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

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

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...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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