Cuisine of Quezon

Cuisine of Quezon is not as rich as say the other provinces but it can hold its own it taste of rather than in quantity of dishes.

The most famous amongst Quezon’s dishes are pancit habhab (the act of eating directly from a plate or leaf without using one’s hands or utensils) also know as pancit Lucban, longganisang lucban and the colorful yet tasteless kiping which is basically rice flour colored and formed using a leaf as a mold.

Lucena and Tayabas (there isa a debated who started which first) has its lechong lugaw which is a lugaw topped with lechon and adobong lechon.

Then there is Lambanog which is common in coconut growing provinces such as Batangas and Quezon and another beverage is Nipa wine aka tuba ng sasa which is basically fermented nipa sap.

Lucena also has its love affair with noodles like Lomi and its famous Chami which right now I am missing terribly.

Dreaming of Lucena’s Chami

The reason I hate travel is because of noodles. Don’t get me wrong I love noodles (pancit) but I want it cooked the Lucena way.

Chami is like lomi with less broth and it is cooked stirred fried and has become a signature dish of areas near Lucena city such as Tayabas, Sariaya and Pagbilao.The noodles used are fresh egg noodles and usually pork or chicken stock is used to flavor it during cooking.

I won’t get into its origin and how it is cooked because there are hundreds way to cook just like Adobo, every household have their own way of cooking it.

It is a shame that wikipedia has an entry for Lomi but none for Chami. Hope somebody updates wikipedia soon