Siomai sa Tisa in Cebu City

It was around a decade ago when I rediscovered the history and gastronomy of Cebu City. Since then I've been there many times enjoying the sights and sounds as well the endless flavors of Cebu.

One of the most unforgettable food trips then, back in 2011, was in a hole-in-the-wall called Siomai sa Tisa.

It was through Marcos of ExploreIloilo that I discovered this foodie gem in the open secret portion of Labangon, Cebu. I forgot how we traveled via jeepney over there...

... but the Siomai sa Tisa experience almost was unforgettable! With our backs almost being caressed by the traffic, we enjoyed every bite of the siomai dipped in the signature chili toyomansi sauce.

To make full of the Cebuano experience, we had puso rice to go with this afternoon meryenda. A perfect way to experience the flavors of Cebu!

Years later, almost everywhere in Cebu, one can see Siomai sa Tisa stalls for small or bulk orders.

And even "Siomai sa Tisa" recipes are found online but these are not the guaranteed recipes to be like the original one found in the baranggay made famous by siomai - Tisa!

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 (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

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.

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

The Filipinos undying Love ❤ for Kakanin and other native delicacies

It's still an "unexplained tradition" for me why native delicacies are the staples when Pista Minatay comes. Some say it's "Filipinizing Halloween" that instead of candies and other sweets, we have these native delicacies to share as treats and not as tricks. And it started in the rural areas where the abundance of rice and coconuts, among others has made these traditional eats as the "undying" staple this annual celebration of remembering the departed. So, let's start our native delicacies gastronomic journey with IBOS or more commonly known as "SUMAN" in other areas. Click for IBOS Recipe This is probably what comes to mind when one says "kakanin" as this is made with sticky rice and often partnered with ripe mango, native chocolate or just plain sugar, whether refined, brown or muscovado. There's the SUMAN which others refer to as BIKO. A delicious treat of glutinous rice oiled in coc

FLAVOURS OF ILOILO

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