5 Red Hot Bicolano Recipes You Need To Learn
It's all about those coconuts and chilies!
We love Bicolano food. The eastern Philippine region's cuisine is iconic for its use of rich coconut milk, spicy chilies (uncharacterstic in most Filipino cuisines) and taro leaves or gabi. Their food is often rich, bright with spice, and packed with fresh produce.
Given our love of all things rich and spicy, we've decided to make a list of some the basic Bicolano recipes that we think every Pinoy should learn to cook. If spice isn't your jam, don't be afraid to edit these recipes and tone down the chilies.
Unlike the dinuguan that most people are familiar with, this version gets a Bicolano twist thanks to the addition of coconut milk from toasted coconut, hence the term "tinutungan" which refers to slightly scorched rice.
How can you not love a dish named after a train? Bicol Express, a dish consisting of scorching hot chilies, coconut milk, and slow cooked pork got its name because people are said to run as quickly as a train to the nearest glass of water after tasting it!
Bicolanos are known for their love of gata or coconut milk, so it should come as no surprise that even adobo get a bit of a Bicolano twist thanks to a good splash of creamy coconut milk.
A Bicolano feast wouldn't be Bicolano without laing, the classic mix of gabi or taro leaves, fish or pork, coconut milk, and chili.
Not all Bicolano recipes need to be traditional. This unusual take on the classic laing features grilled prawns and fresh kesong puti.