Kalami Cebu! - A Gastronomic Guide to Cebu

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 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...