LAGUNA… NATURAL BEAUTY, FRESH FLAVORS
Nestled like an embryo around Laguna de Bay, the province of Laguna enjoys an abundance of water – the province’s greatest natural resource. With an estimated 300 million gallons of underground water and about 40 rivers crisscrossing its farmlands, forests, mountains and deltas, Laguna is home to countless water parks, vacation spots and spas – aptly earning the title “Resort Province of the Philippines.”
Hot springs, lakes, and waterfalls dot the Laguna landscape, the most famous of which is Pagsanjan Falls where native boatmen take tourists to an exciting river trip of “shooting the rapids.” Located between Cavinti and Lumban is the charming, man-made Lake Caliraya. Fanned by the cool breeze from the Sierra Madre and Mt. Banahaw, Lake Caliraya has become a leisure and vacation town offering a variety of aqua sports such as water skiing, sailing and wind surfing. Of course, Laguna de Bay, Southeast Asia’s largest fresh water lake, remains an important source of livelihood.
The abundance of hot springs has also made Laguna famous. Those who want to luxuriate in warm waters can choose from a considerable number of resorts in Alaminos, Pansol, Calamba City and Los Baños, and leave Laguna feeling refreshed and rejuvenated – indeed, not a few swear by the therapeutic powers of Laguna’s hot springs. Lording it over the town of Los Baños is the majestic Mt. Makiling, an inactive volcano endowed with virgin forests, rare orchids, tropical butterflies and birds.
With the recent economic developments in the province, Laguna has also become the center of investment and enterprise in the Southern Tagalog region – hosting no less than 18 industrial parks that produce a variety of products ranging from handicrafts, semi conductors, and home appliances to automobiles and foodstuff.
Despite its burgeoning economy, however, the province continues to hold on to time-honored traditions, customs and way of life – delightfully reflected in its cottage industries, festivals and in its revered culinary heritage.
In the vast agricultural lands of Laguna, farmers continue to till the soil, plant and harvest a myriad of fruits and vegetables. At the center of the province’s rice-growing industry are the International Rice Research Institute and the Philippine Rice Research Institute, the two leading institutions in rice study and development. In Laguna’s dense forests Philippine soft and hardwood such as lanite, amlang, kamagong, lauan, acacia and santol, thrive abundantly. These are transformed into intricate décor, religious icons and exquisite works of art by the skilled carvers from Paete.
Laguna is likewise a virtual orchard, producing such popular exotic fruits as rambutan, mangoes, avocados, chicos and bananas. Besides its wood carvings, Paete is also known for its sweet lanzones and Calauan for its succulent pineapple. Jusi cloth made from banana fiber is meticulously embroidered in Lumban and fashioned into elegant Barong Tagalog. In Liliw, abaca hemp has long been made into slippers – some with floral embroidery and dainty beadwork.
Apart from providing leisure and recreation, Laguna’s rivers and lakes are also important fishing grounds. Here, in fish cages and fishpens, tilapia and kanduli are cultured – supporting Laguna’s countless fishing communities and enhancing the province’s culinary culture.
The rich diversity of agricultural and marine produce has considerably enriched the way Lagunenses eat and cook. The abundance of rice has inspired the creation of sweet rice cakes and savory entrees. The town of Biñan is famous for its puto and kutsinta. Bringhe, the local version of paella, is also a popular fiesta fare.
Freshly caught kanduli is cooked into a hearty stew, made tangy by miso (fermented soy beans) and enlivened by tomatoes and mustasa leaves. In some areas, this is served with a local relish made from cooked fermented rice and freshwater shrimps. Tilapia, on the other hand, is either broiled straight from the fishpond, or cooked with coconut cream and spiked with sili to make a fiery and creamy stew.
The tender shoot of pako (wild fern), which grows abundantly in Laguna’s highland forests, has long been made into a refreshing salad. Buko pie is perhaps the most telling expression of the Lagunense’s love affair with coconuts. The sweet slivers of tender coconut baked in a soft, chewy crust has beguiled the taste buds of visitors from far and wide, and has become a profitable industry.
Kesong puti, Laguna’s version of cream cheese is a true epicure’s delight. Made from fresh carabao’s milk and wrapped in banana leaves, the delicacy is a traditional breakfast treat when spread on hot pandesal.
At Arabela, a charming café in Liliw, the inventive owners use generous spreads of kesong puti over crunchy pizza crust to create an exquisite gourmet snack.
But whatever is cooking in a Lagunense's kitchen – be it a simmering pot of tinolang manok (chicken soup with green papaya slivers and sili leaves, immortalized in Dr. Jose Rizal’s magnum opus Noli Me Tangere) or a hearty stew of afritada (chicken or pork simmered in tomato sauce with potato wedges and topped with cheese) – the flavors invariably mirror his province’s natural gifts and boundless wealth.
The reverence for nature is likewise reflected in the flavors of Mama Sita’s famous line of sauces and mixes. Mama Sita’s uses only natural ingredients and extracts in producing processed food products of the highest quality. The Sinigang Mix variants get their rich flavors and zest from real tamarind and guavas. The fire of Mama Sita’s Siling Labuyo Hot Sauce comes from the delightful bite of freshly harvested siling labuyo, and Mama Sita’s Oyster Sauce gets its savory taste not just from oyster extracts but from real oyster meat! With a dash of Mama Sita’s natural goodness, every dish becomes a lively repertoire of pure, refreshing flavors.
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