Cooking Workshop 2019

By Cheryl Durand Si

Miam, délicieux ! Last March 2, on a sunny winter day, the association held its annual cooking workshop. Every year, we look forward to this opportunity to share Filipino and French culinary traditions to the members of our community. This time, we were also glad to welcome French and Japanese friends who are interested to learn about Filipino cuisine.

Image by Anne-Laure LEBON from Pixabay

First up on our menu by Margie Arjo, is the Tartiflette au vin blanc, one of the most beloved winter dishes in France. This dish made with reblochon cheese from the Savoie region will not only warm your belly but your hearts and souls as well!
We started by chopping the potatoes and onions – a simple activity made fun when done with friends. Next, in a pan, we sauteed lardons then slowly cooked the potatoes, onions and white wine. Sumptuous slices of reblochon are added on top so it melts slowly. This can be done with an oven or in the absence of an oven, simply cover your pan on the stove like we did. Wait until the potatoes are well-cooked, then it’s ready to serve!


The second main dish was one of the favorite dishes of Filipinos – the Chicken Adobo. Each region in the Philippines (and even each household!) boasts their own version of the Adobo, making it a dish that you can find all over the country in various versions.

Adobo
Image by Jonathan Valencia from Pixabay


The essential ingredients are vinegar, soy sauce and pepper, in which Filipinos typically marinate fish or meat like pork and chicken for up to 24 hours. Our host, Cristina Crosland, has already kindly done the marinade in advance when we arrived. All that was left to do was to cook the dish together with the sauce in a casserole until the meat was well-cooked. The Adobo is a very versatile dish, so go ahead and add your favorite ingredients –  whether it’s coconut milk, chili or anything else your family loves!

Mousse au chocolat
Image by DanaTentis from Pixabay

For dessert, we had Mousse au chocolat and Biko. Gemma Autret first demonstrated how to make Mousse au chocolat. We were surprised to find out that this dessert which we often find in French supermarkets is actually very quick and easy to make!

Here is the recipe:


Mousse au chocolat Ingredients for 8 persons

6 eggs 200 grams dark or milk chocolate for dessert40 grams sugar

Preparation:

1. Separate the egg whites and the egg yolks

2. Melt the chocolate in a bain marie

3. Mix the egg yolks with the sugar and the chocolate

4. Beat the egg whites until firm, then fold in gently to the chocolate mixture

5. Pour in small cups and refrigerate for at least 1 hour

Try it – the kids will surely love this homemade version of the mousse au chocolat!

Last but not the least, we learned how to make Biko thanks to Josie Baldachino. This tasty treat made with malagkit rice and coconut milk surely brings back childhood memories and memories of holidays spent on the beach.

Biko
image credit: http://riosebastian.com

To make this dessert, the rice is cooked together with coconut milk and brown sugar. As an added bonus, we add latik or toasted coconut flakes on top for an added crunch – YUM!

For a step by step guide on how to make biko, you may visit https://panlasangpinoy.com/filipino-asian-food-dessert-rice-cake-biko-recipe/.

It was indeed a lovely afternoon as we shared a hearty meal with friends from AFPMP. Our friends from France and Japan also enjoyed our time together – and they loved Cristina’s chicken adobo!!


Stay tuned for our next cooking workshop!

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