“There is no sincerer love than the love of food.” - George Bernard Shaw
George Bernard Shaw couldn’t have said it better and when it comes to Cebuanos outside of Cebu, whether abroad or in other parts of the country, they always crave for a taste of home at some point. Aside from the lechon, Cebu is home to a number of delectable dishes close to the heart of many Cebuanos. We listed 5 dishes you can try making at home to ease the homesickness you might be feeling right now.
Pork Humba is a traditional dish enjoyed in the Visayas area of the Philippines. The dish is similar to the Filipino Adobo. While Filipino Adobo is salty and sour, the Pork Humba is sweet, sour and salty all at the same time. In addition to the ingredients of the Filipino Adobo, the Pork Humba also has salted black beans, banana blossoms and brown sugar. Popular belief indicate that the word Humba comes from the phrase “Humot na Baboy.” “Humot” is Bisaya for sweet-smelling while “Baboy” means pork. Another variation of the meaning of the word Humba indicates that it comes from the phrase “Humok na Baboy.” “Humok” is Bisaya for tender. Whichever the case may be, both phrases give an accurate description of the Pork Humba, which is both fragrant and tender.
Here’s a link to a recipe for making your own Pork Humba at home.
The Rellenong Bangus is another dish popular in Cebu as well as the rest of the country. Bangus is the Filipino word for milkfish and is the national fish of the Philippines. “Rellenong” or “relyenong” is derived from the Spanish word “relleno,” which means stuffed or filled. The Rellenong Bangus is considered a special dish due to the long process in preparing it. Preparing the dish requires the fish meat to be removed while ensuring the skin remains intact. It will also require flaking, marinating, deboning, stuffing and frying the fish.
Here’s a link to a recipe for making your own Rellenong Bangus at home.
Cebu Style Steamed Rice Topping
One of the dishes Cebuanos would definitely miss when they relocate is the Cebu-Style Steamed Rice Topping. It would not be surprising for Cebuano balikbayans to include Harbor City Dimsum or Ding Qua Qua as part of their itinerary once they come back to the Queen City of the South. The Cebu-style steamed rice is one of the items in the menu of the Ding How Dimsum House, which initially opened its doors to Cebuanos in 1969. The restaurant was the brainchild of the Uytengsu and Kokseng families. Dimsum is typically eaten in Hong Kong to complement afternoon tea. The two families became the pioneers in offering dimsum in Cebu all day long.
Here’s a link to a recipe for making your own Cebu Style Steamed Rice Topping at home.
Cebu Mango Float
The Mango Float is among the most preferred desserts among Cebuanos and Filipinos in general. It is particularly popular during the holidays and at large family gatherings. This multi-layered traditional Filipino dessert is easy to make and does not require any baking. In fact, it is quite possible to make small, individual servings of this delicious dessert.
Here’s a link to a recipe for making your own Cebu Mango Float at home.
Buttered Puto with Cheese
A puto or a rice cake is a famous delicacy in the Philippines that is typically eaten during breakfast or as a dessert. It is also eaten as a snack in the afternoon together with dinuguan whose interesting taste is an ideal partner to the fresh flavor of the puto. The puto typically has a cheese, butter or salted egg topping. The puto already has a number of variations, including the putopao or a puto filled with cooked meat.
Here’s a link to a recipe for making your own Buttered Puto with Cheese at home.
Lola Pureza's Peanut Browas, a taste of old Cebu.
Available in leading supermarkets and pasalubong shops.