BALBACUA

Balbacua brings back childhood memories. My grandmother used to

sell balbacua in the afternoons and the house was suffused with

the smell of simmering balbacua. Her small stall was packed with

her loyal customers. Perhaps because I had balbacua most

afternoons, I never thought of the dish as something special.

 It was such an everyday thing, and I remember the peppery

 beef broth as though it were only yesterday, unlike her

karekare which came only on Christmas. My grandmother

soon closed her little carinderia and the balbacua episode

was forgotten. This was over two decades ago. Imagine

my surprise when I later learned that my husband-to-be

thinks of the balbacua as a special treat.

Balbacua is said to be a Southern Philippines recipe. It originated from Cebu.

There are also very good balbacuahans in Davao City. Recently, I tasted deli- cious balbacua at the Oarhouse in Mabini St, Malate Manila.

Balbacua, like ���Dinuguan���, is another proof of the cooking abilities

 of Filipinos to transform what others will consider as unusable parts of meat

 into wonderful dishes, comparable to those made from the prime cuts.

 Strange as it may seem from the stand point of international cuisine but

 its good taste and delicate texture are bound to propel it to further

acceptance in the Luzon areas and who knows, in other parts

of the world.

I have been hearing a lot of good things about the Balbacua of the southern Philippines. It is a favorite wayside eatery dish that originated in Cebu but widely accepted and also popular in other parts of Visayas and Mindanao. There are some restaurants in Manila that now serve the same dish to the amasement of first time eaters.

Its rich, thick and peppery broth plus the tender and succulent meat

 have delighted many customers. By the Western standard, it might

 be considered as a bit unusual as it uses exotic beef parts such

 as oxtail, skin and feet (���paa ng baka���). Although some may

 be appaled, I���m sure many will love it.

Now that I have colleagues from Cebu and Bohol, I decided to try

 cooking my own version of the dish

 Since I usually cook ���paa ng baka��� stew in garlic, onion,

pepper and leeks until the broth becomes thick back home,

I know it would not be difficult for me to re-create the

 famous Balbacua Cebuano.

The small eateries lining up city sidewalks are a favorite destination

 for those looking for a food adventure in Cebu.

One of the most popular dishes found in these eateries is balbacua.

 This dish is well-loved by Cebu locals and foodies looking

for something different.

During lunch time, commuters are often found lining up to

 have their bowl of balbacua, which is basically stewed

oxtail and cow skin mixed with beans, peanut butter,

 and other spices. More exotic animal parts are sometimes

 thrown in to make the dish even tastier.