“Kinsan sa Aloguinsan”

CEBU, Philippines —  The winning dish of this year’s “Sangka sa Kaha” by the Cebu Parklane International Hotel was formally introduced to the hotel’s “Kan-anan” restaurant menu last July 25, bringing this year’s cook-off competition to a close.

Erlinda Gimenez, who headed the team that bested six other entrants to the competition, led the occasion’s ceremonial turnover of the dish “Tinubaang Tinonuang Kinsan Sa Aloguinsan” to the hotel’s Chef de Cuisine June Rhoses Fernandez.

Identified as a specialty dish of the Municipality of Aloguinsan, the dish’s primary ingredients are “Kinsan,” a grouper fish that thrives in the waters of Aloguinsan; “tuno,” coconut milk; and “tuba,” coconut wine.

The dish is a steamed fish dish that brings out the flavorful tangs of coconut milk and coconut wine, delectably infused into the soft creamy texture of the Kinsan fish.

Seven teams composed of Aloguinsanons took part in the formal “Sangka sa Kaha 2018” competition on June 15 at Baluerte Park in Aloguinsan.

As a friendly cook-off competition, “Sangka sa Kaha” draws the spotlight on traditional Cebuano dishes and delicacies by hosting the culinary tourney in different cities and municipalities in Cebu Province for seven years running.

To-date, the competition has seen to the introduction of specials “Humba sa Ronda,” “Torta de Argao,” “Takyong sa Borbon,” “Podrida sa Oslob,” “Bisayang Manok sa Dumanjug,” and “Adubaw Nga Nokus sa Sibonga” into the menu of the Cebu Parklane International Hotel’s authentic Cebuano cuisine resto “Kan-anan.”

More information on “Sangka sa Kaha,” “Kan-anan” and its featured Cebuano dishes are hosted on the Cebu Parklane International Hotel’s official online channels. (YRST)