Erle Frayne Argonza y Delago

As late adolescent did I immerse in lambanog subculture
Came to know early whether colored or colorless liquid
Of the fiery fuming liquor is more powerful than the other
From provinces Lagua, Batangas, Quezon to boot

So did I came challenged to visit the towns of fellow studes
To holiday on weekends while freed from campus work
Batangas City with pal Julian to toast colorless quaffs
San Pablo d’ Laguna of pal Butch to toast & chat
Lucena & Tiaong of Quezon likewise to relish the same
Delicacies anchored on fiery lambanog for record-setting
In one’s personal sojourns the quaffs blend history
Of immersion with folks and lambanog subculture

So absolutely admirable is this jungle liquor so potent
As it is now exported to shores and cities afar
Witness was I to how lambanog so cool was found
In California groceries owned by Filipinos & Asians
The potent jungle drink has conquered the planet at last

[Philippines, 14 May 2011]

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It is a guarantee that spending Holy Week in Quezon could lead to an endearing and overwhelming quest; and to escape both sides of the busy Manila streets this vacation, I went to Quezon with my friends to loosen up and indulge in country living cravings. Leaving this promising place is nothing without bringing their specialty – lambanog.

Welcoming Black Saturday in one of Quezon’s beaches was one-of-a-kind. For one, tagayan at the sea shore with my never-tasted-liquor called me a good distance to soberness.

The recognition of my tongue interestedly recalled the distinct lambanog taste – a calm current that draws down to the stomach and goes with pleasantly unanticipated attacks. Compared to branded beverages, lambanog has less tolerance in being a chronic drinker, though it gives you the same crack. Also, you may feel less intoxicated even bringing yourself to more excessive alcoholic drinks.

This, perhaps, has been the quest I have been looking (I am not actually a liver-killer. I just like being in that asylum when having quality time with my friends).

Anyhow, the next day, I was up for leap. Before leaving Quezon, I planned to buy lambanog. However, due to inevitable situation, I took a risk.

The situation was this:

Neither both sides of the street crossed a jeepney so I decided to run a bicycle instead of being just a dyip-setter.

The route was familiar since I could only go in one direction. It was not easy, I must say. Since I was at the extent of my impatience in waiting a round trip tour to bayan, I propelled a dysfunctional and sick bicycle’s pedals.

A one-mile track to the lambanog stand

The place to San Pablo, Batangas was not gloomy. Mobilizing a bike that is out of sync was a hassle. It almost killed me. I wasn’t completely aware that I was leading to a mile journey.

However, as I ran farther, the aid of the trees and the place itself were plainly true. The afternoon sun is indeed a scorcher; but I basked and donned it.

After reaching the lambanog store, I took few seconds to relax my muscles, then contemplated on how to run a bicycle with a 1.5 liter lambanog on one hand.

I ran few strides forward, paused, and moved again. Tsug…tsug…tsug… Then suddenly,  faster and faster. It was a fast, sensitive process of one-mile way back.

Lambanog in IMDB

If one day you happen to pay visit in the Philippines, this article will be of help to you especially if you are a native liquor or wine drinker or collector.

Usually if we visit a certain place, we tend to get familiarize first with the kind of foods offered to us. Aside from the foods, the next thing that we get familiar with is the drinks. Food and drinks always go hand in hand.

The following are list of wines locally manufactured in the Philippines. These are 100% chemical-free because they are all produce in natural methods.

“Tapoy” or Rice Wine of Mountain Provinces

Tapoy is similar to the rice wine of Japan called sake. This kind of wine is widely produce in the provinces of Cordilleras, specifically by the Ifugaos, the builder of the world -famous Rice Terraces, by the Igorots, and other ethnic tribes in the Mountain Provinces.

This kind of wine is basically made by soaking raw glutinous rice in hot water for I hour. Drain and steam for 25 minutes and then spread in a tray to let it cool for 2 hours.

The yeast and rice is then combined by hand until blended (as you can see in the picture). The mixture is then transferred in a container covered tightly with a lid and stored in a dry place and allow to ferment for 1 month. Separate the liquid from the remaining rice mixture. The liquid is tapoy or rice wine and the residual is rice mash.

Read more…

Finally we have arrived  in Tivona resort after driving aimlessly around Calamba looking for that sign to get out of Rizal’s now-congested birthplace and over-taking an entourage of mourners.  Tivona is more of a nook shaded in by giant sampaloc trees from the neighboring Balai Laiya resort.As the two resorts are owned by siblings, the cottages and rooms are similarly structured and designed with pueblo orange concrete walls and thatched roofing, the amenities simple, rooms modestly but tastefully furnished offering easy comfy rest for its guests. The dining hall of Balai Laiya act as the default cantina for ordered a la carte meals for Tivona resort guests though they can opt to eat at the other nearby resorts such as Aquatico, Tiramindu, and if dining on dirt cheap, there are numerous carinderias that can be spotted on the jologs part of Laiya shoreline.

This is what we get when eating in such beach resorts with airconditioned rooms. It wasn’t that the meals were awfully tasting, in fact it was so tasty, but being in a beach I was craving more for dishes using locally produced or locally grown ingredients such as fish or other seafood or for their menu to have more dishes that were less processed or not overwhelmed by the sauce such as the beef with mushroom. i was looking  instead for more ceviche type dishes or salads or grilled seafood or meat and fresh fruits.  But what was I thinking, this wasn’t Iloilo or Davao, hello?!  For Batangas is known more for their beef and biya which I saw being dried out by the fishermen in the jologs part of the laiya shoreline.

In neighboring resort Tiramindu was where that craving had been partially satiated, lunching on sinampalukang manok, fruit shakes and supping on grilled squid and pork bbq.

Nearing noon, we were looking for just some place to eat. Stopped by a roadside shack to buy a few liters of lambanog, did a  taste sampling, naturally, before buying, and i almost forgot that we haven’t eaten anything yet since we woke up, leaving the resort without ordering breakfast. It was sweetish, so similar to viljamovka that they can be interchangeable.

My companion said he’ll make do with just anywhere I’d spot pots and casseroles prominently crowding a  carinderia’s makeshift counter. We were tailgating an LPG  delivery truck who was moving so slowly, and which abruptly stopped at a roadside eatery (in one of the barrios in Rosario, Batangas) – typically nondescript, aluminum pots all lined up on the linoleum-lined counter, two or three men eating rapaciously at one side of the shack. We opened the lids, hunting for something saucy, savory, meaty. We settled for Kalderetang kambing and Bulalo, and it was the most heavenly tender bulalo we’ve ever had, so far – cartilage, fat and meat all smeltingly melting – in one giant knuckle sized chunk floating in a plain transluscent soup of just beefy stock goodness, seasoned merely with salt and pepper. We asked the manang how long she had been  cooking the bulalo, she said she started cooking it at around 2 am that day over wood fire. And that’s why it was that tender and so purely beefy. No superfluous sidings such as nilagang saba, corn, pechay and repolyo. Though at times, these things add so much to the broth but to taste something so simple but rich can be as satisfying.

The kalderetang kambing  was also so tasty, not ever pungent, the meat being equally tender, the sauce being a sufficient complement already to the fragrant rice. It was my companion who noticed the scent of the rice, fragrant but couldn’t point out why it just smelled different from the rice usually bought and sold in Manila.

We noticed it was mostly truckers who were eating at this shack.  We also passed by another roadside eatery serving mostly goto and lomi. I would’ve wanted to have a serving of Lomi as I know Batangas lomi is uniquely delicious, having had that when I visit my cousins in Batangas city when I was younger. Again it was mostly  truckers who were eating in that carinderia. I guess, truckers would know where is a good place to eat, since they travel a lot and would know the subtle difference between the lomi from one carinderia to the other, or would frequent that one place where the lomi is really good and worth your money.

My GPS for cheap good eats is the honking giants of the highway, just follow the truckers delight’s way all the way.

Savor the rich cultural landscapes of Laguna through its food, crafts, and architecture. We’ll bring you to the towns beyond your usual Laguna itinerary. If you’re the type who enjoys wine and cheese, wait till we bring you to a Lambanog farm and let you bring home the best kesong puti. If you collect arts and crafts, imagine what a skilled artisan can create with a stick of wood. And if you enjoy taking pictures of old architecture, we’ll show you the best churches on this side of the province.

Tour Dates: November 8 and December 13, 2009
Tour Fee: Php2,300.00 per person
Package Inclusions: Day trip and includes chartered van or bus, personal accident insurance, breakfast at Dalampasigan in Los Banos, lunch at Aurora’s Heritage Cuisine in Sta. Cruz, PM snack at a lambanog farm in Liliw, visit to the churches of Pakil and Paete, old houses of Pila, wood shaving in Pakil, paper mache making in Paete, underground cemetery of Nagcarlan, and the slippers industry of Liliw.

What else could that be but the famous coco vodka – “lambanog.” Lambanog is a famous drink among Filipinos and you can find one of the richest and most flavorful beverages only in Tayabas.

So how do we go about the making of lambanog? Made from the nectar of flowers of coconut trees (where Quezon Province is the leader of plantation in Southern Tagalog), this is then distilled and made into lambanog. But this is not how easy the process is because getting all the flowers from coconut trees could be a really difficult task. Men of the locality will climb up these trees and would cross from one tree to another using a long bamboo tree that is connected to the tress. What only make it look easy is that this isn’t simply a business  they run but has been part of their culture. Another interesting thing about this vodka is its flavor. As time went by, local distillers from this town have defined the richness of the taste of lambanog. You can now see it colorful bottles with flavors such as bubble gum, mango, calamansi and the like.

So, if one of these days you’ll come by in this town, drink lambanog in the art they keep. The Tayabenses way of drinking is simple. It is usually coupled with songs accompanied by a guitar player (who is also part of the “inuman”). One common glass (tagayan) is placed on the table and is shared by everybody which symbolizes their common level in the society and of course, camaraderie. And when it is your turn to take your “tagay” you would have to say “Tagay ko!” before taking that round. This scene can take place either on side streets, inside the house or under a tree in any time of the day. Men and even the ladies take part in this session. A man shouldn’t be so surprised if a lady can knock him up in drinking lambanog because they have surely mastered the art!

Many proponents would support the premise that Lambanog from San Juan, Batangas is the best and they would stake their lives and honor to prove this point.

Personally I prefer the Wakas, Tayabas variety of Lambanog. It has a less bitter taste than the batangueno drink which is due to the milder clime of Wakas, Tayabas compared to the hot and harsh environment of San Juan, Batangas.  It is colloquially known as “Chivas Wakas”.

I believe my townsfolk and clansmen of San Juan, Batangas wil disown me after they read this post but hey I will stand up for what I think is right.

For more information click on http://tayabas.ph/.

Tayabas has always been one bastions of Quezon’s limited but tasty cuisine. In fact a particular area is named after one of its famous cassava cake know in Quezon and nearby province as Budin. This area is located in and around Emilio Jacinto street of the City of Tayabas and is colloquially known as Kalye Budin (Budin street).

Kalye Budin is filled with stalls that sells Quezon delicacies such as Budin (a baked cassava/tapioca/manioc pudding), Espasol (sticky rice snack), Tikoy (the Tagalog steamed variety not the Chinese one), Nilupak (cassava or banana pounded to a sticky pudding consistency) and assorted biscuits and candies.

There are other things you can but at Kalye Budin like Lambanog ( a coconut spirit), Longganisang Lucban (Lucban Sausage), many types of chicharon such as chicharon baboy (pork rind withy fat), chicharon bulaklak (fried pork intestines), chicharon manok (fried chicken skins) , also a selection of fried noodles (singaling) can be seen in the stalls.

This place is not a tourist trap and most stalls welcome a healthy dose of haggling and negotiation. Most sellers can understand a bit of English just mind that you must speak slowly and clearly for some of the vendors to understand.

Kalye Budin has its share of tragedies like fires & floods but still continued to prosper just like the spirit of the residents of the City of Tayabas.

Pictures courtesy Qtechbpo.

Budin

Lambanog

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.

Kiping

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.

Pancit Lucban aka Pancit Habhab

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.

– Bob Ong