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)

How to Make Otap Video

https://www.youtube.com/watch?v=KBmulcVxQnc

How to Make Otap

http://www.everythingcebu.com/food-and-dining/the-otap-as-a-snack/

Cebu Delicacies Revealed

How to Make Otap

4	cups	MAGNOLIA ALL-PURPOSE FLOUR
1/2	cup	sugar
1	tsp	iodized fine salt
1/4	cup	shortening
1/4	cup	MAGNOLIA NUTRI-OIL
1	pc	MAGNOLIA BROWN EGG
1	tsp	instant yeast
1	tbsp	vanilla
1	cup	water
3/4	cup	shortening
1	cup	cake flour
		MAGNOLIA NUTRI-OIL as needed, for oiling dough and board

procedure

1.   Combine first 9 ingredients in a mixing bowl and knead until dough is smooth and elastic. Divide into 2 portions and set aside.

2.  Prepare shortening mixture by mixing together shortening and cake flour. Divide into 2 portions.

3.      Oil the table. Roll out each portion of dough onto a lightly floured board. Spread shortening mixture. Gather the edges of the dough together to enclose the shortening mixture. Put oil on top of the dough and allow it to rest for 15-20 minutes.

4.     Roll out dough thinly on an oiled board. Brush dough surface with more oil. Roll tightly like a jelly roll (makes 2 rolls about 1 inch thick). Brush top of dough again with oil. Allow dough to rest for 10-15 minutes.

5.    Cut dough crosswise to desired portions. Brush surface again with oil and allow to rest for 10 minutes. Roll out each portion. Dip one side in sugar. Transfer to greased baking sheets.

6.      Bake in a 350°F oven for 10-12 minutes or until done.

How to Make Budbud

     Budbud is usually a rice cake snacked or wrapped in banana leaves it is the simplest kakanin in Cebu which everyone can cooked, it usually made by glutinous rice, salt, sugar, coconut milk .

 

INGREDIENTS:

 

 

3 cups glutinous rice.

5 cups coconut milk, first extract.

¹⁄₂ cup sugar.

1 teaspoon salt.

banana leaf.

PROCEDURE:

1. Grate 2 mature coconuts to get the meat. Add 2 cups of warm water to the meat. Extract it manually and pass through a piece of cheesecloth. After the first extraction, add another 2 cups of warm water to the grated coconut meat and extract again.
2. Repeat the process until you get 6 cups or more of coconut milk. You can mix the first and second pressings together but set the third pressing aside in case you’ll need it in the latter part of the cooking.
3. Wash the millet in 2 changes of water. Drain and set aside. If using fresh banana leaves, cut off mid ribs and run each half of the leaf over fire to wilt it making it pliable for wrapping. Tear leaves into 6 inches in width until you have about 100 pieces. Do not use leaves which have tears in the center. Set these aside and cut them into strips for tying up the budbud in pairs.
4. Using coconut meat from where you extracted the milk, wipe each piece of banana leaf so that the leaf wrapper is clean and oiled.

Cooking stage

1. Add salt to 6 cups of coconut milk and bring to boil, stir occasionally. This process will thicken the milk.
2. Once it starts to slow boil, add the washed millet. Continuously stir until the millet starts to cook and making sure that the mixture doesn’t stick to the bottom of the pan to for a crust. The indication when it has come to boil is when you see small bubbles of steam coming out from the mixture.
3. Add sugar and salt, mix well.
4. The color will become dark yellow. For about 30 more minutes, continue stirring until cooked.
5. Set aside for wrapping.

Final cooking stage and wrapping

1. Put a heaping tablespoon of the cooked millet onto the center of a cut piece of wilted banana leaf prepared earlier.
2. Gently form the millet into a 5-inch log with a diameter of 1-inch. You can do this by rolling the mixture in the banana leaf without having to touch it. Tighten the roll after it form into shape, fold one end and then the other. Repeat for the rest of the millet.
3. Put 2 pieces of suman together with the flaps facing each other. Tie both ends with the cut-up leaf string. Repeat with the remaining pieces.
4. Place all paired suman in a steamer with enough water to steam for an hour. You’ll know when it’s ready when the color of the leaf changes from light to dark green. Minimum is 1-hour of steaming.
5. Serve. Traditional way of eating budbud is to match it with ripe mango and a cup of hot chocolate. Enjoy!