Tutong and sili ice cream, anyone?
Besides the natural wonders that make Bicol a tourist spot, its wide array of traditional cuisines is one of the reasons why people keep revisiting it. The Bicol Express and pinangat have put the region in the culinary map of the Philippines. But there’s more to try in Bicol.
The region has upped the ante to prove that it can concoct extraordinary menus while still incorporating its homegrown ingredients. Among them are chili pasta and pizza, and ice cream flavors like sili (chili) and tinutong na bigas (toasted rice), among others.
While on a tour of Mayon Volcano, we stumbled upon Albay’s 1st Colonial Grill restaurant, which is popular among the locals because of its ingenious food menus. It has been offering Bicol trademark cuisines since 2004 but to distinguish it from the rest of the crowd, it came up with sets of clever ice cream flavors like pili, malunggay, calamansi, salabat, tinutong na bigas, and sili.
“The sili ice cream is one of the most popular. The curious tourists usually look for this ice cream and get amazed by its unusual flavor,” 1st Colonial Grill Area Supervisor Jing Muñoz says.
The sili ice cream has a distinct spice and kick, which is perfect for the adventurous food lovers. Because of its popularity, the ice cream flavor has been part of the extra challenges in hit American shows like “Survivor CamSur” and “The Amazing Race.” The sili ice cream uses powdered siling labuyo.
The tinutong na bigas ice cream tastes like coffee because it is inspired by the overcooked rice (tutong) which the Bicolanos drink as their substitute for coffee.
The Bicolanos seem to have a fondness for anything tutong. Other than the ice cream, it is also bringing back an old-time favorite – the Tinunutungang Manok – a chicken dish that is cooked in gata (coconut milk).
The recipe calls for:
• cooking oil
• chicken
• gata
• water
• onion
• garlic
• salt
• coconut shreds
• charcoal
• saging na saba
• lemon grass
• cooking oil
• chicken
• gata
• water
• onion
• garlic
• salt
• coconut shreds
• charcoal
• saging na saba
• lemon grass
First, mix a basin-full of coconut shreds with charcoal embers (nagbabagang uling). Then, in a separate container, combine all the other ingredients. Next, mix the coconut shreds with charcoal together with all the ingredients until it simmers. Garnish with lemon grass then serve. The result is a savory dish that is creamy, sweet and at times, charcoal-y.
“Some Tinutungang Manok versions do not use saging na saba, but since Bicol has always been devastated by typhoons, our ancestors thought of using this type of banana, which is easily uprooted by strong winds and heavy rains. Sayang naman kasi,” 1st Colonial Grill Head Kitchen Jeric Llandelar explains.
Now it wouldn’t be surprising if Bicol comes up with another uragon (daring) cuisine sometime in the future. Pinangat na ice cream and tutong na pasta could be next.
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