foodtrip sa cebu

The Best Cebu Food

Indeed, it is always a pleasure to have the chance to eat good food. This provides the opportunity to bond with friends and family members as they eat and share meals together. The good food is a perfect match to the moment when people can talk about anything, and where the food is much more enjoyed. It is a good time to break away from the usual tedious routines and schedules and instead just enjoy the good food and the company of friends and families.

With the so many food cuisines and cooking styles that we are aware of, it is indeed hard for one to stand out and make us recall it easy. We have different standards and taste preferences, and most often, how we view food seems to be subjective.

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Cebu Dinuguan (Pork Blood Stew)

Cebu Dinuguan - Filipino bag from bits of meats and/or innar ds, largely pork, stewed in it’s blood and comes from the language dugo or blood. Cebu Dinuguan (too called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino spicy stew of blood and meat simmered in a wealthy, spicy gravy of hog blood, garlic, chili and vinegar. Dinuguan in Cebu has more liquid while the dinardaraan in Ilocano is drier. Cebu Dinuguan is served better with warm steaming rice or paired with Filipino rice (PUTO). Cebu Dinuguan is then favorite in the Philippines that you will discover it at just about any function, from easy household gatherings to weddings. For foodies, gastronomic adventurers and those involved in strange cuisines, a well-made dinuguan, particularly with sweet chillies and from a household kitchen, can be rather a disclosure. Or you can seek cooking it yourself.
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Cebu Sisig, the ultimate pulutan companion for beer

Cebu Sisig - Kapampangan condition whi ch means “to snack on something ta ngy” , it too means to consume something tangy as in sisigan ing mangga (gre enish mango) or sisig paro (prawn ceviche).
Cebu Sisig is a bag originating from Pampanga, a state in Central Luzon which is known for its wealthy and tasty cuisine, one of the nutrient capitals in the Philippines.




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Cheap Cebu Lumpia Shanghai

Cebu Lumpia The term derives from lunpia in t he Hokkien dialect of Chi nese Lumpia.
Cebu Lumpia Shanghai type is a type of egg roll, except it’s mainly fil led with meat, are cooked through when they float, and the wrapper is golden brown.
Cebu Lumpia Shanghai are pastries of the Philippines and Indonesia similar to spring rolls has such enduring popularity that one can see at least one variant in almost any set o f Filipino or Indonesian festi vities.
Cebu Lumpia Shanghai is a very common finger food dish, the cornerstone of any Fi lipino parties as it can be easily prepared ahead of time.
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lechon cebu "best of Asia" (roast pig)

Lechon baboy is one of the highlight of Filipin o
festivities, birthdays, wedding, family reunion and christmas parties. the dish was introduced by the Spaniards centuries ago while some evidence link it to Chinese immigrants. the most favorite part of Lechon is its crispy skin then dip into a liver base sauce yum. Lechon is a very delicious dish but some wasn't cook right thats why the skin was not that yummy and crispy. and what i like the best about lechon is its left over and transformed into another dish called Lechon Paksiw. pig is not the only animal th at can be roast other p opular form of lechon are chic ke n and cow. chicken is very much affordable and can be bought almost in every corner of the country. La Loma the area between the boun d ary of Manila and Quezon City is the "Lechon Capital Of The Philippines" many restaurants sell lechon there and the best of them all Mila's Lechon. Lechon of Cebu City is among the best in the Country.
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Tinolang Tahong

Tinolang tahong is a simple Pinoy way of coo k ing tahong or mussels. The broth of tinolang tahon g is very refreshing. The best way to cook is first boil the water with the aromatics before adding the mussels. Should you prefer more broth then you have to add more water and little salt to taste. Lemongrass could be boiled with the water if you want an additional zest to the dish. Overcooking will shrink the mussel meat therefore it is very important that is should be cooked until the shells had opened.



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Ginataang Kuhol

Guinataang kuhol. When I was working in Makati we us ed to frequently drink after office hours on a foodcourt near our office. Our favorite pulutan was guinataang kuhol that was abo ut 25 years ago. At that time we were not worried where t he snails came from. Today I would think twice before I buy snails, it is best to ask where those snails came from. Of course I a m not always satisfied by the shell monger’s answer, it is always best to clean the snails properly. I don’t rely on just breaking the tip of th e snail shell. I would recommend chopping it off and removing all visible entrails or better removing them from the shell and trimming off the entrails, wash thoroughly and returning them back to their shell.
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Inihaw na Pusit

Inihaw na pusit is one of the most ordered food in any g rilled seafood restaurants and fassfoods or foodcourts. I myself have been ordering inihaw na pusit before until I was feed up on the quality of restaurant's inihaw na pusit. Most of the time their inihaw are not fresh or have been pre-cooked and of course overcooked to the point that the squid meat is like rubber. To have a soft and succulent grilled squid it should only be grilled or cooked briefly otherwise the meat will be hard as rubber. Can you imagine a half cooked un-fresh, bilasang pusit, and the rip-off prices these r estaurants are charging for their un-edible grilled squid.
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Sinigang na Baboy with kamias Flavored Soup

Sinigang is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Versi on defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are over seas is a problem. Not unless you can order from the butcher strait from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. My sinanglao ingredients are sourced using papait an set sold at wet market and the beef face and tendons bought from beef section of supermarket.
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Liempo or Grilled Pork Belly

Liempo or grilled pork belly. Tinuno or inihaw is a popular way of cooking fresh meat and fish in Ilocos. Using the basic or simple marinade only or just season with salt in this way the true flavors of the meat or fish is not masked but enhance d by the marinade used. Pork belly is one of the best parts of pork for grilling. Especially if the pork is really fresh, means just butchered. Just season the liempo with salt and strait to the charcoals. How I miss those fiestas in the province where backyard grown hogs are butchered just for the occasion.
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Inihaw na Bangus or Grilled Milkfish

Inihaw na bangus, grilled milkfish. I once live along a coastal barangay along the Laguna bay. When in season or when the fish pens over flows due to typhoon bangus are a bargain. T he best way of cooking fresh bangus would of course grilling and my personal favorite is with onion, tomato, ginger and bagoong alamang stuffing wraped in aluminum foil. Aluminum f oil traps all the juices from the fish and the stuffings which then steam infused all the flavors to the fish. The fish is moderately charred outside but really moist inside. Grilled bangus dip in a mixture of soy sauce, kalamansi and hot sili make everyone droll.
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Lechon Manok

Lechon manok, turbo broiled chicken. Here is a fathers day special lechon manok. I love Andok’s lechon manok, it is just roast right to tenderness. The aroma of lemon grass, the sour, salty and succulent chicken meat dip in sweet lechon s auce. Here is the recipe of my broiled chicken similar to the popular Andok’s lechon manok. The secret is do not overcook the chicken. The meat should be tender and succulent.



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Bicol Express

Bicol express, gulay na lada. Here is a fiery dish associated with the Bicolanos as the name connotes. It is widely acknowledged that Bicol express was invented in Manila, what’s in a nam e, it is a fact that these dish is similar to gulay na lada which is a popular native Bicolano dish.

To tune down the fieriness of the original dish I have used mixed jalapeno chilies and siling haba, again you could always use your own ratio or if you can handle really hot use only siling haba. For an added zest I added a couple of pinches of turmeric this will also give little color to the whitish original dish.
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La Paz Batchoy

La Paz batchoy has always been my favorite mami noodle. The nature of my work require that I travel to different places and Iloilo is one of the place I could never forget, food is one the City’s attractions. To name a few they have chicken inasal, piaya, biscocho, pancit molo and of course La Paz batcho y. La Paz batchoy is a must dish when ever I travel to Iloilo, the authentic La Paz batchoy of Iloilo has that distinct salty, sweet and spicy flavor that is only unique in Iloilo.

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Pork Barbecue

Pork barbecue is another popular food of Pinoys. It is often sold at neighborhood street hawker in the evenings. Pork barbecue is one of the favorite of children and of course by all. There are no rules on the ingredients of the marinade, from soy sauce with kalamansi to the banana ketchup laden street barbecue or to the worcestershire sauce spiced barbecue of your favorite restaura nt. The easiest and fastest way is to use the commercial barbecue marinade. The best barbecue should be grilled just cook with the slight charcoal burnt on the meat. Definitely do not overcook if you don’t like dry and hard barbecue. If its possible always cook in an open flame charcoal grill.
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Humbang Baboy

Humba, Adobong Bisaya is very popular dish in Visayas and most part of Mindanao, at some places they call it adobong Bisaya. Humba is basically cooked same way with adobo, it is a bit salty and sometimes sweetened with panocha or brown sugar but not too sweet compared to the Tagalog version. It has to be cooked dry and oily, to keep the shelf life longer with out refrigeration. It is during fiestas that this dish is prepared when the pigs are slaughtered for the celebration.

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Talaba (Oyster)

It was tedious afternoon when my wife and I decided to put some color of adventure for our day, we decided to buy some oyster and to be eaten during sunday-get-together-snack. It was not my first time to go there, whenever we crave for talaba (yes i.e. oyster) we instantly go to ‘Lacion or Liloan Market to buy some. Befo

re it cost 30/kilo but now due to inflation/gasoline (I don’t know if they only make the gasoline an excuse to increase their price), it cost 35/kilo.

I was sad when I learned that due to pollution and environmental conditions the Talaba farm in ‘Lacion cannot produce their own talaba , alternatively they have to get their supplies from neighbouring province like Negros. Every two weeks or so they have to transport thirty (30) bags of oyster and have it place on their own pond in order to live.

It is a very unpleasant fact that the place who used to develop and produce this d electable food are crippled by the human abuse of the environment.

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Pochero

We saw these wonderful beef shanks at the grocery and they were screaming “pochero, pochero!” so we brought them home, took out a large enameled pot and started cooking them… Pochero is the Cebuano term for what is essentially the Tagalog Beef Bulalo, though with a few other ingredients at play. First, I rinsed the beef shanks and placed them in a single layer in the pot. Added water to about an inch over the shanks and brought this up to a boil. After a minute or two, I threw out all of the water, carefully rinsed

the shanks and replaced them back in the now cleaned pot, added more water and turned the heat back on. This step is meant to reduce the amount of scum that appears and which you have to skim off. The scum turns into a cloudier broth later on. Having done this extra step, I have to admit that there was still some scum that formed during the second boiling…

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Kinilaw/Ceviche

Kinilaw is Filipino raw-fish salad that’s extremely popular in the Southern Visayas region. It’s similar to a Ceviche and is served as a side dish, but is an excellent appetizer. It’s refreshing, tasty and a great party dish. It’s raw fish soaked in vinegar and acompanied by other spices like ginger, garlic,chili and onions.

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