About
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment. We would love to hear from you!
THE BACK STORY
Filipino food is something that’s near and dear to me but is usually left behind or neglected amongst its Southeast Asian siblings (see Food Safari and the absence of Filipino food in Series 1 & 2. I do hope they venture outside the popular cuisines and into more exotic cultures).
Ah, but I digress. I don’t really blame them. As I’ve mentioned in my previous Filipino posts here before, Filipino food isn’t really a mainstream Asian cuisine and a lot of the non-Filipinos aren’t familiar with it.
Being a Filipino who was born, raised, and educated in the Philippines, I myself constantly ask questions about what it is really that makes Filipino food, well, Filipino. Is it the use of native ingredients and produce, the mix of cultural influences from the many invaders of the country, the migration of people from different countries, or a mixture of all?
To answer these questions, I was privileged to have met two Filipino foodies who shared the same passion for food as I do. Meet Trissa of Trissalicious and Kath of A Cupcake or Two. Together, the three of us came up with a plan for world domination to promote the wonderful colours and flavours of the Filipino cuisine. Somewhere we can showcase different Filipino dishes—from the weird and wonderful, to the mysterious and exotic flavours of the country known as the Pearl of the Orient Sea. So without much further ado, I would like to introduce the Kulinarya Cooking Club!
Just curious what the Filipino cummunity Filipinas are cooking in Syney AU.
I am in NJ (since 1970).
[...] my Kulinarya friends, I chose Maruya because it’s one of my favorite street food when I was growing up in [...]
I am an American Fillipino who was born in the Manila who moved to US at the early age of 5 yrs old. I am now married to an American with two growing children. I am an avid cook but I lack the knowledge of Fillipino cooking. I’m hoping to obtain great recipes that I can start cooking up in my cucina!
[...] mango sans rival, leche flan, ginataang mais, ginataang bilo-bilo, and cassava cake. Visit the Kulinarya Cooking Club site and Facebook page to meet the club members. Tagged with: Binatog • Binatog Cart • [...]
i’m glad i stumbled upon your cooking club! i am a filipino living in the US since i was 5 years old. i love cooking filipino food but could always use more recipes!
[...] made this dish for this month’s Kulinarya Cooking Club challenge, which called for “white food.” There are few things I love more than fresh [...]
Hi – I am hoping to contact keen Filippino cooks urgently for an upcoming television series in Australia – could you please provide an email address where I can reach you?
Kind regards,
Georgie
I’m looking for Filipino recipes online and found the blog of your members. Is there anyone living in Los Angeles, CA? I’d like to feature them in my website.
Thank you and keep up the great work!
[...] holiday was full of rain and the nights were chilly. Oh well… not too late to make ice blocks for Kulinarya Cooking Club though. Especially when this is my first post as a new member. Arnold of Inuyaki and Jun of [...]
[...] was daydreaming almost the entire day thinking what I can offer Kulinarya Cooking Club for this episode. Daydreaming, as much as drinking, is common amongst cooks when the restaurant is [...]
[...] Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do. – Kulinarya Cooking Club [...]
[...] came to my mind right away when I read the theme for this month’s Kulinarya Cooking Club. It is about “regional specialties during fiestas or Santacruzan, which are specially [...]
[...] month’s KCC challenge (hosted by Elizabeth and Dudut) was to feature a regional “Fiesta” specialty of [...]
[...] KCC did a very good job for this month’s challenge. It had me really thinking. For one, I grew up in the city and I’ve never encountered food that’s considered exotic. I don’t indulge in balut. My balut is penoy and crustaceans are generally off-limits because of my allergy. My only actual choices are fish and calamares, and it was definite that I wouldn’t take on Tilapia or Bangus. They are very popular everywhere. Frozen tilapia is sold here in boxes to accommodate the ever growing Filipino population here in Toronto. I’m sure they always end up either fried, grilled or boiled like what many do, and which I don’t. The fish head, particularly the ‘panga,’ caught my attention and that was the only way I could eat fish at an affordable way. That led me to do this dish. I am loving the fish head and the ‘panga’ as against other types of fish. [...]
[...] No Comments As the month of June celebrates the Philippine Independence Day, Kulinarya Cooking Club’s challenge is all about a dish that’s ‘only in the Philippines’. Choosing a unique dish [...]
[...] na isda, grilled panga ng lapu-lapu, tapsilog, kutsinta, kare-kare, kulawong talong. Visit the Kulinarya Cooking Club site and Facebook page to meet the club members. Tagged with: Coconut Cream • Coconut Milk [...]