I got introduced to the SIOMAI of CEBU because of Joshua Tan. First night in Cebu and he took as into a place where we could munch the best SIOMAI in the city.
So, what makes this siomai different and why do Cebuanos rave about them?
The answer lies in the taste. When I took a bite of the SIOMAI, I instantly liked it. The pork and the pork fat blended well, creating a fusion of flavors not usually present in other siomais (parang pancit canton) The good taste was complemented by the chili sauce which had a characteristic spice.
We ate siomai with HANGING RICE
It consists of rice wrapped in coco leaves which is then boiled. It is served by slicing the coco leaves in half exposing the rice. Puso rice pieces are strung together and servers just cut them off and slice them in half for serving, hence the term “hanging rice"
When you visit Cebu, try this siomai with hanging rice and see for yourself. I bet you'll like it, too !! havey na havey !!!
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