Last February 15-17, most of my relatives from the father side trooped to Naga City for the long planned getaway to Caramoan Islands in in our home province of Camarines Sur. My Uncle/Ninong Albert and his family also came home from Canada so it was a great opportunity to bond with them.
The beauty of Caramoan is quite famous in the international community and so, it is ironic that even though it’s only about two hours from my home town, I never managed to visit these past years. Finally, I had the chance to see its charms and I was quite surprised we have a paradise so close to home.
The shores of Matukad Island.
I’ve been back in Manila for almost a week now but I still can’t help but think about Bicol especially its food. I went home to Iriga City for almost eight days and I literally did nothing but indulge myself with Bicolano dishes that I rarely get to eat in Manila. I guess we are like that to some extent. No matter where we go, nothing beats home. I, for instance, would not trade Bicolano food for anything else. I may not be good at eating hot food but I love my share of anything with coconut milk (ginataan in our dialect) and recado (mix of tomato, onions, garlic, ginger, salt and black pepper). So let me share to to you some of the Bicolano food that I really love. Let me call this “eating in a day the Bicolano way”.
I usually eat rice for breakfast but I would not mind a combination of pansit and fried banana. There’s a particular type of pansit that can only be found in the Rinconada district of Camarines Sur. It’s called pansit bato. It’s either made of squash or malunggay leaves. One thing I love about this pansit is even if you just saute it in onion, garlic, tomato and a little bit of salt and black pepper, it’s already very tasty.
This is how it look when it’s raw.
When cooked, tada!