Sutukil Cook Off at Isla Sugbu Seafood City

Mention Cebu and my tummy rumbles with the vast gastronomic opportunities it brings to mind. There's Lechon Cebu, Pochero, Balbacua, Larsian BBQ and a whole lot more.

And then there's Sutukil. It's straightforward method of cooking and is a combination of three words, which means three different types of cooking, particularly with fresh seafood.

“Su” came from the word “sugba,” which means, “to grill”. “Tu” is branched from the word “tuwa,” which means, “to stew”. Lastly, the most adventurous style is “Kil,” which stands for “kilaw”.

Winglip Chang welcomes guests at Isla Sugbu

I am in Cebu now with fellow blogger Cafe Ilonggo, for a real-deal Sutukil adventure at Isla Sugbu Seafood City at the Grand Convention of Cebu. Operated and managed by 101 Restaurant City Inc headed by its President, Winglip Chang, it guarantees every food lover a Sutukil standard that’s always a notch higher.

Isla Sugbu SuTuKil has wide array of fresh and live seafood to choose from. It has wharf-like ambiance makes it the perfect place for your Sutukil experience. Every dish that comes out of the open kitchen promises a delicious burst of authentic seafood flavor in every bite - all with strict food safety measures that assure you of fresh and clean seafood dishes.

And to drum up the launch it held a celebrity cook off between Jericho Rosales and Mylene Dizon whipping up three specialty dishes done the SuTuKil way.

Mylene Dizon and partner, Chef Atong, prepared these sumptuous SuTuKil dishes and just by these photos you'd feel as if you've tasted them.

Sugba na Salmon

Tuwa na Alimango, Pusit at Hipon

Kilaw na Isda

Team Jericho with Chef Sheena. meanwhile concocted these equally mouth-watering dishes done the SuTuKil way.

Sugba na Pusit

Tuwa na Hipon

Kilaw na Isda

And there can only be one winner! Congrats Team Mylene (yes, I voted for them for Salmon is my ultimate favorite) for concocting a SuTuKil combo which the guests loved and voted more. It was also an opportunity for me to reconnect to the flavors of Cebu through one of its signature dishes - SuTuKil!

Read more about Isla Sugbu Seafood City SuTuKil

Sample Recipes: SUgba | TUwa | KILaw

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 por...

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

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 us...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

The fruit of the catmon tree

Before it was called Santa Barbara, historical accounts say it was named catmon , as this variety of trees were landmarks in the route up Central Panay. Katmon (Family: Dilleniaceae , Synonyms: Dilenia speciosa , other names: Bihis, kulammbug, palali ) has thick foliage and distinctly big white flowers that eventually becomes round fruits. The fruit is covered with almost overlapping sort of dry skin that eventually becoems fleshy as it nears the core. What remains of the flower can still be found inside making it attractive but it reminds me of rambutan in some ways. It then becomes pulpy but look at those pulp so big that it puts pomelo and other citrus to shame. The sample fruit I got seemed to be still not ripe (I assume) that it wasn't that juicy and looks like a squashed bean. The fruit is sour but refreshing - my tastebuds likened the taste to kamias with hints of green apple and like the pomelo it becomes sweet at some certain ...

FLAVOURS OF ILOILO

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