I obviously like Lucban Longganisa after having experimented on it here and here (and other batches I didn’t bother putting in here anymore) and it becoming a mainstay at our house, albeit different flavors for different batches.
I have only once seen people in Lucban making it on one of our trips there. Of course, I was much younger and wasn’t so eager in finding the recipe then. But this time around, I wish I can find the perfect mix from them. Hmmm.
During the Pahiyas Festival last May 15, which is a celebration of the good harvest during the feast day of San Isidro Labrador (St. Isidor the Laborer, we researched), we were able to spy people making them on the street. It was only a small batch, and I have never bought from them before.I usually buy from Eker and Ely near our house, well, because my lola used to bring us there. But the line for their longganisa was so long 😦 So I wasn’t able to buy any.
But here, you see how red their mix is? And obviously the meat cut was finer than mine. No wonder mine is kinda chunky. And from pictures, it seems they use the edible plastic, already cut into strips as seen below. And then afterwards,t hey are tied into pairs. Huh. I didn’t even think of making it like that!
Though I believe that the star of Lucban cuisine is the longganisa and the putao (which I still have to find or perfect!), there were other items that I like too. The pancit habhab is something I have regularly whenever I go to Lucban or to Buddy’s. But of course, I don’t eat it with vinegar, and I use utensils rather than slurping it straight from a banana leaf piled with the noodles.
And the lambanog. I know random places in the town before that loved showing off their blue flame lambanog, a true sign that it’s pure alcohol. As a child, they would happily show it off to me, and I was always amazed by the sterling blue flame. Well, I soon come to realize it’s just like the fire that we use to cook with at home 🙂
We were able to luckily eat at my Aunt’s house there, and was served the ever famous and favorite Hardinera and embutido just the way my lola used to make them. No matter how much we try and make them, eating it in the province still feels different. And another thing that we were able to try there was the suman 🙂
Sadly, I failed to take pictures of the grilled kiping. Kiping is the colorful decorations that used to be the main highlight of the Pahiyas before it fully evolved into different gimmicks. This made use of ground rice made into a batter, put on top of a leaf and cooked over fire. This would crunch up and used as decor. For eating, you have to grill it, and it would have that grilled flavor with a crunchy twist. It’s almost like pinipig.
Hopefully, I’ll get to go see more of it next time we go back there, but there are just too many people for my taste. I craved for the quiet town feel. Hmmmm.