Popular Homegrown Restaurants in Cebu

Cebu is a melting pot of homegrown restaurants, that's uniquely owned and operated by Cebuano (or Cebuano by heart) entrepreneurs.  Here are my top picks (in no particular order):

Filipino food:

• Golden Cowrie (unlimited rice, crispy garlic shrimps)
• Hukad by Golden Cowrie (fish kinilaw and grilled pork belly in one, bibingka)
• Cafe Laguna
• AA's Barbeque (grilled pork belly and bangus)
• Cheaverz (ngohiong, grilled pork belly and smoked bangus)
• STK (grilled panga and scallops)
• Alejandro's (crispy pata)
• Abuhan (sizzling pochero)
• Lighthouse Restaurant (lechon de leche)

Chinese food:

• Manila Foodshoppe (garlic buttered chicken)
• Ching Palace
• Grand Majestic Restaurant (peking duck buffet)
• Dimsum Break (steamed rice and spring rolls)
• Shabu way
• Red House Shabu-shabu

Mexican food:

• Maya (queso fondido)

Italian food:

• Michael Angelo (biancaneve pizza, four cheese gnocchi)
• Idea Italia (four cheese pizza)
• La Tegola (salsa and foccacia)

Japanese food:

• Yumeiya
• Nonki (salmon sashimi)
• Wakamatsu (eat all you can yakiniku)
• Kamikechi Ramen (Tonkatsu Ramen and Gyoza)
• Kanyoen

 Continental:

• Cafe George(angus beef, salad, spinach dip)
• Sunburst Fried Chicken
• The Ranch (pot roast)

Coffee shop:

• Bo's Coffee

Gyoza Recipe by Kamekichi Ramen

During my visit in Tokyo, I can say that we are lucky that there are a couple of Japanese restaurants sprouting in Cebu serving authentic Japanese Cuisine.  For one, I particularly love the gyoza at Kamekichi and I'm happy to learn the techniques how to make them from their very own chef.

Ingredients (Serving 24 pcs)

use this type of ginger grater

150g ground pork
100g minced cabbage (quarter of a large cabbage)
80g minced pechay (two large leaf)
2 stalks minced spring onion (use ganda leaves if available for stronger aroma)
2 tsp minced garlic
2 tsp grated ginger
2 tsp minced white onion
2 pinch of salt (1/2 tsp)
1 tbsp white sugar (brown will do)
1 tbsp chicken powder
1 tbsp sesame oil
1 1/2 tbsp shoyu (Kikoman Soy Sauce)
1 1/2 tbsp sake (Japanese wine or chinese wine or white wine)
water for pleating the wrapper
1/4 cup hot water
sesame oil

Dipping sauce:  shoyu, rice vinegar, chili oil or sesame oil.

Prepare the meat: 
1. In a bowl, hard massage (in kneading motion, gather and throw em back repeatedly) ground pork for about 10 minutes until some fats (white ones) are sticking on the sides of the bowl.  Tip: This is the secret to tenderize the meat.

Prepare the vegetable mixture: 
2.  Mince cabbage, spring onion and pechay.  Set aside in a separate bowl.

3.  Add garlic, ginger, onion into the vegetable mixture.  Mix them lightly with your bare fingers.

4.  Add shoyu, sake, salt, sugar, sesame oil, chicken powder into the vegetable mixture and mix lightly with your bare fingers.

Prepare the meat - vegetable mixture:
5.  Add the meat into the vegetable mixture, knead them with your hands until the mixture thickens.  When kneading, the meat absorbs the moisture.

6.  Settle the mixture flat in the bowl with your fingers, tilt the bowl from side to side.  If the mixture does not slide, it's the right consistency; not too wet, not too dry.

Prepare the wrap:
You need not get yourself into trouble by making them from scratch, head to a Japanese grocery.  I grabbed a pack of wheat cake wrapper for gyoza at Machiya Mart for P110 for 24 pcs.

 
7.  Thaw frozen wrapper.  

Tip: Remove from plastic, cover the wrapper with wet towel to keep it moist.  Leaving it inside the plastic will cause some wrapper to be wet and hard to handle.  Put inside the ref to thaw. 

Tip: The wrapper and wrapped gyoza must be covered with moist towel at all times while working to keep it moist and prevent it from breaking.

8.  Take one wrapper on your palm and with one finger, wet the outer sides of the wrapper.

9.  Put 1 tsp of the mixture in the middle of the wrapper.

10.  Fold in into half over the filling and pinch the middle.

11. Holding the wrapper in that middle spot that you just pinched with your left hand, make a pleat on the top part of the wrapper, pinching it against the flat edge of the wrapper at the back using your right fingers.  (Tip: I find it easier when I let it stand on the plate/table while holding the middle to keep the filling from slipping while pleating.)

12. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back (only the front edge will be pleated, the back edge stays flat).  Proceed to make two or three more pleats to the right of the first pleat.

13. Then switch sides and pleat the other side (to the left of the pinched middle) with your left fingers.

Note: Store them in the freezer when not yet ready for consumption.  When ready to eat, place frozen gyoza onto pan in the same manner below.  It may just take a little longer for its wrapper to turn translucent because of the thawing process.

Pan Fry Gyoza:
14.  With no fire, oil the pan with 1 tbsp of oil, spread it over the pan with paper napkin.

15.  Line the gyoza on the pan with small distance as it expands when cooked.

16.  Put 1/4cup of hot water into the pan. (make sure water is equally distributed on the pan covering the bottom of the gyoza)

17.  Cover the pan.

18.  Turn on the stove in high heat, for about 4 minutes, until the wrapper turns translucent.  The steam will cook the gyoza.  Add hot water if it dries up before it becomes translucent.

19.  When it turns translucent (just in time when water has evaporated), open the pan, put little sesame oil over the pan to pan fry the gyoza. (This will make the bottom brown and crisp.) Keep the pan open.

Tip:  On fire, avoid adding oil onto water, as this will cause it to splatter.

20.  When it starts to smoke, lower the heat.

21.  Remove from heat and serve on the plate up side down.

22.  Consume while hot with dipping sauce.

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Kamekichi Ramen
F. Cabahug Street, Cebu City
(032) 4224511

Machiya Mart
TPE Building
Corner Gov. Cuenco Avenue (Talamban Road) and AS Fortuna Street, Cebu City
(032-5056592) or (032) 344-0355

Substitution for Sweeteners

There are several factors at variance among the different types of sweetener, among them weight, moisture, acidity, and, of course, taste. You can manipulate most of these variables, though, to allow you to substitute one for another selectively.

First of all, consider the difference in weight. A cup of granulated sugar weighs 8 ounces. A cup of brown sugar weighs only 6. But a cup of maple syrup weighs 11 ounces and a cup of honey weighs 12. So if you were to substitute honey in a recipe that calls for brown sugar, you’d be adding twice the amount of food. Maybe that’s OK, but since honey is sweeter than sugar, you’re not only adding more material, but more sweetness as well.

In addition, honey and maple syrup add moisture to a recipe, which can upset the texture of what you’re making. Honey adds acid to a recipe, which you might have to neutralize with the addition of a pinch of baking soda. And honey can cause baked foods to brown more quickly. Brown sugar, on the other hand, attracts moisture, so it will keep baked goods from drying out so quickly. Also, brown sugar includes molasses, which adds moisture, and certainly changes the taste. On that question of taste, you’re on your own.

Having babbled enough now, here are the general substitution rules for sweeteners, but remember, most people consider these emergency substitutions, not daily rules to live by:

In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste.
Substitute white sugar for brown sugar on a 1 to 1 basis, but add 4 tablespoons of molasses per cup, and decrease the total amount of liquid in the recipe by 3 tablespoons.
To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons.
To use sugar in place of honey, use 1-1/4 cups of sugar plus 1/4 cup more liquid.
To use maple syrup in place of sugar in cooking, use 3/4 cup for every 1 cup of sugar.
To use maple syrup in place of a cup of sugar in baking, use 3/4 cup, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use.
To use sugar in place of a cup of maple syrup, use 1-1/4 cups of sugar plus 1/4 cup more liquid.
Finally, granulated sugar has 46 calories per tablespoon, brown sugar has 50, maple syrup has 53, and honey tops them all with 64.

Red Velvet Cupcake

Yields 2 doz cup cake

3/4 c sugar
1/4c unsalted butter, at room temperature
1/4c vegetable oil or extra light olive oil

1 egg


1/2 teaspoon vanilla extract
1/2 cup buttermilk (1/4c evaporated milk + 1/4c hot water + 1.5tsp vinegar)
1 1/2 teaspoons distilled white vinegar
2  Tablespoons red food coloring

Dry ingredients:
1 1/8 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 Tablespoons unsweetened cocoa powder

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F, bake at 325F.
2. Whisk together all dry ingredients, set aside.
3. In the bowl, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg (one at a time).
4. Add the vanilla and vinegar.
5. Add dry ingredients to the batter,  alternating with the buttermilk. Beat on high until smooth.
6. Add the red food coloring to desired color.
7. Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
8. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Recipe for Cream Cheese Frosting

Chahan: Japanese Fried Rice ala Ginza

Ginza has been Cebu's longest operating Japanese Restaurant, known for it's quality and pricey menu. Ginza's fish head is their bestseller. Our family's favorite is their mizuno table cooking service, where food ordered is cooked right in front of you. The kids especially loves it when the chef does acrobatics by throwing eggs up in the air.

http://www.youtube.com/watch?v=C3uKPqHZKH0&feature=youtube_gdata_player

1 cup cooked Japanese rice
1 egg
1 tbsp sake
1 tbsp kikoman soysauce
Diced crown onion
Diced carrots
Diced baguio beans
Ground shirmp
Ground beef
Ground chicken
Salt and pepper to taste
Olive oil or butter

1. Heat pan or mizuno table, put oil or butter.
2. Cook the onions, carrots, beans.
3. Add ground chicken, then later add the shrimp and beef, add sake.
4. Add the rice, put the egg on top then mix.
5. Add soysauce, salt and pepper to taste. Press and mix all ingredients but don't overmix.
6. Once cooked, remove from fire.

Where to Buy the Best Lechon in Cebu?

This time, I'm not sharing how to cook, I'm listing down the contact numbers of the best available lechon in Cebu, order one and enjoy it without all the hassle.

Lechón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy. Chicken and beef are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal.

The pig had always been the center of communal feasts in pre-Hispanic Philippines, and "Lechon" is the normal manner it is prepared.


Undeniably, Cebu's Lechon is the best in the country. It is tasty as it is, there's no need for any savory dip to go with it. Ask for Mang Tomas (liver sauce) and Cebuano's will stare at you and laugh.

Cebu's lechon baboy is whole black native (free range) pig roasted over charcoal, skewed in bamboo, stuffed with herbs and spices like lemongrass locally known as "tanglad", salt (injected into the meat), pepper corn and more, then baste with either milk or soda or coconut water to keep the skin crispy.


I once saw how it is prepared, it's never a pleasant sight. Hot water is poured onto live pig to shed its hair and the rest is history. I've entered the roasting station of CNT Lechon, it is impressive to see several lines of mechanical rotisserie. That should make the cooking even, not to mention efficient.

We normally forewarn foreign guests, other nationalities especially from the west, find it barbaric to see a whole pig served on the table. But Chinese and Filipinos just love EVERY part of it, right? I feast on the belly and the skin, most on the ribs, some even rave about the tail, the tongue, the ears, the dinuguan (pork blood stew with internal organs), and the brain!

My previous post about Cebu drawn more than the usual readers, googling for information and contact numbers for Cebu's Lechon houses, there are hundreds of lechon houses in Cebu but these are the more popular ones:
NOTE: To contact via telephone, use COUNTRY CODE 063, AREA CODE 032

Cang's Lechon
Sanson Road, Lahug
Telephone Number: (032) 2328899
- the original Cang's Lechon, with crispy skin and tender meat, the fat looks like it's trimmed off, it's very tender that the vertebra easily collapse.

Cary Cang's Lechon (Edna Cang)
Sanson Road, Lahug
Telephone Number: (032) 2358886; +639276441923
-(similar to Cang's Lechon, now operating independently) my family's personal favorite. Aside from the usual lechon, a whole chicken (add P150 each) or rice can be stuffed inside. Imagine chicken or rice that tastes exactly like lechon.

Alejo's Lechon
Labangon
Telephone Number: (032) 2618575

Lighthouse Restaurant
Gen. Maxilon Ave
Telephone Number: (032) 2332383
-famous for Lechon de Leche, a few days old piglet, so tender and milky, they use plates to slice it. For dine-in, you can order whole or smaller portions.

CNT Lechon
Archbishop Reyes Ave # (032) 2326146
V. Rama # 2544249; (032) 2546641
Juan Luna Ext Ave # (032) 2335339
(with outlets in selected malls)
-famous for their retail outlet that sells lechon per kilo*, they can pack them in a box ready for cargo. Also available in Las Vegas, USA:
1203 E Charleston Blvd, Las Vegas, USA # 702-270-2500



Rico's Lechon
Talamban, (Enrico Dionson, owner) # 3440119
-rumored for being former President Erap's source of lechon

Zubuchon (as endorsed by Anthony Bourdain)
(Edrid or Beverly) # 2365264 (M-F 9am-4pm)
Sunday Market at Banilad Town Center, Sundays, 10am-1pm


- but frankly, it doesn't come close to Cebu's best lechon.  You might just wanna try it simply because it was endorsed by travel channel Anthony Bourdain's blog.

Lechoncebu.com
www.lechoncebu.com
- offers the convenience of online orders, recommended by a few bloggers who are non-Cebuanos. I haven't tried this, but the published rates are quite expensive.

Carcar Town Market- famous for having lechon juice, a seasoned clear (salty) soup.

Lorenzo's Lechon Baka
Telephone Number (032) 4162849 or mobile phone +639155404221
- specialize in roast beef/calf with sweet brown sauce. My birthday party isn't complete without them roasting a leg for my guests. :D They also serve roast turkey and goat.

The price of Lechon Baboy has increased about P300 for whole and P50/kg compared to last year. During peak season, price increase about P200-500 or they serve a smaller sized lechon. Peak season is from December, extending upto January (for Sinulog). Normal price range now should be:
P300 per kilo
P2800 good for 20-25 (whole)
P3200 good for 25-30 (whole)

Updated price for 2010:
P360 per kilo
P3500 good for 20-25 (whole) about 8-10 kilos
P4000 good for 25-30 (whole) about 10-12 kilos

Airport to airport airfreight from Cebu to Manila costs about P500, the seller usually charge additional P100 for packaging. Including freight, it is actually cheaper to buy from Cebu than in Manila.

*lechon sold per kilo tends to use bigger and older pigs, the meat may not be as tender and the skin is thicker which tends to be harder even crispy. So I still prefer to order in whole, the younger/smaller the better. Don't worry about left overs, stewed (paksiw) or sauteed, they are still worth the added cholesterol. :D Our household cook has a superb recipe, I'll try it out soon and post the receipe here.

Ever wondered how to keep the skin crispy?
- while it's steaming hot, keep it loosely covered. Don't keep it too long in the (car) trunk either. The steam tends to soften the skin.
- while waiting to be served in an airconditioned room or windy area, keep it covered.
- reheat leftover skin (if any!) in pressure cooker or toaster on high heat.

A celebration isn't complete without lechon, Christmas season ('Ber months) is coming up, I'm so eager to feast on more lechon again with hanging rice "puso" to match it.

Grilled Salmon Teriyaki

I've just learned to make my own teriyaki sauce with Kamekichi Cooking School, this time, I'm trying it on salmon steaks.

Serving for two.
Ingredients:

Terriyaki Sauce:
4 Tbsp shouyu (soy sauce)
4 Tbsp Sake (japanese rice wine)
2 Tbsp honey
1/4 tsp shouga (ginger), grated
1/2 tsp spring onion, chopped thinly
2 tsp sugar
2 tsp tomato catsup
1/4 tsp salt
1/4 tsp chili powder (optional)

1. Chop the spring onion into half, discard the all green part for other use. Slice off the top most of the spring onion, slice the head (white part) lenghtwise twice, then chop it in circles, including a little green.
2. Mix all the ingredients of the terriyaki sauce together. Add honey to desired sweetness.  Instead of sake, one may use the more expensive mirin, in this case, omit the honey and tomato sauce.
3. Seat aside 1/3 for marinade.
4. When salmon is ready to cook, heat small pan with little oil.
5. Pour the remaining 2/3 of the sauce mixture in pan and consistently stir sauce mixture until desired consistency.   Remove from fire.

Ingredients:

2 salmon filet/steak
2 Tbsp Corn oil or canola oil
2 pcs calamansi (or half lemon)
salt and pepper to taste

1. Defrost salmon.
2. Squeeze 1 calamansi/lemon per steak.
3. Season with salt and pepper, rub and massage into the meat.
4. Add 1/3 of the teriyaki sauce mixture, marinate for an hour.
5. Heat the grill (or pan) upto 180 dregree centigrade.
6. Place the salmon filet (skin down) or steak on the griler.
7. Flip over when ready.  Baste cooked side with the remaining cooked teriyaki sauce.
8. Remove from fire, baste the other side with cooked teriyaki sauce.
9.  Ready to serve.

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