Cheryl Tiu and Gaggan Anand
When Cross Cultures brought Gaggan to Manila, it was not only for the sensational 15-course dinner collaboration with Chele Gonzalez of Gallery Vask (read about it here), but also to hold a cooking demo of a few of his most popular dishes.
The event was held at the Gaggenau Kitchen
With the early excited birds Alicia Sy, Cheryl Tiu, and Erwin Romulo
Gaggan was such a riot on stage. He entertained everyone not only with his techniques,
but also his funny jokes.
I am not going into details, but he made these white, egg-shaped pops using only
yogurt, water, and carrageenan.
According to Gaggan, you can make other "explosions" using the same method as long as
there is calcium and carrageenan in the mix.
Crushed nuts in an edible plastic bag. The first time I had this at Gaggan Restaurant in Bangkok,
I was too excited I tore open the bag and dumped the contents into my hungry mouth before the
server had a chance to explain. Lol. I ate the plastic after he left, but it was such a weird experience.
So yay for second chances, the plastic actually tasted much better with the nuts! Hahaha!
The next dish was tempura coated in charcoal batter. Dip, fry, strain, repeat.
Inside was our local maya maya mixed with Indian spices. So tasty!
The last, but definitely the funnest to make, was the dessert. Gaggan combined cream and
Philippine mangoes and injected the mixture into a party balloon, dipped the balloon in
liquid nitrogen to freeze it, and carefully peeled off the rubber, and ta-da!!!
Enjoyed the demo with my studious seatmate Nicole Ortega, who was diligently taking down
notes during class :)
Cyrene de la Rosa and Pepper Teehankee
So happy to see Gaggan again my eyes totally disappeared! Lol!
Congratulations to the Cross Cultures, Gaggan, Gallery Vask and Gaggenau teams
for a very fun and educational afternoon!
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