Tour Camotes » Cebu Native Foods and Delicacies

Philippine Native Foods and Delicacies common in Camotes

admin — Sun, 11 Jan 2009 23:34:22 +0000

Tasty Native Foods and Recipes:

Camote

Puto Balanghoy

Puto

kinilaw

tihi-tihi

sawaki

utan bisaya

putchero

kaldereta

balbacua

kinilaw nangka

kinilaw puso saging

palitaw

bibingka

budbod

sikwate

More to come soon…

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Native drink in Camotes – Sikwate

admin — Sun, 21 Dec 2008 09:01:13 +0000

Sikwate is the Philippine hot chocolate. It is the cocoa tablet “tabliya” that makes it chocolatey and gives off a pleasing aroma. It is usually serve on breakfast and snacks. The drink is commonly combined with bread, puto, or mango to have more enjoyable snack.

Ingredients:

2-3 pcs of cocoa tablet “tabliya” (may depend on the size and number of servings)
4 tazas of water
sugar

Procedure:

Put cocoa tablet in hot boiling water.

Stir the mixture well, until the tabliya particles dissolved.

Add sugar to taste.

You can more sugar according to your taste, coz sikwate is a bit bitter if you don’t mix sugar. You can also add milk if you want to have more flavor.

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Native Food in Camotes – Utan Bisaya

admin — Sun, 21 Dec 2008 03:43:35 +0000

Utan Bisaya is a vegetable dish boiled and simmer in water. Its ingredients is a mix of different vegetables in the region usually in the Visayas. It is seasoned only with salt. These dish is a native of Visayas Region. Malungay is an essential leafy vegetable ingredient, it gives a peculiar aroma and flavor of the dish.

Ingredients:

1 bundle malunggay leaves, removed from stem
2 c. kalabasa, cut into wedges
1 bundle sitaw, cut around 2” length
3 medium size gabi, cut into wedges
1 bundle okra, cut into wedges
3 small size talong, cut into wedges
1 bundle alugbati (if available)
1 small bundle spring onions, chopped
salt

Cooking procedure:

Wash thoroughly all vegetables.

In a large pot, boil water and add gabi, and kalabasa, cook until firm tender.

Add sitaw, okra and talong.

Add salt to taste.

Add malunggay, spring onion and alugbati, cook until leafy vegetables are just cooked.

Serve immediately.

Other utan bisaya recipes:
http://overseaspinoycooking.blogspot.com/2007/12/utan-ug-buwad.html
http://www.marketmanila.com/archives/utan-bisaya-a-la-jean

http://indayskitchen.com/2008/08/my-fathers-recipebisaya-visayan-version.html

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Native Food in Camotes – Kinilaw na tangige

admin — Fri, 12 Dec 2008 00:15:17 +0000

Kinilaw, is short for “kini-hilaw”(kini means this, and hilaw means raw), a raw fish or other seafood, or meat, mixed with vinegar or other souring agent like lemon or calamansi. It’s like sushi with vinegar. Vinegar is used as a cooking agent of the raw fresh meat, and also adds a taste to the mix.

Ingredients:

1 kilo skinned fresh sea bass

2 tbs finely minced garlic

1 cup white vinegar

6 tbs calamansi or lemon juice

5 diced tomatoes

1 cup finely minced onion

3 tbs finely minced ginger

1 red capsicum, diced

1 green capsicum, diced

1/4 cup spring onions, minced

salt and pepper to taste

Marinate fish in vinegar for an hour. Drain and mix with lemon juice and all other ingredients. Let it sit in the refrigerator for an hour before serving.

Source of the Recipe: http://www.camperspoint.com/article.php3?id_article=110

More info on Kinilaw recipes: http://www.kinilaw.com/

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Native Food in Camotes – Puto Maya

admin — Thu, 11 Dec 2008 23:57:21 +0000

Puto maya is one of the Filipino foods great for breakfast and snacks in Cebu Camotes, and in the Philippines. Even in the city, it is a great meal for breakfast. It’s aroma and distinctive taste is great especially when mixed with ginger. Puto maya is best eaten with hot pure cocoa milk.
To make puto maya, you will need the following ingredients:

1/2 kilo pilit (sticky rice) and tapol (black rice)
3 cups coconut milk
1/4 kilo sugar
1 tablespoon salt
3 inch piece of ginger sliced thinly sliced

To prepare the coconut milk mixture: boil coconut milk. Add sugar, salt & ginger. Reduce the liquid until it is rich and thick (espiso).

Soak the sticky rice for 3 hours. In a steamer lined with cheesecloth pour the pre-soaked sticky rice and black rice. Cover until cooked. Once the rice is soft and cooked, sprinkle the coconut milk mixture and folding the rice inside the pot. Continue adding the coconut milk mixture until desired texture is achieved.

Let the rice cool down a little bit. Rip banana leaves into pieces about as wide as your palm.

Twist the leaves and create a small triangular pouch.

Scoop in the rice.

Fold the top flap. and it’s done!

Source: http://onefilipinodish.com/blog/page/5/

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