Things I learned yesterday:

• How to “sauté cut” chicken. Chef Manoj asked me to cut a chicken apart in front of the class. Not very easy for an ex-vegan.
• Basmati rice (what we used for the first three dishes below) is yummy, delicate, and expensive at Php 120/kg.
• Curry powder has between 8-30 spices.
• Ghee’s smoking point is 230°C.
• Dashi is just tuna flakes and lots of MSG.
• Spicy eggs is actually a Singaporean dish. I can’t believe that its only yesterday that I got to try it.

What I learned today:

• I forgot to take a photo of the Prawn Tempura.

Chicken Biryani

Nasi Goreng

Shanghai Fried Rice

Indonesian BBQ Pork Spareribs

Spicy Eggs

Lamb Kofta with Cucumber Raita

Shish Kebab

Tonkatsu

Japanese Sesame Fried Fish

Beef Bulgogi

Mise en place photos HERE.