PANCIT HAB HAB ( LUCBAN, QUEZON)
This pancit dish from Lucban, Quezon uses miki lucban, or dried flour noodles. Miki lucban is a thick noodle that helps lock in the flavors from the added ingredients. This dish needs very little seasoning because of how tasty the noodles are. Unlike other noodles, miki lucban also retains its shape well once cooked. In Filipino cuisine, Pancit is another term for noodles and was first introduced in the Philippines by the Chinese and eventually it came up with many different versions according to what province of that particular Pancit Recipe came from. In this Filipino dish, we are going to make the famous Pancit Habhab, also known as Pancit Lucban from the Province of Quezon wherein this pancit version originated.
Buddy's Restaurant
Dine-in · Takeout · Delivery 99 Rizal Avenue, corner San Luis, St, Lucban, Quezon Map of buddy's restaurant
Closes soon ⋅ 7PM ⋅ Opens 9AM Fri (042) 540 3394
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PINAIS NA HIPON ( LUCBAN, QUEZON)
This is a shrimp and pork dish wrapped in banana leaves and cooked in coconut milk. It’s creamy, full of flavor, and so good with steamed rice! Pinais na hipon This is a native delicacy which is probably from the province of Quezon. It is made of fresh water shrimps combined with grated young coconut, salt and pepper then wrapped in banana leaves. It is then cooked by boiling it on coconut water. It is then broiled on charcoal until the banana leaves are slightly burned. Fresh water shrimps are abundant in places near Laguna de Bay. Those shrimps looks like a crayfish because they have claws but the claws are slender. Just in case you can’t find fresh water shrimps, you can use saltwater shrimps or small prawns.
Kamayan sa Palaisdaan Seafood restaurant Quezon Brgy, Lucban - Tayabas Rd, Tayabas, Quezon Open ⋅ Closes 8PM 0917 680 1819
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NILUPAK ( TAYABAS, QUEZON)
This is a Filipino delicacy made from boiled cassava, butter or margarine, and condensed milk or sugar. It’s commonly enjoyed as a midday snack or after-meal dessert. As its name, which means “mashed” or “pounded,” suggests, the cooked cassava is traditionally mashed using a lusong (mortar) until free or lumps and then combined with butter or margarine, and condensed milk or sugar to form a smooth and creamy mixture. It’s usually molded in various shapes and served on banana leaves with toppings such as grated coconut or shredded cheese. Nilupak In this recipe, kamoteng kahoy or cassava will be featured.
Calle Budin Food store In-store shopping
2HGV+8J5, Tayabas, Quezon Map of calle budin Open ⋅ Closes 8PM 0907 930 5032