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.
"saging" a Cebuano term for banana
It is, however, inspiring to know that Cebu food is one of those that has stood out and most preferred over the hard years. Cebu has maintained the elegance and the class with the kinds of foods that it offers. Cebu has indeed a lot in line for those who are in the mood for a food trip, with the several delicacies and food styles and cuisines. True, Cebuano food stands out from the rest, perhaps because of its ingenuity and distinctiveness. The Cebu food is perfect and apt for everyone – regardless of whether one favours the sweet, sour, salty or hot and chilli. Cebu has a lot to offer, and it is sure that there is for every taste preference. Perhaps, it is also true that Cebu food is one thing that attract and lures local and foreign tourists to come to the islands and keep on coming back. The food is undeniably delicious and it is surely tempting never to miss it once one has a chance to try it.
On that note, we are bringing you a comprehensive and detailed discussion of Cebu food, from the sweets and delicacies to refreshments to snacks to street food and everything. We are sure that you are going to enjoy what the site has provided for food lovers and food enthusiasts like you, especially with such an interesting subject like Cebu Food. Together, we will discover the reasons why Cebuano food and cuisine remains to be one undisputed favourite among Filipinos and even foreigners. Nevertheless, it is best that you try them for yourselves and see what fits your taste buds best and what pleases you the most.
"buwad" a Cebuano term for dried fish
Not as famous as French, Indian, or Chinese, but Cebuano food / cuisine holds its own against the great culinary cultures of the world. The style is distinctive and the flavors are subtle. Like other cuisines common in humid climes, Cebu's dishes tend to be wet - soups and sauteed dishes prevail. This may take some getting used to at first, especially for Europeans. But the effort to adapt and learn is definitely worth your time.
There are crucial elements of Cebuano cuisine which pop up in numerous dishes. One is the local chilli and the other one is native vinegar.
The Cebuano chilli are tiny. Few specimens are longer than an inch. The sili is in fact the hottest chilli on this planet. It is impossible to eat a sili. The way it is usually used is in a sauce used for flavoring where it is squished to release the juices into the surrounding sauce.
Native vinegar is made from the sap of coconut trees. It has rich, inimical flavor and develops out of an alcoholic drink called tuba. It's used to flavor just about all dishes.
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Situated on Salinas Drive (with a branch at SM City), this cozy little restaurant is seldom found without a waiting line. Although from outside the place looks no different from any other restaurant you’d come across, the question of “why is it always full?” hangs around. So, with a little enthusiasm and reason (driven from visiting family), we venture into the world of curiosity and cats.
One step into the place and you will instantly find that the “Filipino” aura projects from all corners of the wooden-floored and high-ceilinged room. Instantly giving one the notion that they’ve come home to Lola’s ancestral house, the surprisingly quick and prompt waiters guided us through the room to a vacant cross-sectioned tree of a table. Typically you would expect china but, alas, you get a banana leaf for a plate which works anyway (no wonder service is fast – they probably save a lot of time by not having to wash lots of plates).
Now comes the ordeal of figuring out what I want and what other people might want with me. Many would agree that the hardest thing to do at any good restaurant is ordering food. Being our first time, we had no idea what they had that was famous. Luckily, the menu said it for us.
Hastily the waiter took our orders of Crispy Pata(Deep fried whole pork leg), Chicken in Pandamus leaves (which, curiously, is a thai delicacy), Kinilaw (Cubed Fish Salad), various stir-fried vegetables and Sinigang na Hipon (Sour Prawn Soup).
Surprisingly, the order took less than 12 minutes to cook and it took us less than 2 minutes to agree with everyone who comes back to Golden Cowrie that there is a reason why it is always full. To the foreigners, the food was delicious as it was not too extreme for their tastes. However, to Filipinos, the food was simply superb. It was just like being back home with Nanay (mother) and Tita (Auntie) spending 3 hours in the kitchen cooking half the dishes while all the other Titos (obviously Uncles) and Tatay (take a guess!) spent 1 and a half hours in the veranda preparing the other half of the dishes with good old SMB.
For a restaurant that doesn’t charge as much as it would in other cities, I would give Golden Cowriefour out of five stars. Anyway, like I said earlier… it’s one of those restaurants where you’d simply have to try the food to understand why.
1 cup hot water 4 tablespoons unflavored gelatin 1/3 cup strawberry juice Mango balls Papaya balls Melon balls
Procedures: How to serve/prepare:
Combine in a bowl the hot water and gelatin. Stir until gelatin is dissolved. Add juice and pour into a gelatin mold. Drop the fruit balls alternately in the gelatin. Chill until set.
