Cebu Torta Cake is quite a popular mini cake in the Visayas and all of Cebu. If you haven’t got the Torta molds you can use a big deep muffin tin, greased and lined. Torta’s in Cebu are special cakes consist of “ Tuba ” or coconut liquor, as the leavening agent. They cook it in a clay oven. But this is a simplified recipe but still taste as good as the classic recipe.
Cebu Torta Cake is quite a popular mini cake in the Visayas and all of Cebu. If you haven’t got the Torta molds you can use a big deep muffin tin, greased and lined. Torta’s in Cebu are special cakes consist of “ Tuba ” or coconut liquor, as the leavening agent. They cook it in a clay oven. But this is a simplified recipe but still taste as good as the classic recipe.
Cooking the best Ube or Pandan and Jackfruit Biko is now made easy with this recipe!
Ube, Langka (Jackfruit) or Pandan Biko is a delicious Cebuano kakanin that seems to be a crossover between the traditional Filipino biko and mix with other local flavors. Biko is sweet, chewy made from glutinous rice , and biko made extra yummy with purple yam or Jackfruit or Pandan Leaves and latik topping (coconut curd).
You may also add some macapuno to it to make it more special for the Holiday Season!
Cebu’s Original “Chorizo de Cebu” – Sweet, Spicy, Savoury, Garlicky, Tender Juicy, Seasoned to Perfection, Now Available in Auckland.
Cebu’s Original “Chorizo de Cebu” – Sweet, Spicy, Savoury, Garlicky, Tender Juicy, Seasoned to Perfection, Now Available in Auckland.
This Cebuano dish was inherited from the Spaniards a long time ago. But there are also other versions in other provinces like Cagayan de Oro, Bohol and Davao. Imagine, cooking a dish for almost a day makes you wonder what kind of dish that took so long to cook. The average cooking time for this dish is about seven hours. The name of this dish “balbacua” came from the Spanish word “barbacoa” which means cooking meat very slowly on an open fire for several hours. Maybe our ancestors named it balbacua because of the length of time involved in cooking.
This Cebuano dish was inherited from the Spaniards a long time ago. But there are also other versions in other provinces like Cagayan de Oro, Bohol and Davao. Imagine, cooking a dish for almost a day makes you wonder what kind of dish that took so long to cook. The average cooking time for this dish is about seven hours. The name of this dish “balbacua” came from the Spanish word “barbacoa” which means cooking meat very slowly on an open fire for several hours. Maybe our ancestors named it balbacua because of the length of time involved in cooking.
While it is a distinctively Chinese dish, the siopao has become a part of the diet of cebuanos. There are many places where you can find siopao in Cebu.
Siopao, literally meaning “steamed bun”, is the Philippine version of the Cantonese steamed bun called cha siu bao. Introduced in the Philippines by Ma Mon Luk, a Chinese immigrant, during the 1920s.
Special Siopao Asado – Bisaya Style
Continue reading “Special Siopao Asado – Bisaya Style Recipe”
Recipes by Lucelle 