It was a dellight to have 12 people attend my class. Yep it was a fun hands-on cooking class; they discovered the culinary process of making latik (coconut sprinkles formed from the reduction of coconut milk; the class gave the a first hand experience of using banana leaves for steaming fish and baking sweet rice cake. And they had fun learning how Filipinos celebrate fiestas. Oh and special thanks goes to Anita, who assisted me throughout the night.
True to its title Fiesta Filipino, we prepared dishes normally served during Fiestas. We started off with a sweet and savory braised pork leg called Patatim. And what's not to love with braising pork, especially during these cold winter months?
Then we preceded to steaming our big red snapper. I will share you the recipe for this Fiesta iconic dish we call Fiesta Holiday Fish below.
And the fiesta is not complete without the dessert called biko (Sweet Sticky Rice with Caramelized Coconut Cream). Women gather together to make this special dessert cooked in banana lined pans.
If you want to join me next week, I will be teaching at Whole Foods Town and Country. Check out my cooking class schedule here... And btw, one of the dishes that I will be teaching is Seafood Sinigang. Sinigang was one of the winning dishes on the most recent episode of Top Chef (Seattle Bites) prepared by fellow Filipino Sheldon from Hawaii.