Kamayan

Kamayan is a Tagalog word that means ‘by hand’. In this workshop, it translates to the traditional Filipino style of communal eating without plates or utensils. Because it involves multiple sensory inputs simultaneously, it enhances the eating experience by creating awareness towards textures and temperatures. Oh, and it’s also a lot of fun!

The best way to get down and dirty with Kamayan is to cook and eat one of our popular dishes which we offered at our Pop-up kitchen at the Me&all Hotel. Boracay is a savory stir-fry of fresh white tiger shrimp and crunchy green beans in a dark and sticky garlic sauce. Shrimp is expensive and seems exotic to the general public. Hence, there tends to be some anxiety dealing with fresh unpeeled shrimp. By understanding how uncomplicated this recipe is, and receiving tips on how best to cook shrimp in this way, it intends to remove the misconception about shrimp being difficult for a typical meal. It’s actually quick and easy and bursting with umami, when you have the proper know-how.

On top of that, we explore how sauces enhance flavor and we learn to create 3 different types of sauces to compliment our shrimp. In Filipino cuisine, vinegar is used to amplify the savory taste of a dish and is an integral part of most meals. It adds depth, acidity and can also be healthy! Finally, we reveal our recipe on how to make our favorite condiment, Cock Sauce, which goes well with many other flavors.

Flavor is a combination of aroma and taste. The purpose of cooking Boracay and making the sauces, is to show how to combine the basic elements of salt, fat, acid and heat and to demonstrate how playing with these can bring out flavor from any dish. It hopefully sets you up to be a more confident cook in your kitchen, while showing your 70-year old grandma how to peel shrimp with her bare hands.

Does food taste better when eaten Kamayan style? You’ll answer that question for yourself by the end of this one.

amayan is a Tagalog word that means ‘by hand’. In this workshop, it translates to the traditional Filipino style of communal eating without plates or utensils. Because it involves multiple sensory inputs simultaneously, it enhances the eating experience by creating awareness towards textures and temperatures. Oh, and it’s also a lot of fun!

The best way to get down and dirty with Kamayan is to cook and eat one of our popular dishes which we offered at our Pop-up kitchen at the Me&all Hotel. Boracay is a savory stir-fry of fresh white tiger shrimp and crunchy green beans in a dark and sticky garlic sauce. Shrimp is expensive and seems exotic to the general public. Hence, there tends to be some anxiety dealing with fresh unpeeled shrimp. By understanding how uncomplicated this recipe is, and receiving tips on how best to cook shrimp in this way, it intends to remove the misconception about shrimp being difficult for a typical meal. It’s actually quick and easy and bursting with umami, when you have the proper know-how.

On top of that, we explore how sauces enhance flavor and we learn to create 3 different types of sauces to compliment our shrimp. In Filipino cuisine, vinegar is used to amplify the savory taste of a dish and is an integral part of most meals. It adds depth, acidity and can also be healthy! Finally, we reveal our recipe on how to make our favorite condiment, Cock Sauce, which goes well with many other flavors.

Flavor is a combination of aroma and taste. The purpose of cooking Boracay and making the sauces, is to show how to combine the basic elements of salt, fat, acid and heat and to demonstrate how playing with these can bring out flavor from any dish. It hopefully sets you up to be a more confident cook in your kitchen, while showing your 70-year old grandma how to peel shrimp with her bare hands.

Does food taste better when eaten Kamayan style? You’ll answer that question for yourself by the end of this one.