Tuesday, October 27, 2009

Lucban, Philippines: Kulinary Food Trip

"We start in April making thousands of Kiping. On May 15 we give thanks to San Isidro Labrador for a good harvest by covering our houses completely in fruits, vegetables, and Kiping. If we cook the Kiping we can eat it, too," explained Milada Valde as she prepared the colorful Kiping. The Kipings are fashioned into flowers, chandeliers, and other decorative items. Valde explained, "Several centuries ago, during the Acapulco trade, a chef returned and wanted to make tacos but could not get the necessary ingredients so he experimented and invented Kiping." While the Kipings were drying she demonstrated how generations of her family have been making the town’s other local delicacy, Lucban Longganisa. Lucban was the first stop on a daylong culinary tour of Quezon Province that ended with learning the ritual for imbibing Lambanog, the local 90 proof coconut wine! For more information check http://www.visitmyphilippines.com/.

Lucban Longganisa
Every family has their own "secret" recipe! Season to personal taste.
2 lbs. minced pork
1 tablespoon salt
1 teaspoon pepper
2 tablespoons paprika – for color
Juice of oregano leaves (pound fresh leaves to make juice) or 1 teaspoon dried oregano
1 tablespoon finely chopped garlic
Sausage casings
Add seasonings to the minced pork to taste, mix, stuff casings, tie in links, traditionally hung in the windows to dry. After drying, package, and freeze.
Rice powder
Pinch of salt
Food colorings
Kabal leaves or any waxy leaf or other item that will leave an imprint
To the rice powder add water until it is of a flowing consistency. Pour batter on to the leaf, put into steamer for about one minute, air dry, when dry peel off. To make the Kiping eatable fry or grill and serve with dips.

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