Pancit Habhab at Lucban...Served Hot with a smile!

Well, what do you know. I came up here for two things: The fiesta and the food. In every fiesta in this country, food is always associated–and it means a whole lot of it. When I was at Lucban, although I wasn’t able to go house-hopping for food, the streets of this quaint Quezon town is a feast of gastronomic proportions. Yup, its beyond your usual delicious chorizo, if you know what I mean. There were three things that made my tummy satisfied all throughout the day in Lucban during the Pahiyas.

Oh! Those juicy, plump, Lucban Longanisas...they're uhmm, delish!

Lucban Longaniza

O ayan, pinakasikat na marahil sa lahat ng pagkain ng Lucban. Perhaps the most popular pasalubong and product is the variety of longaniza (sausage) in Lucban. The longaniza is made of pork spiced with garlic and other “secret spices” (I know, trade secret for some) and then stuffed in thin pork intestine. Fry it and dip it in spicy vinegar (that coconut vinegar for that authentic taste). Voila! A sweet yet spicy (with a strong garlic taste) delight to brighten up your day!

They're making longanisa o!

The longaniza is sold in two sizes. One small, one big. The smaller one costs around P50-P60 per dozen (they don’t sell per kilo here), and the bigger one for half a price more per dozen. Either way, it’s still great with sinangag (fried rice) and egg for breakfast!

I love it when its crispy fried! Yummy!!!

Those dangling longanisas...yum!!

By the way, I brought home some 1 and a half dozen of small longanisa at home. My bag was reeking with the scent of longanisa. Kulang na lang, kainin na ang bag ko!

Panseeet! Habhab!

Pansit habhab is another specialty that Lucban offers. Its basically pansit (parang pansit kanton) with a few ingredients such as sayote, onions and fried pork. The tindera would give you the pancit either on banana leaf or plastic.Put some spicy vinegar (yup, not your usual ol’calamansi) on it and eat it…STOP! Eat it from your hands! No forks, no chopstiks…straight to your mouth from your hands. That is why its “habhab” because you are going to eat it without any utensils nor use your hands to grab the pancit and put it in your mouth. Baka pagtawanan ka ng iba kung gagamit ka ng kubyertos! Take a look at the picture below and see how you eat pancit habhab.

Yes folks, that's how you eat your longanisa. Now, huwag mag-inarte!

We were lucky to meet and encounter Aling Lita on the streets of the town with her famed cry, “panseeeeeeet!” According to the locals, she has been selling habhab for years now. If I’m not mistaken, she was also at Discovery Channel one time…and yes, I think she was also in Tado and Erning’s Strange Brew show.

Panseeeet! Here comes Aling Lita!

Aling Lita with my kabarkadas Arjay and Biboy (Photo courtesy of Arjay Goldara)

Serving your pancit habhab

By the way, pansit habhab became my “pantawid gutom” for the rest of the day. It’s so cheap yet it one order fills me up. Price range: P5.00 to P10.00. Wala na akong nakitang sumobra sa presyong yan nung Pahiyas, kaya wag mangambang magutom sa piyesta!

Salud!

We had a very tiring day going around the town to see the decorated homes and witnessed the parade. My friend Biboy (which his family hails from Lucban) took us for some refreshing snack. For a dose of halo-halo!

Ooh! Refreshing Halo-Halo at Salud's!

We went to Salud Refreshment, just a few meters away behind Lucban Church. For locals, it is where you go for a refreshing mais-con-yelo or halo-halo, served the Lucban provincia way. For a serving of halo-halo, I think it was P35 per glass.

Some of halo-halo's basic ingredients

You know that this place is an institution already...Classic chalkboard!

It’s really fiesta time when we went to Lucban for the Pahiyas. Thank goodness, the locals really know how to satisfy your appetite during the feasts, and I bet I haven’t seen the rest of Lucban’s gastronomic jewels!

Full to the brim Salud's

P.S. In case you might wonder, those colourful leaf-like decors that hangs at homes in Lucban during Pahiyas–they’re edible! Yup, its just a product of rice with a bit of food colouring. Kids like it when its roasted.

Pahiyas kiping--they're edible.

Oops, control your appetite!

More photos of Lucban Pahiyas Festival here:

In the late afternoons at the sprawling UP Diliman campus in Quezon City, the iskos and iskas ng bayan gather at a vacant lot in front of Kalayaan freshie hall and beside UP Post office. A simple barbeque stand under a few scantly trees is where the people assemble in line, ordering that one delectable street food that is one of my favourites—isaw. The place where I’m referring at—Mang Larry’s Isawan! And I say, parang box office hit ang pila dahil patok na patok sa mga estudyate ang isaw ni Mang Larry!

Lining up at Mang Larry's isawan

This barbeque stand has been known for ages by the students of the University of the Philippines. Every late afternoon to evening, Mang Larry and his crew sets up a stand for his barbeque. Students from the nearby dormitories (Kalayaan, Molave, Yakal, Sanggumay, Ipil) and the nearby staff housing take a hike and go satisfy their cravings for chicken or pork innards skewered and barbequed till golden brown. Isaw refers to either pork or chicken intestine that has been roasted over charcoal—inihaw na bituka ng baboy o manok! On the other hand, the barbeque stand also offers goto (pork large intestine), betamax (pork blood cubes), walkman (pig ears), chicken isaw (chicken intestines), pork barbeque and more. You dip the isaw at either sweetened vinegar or spicy vinegar…nomnom!

Isaw!

Enjoy isaw for only PhP6.00 per stick. The usual price for food in the BBQ stand ranges from PhP4.00 to PhP10.00. Ang drinks lang naman ang mahal—PhP10.00 hanggang kinse ata.

More skewered barbeque, betamax, baticulon, etc.

The simple barbeque stand is so popular, that even students from nearby Ateneo, Miriam and other schools come to UP. Cars line up the vacant lot at Mang Larry’s—at palaging buong barkada ang kasama. Rich and poor alike, they come here just to satisfy and enjoy their craving for Filipino street food. Life’s simplest pleasures.

Sawsaw isaw

Indeed, this institution of Buhay Peyups culture is said to be a success story. Mang Larry was able to send his kids to school, all because of what he earns from his popular barbeque stand. I was caught with surprise that the Mang Larry’s barbeque stand near Kalayaan Hall is already Cart Number 11! Kumikitang kabuhayan! Mang Larry must’ve a fleet of barbeque stands nearby.

Whew! Init!

Basta isawan tayo mamaya mga repapips!

How to get there? Simple.

Just ride any jeep going to UP Diliman from EDSA, North Avenue or Katipunan. UP Ikot, Pantranco/MRT Hi-Way, Katipunan and North EDSA jeepneys pass by in front of Kalayaan Residence Hall or beside UP Post Office. Just go there late in the afternoon or early evening, just to be sure.

Here’s the location map courtesy of Google

View Mang Larry’s Isawan in a larger map

Steamed Talaba (Oysters) for only P30 per order

Oysters have been one of my favourite foods since college. Growing up deprived with eating talaba, I started eating it when I relocated in Iloilo not so long ago. I fell in love with it. Later on, I’ve got obsessed with it. I always go out with my family, classmates or barkada during free time or dinner time for one small batya of talaba for only PhP25! That’s incredibly cheap! Oysters are very cheap in the Visayas, particularly in Panay, since it is one of Panayanon’s staple seafood. When I moved back to Manila, oysters seemed to be more of a luxury rather than a staple. Known to have aphrodisiac properties, steamed oysters are offered in every town in Panay. They say, it’s a nice food to eat before “making love.”

It seems like a ritual pilgrimage for me to eat oysters, every time I go home to Iloilo. However, I was deprived of this last Dinagyang. It’s a good thing I went home last weekend. Tsansa ko na to! I have to eat talaba! I have too! I’m craving for it!!!

There are so many talabahans around Iloilo City and Province. Notable talabahans such as Allan’s in Oton and Nato and Helen in Bolilao or even the posh seaside restaurant Breakthrough or Freska. However, together with Marc of Explore Iloilo and Eric of Byahilo.com, we set our lunch at Stanley’s in Villa Beach in Iloilo City. The small payag-payag restaurant besides the sea offers a glimpse of Panay Gulf and neighboring Guimaras. Villa Beach is known to be a family hang-out place every Sundays and holidays. Who wouldn’t? Eating fresh seafood besides the sea with the gentle breeze touching your cheeks on a slow weekend would be relaxing, doesn’t it?

So, I went on. I indulged myself with one batya of steamed oysters. Fresh from Roxas City, Capiz Province. It was only P30 per batya! Cheap than those fancy baked oysters somewhere which costs P200+ for a measly 10 pieces of oysters! Now, that’s what I called sulit!

“High school pa ini ne,” Eric said. The first batch was a bit small, but we continued to eat more. Rice wasn’t enough. We ordered more! We later realised that the first oyster batch wasn’t enough. “Miga, tatlo pa ka order sang talaba palihog!” Whoa! We have our second batch! This time, these are “college-sized” steamed oysters! Yummy! Try dipping the oyster in soy sauce mixed with sinamak (spiced vinegar) and calamansi. Oooh! Yummy! There goes my craving!

Stanley's Talabahan at Villa Arevalo District in Iloilo City

Anyway, after we’ve finished our lunch, our bill amounted only to P300+! That’s already for three people for 2 batyas of oysters each, plus additional rice and drinks! Not only it is a food aficionado’s paradise, it’s also a Valhalla of wallets!

Oh well, looks like I’ll be enjoying talaba more next time. Life’s simple indulgences matter to me most.

P.S. For those who have hypertension, please eat moderately. Huwag kayong matulad sana sa akin.

More photos of the sojourn in Iloilo City: From Villa to Fort San Pedro here:

Slow-cooked corned beef of Le Bistro Vert

The stress of fast-paced city life has left us something to crave beyond the usual stuff that we see, feel or eat. We look at the countryside and imagine the fresh foods that the people consume there. How we wish we could have those in the metropolis, however, we are imprisoned with a whole lot of love from MSG and other stuff. The good thing though, fresh farm produce cooked to perfection and served by one of the country’s best chefs, is just located right at the heart of Philippines’ financial capital—right at the heart of Makati City!

Le Bistro Vert (“The Green Bistro” in English) promotes sustainable food by sourcing out its food ingredients locally, from small farmers, organic farms or community groups. In turn, these fresh produce–void of those fertilisers and other harmful ingredients—are cooked to perfection by Chef Sau Del Rosario, one of the finest chefs in the country.

Bento Meal by Le Bistro Vert

The restaurant got its inspiration from Chit Juan, Jeanie Javelosa and Reena Francisco after conceiving the popular green store ECHOstore Body Basics (which offers products that promote sustainability in our local economy, some of their products such as the peppermint hand sanitizer spray and rosemary mint soap—all came from local organic farms). They realised that the small time farmers have a lot to offer with their produce. The idea of “directly from farm to the plate” was conceived. Together with the coffee shop entrepreneur Lot Tan, they gave birth to Le Bistro Vert.

ECHOStore Body Basics Peppermint Hand Sanitizer Spray

If there could be anything that is remarkable, it’s the food. I am one of those who look into the provinces and bring fresh farm produce back in Manila. The food at Le Bistro Vert was simply sumptuous and delectable—thanks to the fresh ingredients from the small farmers. I am also touched by the way that they promote our very own goods, like what the owners did to their successful ECHOstore. It’s an aid for our farmers in the countryside who live in meagre income, and at the same time, a support to our local economy. I could really say that, even if the restaurant is French-inspired, our fellow Filipinos get the most out of its benefits.

My order: Slow-cooked corned beef and organic rice! Yummy!

Tamarind Tea of Le Bistro Vert

I tried their slow-cooked corned beef and all that I can say is…finally a break from carne norte! It was delish! Beef was cooked slowly until it is very tender. Beef extract coming from the meat gave the dish its delectable flavour.

Menu of the day at Le Bistro Vert

Part of promoting our very own, Le Bistro Vert offers Kape Isla Philippine coffee. Have a free cup of Kape Isla sustainable coffee at Le Bistro Vert. To avail, just say the code “KapeIsla164” upon ordering your food at the restaurant. This is only available at Le Bistro Vert in Fraser Place, Valero Street, Makati City (just near Citibank and Pacific Star Buildings).

Living towards sustainability of our environment and local economy is something that we Filipinos should cherish about—Le Bistro Vert captured all of these aspects and also my palate. After all, it’s not just an ordinary restaurant, but a restaurant with a dream for a better and healthier Philippines.

Buen comer!

Deco's La Paz Bathoy

I haven’t eaten La Paz Batchoy since…I don’t remember. Heck, I haven’t eaten Batchoy when I went home in Iloilo just a couple of weeks ago! Although there are batchoyans here in Metro Manila, but I wanted to taste something different from the usual batchoy (yes, Lucky Me! therapy! Haha!)

I just found out that Deco’s La Paz Batchoy has opened up its first branch here in Manila…even though if the outlet has been open since last year pa! It’s located in the newly-opened Southgate Mall near Magallanes Interchange in  Makati (for commuters, its the big blue building with a television on top…and its on “EDSA-Mantrade”…sabihin nyo lang sa konduktor na “Mantrade”).

Oops, Halfway Done!

Had my “Super Bowl” for about P70+. (The La Paz Batchoy comes in three sizes, I got the medium-sized “super” bowl). Quite expensive as compared to its counterparts in Iloilo (oh yeah, reality check, I’m in Manila pala!) but it still retains that authentic La Paz Batchoy back home. The usual meke noodles (You can choose your type of noodles: the original meke, bihon or sotanghon) with pork innards, chicharon and that caldo that I’ve been “slurping” eversince! Put some pepper on it and voila! I miss that pre-war pan de sal that they sell which is often partnered with the soup…or you can go puto Manapla instead (pasaylo sa mga kasimanwa nga ari diri sa Manila, wala pandesal ni Pa-a diri).

It was my dinner, and I’m satisfied already. Finally, more choices for the big Ilonggo population in Metro Manila. We got Teds La Paz Batchoy already in several key locations in the Metro, and Deco’s is out here to compete–the authentic La Paz Batchoy wars have finally reached Manila! At least, I got a taste of home, away from home.

Deco’s is open from 10AM to 8:30PM and it’s just beside Mang Inasal.
Location map courtesy of Google Maps:


View Deco’s La Paz Batchoy in Manila in a larger map

Bale Dutung Entrance, Angeles City, Pampanga

After the event in Bacolor, Pampanga, we had a good opportunity to have a Kapampangan breakfast. But this is no ordinary carenderia or fastfood Kapampangan food trip. We were treated to one of Philippines’ well-known and one of the respected authorities in the eloquent and exotic Kapampangan cuisine. We head to Angeles City, Pampanga, some almost 20 kilometers away north of Bacolor to meet Chef Claude Tayag in his lair at Bale Dutung!

Bale Dutung

The place itself is exclusive…and yes very well hidden from the main streets of Angeles. It was an opportunity to be invited at Chef Tayag’s exclusive art gallery and restaurant since going here meant making reservations in advance or only by invitation. They do not open for walk-in customers since the task of creating authentic Kapampangan food takes time to prepare.

Chef Claude Tayag

The house or “Bale Dutung” is made up of hardwood. The decors are of different antiquities and some were made by Chef Tayag, who is an artist as well.

Here’s the tip. In order for you to appreciate Kapampangan food well…one must empty their stomachs because Pampanga is known for having such exquisite culinary tradition. So loosen up your belts ‘coz here we come!

Tsokolate Batirol with pinipig and San Nicolas Cookie

Inunti-unti kaming pinapunta sa paraiso! Breakfast wasn’t served like a’la fastfood and restaurant. It was served gradually. First stop… batirol tsokolate. Done in a traditional manner of heating up cocoa, mixed with carabao’s milk and…a hint of chili I think (there was a hint of its spice upon drinking the chocolate drink). It is a welcoming treat for us as the buttery, ma-pastillas taste with the gentle bitterness of roasted cacao and it being spicy.

Ensaymada

The tsokolate is good to be paired with the San Nicolas cookies. Taste like butter cookies with the shape of a saintly Catholic medallion, it has a story about Kapampangan’s tradition during a feast of San Nicolas de Tolentino. It is made up of flour AND coconut milk or gata.

Kapampangan Dinuguan

Next on the menu: the soup…and I was surprised it was dinugu-an! The Kapampangan’s cook their dinugu-an differently. Instead of pigs blood as a key ingredient of the soup to thicken it, the Kapampangans cook the so-called “betamax” blood in a soup of ground beef or carabeef (carabao beef) soured by kamias. The blood there is like minced “betamax.” And the first time I tasted it…I feel like I was surrounded by grace!

Tamales and Pistu

The main course for breakfast was rice, ground meat and veggies called pistu (please correct me if I got it wrong), very crispy longaniza that almost looked like those kamaru, that savoury tamales and sweetened ham and cheese. According to the Tayags, the traditional Kapampangan breakfast would include steaming hot rice, crispy longaniza and talangka on top of it! Oohh! Such lovely sinful temptation of aligue on rice lingers my mind!

Crispy Chorizos

Pampanga is also known for tamales. Nope, not your typical Mexican (kahit na may Mexico pa sa Pampanga!) corn tamales wrapped in leaves…but the Kapampangans have it with rice, coconut milk, some chicken meat and egg on top of it, wrapped in banana leaves and steamed. Tamales pa lang, ulam na!

Pampanga Tamales

And as we go along with the dishes, Chef Tayag served our desserts for the day. And yes, the green pinipig kalamay with latik on top. Suman bulagta (because it looks like it has been flattened and lying on the banana leaf), mango and that coco jam that was mixed with carabao milk and ensaymada….Ooohh! It was heaven!

Pinipig Kalamay

Kapampangan cuisine’s well known exquisiteness and also its exoticness was brought by its bountiful resources in the province. That exotic kamaru and frog on their menu was once part of the everyday ordinary Kapampangan cuisine…and now it has ascended to such way it is being craved, loved and hated by food aficionados every where!

Suman bulagta

Chef Tayag was glad to show us his collection of his art works in his gallery and toured his house. He emphasized on our culture and its richness, the Filipino culture and ingenuity. Most of his works reflect that of what Philippines have to offer. His house, made of indigenous hard wood, was full of art. Even the yard, it has a mini pond in it with a big balete tree (banyan tree) at the corner and a statue of a tikbalang (a Philippine mythical half-man, half-horse creature) playing a flute.

At the Art Gallery

It was such an honor to meet Chef Tayag who also frequently visits my hometown (Iloilo) and have a high regard also with our culinary traditions.

Kapampangan food at its finest! It’s just beyond eating exotic and superb food, but also appreciating and understanding the Kapampangan culture and society and the delicious and sumptuous tradition we Filipinos have.

It was an early noche Buena for us. We thanked the Tayags and hoping to visit them in the future. For now, we head back to Manila, with our stomachs full, memories of fun and understood more beyond the usual “aba haru mekeni!”

Me and Chef Tayag

To plan a visit or make a reservation at Bale Dutung, it is recommended to contact them first. Here’s the contact information that you might find useful:

Address: Villa Gloria Subdivision, Angeles City, Pampanga, 2009 Philippines

Telephone No.: +63 (45) 888-5163

E-mail: mquioctayag@yahoo.com

You can visit Chef Claude Tayag’s website at: www.claudetayag.net

Location Map courtesy of Google Map:


View Bale Dutung, Angeles City, Pampanga in a larger map

All photos courtesy of Flowell Galindez of http://www.angsawariko.com

Puto Kalabasa with Eden Cheese | Photo by Flowell Galindez

BACOLOR, Pampanga — Christmas is the time of the year for giving, sharing and togetherness. As part of the tradition we Filipinos do during Christmas, we celebrate the birth of the Redeemer by observing nine mornings…nine days of waking up early and hearing mass we know as misa de gallo or simbang gabi. Christmas isn’t complete without a sumptuous meal served, may it be simple or extravagant. This is how Filipinos celebrate life. Yet 2009 was a tough year for most of us Pinoys. A lot of us have felt the brunt of tragedies and catastrophes. But no matter how tough it is Filipinos find hope in Christmas.

Kraft Foods, together with media company ABS-CBN, NGOs and local government units, launched Eden Cheese Keso de Gallo. Coinciding the 9 mornings of Simbang Gabi in 9 different locations around the country (Bacolod City, Iloilo, Davao, Cagayan de Oro, Cebu City, Naga, Butuan City, Laoag and Pampanga), it is one way that Kraft can bring out the best of Filipino ingenuity through a cook-fest presenting innovative dishes using Eden Cheese and traditional ingredients and fun-filled activities. The winning recipe would in turn be served to the church-goers after the mass.

We had a chance to attend the last of the Keso de Gallo leg at Iglesia de San Guillermo, the famous half-buried-by-lahar church in the town of Bacolor in Pampanga. They’ve served puto (rice cake) with kalabasa (squash) and Eden Cheese on it. Hmm, for a moment, I thought there was no kalabasa at all! Innovative, it is one way for feeding kids who dislike the taste of healthy food.

Exploring the rich culinary culture of the Philippines has been fulfilling. Keso de Gallo brought Christmas culinaria to the Filipinos, sharing joy and happiness this Holiday season.

A Box of Pastel

Ask anyone in my folks in the office who likes to have a taste of manna from CDO (short for Cagayan De Oro City) or the pride of Camiguin, and everyone agrees it’s the “pastel”. Nope, that’s not one kind of crayons you use when you’re still elementary, and it’s not about the color.  It’s a delicacy from heaven.

Pastel, is a sweet delicacy from Camiguin Island, known for paradise in Northern Mindanao. These are soft, fragrant and sweet buns filled with the original yema (made mostly of milk, eggs and sugar) or any other flavors that gives this delicacy that makes the food melts in your mouth.

Boxes of 6 are sold at stores in Camiguin towns or at the shopping centers of Cagayan de Oro for about P50 and Boxes for 12 at around P120. It’s a hit pasalubong for anyone craving for sweets and anything Camiguin or CdeO (of course don’t forget the lanzones and the pineapple).

Iloilo's own La Paz Batchoy

Ilonggo cuisine is one of the most famous in the islands. Known for the La Paz Batchoy, Pancit Molo, Chicken Inasal and more, the delicacies of the people of the gentle folks of the Western Visayan region of the Philippines gives a glimpse on its intricate culture and civilization.

But again, Ilonggo cuisine doesn’t end with the institutionalized La Paz Batchoy that many people know about through popular instant noodle brands. There is more to Ilonggo cuisine that meets the eye.

Here’s a short feature documentary produced by the City Government of Iloilo together with ON Creative Productions:

Part 1:

Part 2:

If its dried fish, its always associated with Taboan Market of Cebu. Now here’s the catch, the northerners have one and its conveniently located just beside Ilocandia’s major thoroughfare, MacArthur Highway.

Located just beside the town proper of Santo Tomas in the province of La Union, about six hours north of Manila, this place reeks of dried fish everywhere…and virtually every corner of Damortis, known throughout Ilocandia as the “dried fish capital market of the north.”

Locals and visitors pass by the highway sidewalk stalls beside MacArthur Highway do buy some of those delectable seafood that is cheaper (and fresher too!) than those in the metro. Espada or swordfish, dired squid, dried fish, dried seaweed, everything dried seafood, you name it and its in here in Damortis.

So before heading up either in Ilocos or Baguio or going back to Manila, just tell mamang konduktor if they allow you, to pass by Damortis in La Union.

For more photos of Damortis, La Union, click here or view the slide show below: