Cebu Dried Fish or buwad

best cebu buwad/dried fish – can be found at Taboan market, carbon market

                                     Dried fishes in the market

Well not exactly. When although, if your going to Cebu and visit some friends or just for vacation, you don’t really think of bringing pasalubong. You think of going some places where you can relax, nature tripping, find scuba diving spots, go to beaches and feel the heat of the sun.

But, don’t you know that Dried fish is rich in high quality protein (80%), Vitamin B, Iron and Calcium.
Dried fish is unsalted and totally free of any preservatives.
Dried fish commonly called as “tuyo/buwad” is a favorite food of Filipinos.
Dried fish is prepared by frying. The picture below shows some dried fish that can be seen and bought at Taboan Market.

stickfishes…..

In Cebu, Bantayan island is known for their delicious dried fish (buwad in bisaya). A basic pasalubong (travel gifts in Filipino) bought by people who went to Cebu. The buwad from Bantayan are made of “first class” fresh fish . The picture shown above is what they call stickfish. They say that the crispy flesh tastes like dried squid.

Cebu Ngohiong

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

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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Special Cuchinta

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:

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.

CEBU STREET FOOD

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.

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.

MAJA BLANCA

best for desert

Ingredients:

• 2 cups thick coconut milk
• 4 packs unflavored gelatin
• ½ cup fresh milk
• ½ can whole corn kernel
• 6 cups thick coconut milk

Procedures:

How to serve/prepare:

1. Boil 2 cups thick coconut milk until oil comes out and latik or the residue is brown but not burnt.
2. Set aside.
3. Put gelatin in a bowl together with the water of the corn and the milk.
4. Put the coconut milk in a frying pan over medium heat.
5. Stir until it boils.
6. Add the gelatin mixture and continue stirring when it is thick and yellow in color, pour into pan and add the corn kernels.
7. Cool to set then sprinkle with latik.

Rocky Road Squares

                                                   try this @ home…and start a small business

IngredienIngredients:

• 1 500-gram pack Supermoist Devil’s Food Cake Mix
• 1 cup chopped cashew nuts
• 3 cups marshmallows

Chocolate Glaze:

• 2 squares unsweetened chocolate, melted and cooled
• 1 ½ cups confectioner’s sugar
• 8 tablespoons hot water
• 1 ½ teaspoons vanilla
• ¼ cup coarsely chopped cashew nuts

Procedures:

How to prepare/serve:

1. Preheat oven to 325°F.
2. Grease and flour a 13 x 9 x 12 inch rectangular pan.
3. Set aside.
4. Prepare mix according to the package instructions.
5. Stir in nuts.
6. Pour into prepared pan and bake until half-done.
7. Remove pan from oven and sprinkle the marshmallows on top.
8. Bake again for another 10 minutes or until cake is done and marshmallows are puffed and golden brown.
9. Prepare Chocolate Glaze:
10. Mix unsweetened chocolate, sugar, water and vanilla in a small bowl.
11. Beat until smooth.
12. If necessary, add more water, a tablespoon at a time until desired consistency.
13. Carefully spread over marshmallows then sprinkle with nuts.
14. Cool completely then cut into 2-inch squares.

butter

Chewy butter nuts

Ingredients:

• 2 Maya Farms eggs
• 2 cups brown sugar
• 1 teaspoon vanilla
• ½ cup melted margarine
• 1 ½ cups Gold Medal all – purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup cashew nuts, finely chopped

Procedures:

How to serve/prepare:

1. Preheat oven 350°F.
2. Grease a 13”x 9 x 2-inch rectangular pan.
3. Set aside.
4. Beat eggs until light and foamy.
5. Beat in sugar, vanilla and margarine until creamy.
6. Combine flour with baking powder and salt.
7. Add to egg mixture.
8. Mix until well-blended.
9. Stir in nuts.
10. Spread evenly in the prepared pan.
11. Bake for 25 to 30 minutes or until top is light brown.
12. Cool then cut into squares.