Ating Ipagmalaki Ang Pagiging Cebuano Natin: Cebuano Fight!!!

   CEBU PROVINCE 

                                                                               About Cebu Province

Cebu Province (Cebuano: Lalawigan sa Sugbo, Tagalog: Lalawigan ng Cebu, Tagalog pronunciation: ['sebu]) is a province in the Philippines, consisting of Cebu Island and 167 surrounding islands. It is located to the east of Negros, to the west of Leyte and Bohol islands. Cebu is a long narrow island stretching 225 kilometers from north to south, surrounded by 167 neighbouring, smaller islands, which include Mactan, Bantayan,Malapascua, Olango and the Camotes Islands. Cebu has narrow coastlines, limestone plateaus and coastal plains. It also has rolling hills and rugged mountain ranges traversing the northern and southern lengths of the island. Cebu's highest mountains are over 1000 meters high. Flat tracts of land can be found in the city of Bogo and in the towns of San Remigio, Medellin and Daanbantayan at the northern region of the province. Its capital is Cebu City, the oldest city in the Philippines, which forms part of the Cebu Metropolitan Area together with four neighboring cities which include Danao City, Lapu-Lapu City, Mandaue City and Talisay City and eight other municipalities. Mactan-Cebu International Airport, located in Mactan island, is the second busiest airport in the Philippines.

Cebu is one of the most developed provinces in the Philippines, with Cebu City as the main center of commerce, trade, education and industry in the Visayas. Condé Nast Traveler Magazine named Cebu the 7th be st island destination in the Indian Ocean-Asia region in 2007,^[1] 8th best Asian-Pacific island destination in 2005, 7th in 2004 and in 2009. In a decade it has transformed into a global hub for furniture making, tourism, business processing services, and heavy industry.

CEBU PHILIPPINES TRAVEL DESTINATIONS ATTRACTIONS

Birhen saSimala sa Sibonga

The Monastery of the Holy Eucharist in Lindogon, Sibonga in Cebu province is run by Marian monks. The place is where several instances of the phenomenon whereby the image of the Virgin Mary shed tears in several instances starting in 1998. It is now very popular for Marian pilgrims and devotees who flock to the palace-like monastery. This transformed the once sleepy barangay into a popular destination. Daily, the monastery is visited by thousands of devotees from all over the country and even from foreign tourists.

A Very Short History

Based on the pamphlets that the monks and nuns are giving out, the image of Mary was given to the Marian Monks during the Mt. Pinatubo eruption. It was supposedly a ‘factory reject’. The monks brought the image in Lindogon when they moved there partly because their place in Pampanga was devastated by lahar.

On the other hand, the hills sit on top of lime formation which make the place unsuitable for farming. That’s the reason why some of its residents have move elsewhere in the province. So when one of the monks(who are vowed to poverty) inherited some wealth from his family, the money was used to buy the now Marian hills.

This is where the monks moved in in the 90s. Initially, locals are discounting them because they know that the soil in the hills is not suitable for farming and the monks continue to plant there. Hardships greeted the monks and the local population despise them. But their faith and dedication became fruitful when their plants grew and they started to harvest some produce. But even then, life was still hard in this remote location, 5 kilometers away from the nearest highway.

The Dengue Epidemic

The animosity of the locals towards the monks even grew stronger when the Dengue epidemic struck the place. A number of children died from the disease and many more stricken with it. The epidemic became worse that it was reported in the national news. The monks decided to ask the intercession of Virgin Mary to help the locals cope with the epidemic. They had novena and prayer procession around the sitio.

In their last day of the novena procession, those who attended smelled scent of roses. They were baffled because there’s no rose in the vicinity but they continued with their novena. The following day, the fever of most of those who were stricken with dengue was gone while the rest are already recovering.

Unknown to many, this is just one of the miracles that will come to this place and is the start change in their lives.

The Virgin in Tears

One morning, one of the monks found tears in the image of Mary. He went back to their quarters to tell the other monks about it. The monks decided to keep the phenomenon to themselves. However, some locals already saw the tears in the image of Mama Mary which was in a small chapel open to everybody. The news about the phenomenon spread quickly. The national media caught the news and was reported nationwide. From then on, the once sleepy sitio has never been the same.

The phenomenon also gave the Monks the necessary funds that up until that time, they are lack of. More people, especially those who were healed/blessed, started donating in kind, cash and volunteer work. That’s when the monks started building the church. And through the years with steady stream of donations (including the PHP780,000.00 cash they received in a sack), they managed to build the monastery to what it is today. Visitors will now be greeted with an awe-inspiring monastery.

It is quite inspiring just to know that the palace-like monastery standing in the Marian Hills in Lindogon now started with a very modest and small chapel. Even during the phenomenon, the image of the Virgin Mary is housed on a small hut. From there, a small church was erected and then main building which was extended until it became what it is today.

How to Get Simala

The best and fastest way to get there from Cebu City is by hiring a car/van. Travel time is between 1 to 2 hours depending on traffic condition. There’s a lot of for-hire vehicles in Cebu that will bring pilgrims there. Some taxis are also available to drive tourists to the miraculous image of the Virgin Mary. Price usually ranges from PHP2000 to PHP3000 for an 8-hour trip.

Basilica Minore Del Sto.Nino

Basilica Minore del Santo Niño: The church is found in the heart of Cebu City. It enshrines the image of the Christ Child that Ferdinand Magellan gave to Rajah Humabon.

Taoist Temple

Where is the Taoist Temple Cebu Located?

Taoist temple is located near a very posh suburb of Cebu called, Beverly Hills.

It’s about an hour away from the city proper and it has proved to be very convenient location for the Chinese people who usually the residential owners of the subdivision.

Today, though, it’s also a famous destination of Koreans, who share the same faith as the Chinese.

What does the Taoist Temple in Cebu Stand For?

The Taoist temple is a shrine for those who are practicing Taoism, a religion based on the teachings of Lao Tze, a Chinese philosopher.

There are several documents of their doctrines that you can find all over the temple.

How to Get to the Taoist Temple Cebu?

The most ideal mode of transport to the Taoist Temple is definitely by private vehicle.

If your budget does not stretch that far, you can always take a jeepney to Lahug. Make sure you tell the driver that you want to go to the Taoist Temple, the driver will then take you to Sudlon. From there, you have the choice to walk for about 15 minutes or ride a habal-habal, a motorcycle that can carry up to 6 passengers.

What You Can Do at the Taoist Temple Cebu

1. You can walk along the so-called Great Wall

If you think that it’s going to take you a long time before you can see the real Great Wall of China, you might as well explore its small version right at Taoist Temple. Make sure you bring some water with you.

2. Climb the 99 steps

To get into the temple itself, you have to climb more than 80 steps. It’s also considered as one of the enjoyable but exhausting activities performed by tourists here. Nevertheless, since there will be several people who will also be climbing with you, it becomes less tiresome.

3. Watch the sunset

Since the temple is around 300 meters above sea level, you can have the most captivating view of the different islands of Cebu, as well as an incredible sunset.

4. Light joss sticks

Rather than candles, Taoists make use of joss sticks. You can also perform the same ritual as the followers, since instructions are provided at the main door. You can also have your fortune read by the tellers in the temple.

Note: Make sure that you observe silence at all times. The place is still a religious shrine and there will be some people who would be praying.

The best days to go there will be during weekdays, except during Wednesdays, one of their days of worships.

  

Plaza Independencia - Independence square 

Located at the border of the old city (Cuidad Vieja) and the new city centre the Plaza 

Independencia (Independence Square) is found. In the centre an statue of General Artigas can be found. Artigas is considered the father of Uruguay. The Plaza is the heart of the city and is surrounded by an interesting array of architectural styles.

 

 Lapu- Lapu Shrine

The Lapu-Lapu shrine is a 20 metres (66 ft) bronze statue in Punta Engaño, City of Lapu-Lapu, Cebu, Philippines, erected in honor of Datu Lapu-Lapu, a native leader who defeated Spanish soldiers and where the Portuguese explorer Ferdinand Magellan was killed in the midst of the Battle of Mactan on 1521.

• 

  Mactan Shrine Entrance.
 
• 

  Lapu-Lapu.
 

The Sinulog Festival

The Sinulog is an annual festival held on the third Sunday of January in Cebu City, Maasin City, Southern Leyte, Philippines and Balingasag, Misamis Oriental^[1] The festival commemorates the Filipino people's pagan origin, and their acceptance of Roman Catholicism.

The main feature is a street paradeFestival with participants in bright coloured costumes dancing to the rhythm of drums, trumpets and native gongs. Smaller versions of the festival are held in various parts of the province, also to celebrate and honor the Santo Niño. There is also a "Sinulog sa Kabataan" performed by the youths of Cebu a week before the parade. Recently, the festival has been promoted as a tourist attraction, with a contest featuring contingents from various parts of the country. The Sinulog Contest is usually held in the Cebu CitySports Complex.

Panagsogod Festival                                                                                                                                                                                                                                                                                                       Sogod, Cebu | July 25

A celebration which traces back the roots of the Municipality of Sogod where the white and black sands in the area provided early settlers a productive livelihood.

The festival is honor to St. Sto. Thomas de Villanueva, the patron saint of Danao City.
Karansa is a dance festival that shows the joy and happiness through performing the four basic steps, the kikay, karag, kurug and kurahay. In a little way, its adance to be merry and to celebrates – a word from Councilor Carmen “Ivy” Durano-Meca, committee on Tourism Chairperson. It was called Karansa because the people of Brgy. Suba in Danao City, a known for Potters will gather and celebrates for a successful day of work through performing adance. This the proud of Danawanons which remains its cultures and heritage of Danao City.
Contingents from the city elementary and high school of Danao City will show the highlights of the festival street dancing, showdown competitions and Karansa Festival Queen 2009.
Source: Karansa Festival

 Budbod Kabog Festival

10/06/2010

Kabog Plant

NOT many Cebuanos know that budbud kabog originated in Catmon, northern Cebu, and

Budbod kabog

that makers of budbud kabog in other places are relatives of Catmon natives. 

Commonly referred to as “kabog” in the municipality is a small-seeded cereal plant known as millet in other countries.

 Millet grew wild and in abundance Catmon’s mountains, mostly in Barangay Agsuwao. Residents later cultivated the plant when they realized that its grains could be utilized for food.

 Folklore has it that a farmer once discovered millet grass scattered on a cave floor in Barangay Agsuwao. The cave bats (kabog in the native tongue) had the millet as food. Thinking that the grass seeds could not be poison, he cooked them but found his ingenious recipe to be coarse and bland in taste. He then experimented by pounding the millet seeds before cooking, and added sugar, making it delightful to the tongue.

 Years after, people started cooking the seeds with sugar and coconut milk, and wrapping it in banana leaves– which is now budbud kabog.

 Residents say that the delicacy was first sold at a toll booth in Naghalin Bridge in Catmon, with cockfight aficionados as buyers.

 Today, Catmonanons celebrate the Budbud Kabog Festival during the town fiesta every February 10.

 Discover something anciently tasty in Catmon, Cebu.

ROSQUILLOS FESTIVAL

LILOAN, CEBU | May 29

The town of Liloan has always been associated with one of Cebu’s primary delicacies – the Rosquillos.  The festival traces the product’s history – from its humble beginnings in 1907 until it was named “rosquillos” (after the Spanish word, rosca) by Pres. Sergio Osmeña to what it is today.   foodtrip sa cebuIndeed, it is always a pleasure to have the chance to eat good food. This provides the opportunity to bond with friends and family members as they eat and share meals together. The good food is a perfect match to the moment when people can talk about anything, and where the food is much more enjoyed. It is a good time to break away from the usual tedious routines and schedules and instead just enjoy the good food and the company of friends and families. With the so many food cuisines and cooking styles that we are aware of, it is indeed hard for one to stand out and make us recall it easy. We have different standards and taste preferences, and most often, how we view food seems to be subjective. Cebu Dinuguan - Filipino bag from bits of meats and/or innar ds, largely pork, stewed in it’s blood and comes from the language dugo or blood. Cebu Dinuguan (too called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino spicy stew of blood andmeat simmered in a wealthy, spicy gravy of hog blood, garlic, chili and vinegar. Dinuguan in Cebu has more liquid while the dinardaraan in Ilocano is drier. Cebu Dinuguan is served better with warm steaming rice or paired with Filipino rice (PUTO). CebuDinuguan is then favorite in the Philippines that you will discover it at just about any function, from easy household gatherings to weddings. For foodies, gastronomic adventurers and those involved in strange cuisines, a well-made dinuguan, particularly with sweet chillies and from a household kitchen, can be rather a disclosure. Or you can seek cooking it yourself. Cebu Sisig - Kapampangan condition whi chmeans “to snack on something tangy” , it too means to consume something tangy as in sisigan ing mangga (gre enish mango) or sisigparo (prawn ceviche). Cebu Sisig is a bag originating from Cebu Sisig is a bag originating from Pampanga, a state in Central Luzon which is known for its wealthy and tasty cuisine, one of the nutrient capitals in the Philippines. Cebu Lumpia The term derives fromlunpia in t he Hokkien dialect ofChi nese Lumpia. Cebu Lumpia Shanghai type is a type of egg roll, except it’s mainly filled with meat, are cooked through when they float, and the wrapper is golden brown. Cebu Lumpia Shanghai are pastries of the Philippines and Indonesia similar to spring rolls has such enduring popularity that one can see at least one variant in Cebu Lumpia Shanghai are pastries of the Philippines and Indonesia similar to spring rolls has such enduring popularity that one can see at least one variant in almost any set o f Filipino or Indonesian festivities. Cebu Lumpia Shanghai is a very common finger food dish, the cornerstone of any Fi Cebu Lumpia Shanghai is a very common finger food dish, the cornerstone of any Fi lipino parties as it can be easily prepared ahead of time. lechon cebu "best of Asia" (roast pig) Lechon baboy is one of the highlight of Filipin o festivities, birthdays, wedding, family reunion and christmas parties. the dish was introduced by the Spaniards centuries ago while some evidence link it to Chinese immigrants. the most favorite part of Lechon is its crispy skin then dip into a liver base sauce yum. Lechon is a very delicious dish but some wasn't cook right thats why the skin was not that yummy and crispy. and what i like the best about lechon is its left over and transformed into another dish called Lechon Paksiw. pig is not the only animal th at can be roast other p opular form of lechon are chic ke n and cow. chicken is very much affordable and can be bought almost in every corner of the country. La Loma the area between the boun d ary of Manila and Quezon City is the "Lechon Capital Of The Philippines" many restaurants sell lechon there and the best of them all Mila's Lechon. Lechon of Cebu City is among the best in the Country. Tinolang Tahong Tinolang tahong is a simple Pinoy way of coo k ing tahong or mussels. The broth oftinolang tahong is very refreshing. The best way to cook is first boil the water with the aromatics before adding the mussels. Should you prefer more broth then you have to add more water and little salt to taste. Lemongrass could be boiled with the water if you want an additional zest to the dish. Overcooking will shrink the mussel meat therefore it is very important that is should be cooked until the shells had opened. Ginataang Kuhol Guinataang kuhol. When I was working in Makati we us ed to frequently drink after office hours on a foodcourt near our office. Our favorite pulutan wasguinataang kuhol that was abo ut 25 years ago. At that time we were not worried where t he snails came from. Today I would think twice before I buy snails, it is best to ask where those snails came from. Of course I a m not always satisfied by the shell monger’s answer, it is always best to clean the snails properly. I don’t rely on just breaking the tip of th e snail shell. I would recommend chopping it off and removing all visible entrails or better removing them from the shell and trimming off the entrails, wash thoroughly and returning them back to their shell. Inihaw na Pusit Inihaw na pusit is one of the most ordered food in any g rilled seafood restaurants and fassfoods or foodcourts. I myself have been ordering inihaw na pusit before until I was feed up on the quality of restaurant's inihaw na pusit. Most of the time their inihaw are not fresh or have been pre-cooked and of course overcooked to the point that the squid meat is like rubber. To have a soft and succulent grilled squid it should only be grilled or cooked briefly otherwise the meat will be hard as rubber. Can you imagine a half cooked un-fresh, bilasang pusit, and the rip-off prices these restaurants are charging for their un-edible grilled squid. Sinigang na Baboy with kamias Flavored Soup Sinigang is a beef innards and skin soup, flavored with bile andkamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Versi on defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are over seas is a problem. Not unless you can order from the butcher strait from the slaughterhouse. The papaitan sets or tripes, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute. Mysinanglao ingredients are sourced using papait an set sold at wet market and the beef face and tendons bought from beef section of supermarket. Liempo or Grilled Pork Belly Liempo or grilled pork belly. Tinuno or inihaw is a popular way of cooking fresh meat and fish in Ilocos. Using the basic or simple marinade only or just season with salt in this way the true flavors of the meat or fish is not masked but enhance d by the marinade used. Pork belly is one of the best parts of pork for grilling. Especially if the pork is really fresh, means just butchered. Just season the liempo with salt and strait to the charcoals. How I miss those fiestas in the province where backyard grown hogs are butchered just for the occasion. Inihaw na Bangus or Grilled MilkfishInihaw na bangus, grilled milkfish. I once live along a coastal barangay along the Laguna bay. When in season or when the fish pens over flows due to typhoon bangus are a bargain. T he best way of cooking fresh banguswould of course grilling and my personal favorite is with onion, tomato, ginger and bagoong alamang stuffing wraped in aluminum foil. Aluminum f oil traps all the juices from the fish and the stuffings which then steam infused all the flavors to the fish. The fish is moderately charred outside but really moist inside. Grilled bangus dip in a mixture of soy sauce, kalamansiand hot sili make everyone droll. Lechon Manok Lechon manok, turbo broiled chicken. Here is a fathers day special lechon manok. I love Andok’slechon manok, it is just roast right to tenderness. The aroma of lemon grass, the sour, salty and succulent chicken meat dip in sweet lechon s auce. Here is the recipe of my broiled chicken similar to the popular Andok’s lechon manok. The secret is do not overcook the chicken. The meat should be tender and succulent. Bicol Express Bicol express, gulay na lada. Here is a fiery dish associated with the Bicolanos as the name connotes. It is widely acknowledged that Bicol express was invented in Manila, what’s in a nam e, it is a fact that these dish is similar to gulay na ladawhich is a popular native Bicolano dish. To tune down the fieriness of the original dish I have used mixed jalapeno chilies and siling haba, again you could always use your own ratio or if you can handle really hot use only siling haba. For an added zest I added a couple of pinches of turmeric this will also give little color to the whitish original dish. La Paz Batchoy La Paz batchoy has always been my favorite maminoodle. The nature of my work require that I travel to different places and Iloilo is one of the place I could never forget, food is one the City’s attractions. To name a few they have chickeninasal, piaya, biscocho, pancit molo and of course La Paz batcho y. La Paz batchoy is a must dish when ever I travel to Iloilo, the authentic La Paz batchoy of Iloilo has that distinct salty, sweet and spicy flavor that is only unique in Iloilo. Pork Barbecue Pork barbecue is another popular food of Pinoys. It is often sold at neighborhood street hawker in the evenings. Pork barbecue is one of the favorite of children and of course by all. There are no rules on the ingredients of the marinade, from soy sauce with kalamansi to the banana ketchup laden street barbecue or to the worcestershire sauce spiced barbecue of your favorite restaura nt. The easiest and fastest way is to use the commercial barbecue marinade. The best barbecue should be grilled just cook with the slight charcoal burnt on the meat. Definitely do not overcook if you don’t like dry and hard barbecue. If its possible always cook in an open flame charcoal grill. Humbang Baboy Humba, Adobong Bisaya is very popular dish in Visayas and most part of Mindanao, at some places they call it adobong Bisaya. Humba is basically cooked same way withadobo, it is a bit salty and sometimes sweetened withpanocha or brown sugar but not too sweet compared to the Tagalog version. It has to be cooked dry and oily, to keep the shelf life longer with out refrigeration. It is during fiestas that this dish is prepared when the pigs are slaughtered for the celebration. Talaba (Oyster) It was tedious afternoon when my wife and I decided to put some color of adventure for our day, we decided to buy some oyster and to be eaten duringsunday-get-together-snack. It was not my first time to go there, whenever we crave for talaba (yes i.e. oyster) we instantly go to ‘Lacion or Liloan Market to buy some. Befo re it cost 30/kilo but now due to inflation/gasoline (I don’t know if they only make the gasoline an excuse to increase their price), it cost 35/kilo. I was sad when I learned that due to pollution and environmental conditions the Talaba farm in ‘Lacion cannot produce their own talaba , alternatively they have to get their supplies from neighbouring province like Negros. Every two weeks or so they have to transport thirty (30) bags of oyster and have it place on their own pond in order to live. It is a very unpleasant fact that the place who used to develop and produce this d electable food are crippled by the human abuse of the environment. Pochero We saw these wonderful beef shanks at the grocery and they were screaming “pochero, pochero!” so we brought them home, took out a large enameled pot and started cooking them… Pochero is the Cebuano term for what is essentially the Tagalog Beef Bulalo, though with a few other ingredients at play. First, I rinsed the beef shanks and placed them in a single layer in the pot. Added water to about an inch over the shanks and brought this up to a boil. After a minute or two, I threw out all of the water, carefully rinsed the shanks and replaced them back in the now cleaned pot, added more water and turned the heat back on. This step is meant to reduce the amount of scum that appears and which you have to skim off. The scum turns into a cloudier broth later on. Having done this extra step, I have to admit that there was still some scum that formed during the second boiling… Kinilaw/Ceviche Kinilaw is Filipino raw-fish salad that’s extremely popular in the Southern Visayas region. It’s similar to a Ceviche and is served as a side dish, but is an excellent appetizer. It’s refreshing, tasty and a great party dish. It’s raw fish soaked in vinegar and acompanied by other spices like ginger, garlic,chili and onions. Cebu Dinuguan (Pork Blood Stew) Cebu Sisig, the ultimate pulutan companion for beer Cheap Cebu Lumpia Shanghai Cebu Sweet Delicacies I am a beach bum, that I cannot ever deny. I’d rather spend more time in the beach than in my room. Or in school. Or at work. So when I speak about the beach, I mean the beach itself – its sand, waters, and underwater life. I don’t consider much the accommodation of the place. Cebu has lots of fine beaches. From up north down to south, there are hundreds of beach fronts you would find. I do not like the beaches in Mactan island though as the sand is artificial. Its underwater life is great though and if you like diving, it’s a great place to head to. And if you’re a killer for top of the line resorts, a lot of them can be found on this island. It’s kind of pricey so it’s not my kind of my place. So here’s the list in geographical order from north to south: Malapascua The inviting beach of Malapascua Malapascua for me has everything. It has a great seashore. Very inviting for sunburn. I’d love to practically just lie down on the sand for hours. When we went there, I swam, played skimboarding, and just lounged around. It has great underwater marine life too. If you’re a SCUBA diver, don’t miss out looking for thresher sharks. They are magnificent creatures of the sea. Seafood is abundant there. They have spots where they gather edible, large crustaceans like shrimps and crabs. You’d never regret eating seafood here as it’s fresh. It’s better to stay here for at least two days to enjoy Malapascua. (To know more, click me.) Bantayan Bantayan beach is so great I cry my eyes out I’ve been here countless of times. I made solo trips during Lenten season with just a backpack and guts to sleep and hang out anywhere. The sand is so fine that a resort was named Sugar beach. The shallow aquamarine water beckons whoever is gazing it. There was one time I tried floating around and fell asleep enjoying the calmness of the sea. How to get to bantayan from Cebu? Just click me.  Camotes a wide area of shallow sand, as if you were in a big swimming pool There are several resorts here in Camotes, but I prefer Santiago Bay Resort. Well that’s because it’s beside this wide shore where you could skim wherever you like during low tide, and swim however far without fear of drowning during high tide. When we were here, we started early in the morning, about six a.m., and then got off almost noon. Got really painful sunburns afterwards. Moalboal Situated along Tañon strait, its underwater beauty is breath-holding worthy Moalboal is closest to my heart. It’s the top on my list. Why? Because the Basdaku beach and the underwater life rivals each other. Sometimes, waves are ride-able for skimboarding which is awesome. One could snorkel, dive, beach bum, and skim here! It’s my kind of paradise! Oslob docile creatures of the sea yet frightening Cebu Sweet Delicacie There are so many of us who have the so-called ‘sweet tooth’. Yes, we seem to crave for sweets, delights and desserts wherever we go. Well then, if you are that type, then Cebu is a must for you to visit. With the island’s culture, food and cuisine, you will surely enjoy what Cebu can offer you and your taste buds. There is a wide selection of distinct, sweet and delicious delicacies and products for a sweet tooth like you. You can surely enjoy the sweets and delights that can leave you asking for more. Aside from the other foods that Cebu has been known for, the sweets and delicacies it offers is sure to make every woman swoon and every guy kneeling only to make sure they get to taste these products. So allow me to list down a number of the most popular, most mouth-watering sweets and delicacies the province of Cebu has been popular for. Nevertheless, there is still so much you can be excited about, and the list does not end just there yet. a. Otap The otap is undoubtedly one of the most famous of the Cebu islands, for it is known to have originated from Cebu. The otap is an oval-shaped biscuit and has a length of four to six inches long, width of two inches, and thickness of 1/8 inch. Additionally, its ingredients include the sugar, flour, shortening and most especially, the coconut. All of these are being combined in order to come up with a sweet and yummy delight – that is, the otap. the best otap from Shamrock The process entailed in creating otap involves two tedious baking stages. These stages are responsible for the unique texture of this pastry. The very sweet taste it contains is due to the sugar sprinkled all over its surface, which seems to appear like crumpled before being baked. Upon eating one piece of an otap, it tends to be a bit messy as some parts of the biscuit fly to the floor since it is very lightweight. It is recommended that upon biting a piece of it, you put your hand below your chin so you can catch the falling parts of the biscuit and it won’t be too messy. But its being messy and scattering is all part of the entire otap experience and thus makes the experience more enjoyable. b. Dried Mango Coming from the name itself, dried mango is a piece of ripe mango that has been sun dried. However, Cebu’s dried mango is known to be far distinct and very special. Its taste is said to be very distinctive and will make you crave for more. The dried mangoes of the Cebu islands are unique for their sweet and sour taste. These dried mangoes are coming from the best picked, fresh mangoes of Cebu, which has a reputation of having the best tasting mangoes in the country. Dried mangoes are perfect for snacks and desserts. Pieces of them are chewy, moist and tasty and are in bite sizes. These delights are also recommended as they are healthy food choices. They are also packed in a way that is perfect for you to bring wherever you are – in the office, at home, to the beach, anywhere. They can be perfect for trips, hikes, outings, vacations, gatherings, and in any event you want. All in all, dried mangoes top many people’s favourites when it comes to snacks, desserts and dried fruits. And definitely, Philippine mangoes, especially Cebu mangoes, are the ultimate most delicious ones. They are even for export quality and favourites, too, of those in abroad. c. Masareal The masareal is a very popular delicacy of Cebu which has originated in the city of Mandaue. Its pieces are in a form of rectangular bars and are grouped and packed in paper. The packing in paper, then is being secured by using a piece of plastic twine or string. The ingredients of a masareal include the peanuts, which are finely ground, and sugar syrup. Together, they are mixed to create a sweet and delicious mouth-watering delight. A bar of masareal is a favourite of kids who often like sweets. Nevertheless, even adults keep on wanting for more especially with balikbayans. The masareal is most famous to come from a family living created in Doña Rosario Village in Mandaue City. It is a good variety or product that is made of peanuts, and no doubt, peanut-lovers list masareal as one of their all-time favourites. Interestingly, the masareal today has adapted new changes and innovations, including its new shapes and sizes. Now, masareal is available in heart shapes and other fancy shapes you can think of. d. Rosquillos Rosquillos, simply said, are cookies or biscuits that are ring in shape. The cookies are famous because of their being crispy, light and delicious. Moreover, the rosquillos is popular because they can be made or baked even when you are at your own home. It is important to differentiate the rosquillos of Cebu from the rosquillos of Spain, which are more of olive oil doughnuts. The rosquillos of Cebu is made of a mix consisting of the best ingredients such as flour, baking powder, sugar and egg. The baking process results to a natural crunch and thus provides the very delicious and sweet taste you love. The ring shape and characteristic of rosquillos also makes it even more attractive, delightful and enjoyable for kids to eat. e. Bibingka Time and again, there have been several versions of bibingka but the one of Cebu really stands out from the rest. The bibingka of Cebu, or more popularly known as bibingka Mandaue (since you can buy from there), is unique because instead of the baking powder, which is what’s most usually used, rice powder is the primary ingredient. the best bibingka from Cebu Of course, this is mixed together with tuba and coconut milk to come up with the bibingka mix. Eventually, the bibingka is being covered with the famous banana leaf and then placed in a clay oven under the flaming coconut husks for fuel. f. Salvaro The salvaro of Cebu are basically coconut crackers that are characterized by being flat and oval in shape. Additionally, these biscuits are indeed very thin (wafer-thin!) and also very crispy. Because of their coconut flavour, they are made to be more unique and distinct from other delicacies and products of Cebu. The main ingredients of salvaro are the enriched wheat flour, sugar, sodium bicarbonate, shredded coconut, and shortening. It is also known to be a very healthy and nutritious delight for all. There are several famous brands and manufacturers of salvaro you can find here in Cebu, including Gene’s Salvaro de Cebu and Pinky’s Salvaro. You might want to check these out. g. Ampao No doubt one of the famous here in Cebu and in the country, the ampao is proud to be from the now-city Carcar. The ampao is the Cebuanos’ own distinct version of rice crispies. The ampao is popular for its characteristics of being crunchy, white and sweet. The ampao is also scattered with peanuts on the top, making it more favourable especially for peanut lovers. It is literally cooked rice that is laid out in the sun and being dried up. This process is responsible for the crunchiness of the food. Rectangular in shape, the ampao is also thick and wide. The taste of the peanut on top complements perfectly the deliciousness of the rice crispies. The ampao is definitely a perfect food for everyone – regardless of age, gender, or taste buds. It is also noteworthy to mention that ampao today already comes in different colours, from yellow to green to pink, perhaps for added attractions. h. Torta Like the bibingka, the torta has already been made available in different variations and in different tastes in various places across the entire country. Nevertheless, the torta that comes from Cebu still remains to be well loved and well patronized by many, even those local and international tourists. The torta is another local pride of the Municipality of Argao in Cebu. In this Cebuano version, tuba (fermented coconut wine) is being used instead of the usual yeast. The torta is large and sweet, and is often described as a ‘cupcake-like pastry’. Making the torta involves pouring the flour in the tuba and mixing this with salt. The torta of Cebu uses a clay furnace in making it rather than those modern types of ovens widely available in the market. This feature or characteristic makes the torta more appealing and special. The torta is usually patronized as a snack or even possibly as an addition to rice 21 21 2 2 1 11 21 21