Comments on: Pancit Lucban or Hab-hab a la Marketman

By: raffy rabara

raffy rabara — Wed, 16 Sep 2009 05:01:39 +0000

what a real………its very delicious…pero d q pa nttikman

By: joseph jamorol

joseph jamorol — Wed, 22 Jul 2009 15:06:38 +0000

we want to have a supplier of pancit habhab to be delivered in Visayas area>>..If someone can help me find supplier of pancit habhab, you can call or text me..+639276477125…thank you I LOVE PANCIT HABHAB

By: doreen

doreen — Mon, 02 Feb 2009 08:24:17 +0000

pancit buddy’s is masarap everytime i celebrate my birthday buddy’s pancit ang handa ko sa office they like it very much specially the lechon kawali na nakasahog dito and the combination of suka with pansit taste really good

By: Lava Bien

Lava Bien — Wed, 03 Sep 2008 17:30:20 +0000

Lora, the name of the “sweet caramel coated pumpkin pastry” is PILIPIT/BUSKARON (one twisted and the other flat oval). Very close to carioca of the Ilocanos. I maybe biased here but I like PILIPIT/Buscaron better @ 5 pesos a piece last Nov. 2007 last I had 10 of those hehehehehe.

Only one family sells those in Lucban and they still do. The son of my dad’s Pareng Joe sells ’em at the Kamayan sa Palaisdaan.

By: Marketman

Marketman — Sat, 15 Dec 2007 22:38:35 +0000

Lora, I would LOVE to go to the Pahiyas Festival…will have to remember to check with you before I attempt that! Many thanks!

By: Lora

Lora — Fri, 14 Dec 2007 21:12:36 +0000

My gosh that post is typo-laden! What happens when you daydream about food at 5 in the morning :)

By: Lora

Lora — Fri, 14 Dec 2007 21:10:27 +0000

Hi Marketman! I’m Lucbanin through and through and I must say that my culinary tastes are very much biased to Lucban delicacies. ;-)
I’m a huge fan of pancit habhab, but it’s longganisang Lucban that really gets my taste buds going! I cook it out of the casings with garlic until it gets all “tostado”, and use a bit of the red oil from cooking the meat to make a tasty sinangag to go with it. Not the healthiest thing in the world but it’s definitely my favorite breakfast-anytime (I can have it for lunch and dinner…and maybe even a midnight snack, too) meal.
I only spend a few days year in Lucban (during Pahiyas, of course), and I look forward to it everytime because I kid you not, it’s a 24-hour food festival. You can get authentic Lucbanin eats whenever you please! Bonete (our version of pandesal, buttery bread shaped like baby binkies!) with kesong puti from in Lumban, bought on the way to Quezon, suman, PAvino’s sweets, and the sweet caramel coated pumpkin pastry (the name evades me at the moment) are just a few I really miss! Lucban, Lucban. Sigh. I remember when Buddy’s was just this tiny tapsilog joint across our ancestral home that my cousins and I would frequent. Now it’s all decked out in neon lights, has branches in some of the swankier parts of Manila (there’s also one on Pearl Drive)! It also saddens me that our old bahay na bato has been turned into a hotel–I’ll get you in touch if you want to book a room for next year’s Pahiyas.:) People usually book a year in advance but I’ll try my best to squeeze you in–it’s one experience you wouldn’t want to miss.

By: Marketman

Marketman — Fri, 05 Oct 2007 01:34:58 +0000

alex, thanks for pointing those out. Scarfing in my day was slang for eating like crazy…though I just looked it up and it has an altogether other slang and proper meaning. Have edited the post. As for tensile, I did mean to point out the strength of the noodle as opposed to say a more common pancit canton… at any rate, thanks!

By: alex

alex — Fri, 05 Oct 2007 01:11:31 +0000

your use of words such as tensile and scarfing are not appropriate,and are not used properly.

By: Tings

Tings — Wed, 18 Apr 2007 12:06:17 +0000

Hi, I was browsing the net looking for recipes when I stumbled on this one. This comment may be a tad late but I’m from Lucban (though I live in Manila now) and thought I would leave a comment. The Pancit Lucban they serve in Buddy’s is good, but quite expensive. The cost of one order of Pancit Lucban (which can serve from 2-5 people depending on a person’s appetite) would only cost from 30-50 pesos, depending on how much ingredients they use. And the traditional way of cooking it is to boil pork with meat bones and use that instead of chicken stock. The pork will be then cut up and used as an ingredient, although most people started using lechon kawali instead, because it adds more flavor and character to the dish. Aside from chayote, we also use carrots and then of course, pechay. :-)

P.S.
Yes it would take 5 hours to go to Lucban via Lucena but if you go via the Sta. Cruz, it will take 3-4 hours. There are lots of places you can stay for the night but book in advance because they usually have a waiting list.