Bicolano Food

Bicolanos are noted for their gastronomic appetite in fiery or chili-hot dishes. Unlike people from other regions in the entire country, a Bicolano can relish every meal which has for its recipe anything spicy.
Here are some of the list of recipes which are notably pure Bicolano.

Gulay Na Natong (Laing)

This Bikolano recipe is made of finely shredded "natong" or gabi leaves flavored with a "bangut" of "balaw" or small shrimps, or small crabs. Sometimes ground pork with a little amount of fat is added; for an appetizing aroma, a few pieces of whole native pepper (not labuyo) are added just before removing the cooking vessel from the fire.

Bikol Express

Made of "balaw", with a little amount of ground pork and "siling labuyo". The amount of pepper placed in the recipe depends upon the capacity of the consumer to savour "hot" food.

 Pinangat

Diced lobster meat mixed with the meat of young coconut (lukadon), lemongrass (tanglad) and ground garlic, diced onions are added. All these are mixed together in coconut milk. Each lump of this mixture is wrapped in two layers of well-wiped, clean gabi leaves and pairs of these wrapped lumps are tied together with strips of the paklang (the skin of the gabi stalk). All of these paired wrapped lumps of the flattened mixture are cooked in coconut milk just enough to cover all the packages. Bring the milk to a boil, allow it to simmer until the cooked aroma is smelled.