Kulinarya Tagala tour - Part 2

Grills and More
After a couple of hours of rest, we all proceeded to have dinner in Tayabas. As if we haven't eaten enough, dinner was a sumptuous meal of grills and more coconut dishes at Kamayan sa Palaisdaan in Tayabas, Quezon. We were treated to Sinigang na Hipon (Shrimps cooked in Tamarind Broth, Guinataang Suso (snails cooked in coconut cream), Grilled Smoked Tilapia, Grilled Pork ribs and Ice Cream served in a buko shell. I personally enjoyed the refreshingly fresh and sweet buko (young coconut) juice that somehow cleansed me of my sinful feasts that day.



Tagayan Ritual
Hoping that our full schedule would lead us to an early sleep-in, our guide then led us to Graceland estates' restaurant for the Tagayan ritual which highlights the traditional way of enjoying fine lambanog (coconut liquor). The ritual (which took about 1 1/2 hours) is led by the tanggero, who facilitates the pouring of the liquor and ensures that each one would have an equal share of the lambanog. Each member will drink from just one common shot glass. Admittedly, this is quite a turn off, especially if you are a food safety junkie, but, as our tanggero insists, the ritual is based on trust and respect for each other, thus, this practice is a must and is non-negotiable. The lambanog is measured, not by ounce but by the height of the fingers embracing the glass. Thus, when measured from its base, the more number of fingers would mean the higher the height of the lambanog in the glass is, therefore, the more the amount would be.



We were 25 in the group and there was a total of 3 rounds before the entire 500ml bottle was consumed. Water was used as chaser, though, as I practiced years ago during my college years in UPLB, Coke would have been better. Interestingly, should one refuse to drink their share, there is another person in the group who would gladly take over and drink it on their behalf. Not bad for those who love to drink.


Pancit Habhab
The following day, we went to see the production of the famous Pancit Habhab noodles in Lucban. What's interesting to note is that the noodles are baked, not fried unlike egg noodles.



Made primarily with flour, salt, shortening and water, it is rolled then kneaded, flatted and dried, cut and steamed, baked and packed. Habhab is the poor man's snack or meal, as mentioned by our tour guide. It is the affordable snack of the locals and the noodles are cooked with basic ingredients such as garlic, onions, diced pork, caldo (chicken and pork stock), sayote and carrot slices. It is traditionally served and eaten on a piece of banana leaf and eaten habhab style (meaning, with your one hand, lift the leaf to your mouth and enjoy the noodles without the use of a fork).


Lucban Favorites
Dealo Koffee Klatch owner Mrs. Valde graciously hosted our lunch plus a cooking demonstration of popular Lucban dishes such as hardinera (sweet and chunky pork meatloaf), budin (cassava cake) and longanisa lucban (local sausage).


Hardinera resembles Marikina City's everlasting, since both are traditionally molded in llaneras (oval shaped moulds used for leche flan) and steamed upon assembly. However, everlasting normally uses ground pork rather than diced pork.




Ugu Bigyan and Kulawo
Saving the best for last, our final stop was the Ugu Bigyan pottery place in Tiaong Quezon. With his works of art in beautiful forms of kitchen and home implements, Ugu's creations although pricey, boasts of the ingenuity and craftsmanship innate in Filipinos.


After our merienda of Pinaltok (glutinous rice balls in sweet coconut milk), mamon tostado with kulawo and sago't gulaman, we were taught how to make Kulawo (blanched banana heart in smoked coconut vinaigrette). It is a form of a salad since the coconut cream is not cooked but is just smoked and mixed with garlic, onions, chili and vinegar then tossed with the cooked banana heart and served best with fried fish or as an appetizer.


Of course, with each stop, one couldn't help but buy a pasalubong for their loved ones. As we head back to Manila, I realize that I have no less than 5 different pasalubong items for my family to enjoy. We Filipinos are truly blessed with such deliciously creative wonders. I am truly proud to be Pinoy!