SUGBUSOG 2013: Street Food Classics at Marco Polo Plaza Cebu

Come and feast at the “Best Buffet in the City” Café Marco in a special Culinary Journeys featuring the best of Filipino Street Food in a 5-Star setting!

Sugbusog: A festive celebration of local Cebuano cuisine

Indulge in dining lunch and dinner on authentic Filipino Street Food favorites such as Kinilaw, Chicharong Bulaklak, Paklay, Pork Barbecue, Lechon de Cebu, Fried Tempura and Squid Balls, Manok Inasal, Balot, Binignit, Torta and Siakoy, and at a lot more!

Welcome the New Year with the rest of your family and friends at the Marco Polo Plaza Cebu hotel with this distinctive culinary feast, over and above Café Marco’s famous international buffet stretch.

SUGBUSOG 2013: Street Food Classics officially starts on the 11th (Dinner) to the 20th of January (Sinulog Day) 2013.

ANTIQUE STO. NINO EXHIBIT

Visit the Marco Polo Plaza Cebu Grand Lobby and watch an exhibit of a rare antique collection of Sto. Nino images from the 11th to the 20th of January 2013. Witness a special performance by Cebu’s pride, the famous San Diego Dancers on the 11th of January at 6:30PM.

Antique Sto. Ninos on display

CAFÉ MARCO FIESTA ENSAIMADA

There are more reasons to shout out “Viva!” with the specially-made-for-Sinulog Café Marco Fiesta Ensaimada. Celebrate Sinulog with this rich, lush Café Marco signature Ensaimada filled with ingredients of the Filipino favorite Halo-Halo such as buko, nata de coco, kaong and sweet corn plus an overload of cheese. Feast on this Sinulog treat right at the Lobby Lounge, Café Marco or El Viento and even bring to friends and loved ones in easy-to-carry boxes!

SINULOG ROOM PACKAGE

16 – 20 January 2013

Make the Marco Polo Plaza your Sinulog home in Cebu and enjoy the amenities of Cebu City’s only 5 Star Hotel with a special room rate starting at Php 6,300 Single / Php 8,100 Double for Deluxe Rooms.

Watch the street festivities live with the Sinulog Package for only Php1,000 Net per person. The Sinulog Package includes packed lunch, complimentary shuttle to the center of the activities, face painting at the Grand Lobby, a seat at the Marco Polo Plaza Grandstand and Sinulog souvenirs.

For inquiries and reservations, please call Cebu +63 32 253 1111 and Manila +63 2 887 1263.
Read More

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

Search This Blog