There are the different street food that you can find as you go ahead and start nibbling every piece of that your hands can grab, and your mouth can chew.
Pungko-pungko takes its name from the Cebuano term pungko, which is to squat. The name actually refers to cheap dining eateries usually located in the sidewalks where people have to sit on low benches or just crouch down to eat when there isn’t a place to sit. It’s a communal form of eating where diners have to sit close with each other as they huddle around a small table where the food is served. Pungko-pungko is characterized for its cheap, mostly fried food such as ngohiong (fried spring rolls), bola-bola (meat balls) and assorted parts of pork such as ginabot (pork intestines), utok (pork brain), tambok (pork fat) and dila (pork tongue).
Saang is popularly known as spider conch, a marine snail that is identified by its flared outer lip with its hollow digits emanating from the margin and which are ornamental in nature. It is under the genus Lambis in the family Strombidae.
Tuslob Buwa is one of Cebu’s exotic treats you can find in the streets of Carbon or Pasil actually there are different versions in Barangays across Cebu but one thing for sure it has pig brain in it. Tuslob buwa is a local dip made of pig brain, oil, fish sauce, onions, shrimp paste and all other assorted flavorings. What’s nice about this dip is you will appreciate and enjoy it most when eaten with friends, neighbors, family, well, the more people (mostly strangers) involved, the better.
Sweet Corn on a steamy hot water.
Tempura. Yum, yum, yummy. I know what you’re thinking guys. Sorry, I’m talking about the famous tempura – Filipino style street food. The authentic Japanese tempura is a bit expensive dish of shrimp, seafood or vegetable.
Saging Minantika-an (Banana- Cue)
Banana cue is made with deep fried bananas coated in caramelized brown sugar. The bananas used for this recipe are Saba bananas, which are very commonly used for cooking in the Philippines. It is usually skewered on a bamboo stick and sold on the streets. The skewer stick is just for ease of serving and eating but is not cooked on the skewer.
Puso (“poo-SO”) is rice wrapped and boiled in a triangular casing made of woven coconut leaves. It is also called hanging rice, as the packets are often picturesquely hung in bunches using the long ends of the leaves. Puso’s true origins seem lost in the annals of history, but variations of the same dish are familiar sights in other Southeast Asian countries, including Brunei, Malaysia, and Indonesia (where it’s called ketupat). Regardless, it’s become an icon of Cebuano street food, for reasons both delicious and practical.
How about you? What’s your best treet food experience in Cebu? Share and comment this blog. Then, lets eat together. 🙂