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.

International Culinary Arts Academy in Cebu might be the answer. It is located at the heart of Cebu, 96 P. Del Rosario St. Cebu City (+63.32.4182988). This first internationally recognize professional culinary school in Cebu started 2002 with world-class facilities and variety of resources. They offer a 2-year intensive training for Culinary Arts Chef Program. Get a hands-on expertise on food preparation and cooking plus an international recognition certificate from London. Cebu practically helps in promoting dining trips, resorts and adventures in the country. In the city, whenever you go, whatever you do, eating adventure will always complete the movements. People look for good dining and restaurants everyday. Kudos to all Cebuano chefs and artists who made dining experience in Cebu an eye for tourism.

Prospectus Overview. During the first year, student will be training for personal skills, maintenance, menu knowledge, food preparations and pre-services procedures and restaurant operations in food and beverage service. Then each student will be taking the International City & Guilds Written Examinations for the Diploma in Food Preparation and Cooking (Culinary Arts) IVQ2 prior to continue on the second year. And second year’s step, student will be focusing more on menu planning, costing, quality assurance, advance training in cuisine and patisserie wherein you will also be required to do restaurant operations and portfolio project. Still each student will be taking another exam for the Advanced Diploma in Culinary Arts as well as the assessment for the Certificate in Food and Beverage Service. Then you have the option to practice your crop locally or in Europe, USA, Australia for 12-18 months. Mabuhay! You can now eligibly receive the International City & Guilds Advanced Diploma in Culinary Arts.

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1. Melt butter in skilled over medium heat. When foam subsides, add bread crumbs and garlic. Toss for 1-2 minutes until crisp and golden.
2. Stir in parsley and grated cheese.
3. Put oysters in a shallow pan that can hold the oysters in a single layer
4. Sprinkle bread crumbs on oysters. Do not top of each oyster with a bit of butter.
5. Bake at 450°F for 10-12 minutes or until the bread crumbs are golden brown. Serve hot.

Lechon Stuffing:
5-10 bundles lemon grass (tanglad)
20pcs. Banana (saba variety), peeled then halved or
20pcs. Taro (gabi), peeled

1. Clean and prepare the pig by removing innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. Cebu lechon is not served with a sauce. But if dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

Source: Great Regional Dishes of the Philippines by Noel Young

Step 1. Rinse the guso seaweed with hot water, enough to clean it. But don’t hold it for so long, it might affect its texture.
Step 2. In a bowl, seasoned it with your own flavor and tossed with these ingredients: vinegar and patis to soften a little the texture, chopped ginger, onions and tomatoes.
Optional side-item: shredded green mango and shrimp paste

Other Wonders of Guso
Carrageenan is a white powder extracted from processed dried guso. It functions as gelling agent, binder and moisture holder for some popular food and non-food products. Here is a list of them:

• Pet Food – fat stabilization, thickening, suspending gelation
• Ice cream – prevents whey separation, controls meltdown
• Meat Products - thickening, fat stabilization, bodying, tolerance to high level of salt
• Milk Products like cheese, UHT milk, chocolate milk, diet powder mixes, flans, frozen desserts – suspension, bodying, emulsion stabilization
• Gel Desserts – provides wide range of textures and release of flavor, gelling
• Syrup – suspension, bodying
• Beer Finning – process aid to produce good clarity beer
• Pharmaceuticals – provides animal-free capsules
• Cosmetics – binding, stabilizing
• Shampoo – binder, foam stabilizer
• Water-based Paints – suspension, flow control emulsion stabilization
• Toothpaste – resistant to enzymatic breakdown, provides structure without masking flavors
• Air Freshener Gels – provides structure and controlled release of perfume

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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

McDonalds
348-6236 (general McDelivery Hotline)

• JY Square Mall, Lahug
  (032)232-3386
• Escario Cebu City (near Capitol)
• Osmeña Blvd. Cebu City
• Fuente

Jollibee

• cor. Gorordo Ave Cebu City (near Immaculada)
• JY Square
• Mango - Gen. Maxilom Ave.
  (032)254-2266
  (032)254-2268
• AS Fortuna Mandaue City

Chowking

• AS Fortuna Mandaue City
  (032)3464315

Pizza

Yelllow Cab

• Cebu Mango - Gen. Maxilom Ave.
  (032)254-1111

Others to follow soon…

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Cebuano or Filipino in general loves to eat bread as much as their passion for rice. Pandesal (famous local bread) and coffee can make up a good breakfast tandem. Then to the snack, midnight snack, on diet or even when people are hungry and rice or good meal is simply out of reach, bread will always be there. With the revolutionized concept of Breadtalk with their buns will truly hit the market. When people would first saw their store, they would get amazed and wonder how did they able to come with such a cool-looking ambiance in their shop, very clean and you would see how their baking process, from raw to finished products. And once you get to taste their bread, you just can’t get over it. The Floss with pork or chicken toppings, Mr. Beans, Earthquake cheese are just few of their more than 200 fun and tasty bread, exclusively Breadtalk’s trademark.

Noodle makers must be rejoicing this time. Pasta food has been part of the Filipino cuisine already. I myself am a big fan for pancit canton (thick yellow-colored wheat noodle). Was it because of the taste or the pasta? Well I don’t know, it’s just that pancit canton nowadays is a favorite for students, kids, staying in a boarding school, workers or even in tapsilog corner where you can already order a meal with pancit canton. Noodles had been one of the biggest influences the Chinese culture had made on Filipino cuisines. The mania was even widely embraced since it started to go commercialized. More companies produced noodles to suit different Filipino taste buds. And all are what we call instants, spaghetti, sotanghon, noodles soup, lomi, pancit canton, yakisoba, etc. Moreover, Korean flocks in the Philippines added the so called noodle craze. The country cannot deny that due to its economic crisis, noodles is a big help - may it be basic, soup or fried, all of them passed to the Filipino market taste. Instant noodles soup served with broth sold the most in the common groceries. It comes in different tastes like bulalo, chicken, beef, batchoy, seafood, hot and spicy etc. To some people, instant noodles can also be a good alternative for an empty stomach (pantawid-gutom as they say), a good alternative for the costly rice and dish for those who are in tight budget fellow. The government also used instant noodles to feeding programs and donations to calamities. But with this growing demand for instant food, is this healthy enough for the people?

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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)