Lucban longaniza from the town of Lucban, Quezon is one of the more popular varieties of longaniza. It is said to be spiced with lots of oregano (either juice of fresh oregano or dried oregano leaves), paprika, and garlic, and its pork fat is chunky. Meat is coarsely-ground but chunks are not as large as Taal. It's on the sour side and falls into the derecado garlicky (or mabawang) category. This longaniza was taken at one of the stalls during the annual Pahiyas Festival.
Due to insistent public demand, the Pochon Group is organizing another Pfukhay Ad Majawjaw Tour (rice planting in Mayoyao tour) from February 6 to 8, 2009 in Mayoyao, Ifugao. This is part of the group's advocacy to help maintain and preserve the cultural heritage of Ifugao, the rice terraces in particular. Part of the proceeds of the tour will go to the heritage trust fund that will help the people of Mayoyao safe-guard their indigenous culture.
Contact Josh Nalliw at josh21020@gmail.com or +63 906 5308242 for inquiries. Here are my blog entries on the rice harvest tour last year:
How to get to Banaue, Ifugao Florida Bus has a regular trip from Manila direct to Banaue. It leaves Sampaloc, Manila (Lacson St. cor. S. H. Loyola St.) at 10:45 p.m. Or you can take any bus that goes to Cagayan Valley and get off at Solano, Nueva Vizcaya where you can catch regular trips to Banaue and other towns in Ifugao. From Baguio, KMS Bus Lines and Ohayami Trans leave for Banaue at least twice daily.
How to get to Mayoyao, Ifugao Take a bus from Manila to Santiago, Isabela (any bus to Cagayan or Isabela passes by Santiago). There are mini-buses from Santiago to Mayoyao which leave thrice daily at 6 a.m., 11a.m. and 3 p.m. From Banaue, there is one daily trip to Mayoyao from Solano which passes Banaue between 12 to 1 p.m.
Up, up to the highlands! Let's us savor a smorgasbord as we explore the best international kitchens in the coolest city south of Manila! From the best buko pie to the tastiest banh da lon, let us cruise along this city by the ridge, taking in her scenic views, mountain weather and best of all, indulging in her undiscovered culinary delights!
More than the food, let us meet the people behind some of Tagaytay's most delicious dining establishments as we share the stories and behind the recipes. This is indeed a tour to nourish your stomach and spirit!
The tour experience includes a visit to the Ilog Maria Honey Bee Farm, a Vietnamese lunch at Bawai Vietnamese Kitchen, desserts at Chateau Hestia European Garden Restaurant, Yoki's Treasures and the Hydrophonic Farm, and early dinner at Antonio's Dining. Tour fee is P3,800 per person inclusive of meals, transportation, and surprises. We're accepting a maximum of 20 people only. This is brought to you by Ultimate Philippines Tours. E-mail us at info@ivanhenares.com for information and bookings.
Hot Air Balloon Fiesta tour on Valentine's Day! Book now! Slots on our Valentine's Day tour at the 14th Philippine International Hot Air Balloon Fiesta are going, going gone! We have five slots left out of thirty! So book now! As part of the tour, you'll have a sumptuous breakfast at C' Italian Dining, a hearty Kapampangan lunch at Abe's Farm and optional spa treatments at Nurture Spa. Click here for more information.
This Batangas longaniza is from a roadside stall along the National Highway in Taal, Batangas. The meat is flavored with adobo marinade and garlic. The meat is not finely-ground and contains chunks of fat. It is slightly salty and would fall into the deredaco garlicky (or mabawang) category. This is commonly sold with tapa in stalls in Taal.
This Laoag longganisa is from the San Nicolas Public Market. The version is San Nicolas are said to be juicier (and more lethal) than the ones in Laoag itself since they contain more fat. These longganisas are finely-ground, on the salty side and fall in the derecado garlicky (or mabawang) category. Unlike the Vigan longganisa, Laoag has minimal vinegar or contains none at all.
Lucban longaniza from the town of Lucban, Quezon is one of the more popular varieties of longaniza. It is said to be spiced with lots of oregano (either juice of fresh oregano or dried oregano leaves), paprika, and garlic, and its pork fat is chunky. Meat is coarsely-ground but chunks are not as large as Taal. It's on the sour side and falls into the derecado garlicky (or mabawang) category. This longaniza was taken at one of the stalls during the annual Pahiyas Festival.
