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Get a taste of your hometown's culinary!
||by rheailagan, In-house Dietitian
||Posted on 02/19/2013 11:08 am
When you think of Bicolano food, the first thing that comes into your mind is the word “spicy, and coconut milk.” Not surprising. In fact, these are the trademark of Bicol foods and recipes. Every time someone is cooking any of the popular Bicolano dishes, expect that these would be spicy, with a touch of coconut milk. Bicol is best known for Bicol Express, Laing, Sinantolan (ground santol meat with gata and chilli), Kinunot (manta ray cooked in gata and malunggay leaves), and Tinuktok or Pinangat (ground shrimp or crab wrapped in gabi leaves and cooked in gata), all of which has gata (coconut milk) and sili (chilli) as ingredients. Or you may also try our "only-in-Bicol" all time favorite, hot log-log kinalas, a native noodle soup topped with pork bits, liver sauce and roasted garlic , with either fried banana fritters, or toasted siopao, a baked bread with pork and hard-boiled egg filling, on the side.
The Bon Appetit Diet version of Bicol Express, a Bicolano-style coconut-based stew made with meat (usually pork) and spiced with chilis, lots and lots of chilis!
Proud to be a Bicolana! :)
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