One of the most famous dishes associated with Quezon is the pansit habhab, made from dried flour noodles or miki. It is called habhab because of the way it’s eaten. The noodles – topped with sauteed vegetables, chorizo and quail eggs – are served on a banana leaf where you can eat them directly without using spoon and fork.
The pansit, with all the ingredients, already has a rich flavor, but locals recommend adding vinegar. The vinegar, surprisingly, brings out the full flavor of the otherwise sweet chorizo.
Eating pansit habhab the traditional way can also be a fun dining experience with your friends and family. The “Biyahe ni Drew” crew can attest to this by trying to finish one whole bilao as quickly as they can with only banana leaves at their disposal.
HOW TO MAKE PANCIT LUCBAN / PANCIT HABHAB
- ½ k. pork buto-buto, boiled
- 1 k. pork liempo
- 1 k. pancit Lucban (pancit miki)
- ¼ k. Baguio beans, sliced horizontally
- 3 pcs. sayote, julienned
- 3 pcs. carrots, julienned
- 1 ½ tbsps. Soy sauce
- 1 tbsp. cooking oil
- 1 pc. garlic, finely chopped
- 1 pc. onion, finely chopped
- 3 tbsps. vinegar
Procedure:
- Fry the pork (liempo) in its own fat; set aside.
- Sauté garlic, onion, and the vegetables; add soy sauce to taste.
- Add the pork (buto-buto) broth and put in the pancit Lucban when the broth boils.
- When cooked, put in the fried pork meat.
- Serve the pancit hab-hab on fresh banana leaves.
- Add vinegar to make the pancit more delicious.
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