipino food ideas and recipes, my original creations and many more of my cooking adventures. Check my blog here: http://aizamariec.wordpress.com/
If you are interested to know more about Filipino food, culture and Philippines in general, please join me and my lessons. Let us journey together from the beach life of Cebu to the vibrant life of Manila through dining.
Max. guests: 3
Min. guests: 2
Items to bring: apron, small towel, note pad, (tupperware, freezer bags)
About leftovers: after eating, please make sure you check with the host what can be taken home. Food taken home remains your own responsibility, so please be careful about food poisoning etc.
Payment should be made before the lesson. We accept credit card or bank transfers.
On the booking page you’ll be able to select your booking method and see payment instructions.
Cancellations are possible after making a booking. Refunds are as shown below:
・If cancellation is made more than 10 days before the lesson (AM0:00): 100％ refund
・If cancellation is made between 5 and 10 days before the lesson (AM0:00): 50％ refund
・If cancellation is made less than 5 days before the lesson (AM0:00): no refund
Target：「Over 16 years old (only adults)」