Comments on: Chika-an, Cebu

By: jo

jo — Sun, 13 Dec 2009 08:04:34 +0000

does anyone know how to make cebu longganisa/chorizo de cebu

By: Pedro

Pedro — Wed, 03 Dec 2008 21:06:09 +0000

i like to eat at the Carbon Market, everything is cheap.

By: nina

nina — Wed, 12 Nov 2008 06:57:52 +0000

I love monggo soup with lots of pork/chicharon :) But then again there’s no pork here so monggo with pork is a luxury to us ;)

By: Fards

Fards — Tue, 11 Nov 2008 19:50:33 +0000

It is so great reading this blog. All about Cebuano eateries and food. Must check out these places when I go back to Cebu.
Must try bettq’s tocino recipe.

By: gaze

gaze — Tue, 04 Nov 2008 07:07:40 +0000

hello,which is more delicious and little bit cheaper,,leomon grass or chikaan?
salamat

By: marissewalangkaparis

marissewalangkaparis — Sat, 18 Oct 2008 14:30:31 +0000

Hi bettyq! Will try your tocino. I tried with pineapple juice etc…but yours really sounds good. I will try it and let you know. I have been on the lookout for a good tocino recipe for my son.I’ve never tried grilling it.Interesting.
I loved going to Eddie’s Log Cabin and Dinghow. I feel sad to hear that Eddie’s isn’t what it used to be.That’s what a cousin of my husband who lives in Cebu said too. Hope I get a chance to go to Cebu one of these days. Want to see Eddie’s again and see for myself.
I really loved Dinghow too.

By: sonny sj

sonny sj — Fri, 17 Oct 2008 02:44:12 +0000

Hi betty q! will try making your tocino this weekend, thanks for the recipe.

By: linda

linda — Fri, 17 Oct 2008 02:03:32 +0000

bettyq,never had tocino your way,but I’ll definitely try this,sounds interesting!Thank you!

By: betty q.

betty q. — Thu, 16 Oct 2008 19:02:36 +0000

Hey Robbie and Estella: …don’t use a METAL BOWL…use plastic, glass bowl. Mix the sugar and the salt. Then like when you’re dry curing fish (salmon) sprinkle a bit of curing mix on the bottom of the container, meat, more dry cure on the meat ….layer, layer! Then top with pineapple juice. Let it sit overnight. I cut the meat about 1/4 inch slices. …any thicker and will take forever to grill on the barbecue and because of the sugar, it will burn. So as soon as I get he grill marks, I take it off the heat and finish it in the oven…you know what taste it reminds me of?…HAMONADO? I don’t know what term else to use…so sorry!

By: estella

estella — Thu, 16 Oct 2008 16:11:07 +0000

thanks for the recipe, bettyq. i haven’t had tocino with pineapple juice. i will try it and will let you know about the outcome.