2. Cebu Food, Culture and Tradition

Simple Food Makes Big Difference

Culinary  says that "complexity” of ingredient creates a unique flavor for a dish" but for Cebuano cuisine simplicity of dish makes big difference. As we know the cuisine in every particular place influenced from our traditions and cultures, neighboring places or countries contribute a huge impact.

Su-tu-kil is one of the famous compound cuisine of Cebuanos. SU- stand for sugba, ihaw in talalog and grill in English. Tu- from "tuwa" a slang word come 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 any places Cebu has its own way of preparing and cooking the sinugba or grilling. Traditional way of preparing a "sinugba" is just simply marinate with salt for 15 to 30 mins then start grilling very close to coal. After the meat cooked then time to cut into regular slices (fish no need to cut) then tossed with soy sauce and vinegar some Cebuanos put fresh native chili (kulikot nga sili) to give a bit of spice that give more distinct flavor.

"Tuwa" or "Tinola" is very simple dish which you can find from small restaurant 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. Preparing and 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.

"Kinilaw" in Cebu, Sahimi in japan. Kinilaw dish is very traditional because we inherit this dish from our great great grand parents. If the shashimi from japanese cuisine need a careful and complex preparation Kinilaw from Cebu is very simple. cebuano use only fresh catched fish ( derict from the sea ), fillet and cut into cubes rinse with running water, pinch of salt and drop of kalamansi juice then squeeze little bit and set aside. Reguler size of onion thinly sliced,minced of genger, fresh tomato, half teaspoon of salt, then vinegar mixed well 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 its so yummy that is authentic Cebuano Kinilaw.