November 29, 2020
by: Netanya Flores
The Philippines has more than 7,000 islands, but knowledge of the culture and food tends to be limited towards the Luzon area. Fly your mind to the Visayas region where the “Queen City of the South” or what I call where my beloved Cebu is. Personally, I come from a background where most of my family speaks Bisaya, so my knowledge of the Philippines originates from that. Since a majority of RAPS’ members originate from the Luzon area, I thought it would be valuable to share the Visayan lifestyle through something we all know best: food! I’ve compiled a list of “Cebuano merienda” (Cebuano snacks) that I’ve grown up with in my own home. You guys should definitely check out if you happen to be fortunate enough to find yourselves in this province. Granted they’re not your typical “snacks,” the list is a sneak peek to what the island has to offer!
Ngohiong
Originating from Chinese emigrants who shared their recipe with the Cebuano locals, this is another version of the widely known spring roll. The name is derived from the five-spice powder that gives the flavor a kick. Inside you can find singkamas (Jicama/yam), coconut palm, bamboo shoots, ground pork, minced shrimp, garlic, and onions. (It can easily be found as a street food after classes and in hawker style stalls in a food market.)
Kilawin/Sutikil
Native not only to Cebu, but my own household, kilawin is a raw tuna (or any fish) dish that is cooked primarily through the acidity of vinegar. In a way it’s the Filipino version of ceviche, which uses similar ingredients, but the one difference is that it’s mixed with raw meat like beef or goat that allows a delicious balance of flavor to come through your mouth when you take that first amazing bite.
Siyakoy/Shakoy/Pilipit
The filipino version of twisted donuts! This delicacy just melts in your mouth as you take a bite. Similar to a churro, it’s fried and coated with cinnamon and sugar! It was a favorite of mine growing up whenever my mom would come back from Jersey City to buy it.
Puto Maya and Sikwate
This is the best duo out there that can stand as breakfast or a snack! The “puto maya” part is a rice cake made with fresh ginger and milk. To make it you soak it in water and lather it up with the other ingredients. You can choose to eat it as itself or pair it with “sikwate,” which is the Cebuano version of hot chocolate.
Otap
Dozens of these puff pastry packages are currently sitting in the middle of my kitchen table because of family and friends bringing back pasalubong. Definitely not complaining though as this is another one of my favorite sweets! Dip this in milk and you’ll be sobbing out of pure bliss.
Lechon de Cebu
Does this even need to be here? This is such an absolute given. Going home to Cebu one of my favorite things is heading to Carcar, Cebu which is considered the Lechon Capital of the Philippines. Fun fact: my great grandparents owned a piggery farm, so when I was still an infant/toddler visiting the Philippines during the summer, most of the food I was fed had pork in it since there was so much excess of it at the end of the day! Probably explains why Filipinos have high cholesterol… but that’s an article for another day.
Of course there’s a multitude of other Cebu delicacies that are out there, but you’ll have to just get that plane ticket and haul yourself over there to discover more!
Disclaimer: Any views or opinions represented in this post are personal and belong solely to the author as indicated by the byline and do not represent an official endorsement by the Rutgers Association of Philippine Students of the aforementioned views or opinions of the author. Any views or opinions expressed by the author are not intended to malign any person or organization. The Rutgers Association of Philippine Students is a nonpartisan student organization.
Kommentare