Filipino food is known for its bold flavor combinations and interesting use of ingredients. In this class, Tastemaker and restauranteur Erwan Heussaff gives you a tour of his hometown of the Philippines with five delicious and easy to make dishes so you can bring home the Filipino flavors. ©2017 Tastemade, Inc. !1 Erwan Heussaff’s Filipino Cooking ! Master Shopping List Meat + Fish 14 oz. Pork Belly 2 lbs. Pork Spare Ribs 1 lb. Chicken thighs, 2 chicken breast 15 oz. Shrimp 1 Chinese Sausage Produce 3 1/2 Red onions 1 Yellow onions 3 Heads Garlic 2 Bunches Spring Onions 8 Bird’s eye chilies 2 Lemons 4 tbsp. Fresh Ginger 1 White Radish 4 pieces Taro 1/2 bunch Long Beans 2 large Tomatoes 3 Bok Choy 2 Banana peppers 6 Leaves of Lettuce 2/3 cup Ubod (Heart of Palm) 1 stock Celery 2 large Carrots ©2017 Tastemade, Inc. !1 Erwan Heussaff’s Filipino Cooking ! Master Shopping List (continued) Produce (continued) 1/2 cup Cabbage Grocery 1 cup Coconut cream 1 tbsp. Shrimp paste 1.5 cups Coconut milk 2 Eggs 14 3/4 cups Chicken broth 1 cup Uncooked rice 5 tbsp. Fish sauce Olive oil or Coconut oil 1/2 cup Tamarind paste 4 tbsp. Peanut butter 1 cup Cornstarch 1/4 cup not roasted, unsalted peanuts 1/3 cup Brown sugar 8 oz.Rice noodles Spices Salt Pepper ©2017 Tastemade, Inc. !2 Erwan Heussaff’s Filipino Cooking ! Equipment List by Recipe Below is our recommended list of equipment for the best possible results. If you have any questions, email [email protected]. Lumpia Ubod Knife Cutting board 2, Non-stick pan Stainless steel skillet Spatula Bowls Assembly - Plate or wooden board Arroz Caldo Knife Meat cleaver Cutting boards Medium sized non-stick pan Small skillet Spoon Assembly - Bowl Bicol Express Knife Cutting board Non-stick pan Spatula Assembly - Serving dish ©2017 Tastemade, Inc. !3 Erwan Heussaff’s Filipino Cooking ! Pancit Knife Cutting board Large stock pot Non-stick pan or wok Tongs Strainer or colander Assembly - Plate Singang Knife Cutting board Large stock pot Soup pot Sieve Assembly - Bowl ©2017 Tastemade, Inc. !4 Erwan Heussaff’s Filipino Cooking ! Lumpia Ubod Yields 4 -6 pieces Ingredients For Lumpia Filling For Lumpia Sauce • 1 tbsp olive oil • 1/4 cup soy sauce • 1/2 small red onion, peeled and chopped • 1/3 cup brown sugar • 2 cloves garlic, peeled and minced • 1 cup water • 3.5 oz. pork belly • 1/2 tsp. Salt • 7 oz. shrimp, minced • 1 tsp fish sauce • 1 tbsp. fish sauce • 1/4 cup unsalted peanuts, toasted and ground • 1/2 cup water • 2 cloves of minced garlic • 2/3 cup ubod, cut into matchsticks • 4 tablespoons peanut butter • salt and pepper to taste • Green leaf lettuce leaves, ends trimmed and For Lumpia Wrappers leaved separated • 1 cup cornstarch, or 1/2 cup mixed with flour (optional) • 1-1.5 cups water • 2 eggs, beaten • 1 tsp. Salt • 1 tbsp oil Step-by-Step 1. Start off by making the filling mix. In some olive oil, sweat out the red onions and garlic, on a low heat for 2mins. 2. Add in the pork, cook for 5 mins. Add in the shrimp cook for 3 mins. 3. Add in some water and let evaporate over 10 mins slowly. 4. Season with salt, pepper, fish sauce and add in the ubod. 5. In a non stick pot, fry off the garlic with some oil for 3 mins. Put in the sugar and dissolve with some water. Add in all the other ingredients, except for the toasted peanuts, and let thicken at a low heat, until you have a gravy consistency. 6. For the wrappers, mix all the ingredients together except for the oil. 7. In a non stick pan, add a little batter and make thin crepes. Cook 1 min per side. 8. Assemble. On the pancake, lay out a lettuce leaf, add other filling, close. Place on a plate ©2017 Tastemade, Inc. !5 Erwan Heussaff’s Filipino Cooking ! Arroz Caldo Yields 2 Servings Ingredients For the Chicken For the Toppings • 2 chicken thighs and 2 chicken breasts, cut in • 2 hardboiled eggs, peeled and halved half, skin on, bone in • Fried garlic bits • 1 tsp. Oil • 1/4 cup spring onions, chopped • 1 small red onion, peeled and sliced thinly • Calamansi or lemon, cut into wedges • 3 garlic cloves, peeled and minced • Fish sauce, if needed • 4 tbsp. fresh ginger, peeled and minced • 1 tbsp. fish sauce For Fried Garlic Bits • 1 cup uncooked rice • 1/4 cup olive oil • 6 1/3, cups of boiling chicken broth • 1 head garlic, peeled and sliced • Salt and pepper to taste. Step-by-Step 1. Fry off the garlic, onions and ginger with the oil for 5 mins on low heat in a shallow large mouth pan. 2. Add in the rice and toast all together for an additional 5 mins. 3. Cover with chicken broth and simmer for about 15mins. Season with fish sauce. 4. In a separate pan. Start the oil by heating up " cup of olive oil and add in the sliced garlic and infuse for 8mins on the lowest possible heat. 5. Check if the rice is cooked, if needed add more broth and cook longer. 6. Once ready, place in a bowl, top with the garlic oil, spring onions, sliced boiled egg and one quarter of a lemon. ©2017 Tastemade, Inc. !6 Erwan Heussaff’s Filipino Cooking ! Bicol Express Yields 2 Servings Ingredients • 2 tbsp. olive oil • 1 cup coconut cream • 1 small red onion, peeled and minced • 1 cup water • 6 cloves of garlic, peeled and minced • 6 red birds eye chilies, seeded and chopped • 1 tbsp. shrimp paste • 2 whole red birds eye chilies • 10.5 oz. pork belly, cut into small strips • Salt and pepper to taste • 1.5 cups coconut milk • 5 tsbp. Spring onions, chopped Step-by-Step 1. Fry off the garlic and onions with the oil for 2 mins on low heat. 2. Place in the pork belly and brown for 5 mins on medium heat. 3. Season with salt and pepper. 4. Cover with water and coconut milk. Simmer for 15mins. 5. Add in the shrimp paste, chilies and coconut cream. Simmer for 25 mins. 6. Plate and top off with spring onions. ©2017 Tastemade, Inc. !7 Erwan Heussaff’s Filipino Cooking ! Pancit Yields 3 Servings Ingredients • 8.5 Cups chicken broth • 1 Chinese sausage • 1/4 cup soy sauce • 2 large carrot, julienned • 1, 8oz. package rice noodles • 1 celery stock, thinly sliced • 1/5 lb. large shrimp, peeled and deveined • 1/2 cup cabbage, chopped • 1 onion, peeled and thinly sliced • Salt and pepper to taste • 3 cloves garlic, peeled and minced • Spring onions, chopped • 1/2 pound boneless chicken breast or thigh • Calamansi or lemon, cut into wedges meat, diced Step-by-Step 1. Bring your stock to a boil. Add in the soy sauce. Cook the noodles according to package instruction. 2. When cooked, drain and shock in cold water to keep separated. 3. In a large pan, add in the oil and cook down your onions and garlic, for 2 mins and then throw in the chicken thighs. Cook for about 5 mins on a low heat. 4. Add in the sausage and celery. 5. Season with salt and pepper 6. Add # cup of broth to the mix with the drained noodles. 7. Toss in the cabbage and the carrots. Cook down for 2 mins. 8. Sear your shrimp, 1 min per side on a high heat. 9. Plate the mix noodles on a plate and top with springs onions, lemon and shrimp. ©2017 Tastemade, Inc. !8 Erwan Heussaff’s Filipino Cooking ! Sinigang Yields 4 Servings Ingredients • 2 lbs. pork spare ribs, cut into 2 inch pieces • 1, 6 inch piece white radish (labanos), peeled • Water and sliced into 1/2 inch thick half-rounds • 2 large tomatoes, quartered • 1/2 bunch long beans (sitaw), ends trimmed • 1 medium red onion, peeled and quartered and cut into 3 inch pieces • 2 tbsp. fish sauce • 1/2 cup tamarind paste or fresh tamarind • 2 banana or finger chilies • Salt and pepper to taste • 4 piece gabs (taro), peeled and halved • 3 pieces of bok choy, ends trimmed and separated into leaves Step-by-Step 1. If you’re making your own tamarind broth. Take about 10 pods. A Mix of green and ripe ones. Toss in 1 liter of boiling water. After simmering for 30 mins, place it throw a sieve and push down the tamarind, to extract as much of it as possible. Keep the extraction water to use in your soup broth. 2. Place your pork spare ribs in a large pot of boiling water (at least 4 liters). Cover and cook for 30 mins. Skim the floating white bits. Add in your tomatoes, onions and salt. Cover for about 90 mins at a low simmer. 3. Add in your taro and cook for 6 mins. Add in your radish for about 4 mins. Place in your long beans for 3 mins. Finally add in your green chilies and bok choy and cover for an additional 1 min. 4. Season with fish sauce. 5. Serve in a large bowl in the middle of the table. ©2017 Tastemade, Inc. !9 Erwan Heussaff’s Filipino Cooking ! French-Filipino Erwan Heussaff is quickly becoming a venerable food, health and lifestyle authority across the globe. Inspired by his international upbringing, he travelled the world from Paris to Hanoi, bringing back his findings to the Philippines as a restauranteur.