Kalami Cebu! - A Gastronomic Guide to Cebu

It has been a scorching summer so far.  On most days, I just want to eat something cold.  I was perfectly happy with the halo-halo at Chowking and the Snow Ice Halo-Halo of Majestic, until I discovered Dimsum Break's Xie Ping.  The popular Cebuano Dimsum joint is marketing this new dessert as Chinese shaved ice dessert. For me, it is really just halo-halo with ube-flavored ice (well, some halo-halo places put ube on the classic Filipino dessert anyway).  I actually liked it a lot and for that I am giving this dessert the Kalami Cebu seal of approval.

Squid or Nocos, as we call it in Cebu is one of the most common seafood that is offered in  Filipino restaurants and grill places.  Squid is quite versatile as it can be an ingredient to a noodle dish like Bam-i, an appetizer as Fried Calamari or a viand like adobong pusit.  One of my favorite preparations for squid is simply grilling it.  Sinugbang Nocos works for me as a main dish or a pulutan. When you are grilling squid, you have to make sure not to overcook.  Grilled squid is best at medium or mdium rare especially when you are using a really fresh squid. Dipping the squid in some local vinegar would really give it a nice flavor. when was the last time you had squid??? Related articles Favorite Pinoy Dishes at AA Barbecue 6-30-2015 Food of the Day: Humba Restaurants in Cebu: Fifteen Fine Dishes to try at F Café and Bar Eateries in Cebu: Shalom Judges and Jireh Genesis 6-15-2015 Food of the Day: Sisig by Sisig in the City Filipino Restaura...

I love pork and most Cebuanos share the same feeling towards this meat.  One of my favorite pork dishes aside from the iconic lechon is crispy pata. Crispy Pata is basically a deep-fried hind leg of a pig. The best crispy pata must have crunchy skin and succulent meat.  One of the best ways to achieve a perfect crispy pata is to boil the leg with some herbs and spices. After boiling it, you have to make the meat "rest" and then put it in the freezer or refrigerator overnight. The next day, you can deep fry it in really hot oil.  Crispy Pata is available in almost all Filipino Restaurants.  One of the best places to eat this dish here in Cebu is at Alejandro's.  For me, that restaurant serves the best Crispy Pata.   Do you also have a favorite place for crispy pata? Comment and share to us your favorite crispy pata place. Related articles 6-20-2015 Food of the Day: Cebu's Original Lechon Belly Tatang's Extra Crispy Boneless Lechon - The Spi...

One of the cheap baked items that I grew up eating was the bagong bayan. It must have been decades since I last ate one.  The rise of more glamorous bakeshops has relegated some of the most common snack fares into obscurity. I went to Parkmall last weekend to check on their weekend market and I was surprised to see the bagong bayan. I did not know that some bakeries are still selling this cheap yet delicious snack. I bought a pack home and eating it brought back a lot of good memories. I would probably buy more the next time I see someone selling this old favorite. Do you have an old favorite that you have not tasted for quite a while?

One of my favorite local desserts is the Leche Flan. It was love at firs taste when I first had Leche Flan back when I was a little boy.  My mom is an expert in making this enjoyable dessert.  This is an easy dessert to make, but it takes some time to master.  Leche Flan is made of sugar, egg yolks, evaporated milk and condensed milk. It is sweet, creamy, and addictive.  Here is a link to a  good Leche Flan Recipe from Food.com:  http://www.food.com/recipe/special-leche-flan-275014 Do you love Leche Flan too? What are your childhood dessert favorites? Related articles Dessert Places in Cebu: Country Basket Pastries and More 6-22-2015 Food of the Day: Giant Halo-Halo 6-19-2015 Food of the Day: Brownie- Layered Cheesecake by Zucre Dessert Places: Enjoying the Variety at La Marea Yummy Desserts: A la Mode Overload at Tazza Cafe and Patisserie Cebu Cafes: Camia Street Cafe and Resto

One of the best ways to prepare fresh fish is Kinilaw. Kinilaw is raw fish bathed in vinegar with tomatoes, onions, ginger, chilis, and sometimes coconut milk. It is a popular dish among Filipinos and Filipino restaurants have kinilaw in their menu.  The commercial one usually use tanigue for their kinilaw.  I usually prefer the smaller fishes like bangsi as kinilaw.  Bangsi is also know as barungoy or flying fish. Bangsi is boney and it takes skills to debone the cheap fish. I have grown to love this fish when I lived in Bohol with my Dad for a couple of years.  For me, the best time to eat kinilaw is during summer time while at the beach. What is your favorite fish for kinilaw? Do you love eating raw food? Related articles #Summer2K15 Adventures: Food trip at Kalanggaman Island Kakanin Galore at the Banilad Town Center Eateries in Cebu: Shalom Judges and Jireh Genesis Chocolate Hills, Bohol Rainmakers donate relief items for Bohol quake victims Summer...

One of the things that I considered a comfort food is Nilung-ag na Saging (Boiled Bananas).  There are just days that I want to eat boiled bananas and I can probably finish 5 in one sitting. I prefer my bananas to be semi-ripe.  I usually eat this on a lazy afternoon on a weekend.  It is also one of my favorite Holy Week and beach foods.  I know a lot of people love to dip this to some local anchovies (ginamos) especially the unripe ones.  Boiled Bananas is also a good alternative to rice when on a diet. How about you, how many boiled bananas can you eat in one snack? What is your favorite comfort food? Related articles #Foodtrip 2015: Ormoc Food Adventures It's More Fun in the Philippines: Kalanggaman Island, Palompon, Leyte 6-6-2015 Food of the Day: Budbud and Manga 6-23-2015 Food of the Day: Empanada Food Trip (Apri 2012) #Summer2K15 Adventures: Food trip at Kalanggaman Island

One of the best things about the almost 400 years of Spanish colonization culinary-wise is the empanada. I just love this stuffed pastry that is perfect as a snack or even a meal. My favorite stuffing for empanada is minced pork with some potatoes, carrots, and bits of hard-boiled eggs. There are so many versions nowadays as people experiment on what to put inside. For me, the perfect empanada should be hot, must have a crispy pastry, and succulent filling.  One of the best empanadas that I ever tasted is the Ilocos version.  The Ilocos empanada is bigger than the usual empanada, it is freshly fried and has a very crunchy exterior.  The stuffing includes some flavorful Vigan longanisa, bean sprouts, and egg.  It is a dish that I am willing to travel hundreds of kilometers.  The Ilocos empanada becomes one of best the Ilocano food ever when you add some of their local vinegar. It is simply awesome.  Too bad, I am living in Cebu and nobody has tried invent...

One of my favorite dishes in Majestic Restaurant is their Lumpia Shanghai.  It has always been a favorite for decades now.  My wife probably considers the fried lumpia as China's greatest culinary invention.  We love the Lumpia Shanghai at Majestic because it is meaty, crunchy, and bite-sized. Majestic's fried lumpia has the perfect ratio between meat and wrapper. I also marvel how tightly they wrap their tiny masterpieces as there is no space between the wrapper and the filling.  At Majestic, the lumpia comes freshly fried so it comes out really crispy.  It is also good that they cut the Lumpia Shanghai pieces into smaller sizes before frying ensuring a really cooked filling and also making it easier to eat. #WheninMajestic always order the Lumpia Shanghai.  A lot of people claim to know how to make a delicious Lumpia Shanghai but for me, Majestic's Lumpia Shanghai is the Lebron James of fried lumpia in our city. Do you like lumpia too? Who mak...