bytebitebight

Just byte me

Longganisang Lucban debate at Tayabas.ph forums

http://philippinegovernment.org/tayabasweb/index.php/Debate/11-Resaan-masarap-ang-longanisang-lucban.html#11

Amusing how Tayabasin reacts to the topic. Hope this does not escalate to a flame war. 🙂

Advertisements

October 2, 2008 Posted by | Food, Rant | , , , | Leave a comment

Kalye Budin of the City of Tayabas

Tayabas has always been one bastions of Quezon’s limited but tasty cuisine. In fact a particular area is named after one of its famous cassava cake know in Quezon and nearby province as Budin. This area is located in and around Emilio Jacinto street of the City of Tayabas and is colloquially known as Kalye Budin (Budin street).

Kalye Budin is filled with stalls that sells Quezon delicacies such as Budin (a baked cassava/tapioca/manioc pudding), Espasol (sticky rice snack), Tikoy (the Tagalog steamed variety not the Chinese one), Nilupak (cassava or banana pounded to a sticky pudding consistency) and assorted biscuits and candies.

There are other things you can but at Kalye Budin like Lambanog ( a coconut spirit), Longganisang Lucban (Lucban Sausage), many types of chicharon such as chicharon baboy (pork rind withy fat), chicharon bulaklak (fried pork intestines), chicharon manok (fried chicken skins) , also a selection of fried noodles (singaling) can be seen in the stalls.

This place is not a tourist trap and most stalls welcome a healthy dose of haggling and negotiation. Most sellers can understand a bit of English just mind that you must speak slowly and clearly for some of the vendors to understand.

Kalye Budin has its share of tragedies like fires & floods but still continued to prosper just like the spirit of the residents of the City of Tayabas.

Pictures courtesy Qtechbpo.

Budin

Budin

Lambanog

Lambanog

September 23, 2008 Posted by | Food, Tayabas, Travel | , , , , , , , | Leave a comment

Cuisine of Quezon


Cuisine of Quezon is not as rich as say the other provinces but it can hold its own it taste of rather than in quantity of dishes.

Kiping

Kiping

The most famous amongst Quezon’s dishes are pancit habhab (the act of eating directly from a plate or leaf without using one’s hands or utensils) also know as pancit Lucban, longganisang lucban and the colorful yet tasteless kiping which is basically rice flour colored and formed using a leaf as a mold.

Lucena and Tayabas (there isa a debated who started which first) has its lechong lugaw which is a lugaw topped with lechon and adobong lechon.

Pancit Lucban aka Pancit Habhab

Pancit Lucban aka Pancit Habhab

Then there is Lambanog which is common in coconut growing provinces such as Batangas and Quezon and another beverage is Nipa wine aka tuba ng sasa which is basically fermented nipa sap.

Lucena also has its love affair with noodles like Lomi and its famous Chami which right now I am missing terribly.

September 12, 2008 Posted by | Food, Travel | , , , , , , , , , , , | Leave a comment

Lucban’s Sausage aka Longganisang Lucban

Longganisang Lucban

Longganisang Lucban

Longganisang Lucban is a sausage native to the Quezon Province in the Philippines and as it is named probably originated in Lucban, Quezon. The recipe is designed for a long shelf life and basically the sausage is self contatined since you don’t need oil to cook it.

The commonly this sausage is manufactured lovingly in the towns of Sariaya, Tayabas, Lucena and Lucban in either backyard industries or large scale operations.

The usual recipe would be like this , do keep in mind recipe varies from household to household

1 kg of cubed (as opposed to chopped or ground) pork with fat.

¼ cup of oregano extract (can be more or less depending on taste)

1 teaspoon of paprika

1 teaspoon of salt

1 cup of chopped garlic (acts as the preservative)

Sausage casing (pork intestines preferred)

How to cook

Get a pan place the sausages in it and add water till the sausages are half covered. Boil the sausages and prick them so that the casings won’t explode. Cook till the water is all evaporated and what remains is the oil from the sausage.

Longganisang Lucban is best eaten hot either in itself as a viand or part of the infamous longsilog(longganisa, sinangag at itlog). Some prefer to dip it in vinegar with garlic though my personal preference is to dip it in brown sugar.

September 12, 2008 Posted by | Food | , , , , , , , , | 11 Comments