Specialities/Delicacies
Filipinos love to eat. Filipinos eat five to seven times a day.
A breakdown of this eating routine would be:
- breakfast
- snacks
- lunch
- snacks
- dinner
- snacks
- midnight snacks
Ideally, eating should only be three times a day, but this difference is just another unique way of Filipinos. Filipinos love food and they love to cook. And they share what they cook with friends or family and have a wonderful time talking and sharing about what is happening in their lives. Cebuanos are also fond of eating out, as you can observe when you roam the city streets; restaurants, carenderia, fast-food chains like McDonald’s, Jollibee, and Orange Brutus, and pungko-pungko eateries as called by the locals (which literally means sitting on a stool) are everywhere. You seldom see these places not crowded by students, workers, and even kids who frequent these establishments.
bibingka is a filipino cake typically made with rice flour, sugar and chicken eggs, with an addition of salted duck eggs and the local soft cheese made with carabao’s milk called quesong puti (white cheese) that is similar to bufala mozzarella.
filipinos love turon
Crispy, deep fried pork skin and accompanying vinegar packets
If you want to taste some of the finest Cebuano delicacies and specialties, try going to native restaurants or seafood restaurants. Cebuanos love to eat al fresco style, which is evident by their fondness for Larsian beside Fuente Osmeña and Siomai sa Tisa which is now even franchised. These eateries usually have tables and chairs outside, and people just eat there with gusto. Do not forget to taste their hanging rice which is paired with barbecue and sauce; it is so delicious. Hanging rice is made of rice wrapped with coconut leaves shaped like a diamond, and boiled in water to cook the rice inside the leaves.
Another must-try are their sweet foods like:
- bibingka, made of ground rice, milk, sugar, yeast, coconut milk
- puto, with the same recipe as bibingka but cooked differently
- biko, made of sticky rice, coconut milk, and sugar
- masi, made of ground rice, with peanut toppings
- corn pudding, made of young corn kernel, coconut, and milk
Some of Cebu’s packed specialities are:
- Dried fruits like dried mangoes, papayas, coconuts, and pineapples
- Dried fish and dried squid
- Titay’s Rosquilloes in Carmen
- Shamrock Utap
- Gene’s Salvaro
Do you have a recipe of Masi? thankS!
Can we distribute your products like salvaro and etc?