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CALABARZON

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  • Uraro

Uraró are traditional Filipino cookies originating from the Tagalog people of southern Luzon. The cookies are traditionally made with arrowroot flour, duck egg yolks, milk, rendered lard, and sugar. Once prepared, the mixture is baked in a traditional Filipino clay oven called a pugon, and the resulting cookies should have a melt-in-the-mouth quality, as well as milky and buttery flavors.

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However, the modern versions of uraró are made with a combination of margarine or butter, arrowroot flour, milk, sugar, and eggs. If desired, the cookies can be enriched with the addition of maple syrup or coconut cream. They are commonly stacked in cylinders and sold wrapped in colored crepe paper.

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ORIGIN: LAGUNA, QUEZON, & MARINDUQUE

RECIPE:

  • 3/4 cup butter, softened

  • 3/4 cup sugar

  • 2 eggs

  • 1/2 teaspoon vanilla extract

  • 1/2 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 2 cups arrowroot starch/flour

  • 1/2 teaspoon salt

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. HERBS AND BEANS

  2. OFELS URARO COOKIES AND BAKERY

  3. APRING URARO COOKIES CAFE

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  • Pancit Lucban

Pancit habhab or pancit Lucban is a traditional Filipino type of pancit originating from the Quezon province. The dish is usually made with a combination of dried flour noodles (miki Lucban), pork belly slices, beef stock, shrimp, pig liver, bok choy, peas, carrots, onions, garlic, soy sauce, oil, and black pepper.

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The ingredients are sautéed and stir-fried until everything is tender, and the dish is then served on a banana leaf and topped with shrimp and vegetables. Lime wedges are often served on the side. Pancit habhab is enjoyed without utensils – you pick up the banana leaf and eat the noodle dish like a sandwich, just don't eat the banana leaf wrapper.

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ORIGIN: QUEZON PROVINCE

RECIPE:

  • 1 lb. Miki Lucban

  • 1/2 lb. pork belly thinly sliced and chopped

  • 4 to 5 cups beef broth

  • 1/2 lb. shrimp cleaned

  • 1/4 lb. pig's liver sliced

  • 1 piece chayote sliced

  • 1 cup bok choy or pechay, chopped

  • 1 cup snap pea or snow pea

  • 3/4 cup shredded carrots

  • 1 medium onion sliced

  • 5 cloves garlic crushed

  • 4 tablespoons cooking oil

  • 5 tablespoons soy sauce

  • 1/2 teaspoon ground black pepper

  • Banana leaf cleaned and cut into 5 x 5 inch pieces

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. BUDDY’S RESTAURANT

  2. CENTER MIKI FACTORY

  3. MUSTIOLA’S

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  • Lambanog

This potent Filipino drink is made from the fermented sap of the coconut palm. It is a clear, colorless spirit that is quite strong, with the usual alcohol content at around 40% ABV. Apart from the classic version, modern varieties are often tinted, sweetened, and flavored. Lambanog is traditionally enjoyed neat, usually as a shot, but it also blends well in cocktails and mixed drinks.

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In the past, it was frequently produced by farmers, similar to a local version of moonshine, but recently it has mostly shifted to factory production, and its quality has significantly improved. The drink is traditionally produced and enjoyed in the Quezon province.

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ORIGIN: QUEZON PROVINCE

RECIPE:

  • Coconut

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. JIMMY’S LAMBANOG

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