I told earlier that my sister went to Quezon Province. The purpose of her visit was vague but I heard that it was a research symposium. I asked her to buy some special tikoy for me, here it is.
After munching all the tikoy, she told me that she also have the pancit habhab. I told her to give me some cooked habhab. I was really curious how it taste. However, no one in their house knows how to cook pancit habhab. I never know either. I got the pancit habhab, I will search for a recipe.
Here is the pancit habhab. It is packed in a paper bag. Like Muntinlupa City, Quezon Province is also implementing the no plastic policy. All goods should be packed in your own bag or a paper bag. Loving the environment sounds so good!
As of writing this, I never know what is special about the pancit habhab. But the eating style is very unique. The cooked Special Dried Miki is placed on banana leaves. Then the leaves with pancit is placed on hands and eaten directly. No spoons, the bunch of pancit is placed near to mouth. The term “habhab” refers to the way it is eaten and not the way it is cooked.
This is the “Tan Eng Chong Special Dried Miki Lucban”. It is somewhat similar to pancit canton but the strands are almost five times thinner.
I asked my wife if she know how to cook pancit habhab. She replied “yes!”. I will leave the cooking duty to her.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.