Kalami Cebu! - A Gastronomic Guide to Cebu

The Puso or hanging rice is already an icon in the local cuisine and culture.  The puso is rice cooked inside a housing made of coconut leaves. The puso is more compact than the typical steamed rice.  I always prefer eating puso when I feast on pork or chicken barbecue, sinugba, ginabot, tuslob buwa, and ngohiong.  I know a lot of people who prefers the regular cooked rice over puso but for me, puso-eating should be encouraged. It has been part been of our culture and the Cebuano or bisaya identity.  I know I will be eating puso or hanging rice till I grow old.   How about you? What are your thoughts about puso? Related articles It's more fun in Cebu: Tuslob Buwa at Azul (Pork Brain Fondue) Special Lunch at Carlos Special Ngohiong Pungko Pungko - Cebuano Foodie Must-try Sinulog 2015 Moments: I got Visitors Food of the Day: Ngohiong Market Trip: Carcar City

Because of social media sites like Instagram or Facebook and the affordability of camera phones, a lot of Cebuanos are fast becoming social media foodies. Hashtags like #foodporn and #happytummy has become one of top hashtags in Instagram and Twitter. Another food requirement I think to make a Cebuano or Cebuana a certified foodie aside from pungko-pungko is to have a favorite ngohiong place. Ngohiong is Cebu's answer to spring rolls. It is a cheap food item that is a big hit to true blue Cebuanos. I asked a few of my friends about their favourite places to eat ngohiong.  The answer is not really unanimous but a couple answered Carlos Ngohiong. Some also said Doming's in Guadalupe , Atik's in Mabolo, and Chinese Ngohiong near USC Main.  One time I ended up in Mambaling with a friend and I told her that I want to have ngohiong lunch at Carlos Special Ngohiong.  It has been quite a while since I went there.  I almost got lost but thanks to a friendly trisikad ...