The Oragon Cookbook
The Oragon Cookbook
The Oragon Cookbook Summary
The Story of Bicolano Cuisine
"Where every dish tells a tale of fire, flavor, and family." Bicolano cuisine is characterized by its love affair with spice, particularly chili peppers, which are a staple in the region. The use of coconut milk, known as gata, is another essential element that enriches dishes and adds a unique flavor. Bicolanos' deep connection to their land and sea is reflected in their use of local ingredients like pagi, langka, and pili nuts. Food is not just nourishment but a way for families to come together, passing down recipes through generations (p. 1).
Laing (Gabi Leaves in Coconut Milk)
Laing is a creamy and spicy dish made from dried taro leaves simmered in coconut milk. The recipe includes ingredients like dried taro leaves, coconut milk, pork belly, shrimp paste, garlic, ginger, red chili, and coconut cream. The cooking process involves boiling coconut milk with the ingredients, simmering until the leaves are tender, and serving with hot rice. A tip provided is to avoid stirring early in cooking to prevent an itchy texture from the taro leaves (p. 1).
Pinangat (Laing with a twist)
Pinangat is a variation of Laing where ground meat is wrapped in taro leaves, cooked in spicy coconut milk. The ingredients include gabi leaves, ground pork or fish flakes, onions, ginger, salt, pepper, coconut milk, green chili, and kitchen twine or banana leaves for tying. The dish is prepared by mixing the ground meat with seasonings, wrapping it in gabi leaves, simmering in coconut milk until cooked, and serving hot with rice (p. 1).
