Bicolano Cuisines You Wouldn’t Dare To Miss

By: Monna Fae C. Estipona

If you happen to see a lot of chili on a dish or it was cooked on a coconut milk, you can instantly assume that it was cooked by a Bicolano because we, Bicolanos are known for love of hot and spicy foods. I’m not being biased but I’m 100% sure and proud that Bicolano cuisines are very unique, rich and flavorful. If ever you planned to visit Bicol region make sure you will not miss the chance to taste the following foods:

1.      Gulay na Natong/Laing  -  is a famous Bicolano delicacy made of shredded dried taro leaves cooked in coconut milk flavored with small shrimps or pork and native chilis.

2.       Bicol Express -  is made from balaw and siling  labuyo (red chili) cooked in coconut milk and flavored with pork..

3.       Pili Nuts – locals  sell them roasted or as tarts or candies.

4.        Pinangat – prepared by diced lobster meat with young coconut, lemon grass and ground garlic in saucy coconut milk.

5.       Kinunot – a dish made up of shredded meat of stingray or baby shark cooked in coconut milk wth Moringa leaves.

6.       Inon-on – galunggong or any other saltwater fish may be cooked with vinegar or lemon juice, garlic, onions with generous amount of oil.

7.       Ginataang Manok – native chicken simmered in coconut milk and spices.

8.       Linubak – mashed kamoteng kahoy which are sweetened..

9.       Kinalas – this noodle dish is very popular because of its flavorful taste, the meaty dark soup made from boiling cow’s head until the flesh fell off. Hence, the  name kinalas.

10.   Pako with Tabagwang Suso with Gata

 

Enjoy Eating!