Cebu Street Food - Part 2

Cebu Street Food - Part 2

More Cebu Street Food that I've tried during other visits to Cebu, Philippines, continuing from Part 1.

Sisig

This list includes dishes not listed in Cebu Street Food - Part 1. Cuisine is mostly Filipino.


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The Banana Turon is a typical Filipino dessert street food. Sliced bananas are coated in sugar, then stuffed in a wrapper made from all-purpose flour, salt, and corn starch. Deep-fried till it's lightly golden brown in colour, with a crisp exterior, and a gooey caramelised sweet interior. Served with a rich, sweet, thick dulce de leche / caramel sauce for dipping. So delicious.

Banana Turon

Banana Turon

Banana Turon

Banana Turon

The Beer San Miguel Pale Pilsen is a Filipino pale lager, brewed by San Miguel Brewery in Mandaluyong, within the Metro Manila region of the Philippines. It has a bright, straw golden colour with a medium-thick foam head; and aromas of grass, wheat, malt, and hay. The body is smooth, crisp, and refreshing, with tastes of malt, grain, corn, and lemon. Pleasant and light drink with little bitterness and soft carbonation.

Beer San Miguel Pale Pilsen

The Beer San Miguel Light is a Filipino pale lager, brewed by San Miguel Brewery in Mandaluyong, within the Metro Manila region of the Philippines. It has the exact same taste, flavour, and profile of its more popular counterpart, but with lower calories.

Beer San Miguel Light

The Beer Red Horse is a Filipino extra-strong lager, brewed by San Miguel Brewery in Mandaluyong, within the Metro Manila region of the Philippines. It has a deep, clear copper orange colour with a thin white foam head, and aromas of corn, malt, steel, and grains. The body is smooth, thin, and refreshing, with tastes of cereal, aluminium, caramel, and grass. Touch of sweet and bitter, with a strong alcohol kick, and a crisp finish.

Beer Red Horse

The Beer Brew Kettle is a Belgian style witbier, brewed by Asia Brewery, Inc. in Makati, within the Metro Manila region of the Philippines. It has a hazy, pale straw golden colour, with aromas of grapefruit, wheat, cloves, and lemon. The body is thin, spicy, and complex, with tastes of bread, orange, star anise, and soap. Subtle fruity sweet flavour, very refreshing. Best drunk chilled.

Beer Brew Kettle

Adapted from Spanish cuisine, the Ensaymada is a common pastry throughout the Philippines. Consisting of a brioche bread / muffin shape pastry made with eggs and butter, the Ensaymada is then topped with grated cheese and sugar. Some variations of Ensaymada in Cebu also include cream, either as a topping, or as a stuffing. The extreme popularity of this Filipino pastry means it can be served throughout the day, for breakfast, as a dessert, or as a snack. If consumed as a dessert, Ensaymada can be served with fresh fruits, hot chocolate, or ice cream.

Ensaymada

Ensaymada

The Baka Ginisang is a dish of stir-fried beef, made with thinly sliced strips of beef, cooked along with onions, potatoes, carrots, garlic, oyster sauce, light soy sauce, hoisin sauce, and pepper. Sometimes, bitter gourd is added. Complex and robust in flavour, notes of salty savoury, slight touch of bitter sweet tastes.

Baka Ginisang

Baka Ginisang

The Pagkaing Dagat Ginisang is a dish of stir-fried seafood. Aromatics such as garlic, onions, and pepper, are cooked in a gravy of oyster sauce, light soy sauce, and hoisin sauce, along with a variety of seafood such as tangigue / tanigue / sea bass fish, bangus fish / milkfish, squid, clams, mussels, and scallops. Normally served as a main dish, this luxurious seafood dish is mostly eaten during special occasions.

Pagkaing Dagat Ginisang

Pagkaing Dagat Ginisang

Pagkaing Dagat Ginisang

The Pork Tongkoy Soup is a Chinese style soup / broth, featuring double boiled pork loin, tang kwei / dang gui / angelica root, baby corn, winter melon, white fungus, shiitake mushrooms, and carrots. The soup / broth is thin but flavourful, herbal savoury sweet in taste.

Pork Tongkoy Soup

Pork Tongkoy Soup

Considered the national dessert of the Philippines, Halo-Halo consists of a mixture of shaved ice, kidney beans, chickpeas, sugar palm fruit, plantains, sugar syrup, tapioca, nata de coco, sweet potato, jackfruit, gulaman seaweed jelly, macapuno coconut flesh, pinipig crushed young rice and cheese, topped with sugar, leche flan creme caramel custard, purple yam / taro, vanilla ice cream, coconut milk and evaporated milk. This cold dessert of Halo-Halo is so closely identified with the Philippines, that it is often referenced in popular culture.

Halo-Halo

Halo-Halo

The Lemon Creme Cake Roll is a zesty fruity sweet dessert cake pastry, made from all-purpose flour, baking powder, eggs, sugar, lemon juice, lemon zest, heavy cream, and topped with chocolate. Light and refreshing.

Lemon Creme Cake Roll

Lemon Creme Cake Roll

The Rosquillos are Filipino cookies, made from all-purpose flour, eggs, soy bean shortening / cottonseed shortening, sugar, and baking powder. These buttery savoury cookies were originally created by Margarita “Titay” T. Frasco in 1907 in Liloan, Cebu, Central Visayas, Philippines. Their name, which means 'ringlet' in Spanish, was reputedly coined by then President Sergio Osmeña.

Rosquillos

Rosquillos

When it comes to Sisig, it's all about the sizzle. A noisy, sizzling hot plate, filled with minced pork or minced beef, onions, bell peppers / capsicums, and a little pineapple juice, is mixed at the table, releasing a fragrant aroma. Totally appetizing, this savoury salty sweet dish is best paired with white rice, and eaten when piping hot. Pure comfort food at its best.

Sisig

Tapa refers to Filipino dried meat, often Beef, Mutton or Venision cured with salt. Tapa Beef is the most common, served fried or grilled, and is typically eaten during breakfast. If Tapa Beef is served with garlic fried rice, fried egg, and a pickled salad, the resulting dish is called 'Tapsilog', which is the Filipino portmanteau of Tapa (Cured Beef), Sinangag (Garlic Fried Rice), and Itlog (Fried Egg).

Tapa Beef

Tapsilog

Tapsilog

Tocino refers to bacon in Spanish cuisine. In Cebu, Tocino Pork is localised by curing the pork belly in a mixture of water, salt, sugar, annatto seeds, and aniseed, then boiled or fried. Sometimes, pineapple juice is added. Tocino Pork has a slightly sweet and tart flavour, and is less savoury and salty than regular bacon. If served with garlic fried rice, fried egg, and a pickled salad, the resulting dish is called 'Tosilog', which is the Filipino portmanteau of Tocino (Cured Pork), Sinangag (Garlic Fried Rice), and Itlog (Fried Egg).

Tocino Pork

Tosilog

Tosilog

The Sangria is an alcoholic fruit punch beverage. This drink is made with either red wine or white wine, along with a mix of chopped fruits including orange, red apple, peach, pineapple, or nectarine. It usually has a zesty fruity sweet flavour, with a hint of the earthy wine underneath.

Sangria

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