Archive for the ‘Cebu's Pride’ Category
Filed Under Cebu Food-trip Adventures, Cebu's Pride
Cebu Palitaw is such a great merienda snack. Cebu Palitaw is a Filipino snack that is made of galapong (a soft dough), rice flour and when cooked, it is topped with white sugar and toasted linga (sesame seeds). Cebu Palitaw is another product of rice that originated in Pangasinan a province in the Northernpart of Luzon, Philippines. Cebu Palitaw is also known as Dila-dila in southern tagalog because it is shaped like the tongue.
Palitaw in plate…
Here’s an easy way on how to cook Cebu Palitaw.
We’ll start with the Cebu Palitaw ingredients:
3 cup grind sticky rice flour (malagkit or pilit in bisaya)
1 1/2 cup water
1 cup Grated coconut
1 cup Sugar
1/4 cup sesame seeds, toasted and powdered
How to Cook Cebu Palitaw:
1. Combine rice flour and water. Blend thoroughly.
2. With floured hands, form small balls and flatten with fingers to form into ovals.
3. Boil 1 ½-quart in a pot.
4. Drop formed ovals in 2 cups boiling water.
5. Scoop out with skimmer as soon as they float.
6. Drain and roll in grated coconut.
7. Serve at once with sugar, mixed with toasted sesame seeds.
Here’s a picture of a ready-to-eat Cebu Palitaw. Very easy to cook and has affordable ingredients.
To those who haven’t tried it, try it now. Good for dessert!!
Filed Under Cebu's Pride
ONCE TASTED ALWAYS WANTED!!
If you cannot bear the silence and the darkness, do not go there; if you dislike black night and yawning chasms, never make them your profession. If you fear the sound of water hurrying through crevices toward unknown and mysterious destinations, do not consider it. Seek out the sunshine. It is a simple prescription. Avoid the darkness.
the typical balut vendor
(This is, however, in contrast to how balut is sold in the Philippines, by ambulant vendors who yell in the streets, “Ba-luuuuuuuuuut!”)
Balut is a popular Filipino street snack and is essentially a duck egg with a fetus inside, typically between seventeen to twenty days in gestation. In the Philippines balut is so popular that it is equivalent to what the hot dog is in the U.S. There are balut vendors who push around carts full of fetal treats and bark their wares in a sing-song chant of “baluuuut, baluuuut!” Balut is also a popular aphrodisiac for men. But even with the good vibes and positive spin surrounding balut, the stigma attached to eating it overshadows all the warm and fuzzy aspects of this very Deep End Dining dish.
that’s what a balut looks like when the shell has removed
The fetus: head, eyes, beak, little wings. No feathers. safe to eat.
Say it: balut. Ba-lut. Your lips gently press together at the beginning, your tongue flicks quickly up towards your palate, your lips move as one in the shape of a narrow ooo, and ends with your tongue teasingly poking behind your teeth.
much-loved delicacy
much-loved, much-maligned Filipino delicacy: favorite of beer drinkers all over the country, degree zero for culinary nastiness (used as a stunt on TV’s Fear Factor, apparently), the dreaded food test for the foreigners.
taste so yummie.
Instructions for eating balut:
1. Boil water gently in a pot, and put the balut in it for a few minutes.
2. Untwist the salt and put it in a dish. (A dipping dish, the kind used for soy sauce or patis, works very well.)
3. Hold the balut upright and, with the underside of a spoon, make a crack at the top of the egg.
4. Chip away pieces of eggshell with your finger until you have a hole about the diameter of a finger. (This could be bigger, it depends.)
5. Sometimes you’ll see some kind of gauzy membrane. Pierce it.
6. You can peek inside the balut now and see broth. Is this albumen? (I always preferred to think of it as amniotic fluid.)
7. Tip the egg to your mouth and suck out the amniotic fluid.
8. Continue removing the eggshell. Depending on how you cracked it open, you may then see an undifferentiated mass of stuff that feels like slightly runny, soft-boiled egg in texture. Dip the stuff in the salt and eat it.
9. Or you may encounter a hard, spherical section that looks like a seed. Throw that away. (My godmother swears that it’s all calcium and good for you, but it’s tasteless and hard for me.)
10. Or you may finally get to the jackpot: the duck fetus. You may pick it up by the head — at which point the body unrolls from its fetal position and its little legs dangle — dip it into the salt, and pop it into your mouth.
11. Wash down with a cold bottle of San Miguel beer. (I think I may have been drinking it with milk when I was in elementary school — now that sounds disgusting. Balut and milk…)
the best time to eat balut is when you get drunk. you can eat as much as you want. eating a balut comes with a warning. when you have eaten more than 3 balut for just one night rest assured you’ll be in your intimate and pleasurable moment.
Filed Under Cebu Food-trip Adventures, Cebu's Pride
Chinese New Year is fast approaching and tikoys are starting to flood along the shelves of our local supermarkets.
Tikoy is that sticky Filipino-Chinese delicacy made from glutinous rice flour, corn flour, and sugar. To prepare, just cover it with beaten egg and fry. Another way to enjoy tikoy is to slice it into long and thin pieces, wrap with lumpia, and fry.
It’s tikoy time!
KUNG HEI FAT CHOI
Brown tikoy
Tikoy is the best-selling giveaway during the Chinese New Year in the Philippines. I remember we used to have only one kind of tikoy. That was the white one. These days, we can find brown tikoy, ube tikoy, pandan tikoy, strawberry tikoy, corn tikoy, sesame tikoy, peanut tikoy, and even tikoy lite.
Tikoy reminds me of mooncakes. I got my first mooncake in Hong Kong year 2001. Mooncakes are popular giveaways in Mooncake Festival or Lantern Festival; also known as the Mid-Autumn Festival in China and other Chinese communities in the world.
Tikoy don’t look exactly like mooncakes because mooncakes are comparable to “hopia”, but they are just as valued during the two most important events in a Lunar calendar; the Chinese or Lunar New Year and the Mid-Autumn Festival.
Mooncakes come in a fancy tin box, but tikoys are humbly packed in plastic and covered in a cheap carton box. Tikoys are sticky and made from flour and rice. Mooncakes come with a thick lotus seed paste, sweet bean paste or sometimes yolks from salted duck eggs filling. Tikoys are oily, but yummy. On the other hand, mooncakes are kinda salty, sweet, and smelling funny.
special white tikoy
The tikoy is a famous give-away during the Chinese New Year in the Philippines . It is usually eaten steamed, fried, fried with eggs or even as it is, cold and sticky. It is made from glutinous rice flour and sugar, the type of sugar usually determines the color, hence the white and brown varieties.
Unlike in the Philippines, the tikoy is not as much celebrated here in Singapore (compared to yusheng, gold ingots and Mandarin oranges). Known elsewhere as Nian Gao, which translates to “New Year Cake.” In Chinese, Gao is a homonym for high. Nian Gao is also called Nian Nian Gao, which is a homonym for “higher each year”, symbolizing progress and promotion at work and in daily life and improvement in life year by year.
different tikoy on display…
there are so many kinds of tikoy.. evolved from the simplest tikoy which is the plain white no flavoured tikoy. since then after tikoy now has its own different colours and flavour..
Filed Under Cebu's Pride
CebuCity offers excellent international courses, and got the sweetest Mangoes of the world.
Cebu stakes a claim as having one of the finest mangoes in the world. Yes, other varieties in Asia may compete with sweetness, but Cebu mangoes are decidedly not fibrous like the others- just luscious, with roll-in-the-tongue texture. Otherwise referred commercially as the Philippine mangoes. At the Banilad fruit stand, a kilo is about 60 pesos (~$1.1) while it is only 40 pesos in the other dry markets. But guaranteed to be SWEET (not sour) and ripened naturally (without carburo or what we’d like to say, calcium carbide). The Philippines cannot enter into the US market because there are lobbies against it from other countries traditionally selling to the US. Plus there are high insecticidal standards which the Philippines still have to meet. Trade barriers are a complicated issue and unless they are settled, the Philippine mangoes are handicapped due to tariff hence the expensive price.
Bunch of mangoes Mangoes (Mangifera indica) probably originated in India, have been cultivated for over 4000 years, and are one of the most widely consumed fruits on the planet today. Cebu’’s mangoes have an incredibly thin and fine skin or peel and feel somewhat like a baby’’s bum (the top mangoes are individually wrapped as they ripen to prevent bugs and unsightly markings), their flesh is just the right consistency and density (not too watery, fibrous or heavy), and their flavor and sweetness superb.
the sweet mangoes in Cebu
The fruit flesh of a ripe mango contains about 15% sugar, up to 1% protein, and significant amounts of vitamins A, B and C. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang. The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material. Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat, though somewhat messy.I just love mangoes. I can make a lot of things out of mangoes, from ice cream to mango float to mango shake to toppings on oatmeal or as an accompaniment to suman. Mango is a very versatile fruit. Nothing can quite compare with the mangoes that we have here in Cebu aside from the Mangoes that the Guimaras Island produces.
the sweet dried mangoes in Cebu
Fancy eating something sweet and healthy? You might as well try Cebu’s dried mangoes. The best tasting dried mangoes in the country, if not the world. This ripe, sun dried mangoes is good for snacks and desserts. It has a chewy consistency that makes its taste linger in your mouth. With its bite size, you can eat it wherever you are. At work, at the beach or in your house enjoying a bite with your love ones.So if your yearn to eat something sweet and at the same time healthy, go to the nearest grocery and it would definitely satisfy your cravings.
Mango Float
Mango Float
(From MY San Grahams)
Difficulty: Easy
Servings: 8 Servings
INGREDIENTS
1 pack 200g handypack MY San Grahams Honey
3 tablespoons MY San Grahams Honey, crushed
1 1/2 cups all-purpose cream (1 cup = 250ml brick)
3/4 cup condensed milk
2 cups mangoes sliced
PROCEDURE
1. DO FILLING. In a bowl, combine chilled cream and condensed milk.
2. LAYER. Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top.
3. FINISH. Sprinkle crushed grahams on top of cream.
4. CHILL and serve.
Filed Under Cebu Food-trip Adventures, Cebu's Pride
Philippine cuisine (food) offers an amazing large collection to the gourmet, from all kinds of fruits, fresh fish which is poached in coconut milk to the hot flavored dishes of the south, up to the classic roasted pork with spicy liversauce.
To go out, to have a proper and real good eating is one of the biggest delectation (pleasure) for every Filipino, that’s why you can find in the Philippines the most important and unlike dishes (course) from the whole world together, from French cuisine up to Indian curry-course and Japanese delicacy and specialties. The Philippine cuisine (food) offers an amazing large collection to the gourmet, from fresh fish ,which is poached in coconutmilk to the hot flavored dishes of the south, up to the classic roasted pork with spicy liversauce.
Cebu delicious foods
You find restaurants from first category, fastfood lunchrooms, specialty restaurants and bistros. The Philippine course are literally a celebration to the velar, since there is almost on every corner all kind of restaurants.The Metro is proud of her restaurant district and thats why it is easy for a tourist to start his walkaround anywhere. In this district, you can find mostly chinese dishes, fish, other seafood and shellfish. In addition you find excellent indian, spanish, italian and german restaurants.
The hotels are offering generally european boarding, imported steaks and sometimes chinese dishes. The possibility to have a good meal is not only in Manila. The culinary adventurer can start a gourmet vacation through the various provinces of the country.
