101% mouthwatering!

DISCLAIMER: i am not infanticipating!

my writing about my hometown last september 8 made me write this “sequel” to it. you know, one of the things that i like about going home to bicol is indulging myself in my favorite dishes there. no wonder, even an overnight stay would give me added pounds! well, this is the price i am willing to pay if  only i would be able to taste those yummy foods only my beloved bicol could offer.
unluckily, i failed to satisfy these cravings. that is why i have to resort to my writing about my top 5 missed bicol delicacies that might help in lessening the degree of wanting these foods.
number one in my  list is the sinapot (a.k.a. baduya).
sinapot (photo from http://www.marketmanila.com/archives/sinapot-baduya-battered-and-fried-bananas)
sinapot (photo from http://www.marketmanila.com/archives/sinapot-baduya-battered-and-fried-bananas)
sinapot is made of sliced bananas of the saba variety coated with rice flour batter, and deep fried to golden brown. i think the technique that adds to the crispness of sinapot is the cacao leaves where these raw four segments of bananas are placed before dipping them in the cooking oil.  i could always vouch for the delicious taste of sinapot. i remembered that this was our favorite “mirindalan” (snack) in our family since it’s very affordable. partnered with a bottle of cold coca-cola, sinapot is truly a  perfect treat any time of the day!
following sinapot is biniribid.
biniribid (photo from http://pamobieta.wordpress.com/2009/04/30/bicolano-cuisine-a-bicol-food-trip-part-1/)
biniribid (photo from http://pamobieta.wordpress.com/2009/04/30/bicolano-cuisine-a-bicol-food-trip-part-1/)
this favorite bicol snack is made from kalamay (molasses), brown sugar, grated young coconut, coconut milk, and flour .  it is usually curled to form an eight much like twisted bread, thus the name biniribid. sometimes, it comes in violet color which becomes more appealing to me since i have a liking to this shade. i remembered when our batch had its jubilee reunion last year. biniribid was one of the native snacks that were included in the afternoon gathering.  i think, i was able to eat 4 in one sitting! what a way to show my love for this bicol native snack!
top three in my list is the ginataang lubi-lubi.
lubi-lubi
lubi-lubi
remeber the  bicolano folksong “lubi-lubi”? if not, allow me to print the complete lyrics here:
Enero, Pebrero,
Marso, Abril, Mayo,
Hunyo, Hulyo, Agosto.
Septyembre, Oktubre,
Nobyembre, Disyembre,
Lubi Lubi.
Konwaray sin abaniko.
Patay na inin lawas ko.
Lawas ko, ay ay!
Madedesmayo
San balhas na desmayado konwado.
i’d been singing this song when i was a kid. aside from memorizing the different months, this song actually made me know lubi-lubi but not its  whole message.
lubi-lubi is actually a kind of wide ferns that are cooked in coconut milk. i am afraid though, this kind of vegetable is already extinct in bicol. for the few times that i have gone home to bicol, i think i haven’t tasted lubi-lubi again. i once asked my eldest sister if she could cook one for me, but i think she told me that it was already rare to chance upon this vegetable in the wet market. oh, how i loved and missed lubi-lubi! my maternal grandfather would cook this for us when we were still young. he would include “agon”  (a smoked fish but not the “tinapa” since they differ on the texture of their skin once cooked).  with ginataang lubi-lubi on the table, i would always enjoy my meal especially if i would eat minus the spoon and fork. we call it “nakakamot”.
top four is the galyang.
galyang
galyang
at this point, i find it a little difficult to describe what this is since i haven’t eaten one since i was in grade six. but what i can tell about galyang is that this is a kind of root crop. we would just boil it or use it as one of the ingredients in a ginataang halo-halo. based on the picture which i was able to google, it had similar leaves with that of gabi (apay or natong in bicol). i knew it’s fibrous because i would remove some fibers that would get caught in my teeth while eating it.  i liked boiled  galyang especially it you would deep it on brown sugar or coconut. the question now is, where in bicol can i find galyang?
top 5 in my list is the fried baluko.
fried baluko with vinegar chili-dip (photo from sorsogoncity.wordpress.com/2011/03/05/sorsogon-delicacy-baluko/)
fried baluko with vinegar chili-dip (photo from sorsogoncity.wordpress.com/2011/03/05/sorsogon-delicacy-baluko/)
you see, if i did not have this countdown on my fave bicol dishes, i would not know  that baluko is  a sorsogon delicacy and the source of the expensive scallops normally offered in chinese restaurants. i had a taste of baluko in the old wet market of legazpi city when i was still in elementary. my mother actually asked me to look after the heavy bayong that we had and asked me to wait for her in a spot while she left me for awhile.  near the place where i waited for my mother was a vendor selling fried baluko on a stick.  with the aroma reaching my nostrils, i did not stop myself from buying one for me. ooops…not just one… i actually consumed three! good thing, i had money with me. for 25 centavos each stick, i had a good fill of my stomach. well, that was the first and last time i was able to taste baluko. i just don’t know if i would be able to have more of this bicol seafood if i’d go to sorsogon city which i actually haven’t reached even once.

five bicol dishes…five ways to present how ingenious and talented bicolanos are when it comes to satisfying one’s appetite.

i am warning you. if you are a first-timer to all these foods, brace yourself for you will always look forward to going back to bicolandia and eating more…
addicting?
YES.
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2 thoughts on “101% mouthwatering!

Add yours

  1. Wow…never thought of these native bikol delicacies to be so important to you..but as you described them, i feel the same cravings of its simple deliciousness. Some of what you mentioned are already hard to find in our local markets and if ever sold, only a few in quantity. Advantageous though for our age, as some are rich in cholesterol. Gone are the days when we can eat as much, without fear of high blood. Thanks for such a very down to earth literary piece. It makes us cling and connect to our roots.

    Like

    1. not just so important…i am salivating just the thought of them. hihihi…hyperbole of course. i agree with you about the good old days when we could eat those foods without any concern of their bad effects.
      welcome, olen. bicol is very rich in tales to tell. i hope i can use my blog as a medium to spread them…
      salamatunun for patronizing. you are really my sister. hehehehe.

      Like

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