A new beginning is a valid reason for a celebration, therefore, lets open this article to a colourful destination with a bountiful feast.
Filipinos have more than 7,100 ways to celebrate Fiestas. The term “Fiesta” (festival) in the Philippines is all about party, thanksgiving for bountiful harvest, honouring patron saints, reunions and homecomings.
The Pahiyas Festival, in the town of Lucban Quezon, is one of the best and most colourful festivals in the country, celebrated every 15th of May.
This festival’s purpose is to show gratitude to the patron saint, San Isidro Labrador, for bringing a good harvest for the entire year. But more than that, the center of the celebration is food. The province’s crowd pleaser and local and international tourists biggest come-on, is the array of local food and delicacies that one can only find in Lucban. If you have not been to Lucban, let me share with you some of the foods which are totally of Lucban origin: Pancit Hab-hab, Langgonisang Lucban, Lucban tikoy, espasol, broas, other cakes and cookies.
1. Pancit Hab-Hab
The miki (noodles) used are locally manufactured, while the preparation is simply sauteed and mixed with choppedpork, shrimp and vegetables and sprinkled with spicy vinegar. Pancit Habhab has been synonymous with this province. Tourists travel from far away towns just to partake of this wonderful, local specialty food.
The excitement comes from eating the food placed on a rectangular banana leaf and literally shoving the noodles into your mouth without the aid of utensils. The term hab-hab (ngab-ngab) has been thusly derived. Pancit Hab-hab is commonly sold by street vendors on pedi-cabs for 5-10 pesos per serving, making it a favourite snack of the town’s folks and visitors alike.
2. Longganisang Lucban
Lucban longganisa or sausage is also very popular in Quezon Province. It has a stronger garlic and oregano flavor which is neither sweet nor sour than that of other counterparts in Vigan or Bulacan/Pampanga. This dish is made up of ground pork and flavoured with oregano, salt, pepper, garlic, and paprika. It comes best with a “bagoong-kamatis”(shrimp paste-tomatoes) or “suka-bawang”(vinegar-garlic) “sawsawan” (condiment dips). Lucban Longganisa is matched perfectly with garlic fried rice and fried egg.
3. Kiping
The most unique, traditional and certainly the most attractive décor comes of course in the form of "KIPING" which are strung together to form all sorts of shapes, from chandeliers called "ARANGYA" to huge flowers. Kipings are edible, which are made from ground rice flour, shaped using "cabal" leaves or other leaf forms and coloured with radiant , bright shades and colors. After the procession of the patron saint and judging the most decorative home is complete, town folks share and give away their decor to festival attenders as a form of gratitude and thanks giving. Others sell Kiping grilled or deep fried and sprinkled with sugar. It’s crunchy and sweet taste can satisfy any sweet tooth.
4. Tikoy (Chinese New Year Pudding)
Tikoy Quezon looks like caramel candy, but it is chewy and not overly sweet. It is made of glutinous rice and a blend of coconut and canned milk, cheese and sugar. Unlike the Chinese tikoy that needs cooking, Lucena tikoy is a “ready-to-eat” snack , that is very dense and sticky but is sure satisfying to the palate.
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