Cebuano Cuisine

Cebuano Dishes are hedonistic by nature. With the abundance of livestock supply, the locals developed some cuisines to utilize every animal part and transform it into signatured palatable and exotic dishes in the region. Paklay is just among of the many.

1 small pineapple (half-pipe), slice into cubes
1 kilo tripe (goto or callos or goat skin), sliced into 2-inch strips, boiled in vinegar, salt and water stock from the boiled goto
6 pcs. starfruit (balimbing), thinly sliced
5 small tomatoes, chopped
3 onions, sliced
1 thumb-size ginger, sliced
1 head garlic, minced
bay leaves
whole peppercorns
achuete water (1/2 cup achuete mixed in 1 cup water)
1 small bamboo shoot (dabong), sliced, boiled then drained
cooking oil

1. In a pan, sauté garlic, tomatoes, onions and tripe.
   Keep stirring until the mixture dries up a little.
2. Add the bamboo shoots and pineapple. Mix thoroughly.
3. Add the stock followed by the achuete water.
4. Cover until the bamboo shoots and pineapple are cooked.
5. Add the starfruit, bay leaves and whole peppercorns.
   Allow to simmer until cooked.

These are Cebu’s finest food (kakanin) and delicacy that one shouldn’t miss.

Otap or the oval-shapped pastry

Cebu mango is known to be the sweetest, may it be dried mango, mango juice or fresh fruit itself

When it comes to sun-dried fish, Cebu market has the large variety on it. From danggit, dried fish bone, pusit (dried squid), etc you can have it all in Cebu.

Crispy chicharon from Carcar Cebu

Native Cebu Vanilla drop cookies

Rosquillos or ring cookies, Cebu has the finest and export quality rosquillos in the country

Toasted bread with butter and sugar or commonly known as biscocho

Bañadas

Cebu’s caycay

Rice Roll and Pilipit Roll

 

1. Balut (duck or chicken egg with developed embryo )
When the sun starts to set, you would hear this in every busy streets in the city, baluuuuuut! resounding like an echo for balut-eaters. Best when mixed with chili and vinegar, and a pinch of salt. Crack, slurp, crack, slurp, and everything can be eaten well except the egg shell for sure. A high protein food.

2. Taho (soybean custard)
A balut’s opposite. Tahooooo! is like a morning croak for the locals, especially for kids. Caramelized sugar and sago add up to its sweet taste.

3. Temura / Fishball
Though its Japanese food origin, affordability and good taste made to top Cebu street food. Fry, put it in a stick and dipped in a sweet and sour sauce, deliciouso!

4. Mani (Peanut)
Can avail it in different forms, boiled, fried or raw peanut. It is said to be good for the brain, so most students eat peanuts before taking their exams.

5. Barbecue / Camotecue
A local snack item in Cebu. It is a ripe banana or sweet potato fried with brown sugar.

6. Flavor of the road - ice cream
Usually sold by a vendor rolling a huge drum of ice cream with a small bell to attract customers especially kids.

7. Green Mango with shrimp paste

8. Siomai

9. Ngoiong

10. Kwek-kwek (fried boiled egg with orange-colored flour coating)

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Danggit or Rabbitfish is the queen of all fishes in Cebu, unfortunately not in the sea but in every markets, grocery stores and malls in the city. Best when sun-dried, this danggit is a must-try delicacy for every people visiting or native in the place. It is said that the tastiness of danggit is magnified ten times when there’s vinegar (sukang pinakurat) around and eating with your bare hands.

If you are vacationistas (tourists) danggit is abundant and a lot cheaper in many places around Cebu but most especially in Bantayan Island, Taboan Public Market, and Carbon Public Market. What makes it a queen among all fishes is that unlike other dried fish, danggit is not too salty and not too overpowering. Danggit is also delicious whether its fresh or dried. And Dried danggit can also be obtained in boneless and unsalted form. But just be conscious when frying it in a close room because even your closet could also smells like danggit. The romantic aroma of danggit has a lot to do with the beauty of Cebu. Actually buying danggit outside of Cebu is like eating mushroom burgers in Manila, they just don’t taste the same.

Another rice magic is ampaw (rice crunchies). Which can be claimed originally from Carcar Cebu, rice crunchies capital of the world. In fact when you go to Southern Cebu, failing to purchase ampaw is like going to Boracay without even stepping into the white sand beaches. Ampaw is just simply made of rice grain and sugarcane extract.Traditionally, the people made these by hand, with the rice painstakingly cooked with sugar and then dried for 30 minutes or until completely dry and brittle in bilaos or round trays made of bamboo. You can also make it more special like mixing with evaporated milk and peanuts. Because of its growing popularity, some companies have even refined their ampaw-making process further by adding food-coloring and flavoring to their mixes, resulting in multi-colored balls with enjoying shades of blue, green, yellow, red and violet. Ampaw is best as pasalubong (giveaways from one arriving from a trip) especially for kids and kids at heart.

You can’t talk about Cebuano food specialties without mentioning lechon. And lechon or inasal eating experience will not be complete without hanging rice (puso), an integral part of Cebuano food. Almost in every festivities (fiestas), occasions like birthdays weddings, baptisms, even wake, and holiday seasons, this worldly famous specialty is present at the center table. Cebu lechon is so well-known as the best-tasting lechon in the country that some Philippine presidents and celebrities were reputed to have Cebu lechon specially flown from Cebu to Manila for special occasions.

Basically lechon was originally introduced as part of Spanish cuisine. It is a Spanish word for suckling pig. In Cebu, it connotes a whole roasted pig or lechon baboy. The process of lechon involves the whole pig/piglet being slowly roasted over charcoal. The younger and thicker the pig the tastier. This grueling method of roasting leaves a crispy skin and very moist meat inside. It is best served with a sauce.

CnT, Mila’s Lechon, Lydia’s Lechon-Restaurant, Kang’s are just few of the many best selling lechon in Cebu. The prices may vary from PhP 3000 up depending on the kilo. Or chopped lechon is also available ranging from PhP300-Php500 per kilo.

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