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 LaingThis 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.
Langkang Palusag Bread fruitLangka, bangut, garlic, onion are placed in the coconut milk and brought to a boil then allowed to simmer until the langka is tender. Stirring of the ingredients need not be done.
Bikol ExpressMade 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.
PinangatDiced 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.
GinuygoyTender leaves of the gabi natong na piniripit are cooked in little water, flavored with dinaelan and when cooked is seasoned with lemon juice.
Inon-onSiboboggalunggong or the remolyetes or any saltwater fish may be cooked with vinegar or lemon juice, garlic, onions with generous amount of oil and as little water as possible.
GinaringAn appetizing dish which is a roast skewered fish of talusog dalag.
Ripe guavas may be made into "gulay na bayawas" from small slices and cooked in coconut milk with melted "sangkaka"panutsa.
Santan cooked from the coconut milk and melted sangkaka brought to the right consistency and pilinut is added for making it.
Ibos of pulutan malagkit rice which is allowed to stand for a couple of hours in coconut milk then wrapped in coils of cocnut leaves and then cooked. It is usually dipped in chocolate or eaten with santan.
Sinuman of pulutan malagkit rice cooked in melted sangkakapanutsa and coconut milk cooked in the same manner as rice is cooked.
Butse, tabog-tabog snacks made from camote sweet potato
Linubak- mashed unripe bananas which are sweetened with scrapings of panutsa.
Olog-olog called holog-holog by somethese are small balls of malagkit flour cooked in boiling water sweeted with sangkaka.
