Bicol's Ginataang Manok (Chicken Cooked on Coconut Milk)

Ingredients:

1/2 kilo Chicken meat (any part)
1 red bell pepper
1 bundle spinach
1 medium ginger chopped
1 onion
5 garlic cloves chopped
1 can coconut milk
salt and pepper to taste

Cooking Instructions:

• In a frying pan, fry chicken meat until golden brown.
• Saute onion, garlic and ginger.
• Add the chicken meat and mix.
• Add red bell pepper
• Add coconut milk and simmer until chicken is tender.
• When chicken meat is tender, add the spinach. Salt and pepper to taste.
• Simmer for few minutes and serve.

Enjoy!

Kandingga (Bicol's Bopis)

Ingredients:
1/2 pork bopis set, (lungs, spleen and heart)
1 medium size labanos, diced finely
1 medium size carrot, diced finely
1 red bell pepper, diced finely
1 big can button mushroom, diced finely
2 tablespoon black pepper, coarsely ground
1/2 head garlic, crushed, minced
1 medium size onion, chopped
1/4 cup atsuete / annatto in oil
2-3 pieces siling labuyo , chopped
3/4 cup vinegar
cooking oil
salt

Cooking Instructions:
Wash bopis set thoroughly and drain. Put the whole bopis set in big casserole and add enough water to cover, bring to a boil and simmer for 20-25 minutes. 
Remove from casserole and drain, let it cool down. 
Finely dice bopis set and keep aside.
Saute garlic and onion in a big wok. Add in diced bopis and stir cook for 3-5 minutes or until it start to sizzle.
Add in vinegar and cook for 2-3 minutes now add in annatto oil, patis and black pepper, stir cook for another 2-3 minutes.
Add in 3 cups of water and simmer for 3-5 minutes now add in carrots, labanos, mushroom and siling labuyo, simmer for another 3-5 minutes or until most of the liquid has evaporated.
Correct saltines if required. Add in bell pepper and cook for a minute or two.
Serve hot.


For Bicolanos, put more siling labuyo.


Enjoy!

Dinuguan (Pork Blood Stew)

Ingredients:

• 1 kilo Pork (mix of different part) eg; tripe (twalya) or intestine
• 1 cup vinegar
• 2 siling haba or jalapeno pepper
• 1 onion chopped
• 3 gloves garlic minced
• 2 cups pork blood
• 1 cup water amount optional
• salt and pepper to taste
• 1/2 cup water
• 1 tbsp. Fish sauce

Dinuguan Cooking Procedure:

Boil pork intestine and other parts until tender. Slice or diced meat and set aside.   

Heat oil in wok and saute' garlic and onions until fragrant. Add pork meat and saute until the outer part turns light brown. Add boiled intestines and mix well. Season with fish sauce, salt and pepper. Pour in water and bring to boil about 15 to 20 minutes until meat is tender.

Pour in pork blood, stir occasionally and simmer until blood is cook or until absorbed by the meat. Add vinegar, do not stir, let it boil. After boiled mix until well blended.

Lastly, add siling haba or chili pepper. Add seasoning, adjust according to taste. Simmer for another few minutes.

Serve with steamed rice or traditional puto rice cake.   

Enjoy with sili!

Igado, Third Taste!

INGREDIENTS:
500g. pork, thinly sliced (kasim or pigue)
150g. liver, thinly sliced
1/4 k. heart and kidney, slice thinly, if available
1 tbsp. vinegar
¼ cup soy sauce
¼ cup crushed garlic
2 tbsp. cooking oil
2 tbsp. chopped garlic
1 large onion, chopped
1 tomato, chopped
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
½ cup green peas
1½ tsp. peppercorns

COOKING INSTRUCTIONS:

Marinate pork, heart, kidney and liver slices in combined vinegar, soy sauce and garlic for at least 30 minutes.
Heat oil and sauté chopped garlic, onion and tomatoes until wilted.
Stir in marinated meat and bring to a boil without stirring.
Lower the heat and continue simmering until pork is tender or about 20 minutes.
Add bell peppers and green peas.
Serve hot, with sili!

Second Taste: Bicol's Pinangat

Ingredients:

1 kg. gabi or taro leaves
50 grams ginger, chopped
5 cans sardines
2 cups vinegar
10 grams garlic, minced
6 cups coconut milk
50 grams onion, chopped
salt and pepper to taste

How to cook Pinangat na Laing:

Stuff gabi leaves with sardines and tie with their own vein.
Heat a little oil in a pan, and saute garlic,
onion and ginger until golden brown.
Pour in vinegar, then add the stuffed gabi leaves.
Add coconut milk. Simmer until mixture is reduced significantly.
Adjust taste by seasoning with salt and pepper.

Best serve with hot rice and siling labuyo!

Here's the famous the famous:

Bicol Express

Ingredients
1 kilo pork (sliced very thinly)
3 cups siling mahaba (julienne chili pepper)
1 small head of garlic (minced)
1 small onion (minced)
3 cup coconut milk
pinch of salt and pepper to taste

Instructions
Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more.

Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes.
Add in baguio beans and siling haba and simmer until sauce thickens.

Season to taste.

Enjoy!

First Taste: Bicol's Foods

Together we will find out the whats and hows of Bicol's foods, so hang on folks!


First food to be tasted, Bicol Express.