If one wants to do street food in Cebu, one must do "pungko-pungko". You will typically find your pungko-pungko vendor by looking for crowds of people 'squatting' around a box, bowl or pot of usually deep-fried foods and hanging rice parcels.
To order, just pull up a seat, point at what you want, and then your vendor will chop the various bits for you, dish up some spiced vinegar and - for hygiene reasons - give you a small plastic bag to use as a glove (you eat with your hands, of course). So what do you eat at pungko-pungko? You can have lumpia (spring rolls), longganisa (sausages), hot dogs, kwek-kwek (battered quail eggs), meatballs, fishballs, fried chicken... and the prized food of them all, ginabot (deep-fried pig mesentery, which we call chicharon bulaklak in Tagalog because it 'flowers' when fried). Sounds scary, but it is a beautifully crunchy tasty deep-fried piece of nose-to-tail goodness!
And accompanying everything is puso, or hanging rice parcels. Rice is packed in these intricately-woven palm leaf parcels and cooked until a firm dumpling is formed, making for an easy-to-eat and easy-to-carry item for any outdoor meal, especially pungko-pungko.
For one of the more 'upscale' versions, head on over to Pungko-Pungko sa Fuente - and you will come to a deeper and more delicious understanding of Cebuano street food culture.
Shrimp Spring Rolls with Cheese. I just made a regular lumpiang shanghai mixture that consist of ground pork, carrots, onions, parsley, egg, salt, pepper and sugar. Then to assemble, layer the shrimp, pork mixture and cheese before rolling it making the tails of the shrimp stick out. Very happy nanaman mga kids ko for tonight's dinner. Dinamihan ko nga para may pang bento baon narin bukas. No need to wake up so early. 😴⏰.❤❤❤