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Going to Quezon? Don't miss these 8 delicacies

Article (news)

Faye Carreos

<p>Apart from the surf spots of Baler and the colorful Pahiyas festival, Quezon province is also becoming known as a foodie destination.</p><p>Since April is Philippine Food Month, this is a perfect time to head south and check out the Makulay na Pamana ng Quezon Kulinarya, which is organized by the Tourism Organization of Quezon Province, Philippines Inc., to showcase the province’s famous delicacies.</p><p>The event is part of the Flavors of the Philippines 2017, a month-long gastronomic celebration hosted by the Department of Tourism as the local component of Madrid Fusion Manila.</p><p>Here are some must-try delicacies in Quezon.</p><div class="media-content"><div class="slider-for"><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/life/04/02/040217_quezon1.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/life/04/02/040217_quezon2.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/life/04/02/040217_quezon3.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/life/04/02/040217_quezon4.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/life/04/02/040217_quezon5.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/life/04/02/040217_quezon6.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/life/04/02/040217_quezon7.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/life/04/02/040217_quezon9.jpg"/></div></div><div class="media-content slider-desc"><div class="item-desc"><div><strong>Pancit Habhab</strong></div><p>No utensils needed: just open your mouth and savor all the goodness of Lucban’s pancit habhab. Named for the way it is eaten, pancit habhab is made from dried miki noodles and topped with pork meat, liver, chorizo de bilbao, and sautéed vegetables, served warm on a banana leaf in true Pinoy fashion.</p></div><div class="item-desc"><div><strong>Lucban Longganisa</strong></div><p>This local sausage has been the star of Quezon cuisine for decades. Known for its distinct garlic flavor with a tinge of sweetness, and enriched by coconut vinegar, Lucban longganisa surely lives up to the hype.</p></div><div class="item-desc"><div><strong>Minanok</strong></div><p>Sorry chicken lovers, but there is no chicken in this native Southern Tagalog soup. Beef, or sometimes carabeef, is used as the main meat of this soupy dish which is cooked ala tinola, hence the name minanok. Also, instead of talbos ng sili, minanok uses mustasa (mustard greens).</p></div><div class="item-desc"><div><strong>Sinantolan at Sugpo </strong></div><p>Who knew that the meat of santol can be used for a savory treat? Sinantolan is a widely known dish in Calabarzon and Bicol, made from the grated meat of the santol fruit, sautéed in a mixture alamang (shrimp paste) and gata (coconut cream). Sinantolan is usually served as side to fried or grilled meats, and in the case of Quezon, grilled sugpo (prawns).</p></div><div class="item-desc"><div><strong>Adobo sa Puti</strong></div><p>Just when you thought the all-time favorite cannot get any better, here comes Quezon’s version. Because Quezon is also known as a coconut country, coconut vinegar is used in adobo sa puti or inadobong baboy sa sukang niyog which gives a hint of sourness and sweetness to the meat.</p></div><div class="item-desc"><div><strong>Minukmok</strong></div><p>Long before romantic relationships were via Tinder, young couples from Quezon had to devise clever ways to spend some time with each other with the approval of the woman’s strict parents. Men would ask women to make minukmok, a traditional delicacy made from pounded saging saba, sugar, margarine, peanut butter, and even alangan (young coconut meat). The pounding of the saging saba, which was a bonding moment for the couple, also carries superstition. It is believed that the quality of the minukmok—whether its fine or clumpy—determines the course the relationship will take.</p></div><div class="item-desc"><div><strong>Puto Bao</strong></div><p>A dish from Unisan and Agdangan which became popular through the annual Niyogyugan Festival, puto bao is made from glutinous rice, similar to other Filipino kakanins. However, its purple color often fools people who mistake it for an ube-derived delicacy. The real surprise in puto bao lies in the caramelized shredded coconut filling that gives this sticky treat the sweet kick.</p></div><div class="item-desc"><div><strong>Lambanog</strong></div><p>Wash down all these flavorful dishes and cleanse your taste buds with this potent drink from coconut country. All across Quezon province, lambanog — dubbed the local vodka and made from distilled coconut sap — is the cornerstone of every celebration, especially with the famed Tagayan ritual which is done to welcome visitors.</p></div></div></div>

<p>Apart from the surf spots of Baler and the colorful Pahiyas festival, Quezon province is also becoming known as a foodie destination.</p>

Apart from the surf spots of Baler and the colorful Pahiyas festival, Quezon province is also becoming known as a foodie destination.