Cebu’s Culinary Heritage
CEBU, Philippines - Preserving history does not just involve maintaining artifacts and landmarks but also by observing traditions. To this day, Cebuanos still recreate what were made by their ancestors centuries ago, specifically the classic local delicacies.
During the upcoming Gabii sa Kabilin, or Night of Heritage, on May 31, various participating sites will include presentations that not only appeal to the eyes but also to one’s sense of taste and smell, as it will also feature the delectable native delicacies of the cities of Mandaue, Talisay, Lapu-Lapu and Cebu.
Aside from cooking demonstrations, tips and techniques passed down through the centuries will likewise be shared with Gabii sa Kabilin guests.
Mandaue City is known for its version of the Filipino rice cake or bibingka. The traditional recipe of the delicacy is usually galapong (milled glutinous rice), coconut milk, margarine, and sugar. However, Mandauehanons give it a twist by using tuba (coconut wine) instead of yeast, adding an alcoholic tinge to the delicacy’s soft texture. Alongside the added ingredient are the buko strips and the rich coco milk lavishly mixed in.
Another original delicacy of the city is the tagaktak rice fritter, which is a triangular net-like snack. The word tagaktak comes from the Cebuano word tagak, meaning “to drop;” its derivative word tagaktak means “continuously dropping.” The name is in reference to the batter falling out from a cracked shell. The main ingredients are ground sticky rice batter with coconut milk and sugar. Its fine and crispy strands resemble those of twisted noodles.
The original taste of Mandaue’s budbod can be distinguished through its juicier coat compared to most budbod. Its moist sweetness is credited to the extra fudge lacing over its chewy sticky rice, which is the main ingredient.
The Mandaue version of the crispy cookie salvaro is made of flour, sugar and coconut milk. This special pastry is usually wrapped in paper to preserve the freshness of each wafer.
Another delicacy known to have originated from Mandaue is the sweet masareal. The mouth-watering treat is made of crushed peanuts mixed with starch and sugar. Little nibbles on the dough leave a lasting flavor as it melts and crumbles in the mouth with each bite. Masa Real in Spanish means “king’s dough,” indeed a fitting name of a ruling delicacy business in the Philippines.
Talisay City also reigns in the food business, with the very popular lechon being dubbed as the best by TIME magazine in its Best of Asia 2009 list. Food guru Anthony Bourdain said on his hit travel-food show “No Reservations” that the roasted pig he tasted was “the best pig ever”. The lechon is famous for its very thin and crispy skin with tasty tender meat. Savor the roasted-to-perfection scrumptious pigs at the Museo de Talisay lechon fair during the Gabii sa Kabilin.
The City of Lapu-Lapu, on the other hand, will have a food fest where Filipino food are served at the Poblacion plaza. Hotels will showcase a wide array of traditional food at affordable prices for guests.
In Cebu City, explore foreign meals with the Cebu City Museum offering global dishes such as Korean, Chinese, and Indian cuisines. Street food like barbeque will also be served at the Plaza Parian, while the nearby Casa Gorordo museum will prepare conveniently packed dinner for the night.
With all the sumptuous dishes and delicacies being offered, the Gabii sa Kabilin is an expedition best taken with an empty stomach. Surely, the experience would not just result to a quenched thirst for more knowledge on Cebuano culinary heritage but also a satisfied tummy.
The featured delicacies is just one aspect of the exciting Gabii sa Kabilin on May 31 when 34 destinations will open their doors to the public from 6 p.m. to midnight to encourage visitors to understand and appreciate these destinations as venues for cultural understanding, fun and dynamic learning.
The Gabii sa Kabilin ticket worth Php 150 is an admission ticket to all destinations, unlimited Gabii sa Kabilin-designated bus rides, and one tartanilla trip within the city’s old district. Admission is free for children aged seven and below. Tickets are available at any of the participating museums.
For more information about Gabii sa Kabilin, please contact (032) 418-7234 loc. 703, or visit www.facebook.com/rafi.org.ph or follow @rafiorgph on Twitter. To reserve your tickets, you may also visit www.rafi.org.ph/event/2013-gsk-reserve. (Some photos are by Aldo Nelbert Banaynal)