Delicacies in Naga

According to Casa VenBicol Express is a popular Filipino dish which was popularized in the district of Malate, Manila but of course made in the traditional Bicolano Style. Well, a stew that is made from chilies, coconut milk, shrimp paste and all. Because the dish is made from chilies, primarily long ones, it makes the dish so spicy that each bite you take, it will make you drool and drool, searching for cold and refreshing water to fight the spice off. Well Bicolanos, make different versions of their spicy Bicol Express, made from fish, pork, meat, etc.

Well, same as Bicol Express, there is this dish that I would like to eat, and that is Laing. A different version of Bicol Express, if Bicol Express is a meat-oriented spicy dish, well Laing would be a fish and vegetable-oriented spicy dish. Well my grandmother always buys me this dish more often than the Bicol Express because Laing is a healthier dish and the fishes there are fresher than meat.


  • 300 g. of pork (shoulder or belly), cut into one-inch cubes
    12 to 15 finger chilies
    1 large onion (or two shallots), peeled and thinly sliced
    a thumb-sized piece of ginger, finely chopped
    6 cloves of garlic, finely chopped
    2 stalks of lemongrass, finely sliced
    3 to 4 tbsps. of cooking oil
    1 c. of coconut cream
    patis (fish sauce), to taste
                       From the same web page.

 According to, “Pansit Luglog is another popular Pinoy noodle dish. It made up of rice noodles blanch in boiling water and topped with shrimp sauce called palabok, made up of shrimp sauce that is flavoured with annatto which also give a bright orange tint. It is then topped with the paalat, a sautéed mixture of garlic, ground pork and diced firm tofu. For added flavour and visual appeal it is garnished with smoked fish flakes, crushed pork cracklings, shrimps, boiled egg wedges, fried garlic and chopped spring onions. And served with kalamansi.”

Pansit Luglog is another type of Pansit/Palabok, where my grandparents use sili as an additive. It was delicious and deadly at the same time, like sweet, sour and spicy dancing in my tongue. My grandmother said she used the same ingredient for making a normal one, but not always, sometimes instead of pork, she use fish, shrimp or vegetable.


1 kilo thick bihon noodles, cooked

Red sauce
1/2 kilo ground pork
4 cake firm tofu, diced
2 cup shrimp broth
1/2 cup chopped kinchay
1/2 head garlic, chopped
1/2 cup annatto water
salt and pepper

4 pieces of sili
cooking oil

Pili Nuts

I remember when me and my dad will buy some pasalubong, the first thing we will buy is PILI NUTS. I don’t know why but Pili Nuts catchs my attention, its not because its hard to open it’s shell nor it has no taste, but I find it interesting that it has a very unique taste. I will always remember the somehow bitter with the twist of sweet taste of Pili Nuts. Pili Nuts comes in different variety. One is the sweetened Pili nuts, where it’s shells is hard and crunchy. The another one is my favorite because I don’t not need to go the “press the Pili Nut” situation, my grandmother will crack the shells then put the nuts into a boiling water where she puts her secret additive, no one knows it, to the sweeteners.


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