Beef Teriyaki

Filed Under Cebu Food-trip Adventures

Recommended to be served with Rice with Green Peas.

Ingredients:

• 1/2 kg beef, sirloin strips
• 1/2 cup onion, fine chopped
• 1 tsp garlic, crushed
• 1 tbsp ginger, fresh, grated
• 1 tsp cumin, ground
• 1/2 tsp corainder seeds, crushed
• 1 stalk lemon grass, finely chopped
• 1 tbsp miso
• 1 cup beef stock
• 1 tbsp brown sugar, packed
• 1 tbsp cornstarch
• 1/4 tsp salt, iodized
• 1/8 tsp pepper, black, ground

PROCEDURES:

How to prepare:

1. Heat oil in a large non-stick frying pan or work.
2. Over high heat, saute beef until brown. Remove beef from pan. Set aside.
3. Put onions, garlic, ginger to the pan. Add a little oil if necessary. Cook for 3 to 5 minutes, then add cumin, corriander seeds and lemon grass.
4. Mix miso and sugar to the sauteed mixture.
5. In a Quick Shake. dissolve cornstarch in the beef stock. Pour into the pan, and bring boil, stirring constantly.
6. Return beef into the pan. Simmer gently until beef is heated through.
7. Season with the salt and pepper.
8. serve immediately.

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Vegetable Sticks with Chilli Cheese Dip

Filed Under Cebu Food-trip Adventures

Ingredients:

• 1 pc carrot
• 1 pc cucumber
• 1 pc singkamas
• 2 stalks celery
• 1 250ml all-purpose cream
• 2 tbsp calamansi
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup grated cheese
• 2 pcs chopped chilli pepper

Procedures:

How to prepare:

1. Peel carrot. Using a French cutter, cut vegetables into French fry strips. Set aside.
2. Score cucumber. Cut lengthwise. Remove seeds. Cut similarly sized like carrots.
3. Peel singkamas. Cut similarly sized like carrots.
4. Remove strings from outer skin of celery. Cut into French fry strips.
5. Arrange in Legacy Serve-It-All Plate. Chill with plastic wrap.
6. In an Ideal Bowl, pour all-purpose cream. Add the calamansi juice. Let it curdle. Wait for 5 minutes.
7. Add salt and pepper.
8. Add cheese and chilli pepper. Blend well. Chill.
9. To serve, pour dip into Serve-it-All Pedestal Server and the vegetable relish around it.
10. Variation:

• Replace chilli & cheese with 1 tbsp minced garlic.

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Cebu Congee with Pork

Filed Under Cebu Food-trip Adventures

Rice Congee with Pork

Cebu “Congee” came from the Indian word because the Indians have a related rice bag called congi except, I believe, it is tasty and grainer or the language “congee” is perhaps derived from the Dravidian language kanji. In China Congee is usually eaten as breakfast with deep-fried dough sticks called youtiao. Cebu Congee can be left watery or can be drained then that it has a texture related to Western oatmeal porridge. Cebu Congee can too be made from brown rice, although this is less popular and takes longer to cook. Cebu Congee can too be made from new grains, like cornmeal, millet, barley, and sorghum. Cebu Congee is intimately associated with one variant of chinese rice porridge developed by the cantonese. In some cultures, cebu congee is eaten primarily as a breakfast nutrient or later supper; while in others, it is eaten as a replacement for rice at new meals. Some rice cookers still have a “congee” scene, allowing the user to cook their breakfast congee overnight. Cebu Congees made in new regions may take distinct types of rice with distinct quantities of water, therefore resulting in a thicker or much sticky merchandise. Cebu Rice congee is a character of rice porridge that is eaten in many Asian countries, it can be made in a can, pot or in a rice cooker.

• 1+ lb. pork bones
• 2 quarts water
• 1 tsp. ocean salt
• 1/2 tsp. ground light-colored peppercorn
  
• 1/4 cup coriander roots (or replace with side stems), bruised with the position of a cleaver

Mixtures with Pork:

• 2/3 lb. ground pork
• 1/2 tsp. light-colored peppercorn
  
• 2 Tbs. minced coriander roots (or replace with side stems)
  
• 4 cloves garlic, minced
• 1 Tbs. fish sauce

Other source of ingredients:

• 1 cup raw light-colored rice
  
• 3 cups water
• 2 Tbs. light soya sauce
  
• 2 Tbs. fish sauce, or to sample
  
• 3/4 cup exquisitely slivered sweet ginger
  
• 1/3 cup groundnut oil
  
• 8 cloves garlic, chopped
• 4 greenish onions, reduce into slim rounds
  
• Liberal scattering of soil light-colored peppercorn
  
• 1/2 – 1 cup brief coriander sprigs

PROCEDURES :

How to Cook RICE CONGEE:

1. Place soup fund ingredients in a big can and take to a boil. Reduce warmth and simmer 30-40 minutes.
2. Combine the soil pork with the light-colored peppercorn, minced garlic and cilantro roots (or stems), and fish sauce. Mix easily and establish away.
3. Rinse the rice a few times. Place in a can, make 3 cups of water and take to a boil.
4. Lower warmth and simmer partly covered, skimming away any froth that forms over the water.
5. Cook until rice has soft and the grains have started to slip apart.
6. In the interim, ready the remaining ingredients. In a tiny skillet, fry 1/2 cup of the slivered ginger in warm oil over cooked warmth until browned and crisped.
7. Drain with a fine wire-mesh skimmer. Return oil to skillet and fry the chopped garlic in it. When gilded brown, withdraw from warmth, leaving the garlic pieces in the oil.
8. When the fund is willing, fall the flavored pork mix by the teaspoonful into the soup.
9. Return to a boil, so simmer about

If you find it too dificult to cook or if you are too lazy to cook it at home then you can always find it easily at almost every streets in Cebu. You can also buy it at chowking.

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Cebu Fruit Jam

Filed Under Cebu Native Fruits

PINEAPPLE JAM

Ingredients:

• 5 cups of ready pineapple, crushed
• 1 (3oz) mob of pectin
• 3 tbsp of lemon juice
• 7 cups of sugar
• 3/4 tsp of unsalted butter

Directions:

1. Combine the pineapple, lemon juice and 3 and a half cups of sugar in a pan and let support for 1 hour.
2. After an hour, add the remaining sugar and place the pan over a medium-high heat; stir perpetually until the sugar dissolves.
3. Bring the mixture to a boil for two minutes.
4. Remove the pan from the fire and skitter away any froth that accumulates.
5. Place the pan over the heat again for a minute to boil.
6. Again, withdraw and skitter away the froth.
   
7. Add the butter and take the mixture to a boil again. Add the pectin and arouse perpetually.
8. Boil for 1 minute.
9. Skim off the foam.
10. Allow the jam to chill for 7 minutes before adding it to canning jars.
11. Close the jars and tub them in 250-degree water for 10 minutes to produce a stamp.
    

MANGO JAM

• Ripe mango
• Refined sugar or brown sugar

Procedures:

1. Wash mangoes and reduce into halves.
   
2. Scoop the flesh and press with fork.
   
3. Add one cup of sugar for every cup of mango flesh.
   
4. Cook briskly and arouse often.
   
5. Continue preparation until the mix get dense.
   
6. Pack in infertile jars and withdraw atmosphere bubbles.
   
7. Process jars in boiling water for 15 minutes.
   
8. Cool, stamp, brand and shop.

APPLE JAM

• 2 cups water
• 3 lbs tart apples, cored,peeled and chopped / 7 cups Apples (Peeled & Cored)
• 6 1/2 cups sugar
• 2 teaspoons cinnamon
• 1/4 cup lemon juice
• 1/2 bottle liquid pectin

Directions

1. Before you begin, have certain that all the apples have been exhaustively washed, peeled and cored.
2. You will require to make this in batches.
3. Slice up the apples exquisitely and put in a big saucepan over a higher warmth. Boil heavily for a minute.
4. Add the sugar, lemon juice and cinnamon while stirring ceaselessly.
5. Let the mix boil for about an hour and a half until thickened, removing any scum that may climb to the surface.
6. Remove from warmth, arouse in pectin, skitter away froth and ladle into jars, leaving 1/2 inch chief place.

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Cebu Siomai sa Tisa

Filed Under Cebu Food-trip Adventures

Cebu Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of Cebu Siomai but the base is always pork. The ground meat should have some fat otherwise the cooked Cebu Siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

Customers from all walks of life crowd over a stall for a few hanging rice, a bottle of soft drink, a saucer of chili sauce and a dish that most Cebuanos find satisfying, the “d original Cebu Siomai sa Tisa.”

Drawing branches in Talamban, P. del Rosario, Fuente Osmena and even in the cities of Mandaue and Talisay, started with Quillosa of Barangay Tisa, Cebu City.

Cebu Siomai sa Tisa Ingredients

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg 5 tablespoons sesame oil
1 teaspoon freshly ground pepper

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Cebu Dinuguan (Pork Blood Stew)

Filed Under Cebu Food-trip Adventures, Cebu's Pride

Cebu Dinuguan – Filipino bag from bits of meats and/or innards, 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.

Below, you can see the Cheap Cebu Dinuguan ingredients and procedures on how to cook Cebu Dinuguan. You can also get assistance from your parents or any relatives who knows how to cook Cebu Dinuguan.

Cebu Dinuguan Main Ingredients:

• 1/2 kg pork (diced)
• 1/8 kg pork liver (diced)
• 1 cloves of minced garlic
• 1 small onion (minced and diced)
• 2 pieces laurel leaves
• 3 tablespoons oil
• 1/2 cup vinegar
• 3 tablespoons patis or fish sauce
• 2 cups stock or 1 1/2 cup Broth
• 1 cup of icy pigs blood
• 4 lengthy vegetable peppers
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon dark peppercorn

Procedures:

How to cook and Prepare CEBU DINUGUAN:

1. In a can, shield pork with water, simmer for 30 minutes and remove scum that rises to the surface.
2. Remove from broth and dice. Save 1-1/2 cups of broth.
3. In a casserole or in a 2-quart stainless steel or porcelain saucepan,passion oil and saute garlic and onions for a few minute.
4. Add in pork, pork liver, laurel leaves, patis, salt & peppercorn and saute for another 5 minutes or often.
5. Add in vinegar and go to a boil without stirring.
6. Lower warmth and permit simmer uncovered until most of the liquid evaporates.
7. Add in stock or broth and simmer for 5 to 10 minutes.
8. Stir in blood, dough and protracted veggie peppers.
9. Cook for 10 minutes often or cook until stirring consistency thickens, arouse occasionally to avoid curdling.
10. Serve warm with rice or puto.

Preparation Time: 15 minutes Cooking Time: 50 minutes
serves up to 5 persons

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