The Bicol Region is home to a wide variety of delectable foods that highlight the fondness of the inhabitants for spiciness and creamy flavors. With this list of the top ten culinary delights, you may now enjoy the distinct flavor of Bicolano cuisine in the comfort of your own home.

It is actually an injustice that only 10 foods are featured here as many other Bicolano cuisines can be discovered by travelers in search of gourmet experience. In any case, you can try these recipes to experience the excellent sensations the Bicol Region has to offer.

Check out this app below for more food and recipes.

Please note that the written recipes may not match the recipes in the videos. Some ingredients like the choice of meat may change, but the process would be the same.

Bicol Express

A spicy and creamy Filipino dish from the Bicol region is known as "Bicol Express." This well-liked dish, which is renowned for its spicy and savory flavor, is cooked with pork, coconut milk, shrimp paste, and copious amounts of chilies, resulting in a delicious explosion of flavors.

Recipe

Ingredients:

1 pound of thinly sliced pork
2 cups coconut milk
1/4 cup shrimp paste
4 minced garlic cloves
1 chopped onion
6 to 8 chopped green chile peppers (change the amount of heat according to preference), and 2 teaspoons frying oil are the ingredients,
a little salt and pepper

Instructions:

1. In a big pan, heat the cooking oil over medium heat.

2. Sauté the onion and garlic until transparent and aromatic.

3. Include the pork slices and heat until just faintly browned.

4. Add the shrimp paste and simmer for an additional 2 to 3 minutes.

5. Stir in the green chile peppers, cooking for an additional 2 to 3 minutes.

6. Add the coconut milk, then bring the concoction to a boil.

7. Reduce the heat and simmer for 30 to 40 minutes, or until the sauce has thickened and the pork is tender.

8. To taste, add salt and pepper to the dish.

9. Present hot alongside steamed rice.

Laing

Laing is a delectable Bicolano meal distinguished by its creamy and spicy flavor. It is made with dried taro leaves that have been cooked in a flavorful coconut milk sauce with chiles and shrimp paste. This delicious meal pairs beautifully with steamed rice and may be eaten as a side or a main course.

Recipe

Ingredients:

1 lb dried taro leaves
2 cups coconut milk
1/4 cup shrimp paste
4 cloves minced garlic
1 onion; 2-3 pieces chopped green chile peppers (adjust the amount of heat required)
1 tablespoon cooking oil
and salt and pepper to taste

Instructions

1. In a large pan, heat the cooking oil over medium heat.

2. Sauté the onion and garlic until transparent and aromatic.

3. After cooking for 2–3 minutes, add the shrimp paste.

4. Add the green chile peppers, stir, and cook for an additional 2 to 3 minutes.

5. Carefully add the dried taro leaves to the pan without stirring.

6. Spoon the coconut milk on top of the taro leaves and then bring the dish to a boil.

7. Once the taro leaves are soft and the sauce has thickened, reduce the heat, cover the pot, and let it simmer for 30 to 40 minutes. To avoid itching, don't stir the taro leaves while they're cooking.

8. To taste, add salt and pepper to the dish.

9. Serve hot with steaming rice.

Pinangat

Pinangat is a typical Bicolano meal made with finely chopped taro leaves, coconut milk, shrimp, and crabmeat wrapped in gabi leaves and cooked to perfection. It is sometimes referred to as "tinuktok."

Recipe

Ingredients

1 lb. chopped taro leaves
1 cup coconut milk
1 cup peeled and diced shrimp
1 cup crabmeat
2 cups gabi leaves
1 chopped onion
3 minced garlic cloves
3 pieces of green chile peppers
2 teaspoons of shrimp paste
A little salt and pepper

Instructions

1. Combine the taro leaves, shrimp, crabmeat, onion, garlic, and shrimp paste in a big bowl. Mix thoroughly.

2. Include green chili peppers and coconut milk in the mixture. Mix thoroughly after adding salt and pepper to taste.

3. pour two gabi leaves on a flat surface, and in the center, pour 2 to 3 teaspoons of the filling.

4. In order to keep the filling from pouring out, fold the leaves to form a pocket and secure the corners.

5. Continue the process until the entire mixture has been used.

6. Place the pinangat that has been wrapped in a steamer, cover it, and steam for 30 to 45 minutes, or until the leaves are cooked and the filling is soft.

7. Serve warm with freshly cooked rice.

Here’s a video using different meat ingredients, but the process is still the same to come up with the pinangat.

Ginataang Santol

The not-so-common ingredients for this distinctive and tasty dish include grated santol (cottonfruit), minced pork, and chiles. A unique flavor experience is produced by the blending of sour, spicy, and creamy flavors.

Recipe

Ingredients for the recipe include:

2 medium-sized shredded santol (cottonfruit)
1 cup coconut milk
1/2 lb minced pork
3 minced garlic cloves
1 chopped onion
2 teaspoons shrimp paste
2 chopped green chile peppers
and salt and pepper to taste.

Instructions:

1. Saute the garlic and onion until aromatic in a big pan.

Pork mince is added, and it is cooked till browned.

3. After cooking for 2 minutes, stir in the shrimp paste.

4. After thoroughly combining, add the grated santol and green chile peppers.

5. Pour the coconut milk into the pot and bring it to a boil.

6. Lower the heat, cover the pan, and simmer the mixture for 15 to 20 minutes, or until the santol is soft and the flavors are harmonious.

7. To taste, add salt and pepper to the dish.

8. Provide hot rice and vegetables.

Sinanglay na Tilapia

In the mouthwatering Bicolano meal known as "Sinanglay na Tilapia," tilapia is packed with a blend of tomatoes, onions, and ginger before being wrapped in pechay or mustard leaves and cooked in a decadent coconut milk sauce.

Recipe

Ingredients

Four medium-sized tilapia
cleaned and scaled
one large tomato, chopped
one large onion, chopped
one thumb-sized ginger, minced
eight to ten pechay or mustard leaves
two cups coconut milk
four minced garlic cloves
two tablespoons shrimp paste
three chopped green chili peppers
salt and pepper, to taste.

Instructions

1. Combine the finely chopped tomato, onion, and ginger in a bowl.

2. Make sure the cavity of each fish is filled with the tomato mixture.

3. Place 2-3 pechay or mustard leaves around each packed fish, and if required, secure with a toothpick.

4. Sauté garlic till aromatic in a big pan.

5. After cooking for 2 minutes, add the shrimp paste.

6. Carefully add the coconut milk to the pan with the wrapped fish within.

7. Stir in the green chilies and bring the concoction to a boil.

8. Decrease the heat, cover the pan, and simmer the tilapia for 15 to 20 minutes, or until it is thoroughly cooked.

9. To taste, add salt and pepper to the dish.

10. Present hot beside steamed rice.

Ginataang Manok

This traditional Bicolano meal is made with soft chicken pieces that have been simmered in a fragrant coconut milk sauce with green papaya and fiery chilies.

Recipe

Ingredients

2 pounds of cut-up chicken
2 cups of coconut milk.
a small green papaya, peeled and sliced
an onion; three garlic cloves; a thumb-sized piece of ginger; three green jalapeño peppers; and two teaspoons of fish sauce
A little salt and pepper

Instructions:

1. Saute the garlic, onion, and ginger in a big pan until aromatic.

2. Include the chicken pieces and heat until just golden.

3. Add the coconut milk and heat till boiling.

4. Include the papaya and green chilies.

5. Lower the heat, cover, and boil the mixture for 30 to 40 minutes, or until the chicken is thoroughly cooked and the sauce is thick.

6. Add salt, pepper, and fish sauce to taste.

7. Present hot alongside steamed rice.

Adobong Bicolano

Adobong Bicolano, also known as Adobong Gulay, is a vegetarian version of the popular Filipino adobo dish. It features mixed vegetables cooked in a spicy and tangy sauce made from soy sauce, vinegar, and chilies.

Recipe

Ingredients:

Chop one onion
mince one thumb-sized ginger
3 chopped green chile peppers
1 tablespoon sugar
to taste, salt and pepper

Instructions:

1. Saute the garlic, onion, and ginger in a big pan until aromatic.

2. Stir in the sugar, vinegar, and soy sauce before bringing to a boil.

3. Stir in the okra, string beans, eggplant, and kangkong after adding them to the pan.

4. Once the vegetables are cooked and soft, lower the heat, cover the pan, and let it simmer for 15 to 20 minutes.

5. After adding the green chili peppers, simmer for an additional two to three minutes.

6. To taste, add salt and pepper.

7. Present hot alongside steamed rice.

Inulukan

A delicious Bicolano meal called inulukan is created from taro leaves that have been filled with crab and shrimp and cooked in a thick coconut milk sauce.

Ingredients: 1 pound chopped taro leaves; 1 cup coconut milk; 1 cup peeled and chopped shrimp; 1 cup crabmeat; 2 cups gabi leaves; 1 chopped onion; 3 minced garlic cloves; 2 tablespoons shrimp paste; 3 green chili pepper pieces; salt and pepper to taste.

1. Combine the taro leaves, shrimp, crabmeat, onion, garlic, and shrimp paste in a big bowl. Mix thoroughly.

2. Include green chili peppers and coconut milk in the mixture. Mix thoroughly after adding salt and pepper to taste.

3. pour two gabi leaves on a flat surface, and in the center, pour 2 to 3 teaspoons of the filling.

4. In order to keep the filling from pouring out, fold the leaves to form a pocket and secure the corners.

5. Continue the process until the entire mixture has been used.

6. Place the inulukan that has been wrapped in a steamer, cover it, and steam for 30 to 45 minutes, or until the leaves are cooked and the filling is soft.

7. Present warm alongside steaming rice.

Kandingga

A fiery and sour pork meal made with a combination of vinegar, chili peppers, and pig's blood is also known as Bicolano dinuguan.

Recipe

Ingredients:

1/2 kg of cubed pork
1 cup of pig's blood
1/4 cup of vinegar
1 chopped onion
3 minced garlic cloves
2 chopped green chile peppers
1 tablespoon of sugar
salt and pepper to taste.

Instructions:

1. Saute the garlic and onion until aromatic in a big pan.

2. Stir in the cubed pork, and cook it just until it starts to brown.

3. Add the vinegar and heat until boiling. For the first 2-3 minutes, don't stir.

4. Stir in the sugar, green chili peppers, and pig's blood.

5. Lower the heat, cover the pan, and simmer it for 30 to 40 minutes, or until the pork is cooked and the sauce is thick.

6. To taste, add salt and pepper.

7. Provide hot rice and vegetables.

Ginataang Langka

Young jackfruit is cooked in a rich coconut milk sauce with shrimp and chilies in the mouthwatering Bicolano meal known as "Ginataang Langka."

Recipe

Ingredients

2 cups coconut milk
1 cup peeled and deveined shrimp
and 4 cups minced young jackfruit
1 chopped onion
3 minced garlic cloves
2 chopped green chilies
2 tablespoons of shrimp paste
salt and pepper to taste

Instructions:

1. Saute the garlic and onion until aromatic in a big pan.

2. After cooking for 2 minutes, add the shrimp paste.

3. Add the chopped jackfruit and stir. Cook for about 7 to 10 minutes, until it begins to soften.

4. Mix well before adding the shrimp and green chili peppers.

5. Add the coconut milk and heat until boiling.

6. Lower the heat, then simmer the mixture for 15 to 20 minutes, or until the jackfruit is soft and the sauce is thick.

7. To taste, add salt and pepper to the dish.

8. Serve with steaming rice

*Important Note: The garlic, onion and ginger used in Philippine cooking are the traditionally “local” or sometimes called “tagalog” or the local terminology. Compared to commercially-produced items, the local ones are more potent. Thus, when the ingredient calls for, say 2 cloves of garlic, you may have to add one or two more cloves if you live in a place where only commercial garlic is available.