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Bicol Region

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  • Bicol Express

Nothing beats an authentic Bicol Express dish. This is arguably one of the most popular dishes that originated from Bicol. It is widespread and relished by all Filipinos. It is a meal that is being remade in several households today. So when you’re in the region, this should surely be on top of your list! Bicol Express or “sinilihan” is a mouthwatering, spicy delicacy made from long chilies or siling Mahaba, coconut milk, and pork. It’s a flavor combination you never knew you needed.

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Not a fan of spicy food? Don’t fret, because there are plenty of restaurants in the area that serve many versions of the dish. In fact, in some parts of Bicol, Bicol Express is made without pork. Experience it for yourself and take your pick!

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ORIGIN: BICOL

RECIPE:

  • 2 lbs. pork belly sliced into strips

  • 2 cups coconut milk

  • 2 cups coconut cream

  • 1/2 cup shrimp paste bagoong alamang

  • 4 cloves garlic crushed

  • 6 pieces Thai chili pepper chopped

  • 1 thumb ginger minced

  • 1 piece onion chopped

  • 1 pieces Serrano pepper sliced1 cup water (optional)

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. BICOL

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  • Laing

Laing or Pinangat, another popular Bicolano delicacy, is a dish that consists of taro leaves and meat. It is prepared in creamy thick coconut cream spiced with labuyo chili, lemongrass, garlic, and shrimp paste. This dish is sure to deliver big flavors at first bite! It can be enjoyed alone or with a cup of steamed white rice. Best of all, it is affordable.

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Want to know where you can find the best Laing in the region? Que Pasa, located in Naga, Camarines Sur prepares a Laing dish that first-timers are sure to love. Especially if you’re not used to Bicol’s spicy flavor profile.

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ORIGIN: BICOL

RECIPE:

  • 3.5 oz taro leaves dried

  • 6 cups coconut milk

  • 2 cups coconut cream

  • 1/2 cup shrimp paste bagoong or balaw

  • 1/2 lb. pork shoulder thinly sliced

  • 5 to 7 pieces red chilies

  • 1 piece onion sliced

  • 1/2 cup sliced ginger

  • 8 cloves garlic crushed

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. LAING NI PAMDOY

  2. BULALAY LAING

  3. INASA LAING

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  • Sinapot

Care for something sweet? Here’s something that Bicolanos enjoy eating during merienda. Sinapot, a delicacy made from saba, is a sweet treat you’ll surely enjoy. These are saba bananas sliced lengthwise, which are fried in a batter. In the Metropolis, it is known as “Maruya”. However, unlike Maruya, Sinapot is not coated in sugar. In fact, some Bicolanos dip Sinapot in bagoong.

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ORIGIN: BICOL

RECIPE:

  • 8 pieces ripe banana, saba

  • 1 1/4 cup flour

  • 1/2 cup milk

  • 1/2 cup water

  • 1 tsp baking powder

  • 1 tsp salt

  • 2 tsp sugar

  • 1 egg, beaten oil for frying

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. MERINDALAN

  2. PANDECIELO RESTAURANT

  3. SIMON’S EATERY

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