"Promoting and preserving our traditional food is of the utmost importance if we are to cultivate and continue Filipino culture to our future generations. We believe that the best way to do this is to talk to our main protagonists—the small farmers." #slowfoodmovement #SlowFoodNegros #Philippines #PhilippinesCuisine #agriculture #farming #heritagefood
https://businessmirror.com.ph/2023/06/02/group-pushes-preservation-promotion-of-indigenous-food-products-in-negros/
Group pushes preservation, promotion of indigenous food products in Negros | Ma. Stella F. Arnaldo
SILAY CITY—Batwan, a fruit resembling a tiny green apple, is used mostly as a souring agent in many popular dishes in Western Visayas such as Cansi; KBL (kadyos, baboy, langka); Pinalmahan, among others. The tree is indigenous to the region but difficult to propagate; it can take about two years…
Hotpot tonight means coming home from work and stuffing fish paste into things.
#Hotpot #HeritageFoodHey #Melbourne folk!
Ever wanted to learn more about the history and production of fermented shrimp in Southeast Asia?
Come hang out with Annie and I this coming Tuesday at Laneway Learning as we talk cincalok, belacan and kapi.
Join us for a pungent evening as we tumbuk and mix up some quick and tasty condiments for everything from seafood to fruit! 😁
#Naarm #FoodHistory #AdultLearning #HeritageFood #Fermenting
https://events.humanitix.com/the-wonderful-world-of-fermented-shrimp-with-annie-and-deb
The Wonderful World of Fermented Shrimp with Annie and Deb, Melbourne, Tue 7th Feb 2023, 6:15 pm - 7:45 pm AEDT | Humanitix
Fermented shrimp is an absolute flavour bomb, and it's popularly used across so many countries and dishes. It's central to cuisines in South East Asia (and northern Australia), but it is still relatively unknown or misunderstood in Melbourne.
Your teachers Annie and Deb have fallen throughly in love with this unique ingredient, exploring their curiosity respectively through cultural research and the kitchen test.
This isn't a cooking demonstration, but a class for food and flavour enthusiasts, and curious minds, to learn more about this ingredient - from taste, texture and intensity, to its range of uses, contexts and histories!
You'll be full of know-how next time you visit your Asian grocer.
What will we cover?
In this class we will cover:
The theory and history of fermenting shrimpHow it differs by countriesHow to incorporate it into different dishes and sauces. This is not a cooking class per se but by the end, you may be able to tell your belacan from your ngapi!
What will you need?
All material provided. Just bring your curiosity.
Do note that there will be store-bought fermented shrimp for you to smell and taste, which will not be suitable for people with shellfish allergies.
Accessibility
Wheelchair Accessible SpaceQuiet SpacesGender Neutral BathroomsDiscounted Early Bird TicketsFree Tickets for First Nation AttendeesAuslan Interpreters Upon Request
Who will be teaching?
Annie (she/her) is a Malaysian-Australian feature writer who focuses on food and pop culture. You can find her at anniehariharan.com or https://twitter.com/HariharanAnnie
Deb (she/her) is a chef and anthropologist. She organises community cooking classes in Melbourne's Western suburbs.
Important info:
Buy a gift card
Terms and conditions
FAQ
More about accessibility
Open Source Photo: Sambal Terasi from Make That Dish
Questions or other ways we can assist with accessibility? Feel free to email us at [email protected].
Stella Arnaldo
Deb Ong (she/her)翁诗美