Archive for the ‘Cebu Street Snacks’ Category
Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu Street Snacks
Crunchy Banana Lollipop
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.
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:
- Combine all ingredients for the yema and cook over a double boiler until mixture is thick.
- Set aside to cool.
- When cool, roll into balls about 1” in diameter.
Prepare syrup:
-
In a saucepan, blend sugar, water and cream of tartar.
-
Bring to a boil until syrup is caramel – colored.
-
Dip yema balls into the syrup.
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Cool then wrap in colored cellophane.
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.
Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu Street Snacks
Best for the eyes. For clear sight!
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:
- Cut cucumber into thin slices.
- Arrange the slices in a shallow dish and sprinkle with salt.
- Set aside for a few minutes.
- Drain to remove water and pat dry the cucumber slices.
- Place on a serving plate.
- In a small bowl, mix together the vinegar, sugar, salt and pepper.
- Pour over the cucumber.
- Chill for 2 to 3 hours.
- Remove the liquid before serving.
Filed Under Cebu Food-trip Adventures, Cebu Street Snacks, Cebu's Pride, Surviving Cebu

Special Cuchinta
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:
- Boil in a water for the steamer.
- In a bowl, blend all the ingredients except grated coconut.
- Mix until smooth and free from the lumps.
- Strain.
- Pour mixture into cuchinta molds or ungreased muffin pans about one – half full.
- Steam for 10 to 20 minutes.
- Cool for 5 minutes then remove from pans.
- Serve with grated coconut.
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.
Special Ngohiong
Filling:
- 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
- Combine all ingredients and stuff into lumpia wrapper.
- 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:
- Combine all ingredients in a small saucepan.
- Bring to a low simmering boil over a gentle heat and cook for 1 to 2 minutes.
- Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands.
- Set aside to cool then use.
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