“I am a blogger from Manila, Philippines; and I love writing about my travels, adventures and US Pulses”.  *wink *wink 

That’s exactly how I introduced myself to the bloggers, chefs and partners from Philippines, Indonesia, Thailand and Vietnam. Certified Master Chef Brad Barnes and Chef Gypsy Gifford were also in that classroom in the Academy of Culinary Arts Cambodia. 

I flew in to Cambodia to join the U.S. Dry Bean Council (USDBC) and U.S. Department of Agriculture for a technical workshop and learn more about U.S. dry beans especially its versatility in both Asian and Western cuisines.

It’s been a while the last time I attended a class – or even worked in a real well-equipped kitchen. 

I was not kidding when I said I love writing about US Pulses. Truth is, my interest in this superfood started when I was invited to an event in 2016. From then, we tried to incorporate using more dry beans in our dishes at home (thankful to mom for equally loving good food!). Before I knew it, it has become part of my lifestyle. I would say, I do not crave for dry beans or pulses – or make it my only choice when it comes eating/dining; but more of a preference. I can be adventurous when it comes to food and I am okay to eat anything that would benefit my body. I still eat my Cheetos. But everything should be in moderation. 

What are Pulses?

Pulses are dry peas, lentils, chicken peas, and edible beans like kidney beans, navy beans, pinto beans and black beans. Pulses are part of the Legumes family like peanuts and soy. They are packed with protein, fiber and essential nutrients. They good food alternative to meat and uses less water during production which makes it more environment-friendly.

The USA is one of the top exporters of pulses, which are healthy, nutritious, and easy to cook with. Pulses also help decrease greenhouse gases, increase soil health,
and use less water than other crops.

Examples of dry beans are the red kidney beans in the favorite Filipino dish, Halo-Halo, the navy beans in Pork&Beans, and there’s a Green Peas snack. 

Welcome Dinner at Digby’s 

with Rob (Paper & Page), Kat (The Hungry Kat) and other delegates from Thailand, Vietnam and Indonesia

Creative and Healthy Menu Development with U.S. Dry Beans

Aside from learning more about US Dry Beans and pulses, the handling and preparation, we also learned about food trends, and cooking tips. 

Chef Brad and Chef Gypsy showed us one easy recipe using dry beans!

Cooking Workshop

I previously joined cooking workshops during travels, but for this workshop, it was a totally different experience.

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Although I know some cooking methods and concepts, I kept an open mind in learning new ways. Aside from learning new tricks like blanching and peeling tomatoes, cooking lentils and plating for better food shots, I also understood other people’s work ways and discipline. I am proud to have worked with team members who value teamwork and resourcefulness. 

We were assigned 2 dishes – 

Chickpea, Split Pea, and Pearl Barley Salad with Cider Vinaigrette and the Poached Scallops with Lentil Ragout.

Team 4!
Pum, Pook, Ruth, Dang

We cooked and prepared the dishes from scratch – meaning we did the slicing, cutting, blanching and cooking. We encountered a little bumps but with guidance of Chef Brad and Chef Gypsy, we were able to finish on time.

I admit that I am afraid to stay close to the stove or anything that emits fire (especially I was not in a complete chef’s uniform) but I accepted the challenge. It was my first time to cook a dish using lentils. I notice that it takes a while to cook, and you have to manage your time wisely by preparing other ingredients or helping your team members. 

Check out https://pulses.asia/  for more information and recipes using U.S. Pulses. 

You may also visit Pulse Association of the Philippines and  U.S. Pulses Thailand