Friday, July 18, 2008

Dinner in Zulueta, Historic Old Cebu, Philippines

There is a small group of die-hard lovers of Old Cebu whom I socialize with when I am Cebu. We will sometimes have dinner in my Zulueta place. It is really quite a fun group that usually ends up talking about Cebuano history, culture. What I love most of all is their passion about wanting to revitalize historic Old Cebu. July 13, we had such a potluck dinner, Cebuano food, was the theme.
Our guests that evening were Dr. and Mrs. Michael Cullinane, assistant director of the Center for Southeast Asian Studies of the University of Wisconsin at Madison, who is currently in Cebu on a Fulbright Senior Research Fellowship. Honorable Arsenio Pacana also graced the group with his presence.
The group photo shows seated l-r: Melva Rodriguez Java, Louella Alix, Louie Nacorda, Margarite Cullinane, standing l-r: Cecilia, Terry Manguerra, Gavin Bagares, Toti Villalon, Councilor Pacana,Joy Gerra, and Michael Cullinane. (Val and Booging Sandiego were supposed to be there but got hung up with an event in their heritage Yap-Sandiego house).
The photo of three shows l-r: The Cullinanes and Toti Villalon.

The food picture shows Louie Nacorda's delicious Balbacua Cebuana

Here's Louie's recipe for the Balbacua Cebuana and note proposing a Spanish themed food the next time we do a Zulueta dinner:
From Louie Nacorda:
The pleasure is mine in sharing my mother's recipe of Balbacua
Cebuana. Here's the recipe:

2kgs ox tail, cut in serving size
1 kg beef kinche, cut in serving size (I don't know what this is called in
English but its on the leg part, used also for pochero)
1/4 kg raw peanuts, shelled and peeled
1 can black salted beans
2 red onion bulbs, peeled and quartered
1 pc fresh duwaw, about 3"long, half inch in diameter (turmeric? Im not
sure of its English name)
2 tablespoon annato oil

Boil ox tail in salt and water for 15mins, then drain;
Boil ox tail again in water and duwaw for about 2-3 hours, or until
Add beef kinche and raw peanuts, continue boiling over slow fire for
another 2-3 hours;
When tail and kinche are almost tender, add the quartered onions, salted
black beans (rinsed once in running water, and quick) and annato oil;
Cook for another 30mins-1 hr.;
Serve with hot steamed rice. Perfect combination is dry pork adobo, or
Ilocano bagnet (boiled in Rufina patis) or bocaue lechon kawali.

Got to check my flicker url for your easy access but I guess when you go
internet explorer and type "Louie Nacorda", it will come out along with the
other cyberspace entries about me.

I did enjoy very much our get-together last night and yes, please, let's do
it again when you get back and have Spanish-themed food. I can hardly wait
to taste Chona's Galantina and Jamonada, and Louella's Pastel de Lengua. No
Paella please as it is a complete dish by itself and must be eaten alone. I
can do Beef Pochero and a mean Leche Flan (that will hold a spoon standing
when you stab into it. More like tocino del cielo actually, but I still
call it Leche Flan because of the heavy syrup and caramelized topping)

Terry, I will try your chicken TIMKEE one of these days, but I will add
duwaw, black mushroom and glass noodles to your Shiao Shing Chinese Wine
and water, and perhaps, a spoon or two of White Horse Chinese Soya Sauce,
because I remember my mom's recipe of it had some black mushroom and
sotanghon on it, and it was rather brownish. Thanks! I just hope I could
buy dressed culled chicken, as I find the butchering and the dressing part
rather tedious and messy.

See you guys again in the near future.

Read also:
Cooking with Cecilia Brainard - Quiche
Cooking with Cecilia Brainard - Linguine with Clams
Cooking Lengua Estofada
Food Essay - Fried Chicken Caribbean-style
How I Learned to Make Leche Flan (or How I Met my Husband)
Cooking with Cecilia - Leche Flan (Vietnamese Style)
Recipe of Balbacua Cebuana from Louie Nacorda 
Easy Filipino Recipes from Maryknollers 
Cooking with Cecilia - Beef Bourguignon
Cooking with Cecilia - Chicken Soup for my Bad Cold 
Cathedral Museum- Where Louella Alix and Terry Manguerra work
Casa Gorordo Museum where Joy Gerra works
Yap Sandiego Heritage House owned by Val and Booging Sandiego
Dr. Michael Cullinane - Fullbright Scholar, more information
Dr. Augusto Villalon, more information
Honorable Councilor Arsenio Pacana

Top Photo l-r


Louella said...

Food really taste better when partaken with people who nourish each other by their very presence. It helps that we were in the heady heights (literaly) of your penthouse patio. The fact that we were in Zulueta, in Parian, was not lost on us, so it enhanced the special quality of the evening.

Let's do it again!


Louella said...

I wonder why food taste a whole lot better when partaken with lovely individuals who nourish each other with their very presence. It helps that we had it in the heady (literaly!) heights of your penthouse patio. The fact that we were in Zulueta did not escape our consciousness and so greatly contributed to the general atmosphere of the evening.

Let's do a repeat by all means!