So on a beautiful Thursday, when the skies are blue and the sun is out, we set out to San Pablo. By 8:30 AM, we are having breakfast at Kafe El Mare. The menu is goto with tokwa’t baboy, chicken empanada and macaroons. After breakfast, the culinary tour showcased the making of buco pie and the empanada.
CHICKEN PIE RECIPE
-Igisa bawang, sibuyas, salt
-Ihalo ang potato, carrots, bellpepper, flaked chicken
-Para sa dough:paghaluin ang water, salt, flour, lard
BUCO PIE RECIPE
-Mix water, salt, flour, lard
-Add buco meat to the crust (about 1.5 kgs buco meat)
-Add mixture of egg and sugar
-Add dough top, bake for 1 hour
By 10 AM we were in San Pablo's famous Kusina Salud. We scoured the area, with its numerous trees, an aviary and a creek running alongside the property.
As this is a culinary tour, Chef Paul of Kusina Salud teaches the group the recipe for Kusina Salud's Paco Salad.
PACO SALAD RECIPE: (petalhead fern), a wild organic fern
-Wash fern
-Add red onions, tomato,Bagoong balayan
-Add grated cheese
-Grate salted egg over the pako
-Add roasted garlic, roasted peanuts
-Spread the dressing over the greens: bagoong balayan, mustard, mayo
-Top with calamansi
Menu for lunch:
chicken kulawo
laing con lechon
lumpia ubod
adobo antigo
These were served with organic brown rice and pandan iced tea. Dessert was turon with langka.
Over lunch, what else do we talk about but more food? Quezon is famous for its Lucban Longganisa, and a local teaches us how to cook it properly.
How to Cook Longganisa
-blanch with water
-hayaang matuyo ang tubig
-butasan ang casing
-mantika ng longganisa will cook itself
-tustado ang casing ng longganisa
-hayuin ,
-magsangag ng kanin sa mantika
-lagyan ng itlog at suka as sawsawan
Tomorrow we talk about higote, tamales, and a boodlefest dinner ala Andrew Zimmern!
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