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  • Bicol Express WPS Office

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    ki di
    8 views3 pages
    The document describes several traditional dishes from the Bicol region of the Philippines, including Bicol Express, a spicy pork and shrimp paste stew served over rice; Laing, a coconut milk-based dish with shredded taro leaves and vegetables; and Pinangat, a meat or fish "pouch" steamed in coconut milk and spices. It also mentions Kandingga, a pork dish cooked in vinegar and coconut milk with chili peppers, and Nilubak, a creamy cassava or banana pudding mixed with condensed milk and coconut.

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    The document describes several traditional dishes from the Bicol region of the Philippines, including Bicol Express, a spicy pork and shrimp paste stew served over rice; Laing, a coconut milk-based dish with shredded taro leaves and vegetables; and Pinangat, a meat or fish "pouch" steamed in coconut milk and spices. It also mentions Kandingga, a pork dish cooked in vinegar and coconut milk with chili peppers, and Nilubak, a creamy cassava or banana pudding mixed with condensed milk and coconut.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views3 pages

    Bicol Express WPS Office

    Uploaded by

    ki di
    The document describes several traditional dishes from the Bicol region of the Philippines, including Bicol Express, a spicy pork and shrimp paste stew served over rice; Laing, a coconut milk-based dish with shredded taro leaves and vegetables; and Pinangat, a meat or fish "pouch" steamed in coconut milk and spices. It also mentions Kandingga, a pork dish cooked in vinegar and coconut milk with chili peppers, and Nilubak, a creamy cassava or banana pudding mixed with condensed milk and coconut.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Bicol

    Express-Typi
    callymadewi t
    hpork,shrimppaste,tomatoes,
    onions,gr
    eenchi
    li
    ,and
    coconutmilk,
    thi
    scr eamyandf l
    avor
    fuldishhastherightamountofspicetogivei
    takick.
    Foundinalmostallkarinder
    yaandrest
    aur ant
    sinBicol,
    thisv
    iandisbestservedwi
    thplai
    nrice.

    Laing-isacoconut-milkbaseddi shmixedwithshreddedgabi ortaroleav


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    nglabuy
    o,
    garli
    c,gi
    nger
    ,andsomet i
    mes,tanglad(lemongrass)andbagoong( shr
    imppast e).Some
    versi
    onshaveitgarnishedwithfish,pork,
    meat ,
    orchickenbi
    ts, butevenwithoutt hem, awel
    l-
    madeLai ngcanstandoni tsown.Whi leit
    ’sbesteatenwit
    hwhi terice,Lai
    ng,beingcr eamyand
    l
    ight,hasal
    sobecomeoneofBi colano’
    sgo-tosnacksorpulutan.
    Pi
    nangat-Al
    mostsimil
    artoLai
    ng,Pinangati
    sanot
    hercoconut-
    milkbaseddishthatnon-
    Bi
    col
    anosshouldtr
    y.Gabiandbananaorcoconutl
    eavesarewrappedaroundpor korfisht
    o
    makeameat-veggi
    e“pouch”t
    hatisslowlyst
    eamedincoconutmil
    k,peppers,andspices.

    Kandi
    ngga-TheBicol
    ano’
    swayofpr epar
    ingbopis,
    kandi
    nggaismadewit
    hporkbi
    tssuchas
    hear
    t,l
    ungs,andspl
    eenthatar
    ecookedinv i
    negarandcoconutmi
    l
    k.Andofcour
    se,ahandf
    ulof
    si
    li
    nglabuyoisal
    soaddedtothemix.
    Nilubak-Acr eamytypeofkakani
    n,t
    hisnati
    vedeli
    cacyofBi
    coli
    smadefrom boil
    edkamoteng
    kahoy( cassava)orbananapoundedintoapulpandmixedwit
    hsugar
    ,condensedmil
    k,and
    gratedcoconut .I
    tisusual
    l
    yservedwithmargari
    neandgrat
    edpeanut
    sastoppings

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