Manila, Philippines – It’s Lenten season once extra. For many folk, here’s a time to receive a shatter from meat and stumble on new seafood and vegetable-based alternatives. Fortunately, preserving a wholesome diet doesn’t must indicate striking up with real salads or steamed fish anymore.
With Que Rica’s lent-neatly-behaved offerings, you can also restful abilities tall, hearty flavors whereas following a pesco-vegetarian diet. These dishes are ready in dinky batches in our kitchen by an all-Bicolana team, and they showcase the build apart’s abilities in cooking seafood and greens.
Our no longer-so-secret ingredient? New coconut milk. It creates a wealthy, creamy sauce that affords dishes a decadent feel even without animal rotund when cooked expertly.
It’s no marvel three of Bicol’s most iconic dishes, namely laing, pinangat, and sinantolan, feature coconut milk as the main ingredient. Gata is inseparable from our heritage cuisine, as it affords Bicolano meals its determined taste profiles.
So, which of our lent essentials could well also restful you are making an strive first? Originate with our Vegetarian Laing. It’s readily available in frozen and bottled variations and is a spacious option for those taking a see for a low-carb, high-rotund meal. We even accumulate new forms delight in Laing with Shrimps if you will want protein of their meals and Laing Lasagna (layered with our dwelling made tomato concasse) for cheese-loving pasta fans.
One other must-strive is our Sinantolan. As the name implies, its predominant ingredient is santol or cotton fruit. We mince it, then stew it in coconut milk, minute paste, and aromatics to manufacture a creamy, tangy facet dish that goes effectively with fried, grilled, and even dried fish. It’s most likely you’ll per chance pair it with our Abo Dried Fish (Tiger-Toothed Croaker) and Biti Dried Fish (dried, salted Abo bladder), or exercise it as a dip for crackers and chips.
You could even’t drag monstrous with our Bicol Pinangat. Originating from the city of Camalig in Albay, this rustic dish is a favourite among locals and tourists alike. If you’re irregular with it, reflect of Pinangat as the calzone to Laing’s pizza. The predominant difference is that the proteins are stuffed contained in the taro leaves in desire to being blended into them.
Our version of pinangat has minute, smoked fish, coconut meat, coconut milk, lemongrass, and aromatics which we cook dinner for hours over low warmth. This ends up in a smoky, fork-soft dish that goes effectively in rice or grains delight in Adlai and quinoa. Pair it with fried or grilled fish for an legitimate, nation-impressed meal.
Sinanglay is one other Bicolano approved that also follows the cooked-inner-leaves technique. This dish swaps out the gabi leaves for pechay, the smoked fish for tilapia fillets, and adds onions, ginger, garlic, kamias, and tomatoes for aromatics. It’s a lighter option if to win gentler, brighter flavors.
And if these are restful a diminutive bit too exotic for non-adventurous eaters delight in teens, you can also always drag alongside with a pleasant capture delight in our Vegan Bicol Express (made with unripe Jackfruit and miso) on your daily meals. Meanwhile, our Rakenrol Chips (Rainbow Cassava Chips) paired with Santol with Laing works spacious as a hearty snack.
Aroused to strive these loved regional favorites but? Staunch look Que Rica products in these locations, or gather them conveniently introduced to your door by design of our online store.
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