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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Old – Fashioned Fruit Salad

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

 Old – Fashioned Fruit Salad

INGREDIENTS:

1 big can fruit cocktail
4 pieces lakatan (banana)
1 whole melon, scooped into balls
1/2 cup drained kaong
1/2 can condensed milk
1 cup whipping cream

PROCEDURES:
How to prepare/serve:
Drain fruit cocktail and reserve the juice.
Peel bananas and slice into rounds.
Drop into the fruit cocktail juice. Set aside.
Combine fruit cocktail, bananas, melon and kaong.
Add the condensed milk and whipping cream.
Mix thoroughly.
If desired add confectioners’ sugar for additional sweetness.
Chill.

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Pechay Guisado

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

• 1/2 kilo pechay tagalog
• 2 tablespoon oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 1/2 teaspoons ginger, chopped
• patis and pepper to taste
• 1/2 cup water or both

Procedures:
How to prepare:

1. Clean pechay. Separate leaves from stalks then cut into 1″ lengths.
2. In a saucepan, heat oil and saute garlic, onion and ginger.
3. Add pechay stalk. Saute for 2 minutes.
4. Add leaves.
5. Season to taste then add water or both.
6. Let it simmer until vegetables are cooked.

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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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Cebu Sisig, the ultimate pulutan companion for beer

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

Cebu Sisig – Kapampangan condition which means “to snack on something tangy” , it too means to consume something tangy as in sisigan ing mangga (greenish mango) or sisig paro (prawn ceviche).
Cebu Sisig is a bag originating from Pampanga, a state in Central Luzon which is known for its wealthy and tasty cuisine, one of the nutrient capitals in the Philippines.

Cebu Sisig as is popularly known today is really cebu sizzling sisig, a Philippine bag made from parts of hog’s chief and normally experienced with kalamansi or chili peppers. Cebu Sisig is one of my favourite Philippine dishes, has been a hitting here in the Philippines for sometime now. Cebu Sisig has too gone beyond traditionally comprised of the lesser used (and less favorite) parts of the hog. Cebu Sisig, nowadays has get an all-time Pinoy favourite, be it as pulutan with cool San Mig during glad hours, or as a meal itself. Cebu Sisig being a cultural nutrient, servings are better for 2-3 folk.

Main Ingredients:

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

Marinade seasonings:

• 1 cup chopped onions
• 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (lemon juice)
• 1/4 cup pineapple juice
• 1 tbsp minced fresh ginger
• l clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc bay leaf (crushed)
• Salt to taste

How to prepare the Hottest cebu sisig plate:

1. Combine pork cheeks (or deboned pork hocks), heart and tongue in pineapple juice, salt, water and crushed black pepper and bring to a boil.
2. Simmer for about 1 hour or until tender.
3. Drain and cool to room temperature.
4. Slice pork cheeks or hocks, liver, heart and tongue, into small thick pieces.
5. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
6. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
7. Mix the chopped meat with the marinade seasoning mixture of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper.
8. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

Good For Pulutan!!!!!!!

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Cheap Cebu Lumpia Shanghai

Filed Under Best Cebu City Food Establishments, Cebu City Fast food, Cebu Food-trip Adventures, Cebu Street Snacks, Cebu's Pride

Cebu Lumpia The term derives from lunpia in the Hokkien dialect of Chinese Lumpia.
Cebu Lumpia Shanghai type is a type of egg roll, except it’s mainly filled with meat, are cooked through when they float, and the wrapper is golden brown.
Cebu Lumpia Shanghai are pastries of the Philippines and Indonesia similar to spring rolls has such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities.
Cebu Lumpia Shanghai is a very common finger food dish, the cornerstone of any Filipino parties as it can be easily prepared ahead of time.
Cebu Lumpia or cebu lumpiang shanghai (similar to spring rolls Filipino Cuisine: Turo-turo your way through NYC and Jersey City Food from the Philippines.

However, most restaurants and street vendors often serve cebu’s lumpia shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a spicy sauce instead of a sweet and sour sauce.
Its distinct taste and ease of preparation (the cebu Lumpia Shanghai variant at least) has caused it to be one of the staple food products on the menus of Filipino restaurants in the United States, including Jollibee, Kamayan, Barrio Fiesta, Chowking, Salo-Salo, and many others.

For those that don’t know what cebu lumpia shanghai is, it is a meat filled eggroll favored by the Filipino people. Cebu Lumpia Shanghai, the cornerstone of any Filipino party.
Experience the tastes and colors of Filipino Food and enjoy these free Pinoy Recipes on this site and HappyCooking.
A recipe I know all Filipinos are proud of. In Filipino, Cebu’s Lumpiang Shanghai is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce.

Here is a picture of a ready-to-eat Lumpia Shanghai!

hmmmmm.. YUMMY!!!!

You can buy it or make it yourself..

Below are the ingredients and the procedure on how to make lumpia shanghai.

Cebu’s Lumpia Shanghai Main ingredients:

1/4 kilo ground pork
1/8 kilo shrimps, chopped
1/4 cup singkamas, chopped finely
1/4 cup carrots, chopped finely
1 clove garlic, minced
1 egg, slightly beaten
3 tablespoons chopped onion
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
pinch of pepper
lumpia wrappers
oil for frying

Sweet Sour Sauce Ingredients:

1/2 teaspoon salt
2/3 cup water
2 teaspoons soy sauce
1/4 cup sugar
1/4 cup vinegar
2 tablespoons cornstarch dispersed in
1/3 cup water
1 teaspoon oil

Procedures:

1. Combine all the ingredients for lumpia filling.
2. Wrap in lumpia wrapper in long, thin shapes.
3. Deep fry in hot oil until golden brown.
4. Drain.
5. Cut into shorter lengths before serving.

How to prepare Sweet Sour Sauce:
1. Combine all the ingredients in a saucepan and let boil until thick.
2. Serve with lumpia.

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