Chicharon in Carcar Cebu 

               Cebu is home to a number of delicacies that have tickled the taste buds of Cebuanos for generations. One sinful yet scrumptious delicacy found in the City of Carcar is the chicharon or pork crackling. Yes, other places in the archipelago offer this stroke-inducing snack item, but the chicharon in Carcar is one delicacy no one could ever resist. The City of Carcar is located in the southern part of the island. It is one of the oldest towns in Cebu and was once called Sialao prior to the coming of the Spaniards. It is considered as a Heritage City due to the numerous structures that were built during the Spanish and American eras. It is around two hours away from Cebu City. If you ride a bus, you would have an idea if the bus is nearing Carcar since the price of the chicharon sold by vendors boarding the bus would gradually go down. The lower the price, the closer you are to Carcar. Chicharon is made of pork rind that is boiled in water with spices and salt before it is cooked in hot oil. The chicharon-making industry in Carcar supposedly started in the 1900s when a couple started selling the delicacy after they discovered the delectable taste offered by pork rind boiled in oil.

How to make Chicharon? 

 

TORTA in Argao Cebu

                               

                           

 

           When someone mentions torta, I usually and immediately think of Argao because I associate this popular Cebu delicacy with the town. I’m sure a lot of Cebuanos do the same. Our frequent visits to Argao however have made me realize that its indigenous industries of torta and tableya, another specialty, are just one of the many facets that make up this southern town of Cebu.

              Like mangoes and Danggit , Torta is one of the delicacies that the Queen City of the South is proud of. It comes in a wide variety of cooking styles, sizes, tastes, and presentations, but the torta that comes from Argao is considered the original and most delicious type.
            Argao's version is said to be composed of “tuba” or fermented coconut wine. This secret ingredient gives their torta that really tasty flavor, which has become famous among local and international visitors. This cupcake-like pastry is usually large and topped with sugar bits, grated cheese, or raisins. It is best eaten as a snack paired with a hot cup of hot choco or “sikwati”. Aside from using tuba instead of the common yeast, the torta from Argao is also cooked in a clay furnace, giving it a non-artificial flavor that you can't taste in other places that produce and sell such a delicacy. Locals from Argao claim that their special tuba-made torta is then mixed with salt, sugar, egg yolks, and oil before it is carefully arranged on pans that have paper wrappers and are greased with oil and butter. After which, the mixture is put inside the hot clay furnace, where the torta is baked for about 18-25 minutes.



How to make TORTA?

Asimple kakanin that everyone can make it.

How to Make Bibingka (video)

http://www.bing.com/videos/search?q=how+to+make+bibingka&&view=detail&mid=5596E0330DE3A5EFB0705596E0330DE3A5EFB070&FORM=VRDGAR

making budbud suman

 

As you can taste it for sure you'll forget you're name :)

and it is easy to do as you follow the steps above in the video.

 

How to Make Bibingka

https://www.onecebu.com/food/articles/bibingka-rice-cake.html
 

 

How to Make Bibingka

 

 

I will share to you the process on how a bibingka is made. They also use refined sugar cause it taste little sweeter. We will just base the procedure on the bibingka vendors here in Cebu. Prepare your ingredients!
Ingredients:
7 kilos of rice
11/2 kilo of oil
1 baking powder
2 cups coconut milk
small amount of yeast
2 ¾ refined sugar
Step 1:
First of all, you have to grind your rice until its fine enough and powdered.
Step 2:
Put the coconut milk on the ground rice, add sugar and baking powder. Before putting the yeast, dissolve it in a little water, then mix all.
Step 3:
Cut the banana leaves into circles, it must be based on the size of a tin cup.
Step 4:
Put the banana leaves on the tin cup, balanced and with enough space enough so that the edge of our bibingka will be attractive.
Step 5:
You can now put your bibingka mixture in the middle of an oven. Wait for 30 minutes, until it is brown.
You can now have your own bibingka (rice cake). If you failed in this attempt, you can still try and try until you succeed.

Otap (Infographic)