What the hell is Tuslob Buwa? Literally means "to dip in bubbles." It may sound exotic but it is the current craze among Cebuano foodies and many people lined up just to partake such culinary oddball. If you are keen to explore such gastronomic adventure, you might as well give it a try.
It actually refers to a whole meal set that is made of several pieces of hanging rice or puso, which are to bedipped into bubbling hot stew (much like a hot pot). Customers have to pay for the puso, which costs about P3 to P5 apiece. Its obscure origin was thought to be on the streets around Pasil wherein tempura, fish balls, fish balls and other fried stuff are sold. Although most people abhor double-dipping, dipping your rice in the same wok can be sound unhygienic but it is the charm of this food experience. Many enterprising minds have tried to elevate this street food into a regular fixture on the local food landscape so that everyone can enjoy it without grossing out.
The thick stew where you dip your rice is made with the following ingredients: pig's brain, liver, soy sauce and sauteed shrimp paste in onion and garlic. The eclectic mix is then cooked with the right amount of water to achieve that perfect consistency. Some cooks add other "secret" seasonings and flavourings.
How to prepare it? It's so simple that anyone can do it in the comforts of their home. First, chopped onion and minced garlic are sauteed in oil and then add the shrimp paste. After it caramelised and released its aroma, you then add the crushed pig's brain and chopped liver. Water is then added and bring the mix into a boil. The right amount of soy sauce is added depending on your preferred taste. You only stop when the right thickness and consistency is achieved.
Want to try it?
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