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Quezon Culinary Series 4: The secrets of Kiping & Longganisa Luban

Now I know how to make it...

After breakfast, we went on the culinary demo by Milada Dealo Valde (Ka Mila), owner of the koffee klatch and head of the Quezon provincial tourism council. Did you know that Kiping is made from Rice Galapong and can be eaten like kropek? Yes, it can be fried or grilled and perfect with a vinegar dip (see yellow kiping below). We liked the grilled one alot better :) As you can see my focus is still food and not really how to make it. I guess I have admitted to myself that I don't like cooking so I leave it up to my wife and her friends to figure out how to make it. BTW, kiping is the popular decoration they used during the pahiyas festival and almost all the houses in lucban knows how to do it.

The next demo was about the longganisa lucban or according to Mila, shortanissa because I began to be shorter than they used to make it. She stressed on using no preservative, using oregano, and making sure that it is air dried. Also, according to her, a longganisa without fats would be dry and that it why they still used pork with fats normally the neck part of a pig. My wife had a chance to pack a longganisa and it's not an easy task -- you need to have patience :)

Special for my blog readers, I have the recipes for making both so just email me at anton@diaz.ph.

September 2, 2005 in 39. The Best of Viaje del Sol | Permalink | Save to del.icio.us | Digg This | Email this post

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