The Hot & Spicy Cuisine of Bicol

Bicol’s regular use of gata or coconut cream and chilli in all its dishes marked the region with authenticity of Asian cuisine. Chilli or "Sili" and coconut cream locally called "gata" come together appetizingly with rice and lots of water to cool down its spicy taste.

                                       

The famous Laing or Pinangat is a delicious native dish prepared in bundles of taro leaves, filled with shredded taro leaves, bits of meat or shrimp, lots of chillies, ginger, garlic and onion ; then cooked steadily in coconut cream. Most main dishes in the region are based in gata and sili particularly the way vegetables are cooked. May it be banana blossom, jackfruit, or any edible plant, Bicolanos transform it into a delicious dish topped with chillies, which according to them best before a vigorous activity.

                                                                                                                                                                      

Bicol Express so far is everyone’s choice when asked about Bicol’s specialty. It is a mixture of pork meat and shrimp paste sautéed in tomatoes and onions and lots and lots of green chili strips simmered in coconut cream. This dish is a classic favorite of Bicolano farmers specially taken before an energetic activity to enhance their endurance at work.

                                                    

Kinunot, is an unusual dish prepared with pagi or stingray meat and kalunggay or malunggay- an edible tree leaf used in many local dishes. Just like other bicol dishes, the main ingredients, stingray meat and malunggay, are simmered in coconut cream and green chillies along with some slices of onion and garlic.

Mindanao’s Malay-influenced Cuisine

In Mindanao, most cuisines are influenced by the exotic taste bud of the Malays. Spices such as turmeric, ginger, garlic, chillies, lemon grass roasted coconut are present in most of their dishes.  Their Seafood platter is prepared raw, grilled or fried ; or put in soups based in lemon grass, ginger and green papaya and in some ways mixed with coconut cream and turmeric.

Chicken curry, a popular dish in most eastern countries, is prepared in Mindanao with taro in a stinging spicy curry sauce.

Every province boasts of having the best version of adobo. In most parts of the country adobo is prepared with soy sauce, vinegar and garlic, and thus turning its sauce slightly darker. 

Zamboanga’s adobo, however, prepared similarly but thickened with coconut cream, resulting it to have a more distinct character and taste. The province also is famous for its various way of serving root crops and rice. Glutinous rice is mixed with spices, coconut milk and prawns ; or prepared with turmeric and pimento. Cassava, is boiled and grated into cakes or any other sweet pastries.

As the province composed of largest Spanish influence, Zamboanga’s cusido or commonly called pochero is a traditional Sunday platter served similarly to that of Spanish cusido, with sausages, pork ribs, salted pork, sweet potatoes corn and cooking banana or locally called saba. It is a famous dish that made Zamboanga cuisine a delightful blend of east and west.

Different Food Delicacies in the Philippines

Philippine Cuisine & Delicacies

A mouth-watering salad from Cafe By The Ruins- Baguio

In terms of culinary recognition, the Philippines is incomparably different from its neighboring countries. Its cooking techniques are combinations of European subtleness and Asian spices derived basically from how locals improvized their native dishes to blend with foreign concoctions. Filipinos’ favorite obsession is eating. They eat five times a day with rice as staple along with in-between sweet snacks. Gatherings and parties will not be completed without the presence of food. May it be dining at home or out in a party, Filipinos top the table with all the dishes they can provide. They socialize, but aim basically to satisfy their taste buds.

In this section, you are welcome to savor our local recipes for your future dining experience in the country.