Region III

Famous Tarlac Delicacies: TUPIG

Tupig is a famous local delicacy of Tarlac and
Pangasinan. It consists of coconut milk, glutinous
rice flour, young coconut meat and sweetener
(usually sugar or molasses).

This is tibuk-tibuk, a richer version of the

maja blanca. They bought it from the famous
Susie’s Cuisine, home of quality native
delicacies and pasalubong food items. It is
made with carabao milk and topped with
latik. The first time I got to taste this was
during Ted’s graduation party/ house
blessing. One of his friends gave a big bilao
as a gift which we devoured in a couple of
minutes. In fact, we did not serve it to the
guests.

Taste N See Toasted Pastillas elevated the

mainstream Bulacan pastillas to another level. No
wonder this sweet treat is now being sold
nationwide. Its factory is located in Malolos. Aside
from the Original Toasted Pastillas, they also have
other flavors like Caramel, Cookies and Cream, and
Milky Pastillas.
Region V

Kinalas -This homegrown noodle recipe

from Naga is something you shouldn’t miss
when you’re in Bicol.
Visually, it’s comparable to beef mami, a
dish most Filipinos are familiar with. But
what makes Kinalas different is the addition
of a thick and dark brown sauce on top of
the noodles, which is often likened to a
pancit palabok sauce.
The mixture of firm noodles, hearty broth,
and a garnish of scraped meat from a cow’s
or pig’s heart makes Kinalas one of the
Nagueño’s best comfort foods.

Laing - One of the most famous Bicolano cuisines,

Laing is a coconut-milk based dish mixed with
shredded gabi or taro leaves and siling labuyo,
garlic, ginger, and sometimes, tanglad
(lemongrass) and bagoong (shrimp paste).
Some versions have it garnished with fish, pork,
meat, or chicken bits, but even without them, a
well-made Laing can stand on its own.

Kinunot or Kinunot na is a Filipino dish from

the Bicol province made with flaked stingray,
moringa leaves and chillies cooked in a
spiced coconut cream sauce.
Pancit Bato
Like most places in the Philippines, Bicol
also has their own Pancit dish. What
makes Pancit Bato different is that the
noodles, which originate from the town of
Bato in Camarines Sur, are actually a bit
thicker and firmer in bite.
It’s cooked like most pancit dishes, with
chopped vegetables like cabbage, carrot,
green beans, and the occasional addition
of chicken liver, and pork. Sometimes,
they’re also topped with dinuguan for
extra flavor or served with broth.

Puto bukayo- Another Filipino delicacy with

a Bicolano twist! The round and chewy puto
that most Filipinos are familiar with is filled
with sweet and extra crunchy coconut that is
cooked in brown sugar.
The softness of the puto mixed with the
cooked coconut filling makes this sweet treat
a go-to meryenda for most Bicolanos.

Sili icecream -A bicol delicacy list won’t be complete

without its trademark sili ice cream. After all, who says
that desserts can’t be both sweet and spicy? The creamy
frozen nature of ice cream is punctuated with a hint of
spice from its chili and coconut milk flavors. If you are
worried about the spiciness, don’t worry because you can
choose among four spicy levels depending on your spice
tolerance. And if you’re still looking for more uniquely
flavored ice cream, they also offer Tinutungang ice
cream, which is made of roasted coconuts, Tinutong na
Bigas, Cacao, Malunggay, and many more.