Tuesday, May 26, 2015

Colors and Festivity: Pahiyas 2015


I didn’t really sign up for an adventure. I just wanted to go out with my friends and buy langgonisang lucban. Then I realized I wanted to see why people are talking about the Pahiyas Festival. I was raised to embrace my Tagalog heritage (Quezon and Laguna) but never in my life have I witnessed Lucban’s Pahiyas Festival.

The original plan was to climb up the steps of Kamay niHesus. After that? Bahala na.

My friend Nix and I did a little research – people offering tours and packages during the Pahiyas Festival goes from Php1,000 to a little over Php2,000. It seemed a pretty good idea but the meeting point was somewhere in Pasay or Cubao, places far from where we are. You see, living in Alabang and a stone’s throw away from Laguna and SLEX has its advantages. This should be one of them.

We asked around the rate of renting our own van. Assuming this plan will be cheaper since we’re already in the south. Van rentals ranged from Php3,000 to Php6,500. We figured we’d just get more people to join us to split the costs. (Thank you JR and Darwin for joining the adventure!)

Having our own transportation also gave us the liberty to plan an itinerary that we want. We included going to the underground cemetery in Nagcarlan, take a dip in Taytay Falls in Majayjay and even stop at Liliw to buy footwear. It seemed like it was all well planned.

We agreed to leave Alabang at 5AM, but we really left past 6. We wanted to leave early to catch the morning mass at Lucban. Running late, we proceeded with the plan to go straight to Kamay ni Hesus. We took the Calamba-Los Banos-Victoria-Bay-Nagcarlan-Majayjay-Lucban route. We should have taken the detour to Luisiana after Majayjay to get straight to Kamay ni Hesus but the route is too far to go back so we decided to explore on our own. (Traveler tip: Going to Kamay ni Hesus is easy but during the Pahiyas Festival, do not take the Sto. Tomas route as traffic will be heavy in most of Quezon’s towns going to Lucban.)

photo by Jei Torres of BBPM Coverage
A few kilometers into the town of Lucban, traffic enforcers and marshals blocked the road to the town proper. This made us decide to park the van somewhere and take a tricycle to town (Php10/person). We would have walked but it started to rain. The tricycle driver was kind enough to tell us how to go to the Grotto (Locals’ term for Kamay ni Hesus) after dropping us off at the San Luis Obispo de Tolosa Parish Church. We just lit a few candles, offered prayers and went our way.



Langgonisang Lucban Pizza (Php150) photo by @jesmille
Following the tricycle driver’s instructions, we started walking to the other side of town (landmark: Southern Luzon State University or SLSU to locals), where we could get another tricycle which will take us to the Grotto. It was 11am, it was humid and the smell of langgonisang Lucban is not helping. While walking, we spotted a vendor of langgonisa rice meals but we didn’t buy that. We bought the Langgonisang Lucban Pizza - which is not bad, I must say. The store didn’t look festive to me – there was no decors whatsoever. I asked. Every year, the route of the parade is changed – and only those included in the route are tasked to decorate their houses with crops, fruits, vegetables and kiping. Kiping is a brightly colored leaf-shaped wafer made of rice paste. (I actually thought kiping is a suman.) No colorful kipings = not the parade route.

photo by Jei Torres of BBPM Coverage
The tricycle ride from SLSU to Grotto was about 5-10minutes. Entrance to the Grotto is free. There were a lot of people inside the park. I’m not sure if that’s the usual crowd or because of the festival.

Depending on your stamina and determination, climbing up the steps could take from 15 minutes to an hour (?). But. It’s. Worth. It. (Traveler tip: bring a bottle of water on your way up, especially if you’re climbing mid-day, like we did. There are no vendors on top of the hill, except for an ice cream vendor, so you’ll really feel thirsty when you’re up there.)


We decided to head back to town and figure out where we’ll eat lunch. Luckily, Nix’s lolo has a house in town. We were treated to lunch in their house. Quezon staples: pancit habhab and hardinera. Then the usual Pinoy food. We decided to forget the original itinerary and waited for the parade. JAVIER AND I WANNA SEE CARABAOS!



photo by Jei Torres of BBPM Coverage



Going around town was nice - the colorful kiping-decorated houses indeed made this festival the most colorful I've ever seen. After the parade, it was time to buy pasalubongs before heading home. #WhenInQuezon,  don't forget to buy a couple dozens of langgonisang Lucban, as well as noodles for pancit habhab and broas (lady fingers). Although not originally from Lucban, you'll see stores selling the well-known Rodillas Yema Cake. While it is still relatively cheap (compared to online sellers' prices), I must warn you that carrying a box or two of this delicate dessert is a bit worrisome during a festival - it's crowded and hot. If you must, go ahead and buy puto flan/leche puto as well.
Will I go through all the hassle again of walking for a day in Lucban for Pahiyas? HELL YES I WILL. Photos below will tell you about the awesome time we had. (All photos are mine unless where credited.)


photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage

photo by Jei Torres of BBPM Coverage






Sunday, January 4, 2015

Decisions.




...and then send the box back to the owner.



I found it pointless to keep the things of a person who doesn't want you in their life anymore.

Monday, November 24, 2014

TeleTech Exclusive Media Event for Bloggers

TeleTech launched its 17th Delivery Center in the Philippines and we're having an Exclusive Media Event for Bloggers on Friday, November 28, 10am at Gateway Tower Cubao. Activities include a site tour, talks about a career in call centers and prizes! Plus a chance to network with other bloggers!
If you're interested to join, please send me your full name, contact number and blog link via email at pamelaticzon@teletech.com.



Tuesday, August 26, 2014

Jasmine Creme Caramel

Leche flan will always have a spot in my heart. Or tummy. Creamy, sweet goodness that I'll never get tired off. On one of those days when I impulse buy my baking stuff, I find myself craving for leche flan. So I made one. With a twist using my favorite jasmine tea. Here's the recipe for this light and delicate dessert. :)

Jasmine Creme Caramel
(Serves 6)

Custard Creme
1 cup milk
2 cups cream
2 bags jasmine green tea (you can substitute with whatever tea you like - I'd give earl grey a try next time)
1/2 teaspoon vanilla extract
3/4 cup sugar
3 egg yolks
2 eggs

Caramel
1/2 cup sugar
3 tablespoons water

First preheat your oven to 325 F.

Make the custard creme:

  • Combine milk, cream, and tea bags in a medium saucepan and bring to a simmer. 
  • Remove from heat and add vanilla; continue to steep for 5 to 10 minutes or until desired tea flavor is achieved.
  • In a large bowl, whisk sugar, egg yolks, and eggs to blend. 
  • Gradually whisk in hot milk mixture into egg mixture, taking care not to cook the eggs. (What I learned in the Maya Kitchen to avoid getting scrambled eggs: add about half of the hot liquid slowly, mix, then add the rest.)
  • Using a fine sieve, strain into a pitcher or measuring cup. Set aside.

Make the caramel (please see note below):

  • Place sugar and water in a saucepan over high heat. Bring mixture to a boil and let sugar dissolve without touching the mixture. (Don't be scared of the bubbles like I did. That's just the sugar dissolving.)
  • Once mixture starts to turn pale golden, swirl the pan. Continue cooking until golden.
  • Immediately remove from heat and portion on individual ramekins.
Preparing to bake:
  • Pour custard creme into ramekins then put the ramekins in a large and deep baking pan.
  • Make a bain-marie: Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
  • Cover with aluminum foil. (Do not, I repeat, DO NOT MISS THIS. The steam will make your custard watery when you take it out.)
  • Bake in a preheated 325ºF oven for about 20 to 30 minutes or just until custards are set. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.


Enjoy! :)


Note:
  • If you are doing this in traditional llaneras, you can portion the sugar and water in the llaneras before heating.
  • If you have ramekins, you can serve it as is. If you are using llaneras (or other baking pans like I did), run a knife on its sides and turn it upside down on a plate or serving dish.