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• Bicol


  A region in the Philippines located in the southeastern part of Luzon
• Mayon Volcano


  • Found in Albay
  • Active volcano
  • Known for its perfect cone shape
• Bicolano's


  • Love spicy foods
  • Use coconut cream in most of their recipes
• Top 10 Bicolano foods


  • Kinunot
  • Laing or Pinangat
  • Bicol Express
  • Guinataang Labong
  • Tilmok
• Kinunot


  • A spicy appetizer which ingredients include shark meat or sting ray meat
  • Cooked with coconut cream and malunggay or moringa leaves
• Catching sharks nowadays is being prohibited, so Kinunot is now commonly prepared using sting ray
• Laing or Pinangat


  • A Bicolano recipe for vegetarians
  • Made from local "gabi" or taro leaves
  • Simmered in coconut cream and served with siling labuyo or chili pepper
• Bicol Express


  • A dish named after a passenger train from Manila to Bicol
  • Made up of pork cooked in coconut milk
• Guinataang Labong


  • Labong refers to a bamboo shoot
  • Cooked in coconut milk with shrimp paste or sardines
  • Fresh shrimps can also be added
  • Hot, fiery chili pepper is a distinct ingredient
• Tilmok


  • The Bicolano term for coconut meat
  • Main ingredient is crab meat
  • Coconut meat and crab meat are mixed together, garnished, and then steamed in banana leaves
• Bicol


  A region in the Philippines located in the southeastern part of Luzon
• Mayon Volcano


  • Found in Albay
  • Active volcano
  • Known for its perfect cone shape
• Bicolano


  People from the Bicol region
• Bicolanos love spicy foods
• Bicolanos use coconut cream in most of their recipes
• The combination of hot spices and coconut cream is very enticing not only in the Bicol region but also in the entire Philippines
• Kinunot


  A spicy appetizer made with shark meat or sting ray meat, coconut cream, and malunggay or moringa leaves
• Catching sharks is being prohibited nowadays, so sting ray is commonly used instead
• Laing


  A Bicolano recipe for vegetarians, made from local "gabi" or taro leaves simmered in coconut cream and served with siling labuyo or chili pepper
• Taro is commonly planted near houses in the Bicol region
• Laing is very affordable and can be seen in almost any carenderia (restaurant) in the Bicol region
• Bicol Express


  A dish made of pork cooked in coconut milk, named after a passenger train from Manila to Bicol
• Eating Bicol Express will make you run like a train to look for water to drink
• Guinataang Labong


  A popular dish from the Bicol region made with bamboo shoots cooked in coconut milk with shrimp paste or sardines, and hot chili pepper
• Tilmok


  A famous food from the Bicol region made with a mixture of coconut meat and crab meat, steamed in banana leaves
• Pili Nut


  Endemic to the Bicol region, used in various dishes and sweets like tinolang pili, binirubid or pinipilit, brittle pili nuts, caramelized pili nuts, and yema azucarada
• Dinuguang Bicol


  A dish that uses pig's blood as an ingredient, with the addition of chili pepper to give it a hot and spicy flavor
• Ginataang Santol


  A famous "ginataan" (dish with coconut milk) from Bicol, where the meat of the santol fruit is cooked in coconut milk
• Other famous "ginataan" recipes from Bicol are the ginataang puso ng saging (banana blossom cooked in coconut milk) and the sigarilyas sa gata (Winged Beans cooked in coconut milk)
• Pancit Bato


  A type of noodles that originated from Bato, Camarines Sur, cooked with fresh shrimps and petchay
• Sinapot


  A banana dish also known as maruya or baduya, made by peeling and slicing saba (Cardaba banana), then mixing with flour, salt, baking powder, eggs and water, and frying in boiling cooking oil
• Sili Ice Cream


  An ice cream with "siling labuyo" (chili) as one of its main ingredients, coming in different levels of spiciness
• Mayon Stuffed Pizza


  A Mayon Volcano shaped calzoned stuffed with Bicol Express pasta and gata
• Muscovado


  Locally known in Polangui as sankaka, made of coconut milk, brown sugar, and ground glutinous rice
• Kalamay


  Can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages
• Visayas region


  Composed of several islands grouped in the middle of the Philippine archipelago, surrounded by waters and rich land, abundant in marine and land products
• Visayan cuisine


  Simple, uses local produce as main ingredients, known for various dried products and salted seafood
• Popular native sweets from the Visayas region

  • pinasugbo
  • rosquillos
  • turrones
  • banana chips
• Kinilaw


  A favorite dish, fresh fish or shellfish marinated in vinegar, lime, chilies, ginger, onion, spring onion, and garlic, eaten raw
• Baye-Baye


  Made from toasted rice, has a distinct flavour, better when wrapped in banana leaves