Tuslob buwa

Tuslob buwa (lit. 'dip in bubbles') is a Cebuano street food which originated from the barangays of Pasil and Suba in Cebu City in the 1980s. It consists of a mixture of pig brain, soy sauce, and some oil. The ingredients are subjected to blast cooking on a pan, a process which produces bubbles. The dish often served with pusô or hanging rice as a dip.[1] Tuslob buwa is traditionally for food sharing; with street vendors customarily cooking tuslob buwa in one wok where several people could dip their hanging rice.[2]

Tuslob buwa
Place of originPhilippines
Region or stateCebu City
Serving temperatureHot or room temperature
Main ingredientspig brain, soy sauce

The dish is featured in barangay Suba's Santo Niño festival celebrated annually every January.[1]

Around 2014, the dish became more widely available with variants beginning to be served in nearby cities of Lapu-Lapu and Mandaue.[3] It is also served in restaurants such as Azul, which garnered controversy in 2020 for trademarking the name of the street food with residents of barangay Pasil and Suba disputing the eligibility of the trademark.[1]

References
  1. Saavedra, John Rey (6 March 2020). "Village execs to sue resto over 'Tuslob Buwa' trademark". Philippine News Agency. Retrieved 10 March 2020.
  2. "A taste of Cebu's street food". Philippine Daily Inquirer. 5 May 2019. Retrieved 10 March 2020.
  3. Letigio, Delta Dyrecka (6 March 2020). "Rama: 'Tuslob Buwa' is a celebration of Pasil and Suba". Cebu Daily News. Retrieved 10 March 2020.
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