Tag Archives: Bicolano cuisine

Taga-BICOL Ka Kung….

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Taga-Bicol ka kung alam mo kung anong mga ulam na gulay ang pwedeng lutuin sa mga ito. Meron akong tatlong putahe na naiisip – gulay na iba (kamias), gulay na lubi-lubi (niyog-niyogan), at gulay na ugob (camansi). At syempre hindi dapat mawawala ang gata at lab yu este labuyo. 😍

Iba / Kamias
Ugob / Camansi
Ito ang pinakapaborito kong halaman sa bakuran. Ang daling linisin ng mga dahon na nalalaglag. Perfect sa mga tamad magwalis. lol
Hindi pwedeng mawala ito sa lutong gulay ng mga Bicolano. Tanim pala ito ng mga ibon.
Ready na pang-gata. May extra pang paborito ko – the smaller, the sweeter. Inunahan nga lang ako ng langgam. Tsk.
Ito na ang itsura ng nasa loob ng niyog kapag malaki na sya. Hindi ka taga-Bicol kung hindi mo alam ang “bu-ay.” 😉
Lubi-lubi / Niyog-niyogan

Ang hindi ko lang alam lutuin ang lubi-lubi. But they are very profilic growers in our garden. Madalas nga lang paputulin ni Mommy ang mga ito kasi ang gulo daw sa bakuran. Makapag-experiment nga kung paano lutuin kapag nakauwi na ako. Pero may question ako, gulay ba talaga tawag sa kanila? Hindi ba mga prutas (except sa lubi-lubi) sila? 😅

P.S. Kung ikaw ba ay manliligaw, tingin mo tatanggapin ba ng nililigawan mo kung bibigyan mo sya ng higanteng Pechay? 🤔

P.P.S. Praise God my executive checkup went well yesterday and today, but I still have to wait for the results. I’ll write another article about my experience as soon as I get the results. 😊🙏

“You will be enriched in every way so that you can be generous on every occasion, and through us your generosity will result in thanksgiving to God.” – 2 Corinthians 9:11

Expressing The Bicolana In Me: BICOL EXPRESS

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It’s been quite a while since I last posted about food (I love food but I hate gluttony thus striking the balance)  and I bet it is time I post one of my recipes. Not exactly my recipe as this is a traditional dish from my hometown in the Bicol region. Thus, where the name Bicol Express was derived.

You will commonly see this dish served during meal time in our home in Bicol. My Mom and Dad always make this as a side dish which perfectly partners with any viand. There are now a lot of variations of this recipe including the one with coconut milk which contains more meat and less green chilies.

I grew up getting used to this dish prepared and cooked having only 3 main ingredients: lots of green chilies, fresh shrimp paste, and pork meat. It’s also very easy to prepare as you’d only need to saute the pork meat along with garlic, add the fresh shrimp paste until cooked and lastly, put in the green chilies. Then wait until the aroma of the chilies come out and it’s ready to be served.

To give you a background on my cooking experience, it was only when I was 20 years old that I started learning how to cook. I am the youngest among 5 siblings and I have 3 older sisters who are amazing in the kitchen – I ended up being the dishwasher and the kitchen assistant (prep the ingredients). lol

My sisters though knew I needed to learn sooner or later as time will come we’ll all go our separate ways one by one and I need to hone my cooking skills to be able to live and survive independently.

They’ve been such great teachers who raised me to who I am now in behalf of my Mom as she and Dad stayed in our hometown in Bicol starting when I turned 16 and came here in Manila to study in college. The cooking skills I’ve acquired from them proved to be of great help now that I am married – got to please my hubby’s tummy. *wink*

It is, therefore, with such gratitude that I give back to God for blessing me with awesome siblings and to my sisters for teaching me the art of cooking and with everything else.

Bon appetit!  ❤

Tin Ginete-Rome

Bicol Express