Filipino cooking class at Langara offers insight into culture

A new cooking class at Langara College starts Wednesday night for those who want to learn more about Filipino cuisine.

Students learn how to make classic Filipino dishes like adobo and pancit, while studying its cultural origins, in the continuing studies class called  Filipino Fiesta. 

It's part of the effort to keep Filipino culture alive, said Kaye Banez, the course instructor.

"We're starting this course to allow the Filipinos who don't have access to their moms and dads and grandparents to learn how to cook these classic recipes."

Banez says Filipino food comes from a unique blend of many cultures.

"There's so much fusion between all the different countries that colonized us at one point — Spanish, Chinese, Malay culture and even a little bit of Japanese influence … and the native influences as well."

People can register for the course here. 

See below for Banez's tapsilog recipe.

Beef tapa

Ingredients

• 2 lbs beef sirloin, sliced thin
• ¼ cup vinegar (Datu Puti brand vinegar recommended)
• ¼ cup dark soy sauce
• ¹⁄³ cup sugar
• 1 tbs lemon (or lime or calamansi)
• ¼ cup Sprite or 7up
• 2 tbs vegetable oil
• 2 tsp steak spice
• 1½ tsp salt
• vegetable oil for frying
• finely chopped green onion for garnish

Directions

1. Place sliced beef in a bowl or resealable plastic bag.
2. In a small bowl, combine vinegar, dark soy, sugar, lemon, Sprite, vegetable oil, steak spice, and salt and mix well.
3. Pour marinade into the bowl or bag containing the beef slices.
4. Let marinate in the fridge for at least 4 hours, but no more than 24 hours.
5. Before frying, drain the marinade from the beef so that it's dry enough to fry rather than boil in liquid.
6. Fry the beef slices until cooked.
7. Serve with steamed or fried rice.

Garlic fried rice

Ingredients

• 2½ cups of day-old white rice (we recommend Rooster-brand rice)
• 1 clove garlic, minced
• 2 tbs vegetable oil
• 1½ tsp salt

Directions

• In a bowl, break-up the day-old rice so that there are no large clumps.
• In a frying pan or wok, heat up vegetable oil on medium-low heat
• Add minced garlic and cook until fragrant. Be careful not to burn the garlic!
• Add rice and turn up heat to medium-high.
• Sprinkle salt and cook for about 5–7 minutes until rice is warmed through and garlic and salt are well incorporated.

Tip : Store day-old rice in a resealable plastic bag to easily break-up large clumps.

To listen to the full audio, click the link labelled: Filipino cuisine class offers insight into culture.