Crunchy Banana Lollipop

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu Street Snacks

Ingredients:

2 teaspoons shortening

½ cup peanut butter

½ cup milk chocolate chips

5 – 6 pieces banana, peeled and halved

1 cup Big G Total Cornflakes, coarsely chopped

Procedures:

How to prepare/serve:

Cover a cookie sheet with wax paper.

Set aside.

Heat the shortening in a small saucepan over low heat until melted.

Add peanut butter and chocolate chips, stirring until the mixture is smooth and melted.

Remove pan from heat.

Insert a popsickle stick at the center of each halved banana.

Coat bananas with choco – peanut butter mixture.

Roll in cereal.

Place in the cookie sheet and refrigerate until set.

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Yema Balls

Filed Under Cebu Food-trip Adventures, Cebu Street Snacks

Yema Balls for sale!

Ingredients:

• 1 cup condensed milk
• 5 Maya Farms eggyolks
• 1/3 cup mashed potato
• 1 tablespoon vanilla
• 1 tablespoon butter

Syrup:

• 1 cup sugar
• ½ cup water
• ¼ teaspoon cream of tartar

Procedures:

How to prepare/serve:

1. Combine all ingredients for the yema and cook over a double boiler until mixture is thick.
2. Set aside to cool.
3. When cool, roll into balls about 1” in diameter.

Prepare syrup:

1. In a saucepan, blend sugar, water and cream of tartar.

2. Bring to a boil until syrup is caramel – colored.

3. Dip yema balls into the syrup.

4. Cool then wrap in colored cellophane.

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Fruity Molded Gelatin

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu Street Snacks

uhmmm….delicious!

Ingredients:

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.

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Cucumber Relish

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu Street Snacks

Ingredients:

• 1 kilo peeled medium – sized cucumber
• 2 tablespoons salt
• 1 cup vinegar
• ½ cup sugar
• 1 tablespoon salt
• ½ teaspoon pepper

Procedures:

How to prepare/serve:

1. Cut cucumber into thin slices.
2. Arrange the slices in a shallow dish and sprinkle with salt.
3. Set aside for a few minutes.
4. Drain to remove water and pat dry the cucumber slices.
5. Place on a serving plate.
6. In a small bowl, mix together the vinegar, sugar, salt and pepper.
7. Pour over the cucumber.
8. Chill for 2 to 3 hours.
9. Remove the liquid before serving.

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Cuchinta

Filed Under Cebu Food-trip Adventures, Cebu Street Snacks, Cebu's Pride, Surviving Cebu

Ingredients:

• 1 cup Gold Medal all – purpose flour
• 1 cup brown sugar
• 2 cups water
• 1 teaspoon lihia (Iye)
• Few drops of yellow food color or atsuete
• Grated coconut
  

Procedures:

How to serve/prepare:

1. Boil in a water for the steamer.
2. In a bowl, blend all the ingredients except grated coconut.
3. Mix until smooth and free from the lumps.
4. Strain.
5. Pour mixture into cuchinta molds or ungreased muffin pans about one – half full.
6. Steam for 10 to 20 minutes.
7. Cool for 5 minutes then remove from pans.
8. Serve with grated coconut.

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Cheap Cebu Ngohiong

Filed Under Cebu Food-trip Adventures, Cebu Street Snacks

Cebu Ngohiong is a chinese lumpia famous in cebu, a chinese dish, it contains chinese seasonings, meat, etc. Cebu Ngohiong is almost a Cebuano delicacy, one can even mistook it as a Cebuano dish although the origins of which are Chinese. Try cebu ngohiong, a lumpia like viand with meat and veggies topped with spicy sauce.

• 1kg dabong ng niyog, cut in strips
• 0.5kg singkamas, cut in strips
• 3 tbsp ngohiong powder
• 2 tbsp 5-spice powder
• 0.5kg ground pork
• salt, pepper, MSG, and soy sauce

Batter:

• 2 cups cornstarch
• 5 tsp paprika/white pepper
• 700g water

1. Combine all ingredients and stuff into lumpia wrapper.
2. Dip roll in batter before frying.

Lorbak sauce:

• 2 tbsp dark soy sauce
• 2 tbsp castor sugar
• 1/8 tsp Chinese five spice powder (ng heong fun) or ngo hiong hun
• 1/8 tsp salt
• 4-5 tbsp water
• 1/2 tsp corn flour or tapioca flour
• 1 egg white, lightly beaten

How to make cebu ngohiong sauce:

1. Combine all ingredients in a small saucepan.
2. Bring to a low simmering boil over a gentle heat and cook for 1 to 2 minutes.
3. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands.
4. Set aside to cool then use.

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