ビコラーノの魅力的なレシピ ベスト 10
10 Best Delicious Bicolano Recipes
The Bicol Region in the Philippines is renowned for its bold and flavorful cuisine, especially the generous use of coconut milk (gata) and chilies. Here are 10 iconic and mouthwatering Bicolano dishes you should try:
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1. Bicol Express
This spicy classic is made with pork simmered in coconut milk, loaded with chopped green chilies, and flavored with bagoong (shrimp paste). The creaminess of the coconut milk balances the heat, creating a fiery yet indulgent dish. It’s perfect with steamed rice and often enjoyed during lunch or dinner across the Philippines.
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2. Laing (Pinangat na Gabi)
A true Bicolano treasure, Laing is made from dried taro leaves cooked slowly in coconut milk, with chili, garlic, onion, and dried fish or shrimp. It’s known for its deep, earthy flavor and rich texture. The dish is even better the next day after the flavors deepen.
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3. Kinunot na Pagi
“Kinunot” means shredded, and this dish features shredded stingray (or shark) cooked in coconut milk with malunggay leaves, ginger, and a hint of vinegar. The taste is mild, creamy, and slightly tangy. It’s a prized delicacy in Bicol and often served during special gatherings.
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4. Pili Nut Candy (Mazapan de Pili)
Bicol is famous for its pili nuts, and this sweet treat blends them with condensed milk, butter, and sugar to form a soft, melt-in-the-mouth candy. It’s nutty, rich, and often packed as pasalubong (souvenir) for loved ones.
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5. Tinutungang Manok
Native chicken is cooked in toasted coconut milk, lending a smoky and creamy flavor unlike any other chicken dish. Infused with chili and ginger, the toasted gata adds depth, making this dish stand out during family feasts or festivals.
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6. Kandingga (Bicolano Bopis)
A flavorful mix of pork offal (lungs, heart, and liver) sautéed with vinegar, garlic, and onions. This Bicolano version is spicier and tangier than the usual bopis, making it a popular pulutan (beer match) and hearty meal.
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7. Inulukan
A lesser-known gem made with fresh river crabs, grated young coconut, and coconut milk. The crabs are cooked until tender and infused with chilies and aromatics. It’s traditionally served in banana leaves and best eaten with bare hands for the full experience.
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8. Sinantol (Ginataang Santol)
Grated santol (cotton fruit) is sautéed and cooked in coconut milk with shrimp, garlic, and chili. Its unique sourness blends beautifully with the richness of the gata, creating a tart, creamy, and slightly spicy side dish.
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9. Pancit Bato
A special noodle dish using Bato noodles—a local variety from Camarines Sur. Cooked with pork, shrimp, and vegetables, it’s flavorful, garlicky, and distinctly Bicolano. Often served during birthdays and local fiestas.
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10. Ginataang Langka
Unripe jackfruit is cooked in coconut milk with spices, chili, and shrimp or tinapa (smoked fish). The fibrous jackfruit soaks up the gata beautifully, resulting in a mild yet hearty dish that pairs well with fried fish or grilled meat.
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These Bicolano recipes showcase the region’s love for coconut and spice. Whether you’re craving something savory, sweet, or spicy, Bicolano cuisine delivers flavor.
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