Culinary says that "complexity” of
ingredient creates a unique flavor for a dish but for Cebuano cuisine,
simplicity of dish makes a big difference. As we know that, cuisine in every
particular place was influenced from our traditions and cultures. Also
influences from neighboring places or countries contribute a lot.
Su-tu-kil is one of the famous compound cuisines of
Cebuanos. SU- stands for sugba, ihaw in talalog and grill in English. Tu- from
"tuwa" a slang word comes from tinola, clear soup in english. KIL- is
from kinilaw, kilawin in tagalog and sashimi in Japanese.
"Sugba" or "grill" is famous anywhere in the world, like in any
places; in Cebu it has its own way of preparing and cooking the sinugba or
grilling. Traditional way of preparing a "sinugba" is just simply
toss with salt and marinate for 15-30 minutes then start grilling very close to
charcoal. After the meat cooked, then time to cut into regular slices (fish no
need to cut) ;mix with soy sauce and
vinegar, some Cebuanos put fresh native chili (kulikot nga sili) to give a bit
of spice that give additional dimension of flavor to it.
"Tuwa" or "Tinola" is a very simple dish, which you can find
from small restaurant or even in big hotel in Cebu. It is a very traditional
cuisine, since Cebuano's are naturally simple, this culture influenced the
simplicity of this dish. Cooking “Tuwang “isda or karne ( fish or meat clear
soup ) you just need a piece of tomato, regular size of onion, one piece of
green onion, lemon grass, water and bring to boil. Then put the slices of fish
or meat, cook it for about 10 to 20 mins ( it depends how tender is your meat,
extend cooking time if needed to tenderized the meat) touch of salt and
pepper and garnish with long chili, serve while its hot. See how simple this
dish is.
"Kinilaw" in Cebu, Sahimi in Japan. “Kinilaw” dish is a very
traditional dish, because we inherit this from our great grandparents. If the sashimi from Japanese
cuisine needs a careful and complex preparation, “Kinilaw” from Cebu is very
simple. Cebuano use only fresh catch fish fillet(fresh
catch from the sea) ,cut into cubes, rinse with running water, pinch of salt
and drop of calamansi juice, then squeeze little bit, and set aside. Cut r regular size of onion thinly sliced,
minced of ginger, fresh tomato, half teaspoon of salt, and then vinegar. Mix
everything in a bowl and garnish with onion chive and chili
Optional: If you love fresh coconut milk then 1/4 cup of vinegar mix into grated
coconut then squeeze to get the milk and mix it... wow so it’s so yummy that is
authentic Cebuano” Kinilaw”.
wow kalami... nice my best..
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