I am Annaliza Correa, the Licensee/owner of Correa's Kitchen. I came from the Philippines and migrated to Australia together with my husband and three children nearly eleven years ago. After five years, I decided to study Certificate II in Kitchen Operations and after that Certificate III in Commercial Cookery in 2014 because back in the Philippines I handled Home Economics and Technology in our school where Iteach. After I finished the course, I worked at the Australian Italian Club and Harbour Lights as a Kitchen hand and finally as Overnight Chef at Macq 01 Hotel for one and a half years. Because of the knowledge learned in my course I decided to join some food festivals to cater Filipino food and Correa's Kitchen was born in 2015.
Having a food business is a family dream, cooking is my passion and sharing the taste of Filipino Cuisine is our pride and joy. Filipino Cuisine is very tasty, affordable and one of a kind. Salamanca Market is one of Australia's most vibrant outdoor markets. It appeals to a wide audience from all walks of life and I believed that by joining Salamanca Market people will recognise and start appreciating our kind of food.
Filipino food is so diverse and exciting, it is also the ultimate fusion food because of so many different cultures (Chinese, Spanish, American).
Correa's Kitchen will serve four traditional Filipino foods namely TAPSILOG, ARROZ CALDO, UKOY, CHICKEN ADOBO WITH RICE. Tapsilog is a beef tapa, garlic fried rice and fried egg. Served with vinegar dipping sauce or pickled carrots and cucumber. Arroz Caldo (Lugaw) is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic and spring onion plus a choice of hard boiled egg or fried tofu. Ukoy is a crispy deep-fried fritters made with glutinous rice batter and various vegetables, including onion, pumpkin, celery, carrots and sweet potato. Chicken Adobo with Rice is the national dish of the Philippines. Chicken pieces sauteed in garlic, soy sauce, vinegar and spices, stewed until tender and served with rice.
Stall site number: 293