BY: Penn Tulabing -Villanueva Larena
Negrense cuisine has evoled over several centuries,influenced by Malay,Indochinese,Indian,Spanish,Chinese,Mexican,American,Japanese and
European cooking.It has sometimes garnered the repulation as being arguably
one of the most sophisticated and elegant cuisines in whole world Filipinos
traditionally eat three main meals a day pamahaw ( Breakfast) paniudto ( Lunch)
panihapon ( dinner) plus an-afternoon snack called painit.
The arrival of Spanish and Mexican settlers brought the sugar cane
cultivation from Latin America,local adaptations of Spanish dishes thenbecame common
such as Spanish Omelette( tortilla de potatos ) Padella ( Filipino version Arroz valenciana)
Chorizo ( longganiza) Chicken with a tomato and pepper accompaniment( Pollos a la
chilindron) and Arroz caldo also also called lugaw,is a spanish inspired rice porridge cooked
with chicken and ginger,garnished with spring onions.This Spanish cuisine tradition still prepared in lavish and big hacienda parties and Sipong a post harvest hacienda celebration.
Since 1900 when American colonial rule begun, Negrense cuisine has been influenced by American,French,Italian, German and Irish continues to evolve as new techniques
and styles of cooking.It is most often boiled and served during most main meals.Leftover rice
is often fried with garlic,eggs and onions to make sinagag ( Fried Rice) which is them served as
breakfast staple together American bacon and dessert as a standard part of a Western Meal is
a relatively development. The 19th century the mechanization of the sugar sweets were a privilage of the aristocracy or a rare holiday treat.As sugar beacame cheaper and more readily available the development and popularity of desserts spread accordingly.
World War II was the era for Negrense food were on the abudant harvest of roots crops; TARO ( GABI),purple yam ( UBE) sweet yam (KAMOTE),and the banana called saba can be chopped ,dusted with brown sugar fried and skewered,yielding kamote cue and banana cue which are popular caramelized snacks people learned to eat this kind of food due
to the luck of supply in the countryside other popular food during the Japanese occupation were
Guisado,Prito,Inihaw,Nilaga,Kinilaw,Sinigang,Pinaksiw,Ginatan and Tinola.
Humba a classic dish among Negrense is one of the treasure recipes by the oldest restaurant of the the city " Opeñas" recently featured in a culinary show " Tablescapes"
life in the plate by Chef Bruce Lim and actress & tv host Angel Aquino over Studio 23.Chicken has become something of a sentimental favorite among Negrense,there is scooby's fastfood hot
chili fried chicken and cripy chicken .Dumaguete original barbaque houses Jo's Chicken Inato &
Chicken Ati-atihan's both own by the famous Bejar families one of the City's pioneer restauranteurs.The Ilonggo style way of cooking chicken insal was first introduced by Boy Uymatiao at Atong Kamalig in later part of 90' s.Amihan Sugba/ Seafood Restaurant of Sta Monica Beach Resort will bring one to apalatable experience with itsfresh catch,sugba dishes
and seafood like blue marlin,lapu-lapu,luto salad,kinilaw and bangus.Another popular seafood haven is Hayahay treehouse / Lab-as of Sande Fuentes,Dumaguete express with a combination coconut milk, young meat of the coconut with mixed of seafood,fish and pork is the best recipe.
Neva's Pasta,Pizza and Ricemeals owned by our young enterpreneur Anis Padilla located in Amigo Subd Entrance Piapi is the home of the City's Kuripot pizza Why Kuripot?Tiny crust,fresh toppings and cooked in the native oven (Pogum).NEVA'S also serves
tuna al pesto,chicken & pork millanese and up coming favorite Lechon de Pogum.
Absin Christmas Manor hosted most of the VIP guests and movie stars visiting
the city with and delightful dishes from beef steak,escabeche,Bacon sepaghetti and more by our local chef of the Stars Josephine Badon-Larena.Tourism is so luck to have Andres Dago-oc a family recipe of native halang-halang that capture taste of every Dumaguetiño.Lutong Garbo
one of the line up activities during the Buglasan Festival of Festivals,aimed to discovering,showcasing and promoting the cuisine tradition and the creative use of indigenous ingredients in the province.According to Sylvia V.Uy of the Negros Oriental Tourism Council and the overall chairperson of the events this is the time to devoling talents from different places in our province in the fields of culinary arts.
In 2006 the award winning recipe from a small barangay of Cagmating of the Sibulan Spicy Cardisoma is very common among our rural folk by putting a coconut milk, vegetables and spices.Lutong Garbo discovered some of our local recipe such as Nilabg na Bantalaan ( a local fish in Bayawan City with coconut juice & siling labuyo),Isda Linabugan from Jimalalud,Steamed fish with coconut sauce ( Dauin town),Canlaon City Adobong Takway one of procedure is to add takway-an edible vinefrom gabi tubers which serve as its roots,Mix well.Cover for 5minutes or unitel takway is tender stir occasionally under medium fire.Guinataang Dalupapa sa dilao of the town of Ayungan.Spicy Tilapia put fresh tilapia on top,them add the other ingredients like white union,red & green pepper,cocomilk and vinegar sugar.Muttin mojo of the town of Mabinay steam sliced goat meat,cool and marinate,grate the bisoloryum very fine,add the eggs and salt to taste.The sliced marinated go at meat dips to the prepared creamy yum and roll in the flour,deep fry until it becomes golden brown.Place in a seving dish and garnish,serve the mutton mojo with pineapple sauce.
Dumaguete City and Negros Oriental has become the culinary destination of the south,takes pride of our native recipes,grilled cooking,sefoods,barbarque specialties and western dishes.Dumaguetiños and Oriental Negrense are very famous for their hospitality and gentleness of its people.Many visitors,making them choose to stay and make our province their home.
Negrense cuisine has evoled over several centuries,influenced by Malay,Indochinese,Indian,Spanish,Chinese,Mexican,American,Japanese and
European cooking.It has sometimes garnered the repulation as being arguably
one of the most sophisticated and elegant cuisines in whole world Filipinos
traditionally eat three main meals a day pamahaw ( Breakfast) paniudto ( Lunch)
panihapon ( dinner) plus an-afternoon snack called painit.
The arrival of Spanish and Mexican settlers brought the sugar cane
cultivation from Latin America,local adaptations of Spanish dishes thenbecame common
such as Spanish Omelette( tortilla de potatos ) Padella ( Filipino version Arroz valenciana)
Chorizo ( longganiza) Chicken with a tomato and pepper accompaniment( Pollos a la
chilindron) and Arroz caldo also also called lugaw,is a spanish inspired rice porridge cooked
with chicken and ginger,garnished with spring onions.This Spanish cuisine tradition still prepared in lavish and big hacienda parties and Sipong a post harvest hacienda celebration.
Since 1900 when American colonial rule begun, Negrense cuisine has been influenced by American,French,Italian, German and Irish continues to evolve as new techniques
and styles of cooking.It is most often boiled and served during most main meals.Leftover rice
is often fried with garlic,eggs and onions to make sinagag ( Fried Rice) which is them served as
breakfast staple together American bacon and dessert as a standard part of a Western Meal is
a relatively development. The 19th century the mechanization of the sugar sweets were a privilage of the aristocracy or a rare holiday treat.As sugar beacame cheaper and more readily available the development and popularity of desserts spread accordingly.
World War II was the era for Negrense food were on the abudant harvest of roots crops; TARO ( GABI),purple yam ( UBE) sweet yam (KAMOTE),and the banana called saba can be chopped ,dusted with brown sugar fried and skewered,yielding kamote cue and banana cue which are popular caramelized snacks people learned to eat this kind of food due
to the luck of supply in the countryside other popular food during the Japanese occupation were
Guisado,Prito,Inihaw,Nilaga,Kinilaw,Sinigang,Pinaksiw,Ginatan and Tinola.
Humba a classic dish among Negrense is one of the treasure recipes by the oldest restaurant of the the city " Opeñas" recently featured in a culinary show " Tablescapes"
life in the plate by Chef Bruce Lim and actress & tv host Angel Aquino over Studio 23.Chicken has become something of a sentimental favorite among Negrense,there is scooby's fastfood hot
chili fried chicken and cripy chicken .Dumaguete original barbaque houses Jo's Chicken Inato &
Chicken Ati-atihan's both own by the famous Bejar families one of the City's pioneer restauranteurs.The Ilonggo style way of cooking chicken insal was first introduced by Boy Uymatiao at Atong Kamalig in later part of 90' s.Amihan Sugba/ Seafood Restaurant of Sta Monica Beach Resort will bring one to apalatable experience with itsfresh catch,sugba dishes
and seafood like blue marlin,lapu-lapu,luto salad,kinilaw and bangus.Another popular seafood haven is Hayahay treehouse / Lab-as of Sande Fuentes,Dumaguete express with a combination coconut milk, young meat of the coconut with mixed of seafood,fish and pork is the best recipe.
Neva's Pasta,Pizza and Ricemeals owned by our young enterpreneur Anis Padilla located in Amigo Subd Entrance Piapi is the home of the City's Kuripot pizza Why Kuripot?Tiny crust,fresh toppings and cooked in the native oven (Pogum).NEVA'S also serves
tuna al pesto,chicken & pork millanese and up coming favorite Lechon de Pogum.
Absin Christmas Manor hosted most of the VIP guests and movie stars visiting
the city with and delightful dishes from beef steak,escabeche,Bacon sepaghetti and more by our local chef of the Stars Josephine Badon-Larena.Tourism is so luck to have Andres Dago-oc a family recipe of native halang-halang that capture taste of every Dumaguetiño.Lutong Garbo
one of the line up activities during the Buglasan Festival of Festivals,aimed to discovering,showcasing and promoting the cuisine tradition and the creative use of indigenous ingredients in the province.According to Sylvia V.Uy of the Negros Oriental Tourism Council and the overall chairperson of the events this is the time to devoling talents from different places in our province in the fields of culinary arts.
In 2006 the award winning recipe from a small barangay of Cagmating of the Sibulan Spicy Cardisoma is very common among our rural folk by putting a coconut milk, vegetables and spices.Lutong Garbo discovered some of our local recipe such as Nilabg na Bantalaan ( a local fish in Bayawan City with coconut juice & siling labuyo),Isda Linabugan from Jimalalud,Steamed fish with coconut sauce ( Dauin town),Canlaon City Adobong Takway one of procedure is to add takway-an edible vinefrom gabi tubers which serve as its roots,Mix well.Cover for 5minutes or unitel takway is tender stir occasionally under medium fire.Guinataang Dalupapa sa dilao of the town of Ayungan.Spicy Tilapia put fresh tilapia on top,them add the other ingredients like white union,red & green pepper,cocomilk and vinegar sugar.Muttin mojo of the town of Mabinay steam sliced goat meat,cool and marinate,grate the bisoloryum very fine,add the eggs and salt to taste.The sliced marinated go at meat dips to the prepared creamy yum and roll in the flour,deep fry until it becomes golden brown.Place in a seving dish and garnish,serve the mutton mojo with pineapple sauce.
Dumaguete City and Negros Oriental has become the culinary destination of the south,takes pride of our native recipes,grilled cooking,sefoods,barbarque specialties and western dishes.Dumaguetiños and Oriental Negrense are very famous for their hospitality and gentleness of its people.Many visitors,making them choose to stay and make our province their home.
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