Author: Eric

Southern Tagalog Kulinarya Caravan Tour Day 2

It’s the second day of the tour and we’re even more excited to explore the culinary secrets of the rest of the Southern Tagalog Region.

Our day started early in Lucban, known to be the Arts and Cultural Capital of Quezon Province. From hotel we moved to Kamay ni Hesus for quick prayers photo op and pasalubong shopping.

From Kamay ni Hesus we then traveled to the nearby town of Tayabas. Our first stop was at the former Spanish era courthouse that has been converted today into a library. The seond floor has a vast space perfect for intimate gatheri gs or socials.

Upon arrival we were greeted with a performance of Lanceros de Tayabas a quadrille type of folk dance that originated in this part of Quezon.

We were also met by no less than the Mayor of Tayabas who also stamped our passports ; proofthat we have visited this town. After the passport stamping and photo op wetook a walk towardsthe Tayabas Church. The church is said to have one of the lingest aisles in Asia. Brides would be very delighted to walk here wearing the gown going up the altar.

From the church our next stop was at the famed Calale Budin. Foodies never failed to Miss this narrow alley as most stalls sell nearly the same fooditrm: Budin. Budin is almost the same as the regular cassava cake. Except that the former is more softer less sweeter and more creamy. Aside from budin many stalls also sell broas longganisang Lucban and other kakanin. Itis indeed a foodie paradise!

From Calle Budin we then headed to Rodilla’s commissary to check out how the famed yema cake is done. It is divine. Insanely good! The yema ganache is beyond description. Sweet and silky smooth. The kid in me is just so giddy. And i can’t help but dip my fingers in a bowl full of ganache. Yummy! Hahaha

From Tayabas we then went to our next destination, the town of Sariaya.

Our first stop was at the Art Deco Municipal Hall of Sariaya where we were met by the mayor to have our passports stamped. Afterwhich is a short program highlighting the traditional Sariaya wsy of welcoming guests. Part of the welcomE is the “tagay” where the guest is offered with a shot glass full of distilled coconut wine locally known as lambanog.

I have always feared lambanog. Because it has the reputation of having very high in alcohol content and has a burning sensation after-feel. But i was wrong. This lambanog’s smooth has a hint of sweetness and the burning sensation you feel is very manageable. But of course i still have to drink moderately.

From the municipal Hall we went outside to experience and get a glimpse of how the town Fiesta in Sariaya is celebrated. Known as Agawan sa Sariaya. Agawan is like a big prlorgames during birthdays but for the grown ups but this one’s super fun!

After the agawan experience we went to the farm of Tina Decal where we had our encargado lunch. Encargados are the trusted staff of the rich or the hacienderos. Normally laborers have their own set of food. While the Encargados have the privilege of sharing the same meals with their masters enjoying the little comforts of life and stuff.

For lunch we had the grilled pork, sinaing whish is almost similar to the fish paksiw inetro Manila and an assortment of side dishes and dipping sauces. If you are fond of sawsawan you’d love the lunch herr. It’s very rustic. Very probinsya feel.

After lunch we headed straight to san Juan Batangas our last stop for the caravan.

San Juan has always been k own for its white sand beaches. Indeed the town is a popular weekend getaway among the Metro Manila crowd. But unknown to many there are two main products that has defined the character of san Juan, namely : lambanog-making and terracotta pottery. I fact its town Fiesta is called Lambayok Festival named after the Lambanog and palayok.

Upon arrival in San Juan our first activity was the demo on how to make “linupak” a dessert made of pounded plaintains young coconut strips brown sugar. Linupak is still made the traditional way. Plantains are still pounded on the wood carved “lusong”. You need lots of energy to make linupak as the wood used in luson is quite heavy.

After the linupak demo wewerealso toured around the vast coconut plantations and the owners showed to us how the lambanog is made. It was my first time to witness how the distillation process is actually made. And seei g the purest lambanog drop one by one into its container. Of course tasting the product followed. The puro lambanog is good, it has hints of the sweetness of young buko. But the alcohol content is quite high. So drinking in moderation is still advised.

From lambanog making we then visited a terracotta pottery shop and observe how pots and palayok is being made. It is quite amazing to see how a simple piece of clay can be molded into kitchen and garden stuff like pots palayok and decorative garden gnomes.

There’s actually a whole street in San Juan where most of the businesses are into terracotta pottery.

Our last stop for the day wasat the Laiya Coco Grove. The facility is one of the top of the line in town. It has complimentary Wifi swimming pool restaurant and white sand beach. I lo e the property it’s quite peaceful decoid of any noise. Perfect if you just want to escape the hustle and bustle of the city life.

I am so glad to join the Southern Tagalog Kulinarya Caravan. It has introduced me to the amazing flavors of the CALABARZON region. I have also learned the amazing secrets of the region’s main product : the coconut and how it is magically transformed into something more valuable from tuba to coconut sugar.