Another Lucban specialty is pancit habhab, or miki noodles sautéed with sayote, pork meat and soy sauce and drizzled with vinegar.
Natives prefer eating this simple yet tasty everyday dish by slurping it from pieces of banana leaves without utensils, or habhab style. Eat it with garlicky longganisa for a complete Lucban experience.
The town of Tayabas is known for a delectable cassava cake called budin, which is baked with eggs, coconut, sugar and margarine and topped with cheese. Enjoy eating this round cassava cake on the spot or bring a few of them home as pasalubong to family and friends.
Ideal as an afternoon snack, the kalamay is a native cake made from ground sticky rice, sugar and coconut milk. Some natives prefer eating it before it is completely cooked, with the sticky rice swimming in a thick syrup that tastes a lot like coco jam.
Last on the list is what is said to be an heirloom dish called kilawin na baboy na may atay. Bite-size pieces of pork are soaked in vinegar, drained and sautéed, with chopped liver, garlic and shallots eventually added to the mix.
Natives usually eat the kilawin with kalamay and lambanog, a Filipino alcoholic beverage made from coconut.
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