On Part 1 of this article we featured popular Cebuano dishes like Puso, Dinuguan, Puto and Kinilaw. We continue on with the Cebuano dishes below.
Tinola
Tinolafor theCebuanosis as important as Chicken Stew is for Americans. It is often prescribed to both children and adults suffering from colds. TheCebuano Tinolais much different from its northern counterpart.Tinolashould be a bit oily and cooked by sauteing spices particularly Ginger, Star anise, Diet Orange and Coriander. The secret to a goodCebuano Tinolaistanglador lemon grass and deviledegg.Best served with an assortment of locally made beer, this flavorful dish is a perfect appetizer or dips.
Sinugba
Sugbais the Cebuano term for grilling. Charcoal made from coconut shells are lit up and meat is cooked over it. TheSinugbacan commonly be fish or pork loin. The difference between grilling andSinugbalies in the marinade.Native vinegar is used along with onions, garlic and a slew of other spices. Sprite, the soda, is also commonly used to prepare the marinade.Sinugbaalso tends to be done well with moisture guaranteed by basting the meat often during cooking.Best served with a serving ofKinilawand a dipping sauce of spicy vinegar,Sinugbais among the tastiest Cebuano dishes you will ever get to eat.
Ginamos
Commonly translated into the English term fish paste,Ginamosis an essential part of the Cebuano cuisine.Ginamosis treated as a side dish like wasabi is to the Japanese. Composed of fish treated with salt and allowed to ferment for some time, theGinamosis a tasty dish that can is used to top anything from vegetables toLechon.
Lechon
Lechonis whole pig roasted over smoldering charcoal for hours. The dressed pig is placed on a bamboo pole and rotated continuously. Unlike simple oven grilling,Cebuano Lechoncomes with the crispiest pork skin you’ll ever come across.
MostCebuanoshave their own secret seasoning recipe both for the basting liquid and the spices placed inside the pig. This has led to a very competitiveLechonmarket in Cebu. It is considered by many to be the best roasted pig not only in the Philippines but also the whole world.
This dish is listed last because it simply transcends anyone’s wildest dreams. AnCebuano Lechon is a rare delicacy and is very expensive. This delicacy is probablythe most internationally known dish of the Philippines. While there are several other native pork dishes, CebuanoLechonis probably the most famous.
Suman
Suman is a Cebuano community dish that has a very distinct local flavor. It is commonly cooked using either coconut milk or palm milk. Although it can be prepared using either milk, the resulting Suman has a unique color and very rich flavor.
This dish is very popular in neighbors and among travelers who wish to enjoy the beauty of Cebuano culture at its own pace; without the accompaniments of coffee or tea.
Cebuano food is certainly one of the tastiest cuisines in the world. SoCebuano treat is truly a treat that not only babies but even adults will drool over. Not only is there a huge variety of different dishes for you to try, but the beautifulues are justbelow. SoCebuanguts are even tastier than Pampanga’s Tokunan, which is a staple here.
If you are a food enthusiast then you would surely love thisCebuano dish, which is a favorite with either visitors or locals. If you are curious of what Cebu has to offer, then here is a brief description of some of the most popular dishes:
Lechon- Seared pig’s foot with pork, onion andbirthday cake.
Sinigang- Fried using aiddledits own dough, then cooked on a griddle. The one known as the father is famous for this exquisite dish.
Kinilaw-Scraped pork skin with local spices and eaten as a street food or breakfast item.
And of course there are famous Cebuano desserts, which have a lot of intricacy and class to them.Try it any day, you will surely get addicted to it!
So before you die, remember these meals that Cebu has to offer you.
