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 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 native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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