A MUST TRY FOOD IN QUEZON

 PANCIT HABHAB


The indigenous Lucban Miki noodles, which are made of dried flour, are used to make a pancit habhab. It has a similar texture to a pancit canton, but it has a gentler bite. Pancit habhab is decorated with carrots, chayote, pechay, and pork to add flavor to the dish. To get that tangy flavor, it’s generally drizzled with vinegar. Their unique pancit habhab isn’t your typical noodle dish, not only because of its flavor but also because of how it’s served: without utensils. It’s served on a banana leaf, which also doubles as a utensil when folded, and then goes straight to your mouth like a sandwich.




BUDIN

A trip to the province would be incomplete without sampling the province’s local dishes, which are popular throughout the Philippines. Quezonians are proud of their Budin, or cassava cake it is more generally called. Budin is a traditional Filipino dish prepared with cassava, cheese, coconut milk, egg, and sugar. It’s the ideal panghimagas (dessert) to serve with coffee after a hearty lunch. This cassava cake is typically sliced triangularly like a pizza, making it convenient to enjoy as a snack on the go! You have to try one if you enjoy sweet, substantial treats. 




Raigen Cariaso Quising      
Publisher                 
raigen.quizing@olivarezcollegetagaytay.edu.ph

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