Bicol.pptx

History • According to a folk epic entitled Ibalong, the people of the region were formerly called Ibalong or Ibalnong, a name believed to have been derived from Gat Ibal who ruled Sawangan (now Legaspi) in ancient times. Ibalong used to mean the “people of Ibal;” eventually, this was shortened to...

History • According to a folk epic entitled Ibalong, the people of the region were formerly called Ibalong or Ibalnong, a name believed to have been derived from Gat Ibal who ruled Sawangan (now Legaspi) in ancient times. Ibalong used to mean the “people of Ibal;” eventually, this was shortened to Ibalon. The word Bikol which replaced Ibalon was originally bikod (meaning ‘meandering”), a word which supposedly described the principal river of that area. • The original settlers of Bicol were said to be hybridized by the Tagalog (who migrated to Camarines Norte and Camarines Sur) and the Visayans (who moved to Masbate and Sorsogon). • These migrations plus the isolation of certain areas led to the formation of diverse dialects. • On the other hand, the Catanduanes dialect had been influenced by Samar-Leyte language. • Though this is so, the Bicolanos can communicate with one another with the “Bicol proper” language in Naga City and the lower Bicol valley. Geography •Located at the midsection of the country or at the southern tip of Luzon. •Bounded northwest by Quezon Province, east by the Pacific Ocean, southeast by Samar Sea, and southwest by Sibuyan Sea. •Composed of 4 mainland provinces (Camarines Norte, • Meals are generally rich in carbohydrates and viands of vegetables, fish and meat are cooked in various ways. Bicolanos almost always cook their vegetables in coconut milk; for meat recipes such as pochero, adobo and tapa. A special meat dish is the dinuguan. Fish that serve as common viand are mackerel and anchovy; in Lake Buhi, the sinarapan or tabios (known as the smallest fish in the world) is common Bicol Food Finds Laing – gabi leaves coocked in coconut milk, with shrimp paste or dried fish Tilmok– gabi leaves cooked in coconut milk with fish meat or crab meat Pinangat – layered gabi leaves cooked in coconut milk with bangot ( meaning “sahog” or sometimes minced pork). • Kinunot is a spicy appetizer which ingredientsinclude shark meat or sting ray meat. The shark or the sting ray is cooked with coconut cream and malunggay or moringa leaves. • Ginataang santol – santol fruit meat cooked in coconut milk • • Ginataang puso ng saging – banana heart cooked in coconut milk Purupagulong -Sigarilias sa gata • Labong refers to a bamboo shoot which can be bought in any Philippine market mostly during the rainy season. It is also the main ingredient of Guinataang Labong which is a popular dish from the Bicol region. The bamboo shoots are cooked in coconut milk with shrimp paste or sardines. • Bicol Express - dish which was named after a passenger train from Manila to Bicol. They named the dish Bicol Express because eating the dish will make you run like a train to look for water to drink. Bicol express is made up of pork cooked in coconut milk and spiced with lots and lots of red hot chili. • The Pancit Bato is a type of noodles that originated from Bato, a barangay from the province of Camarines Sur. The process of cooking this pancit is similar to how pancit canton is cooked. The only difference is the ingredients. The pansit bato is cooked with fresh shrimps and petchay. It is usually eaten with rice or hot pandesal. • Kinalas, which many call the Bicolano ramen. It’s a specialty that started in Barangay Dayangdang where tricycle drivers would boil cattle head for long hours and turn its tender meat and potent broth into a delicious noodle soup. • Palusag - a saucy laing where the coconut milk is cooked until the oil comes out • Sinu-wan - a soupy gabi dish without coconut milk. • Tinutungan na manok which is chicken adobo in burnt coconut milk Panghimagas • Bicol is also known for the Pili Nut which grows only in this region. • Sili ice cream • Biniribid – or pinilipit, deep fried rice flour with coconut milk, glazed with brown sugar • Sinapot is a banana dish also known as maruya or baduya for non-Bicolanos saba (Cardaba banana). The bananas are peeled and sliced and then mixed with flour, salt, baking powder, eggs and water. The mixed ingredients are then fried in boiling cooking oil. References: • Comsti, A. 2020. Best of Bicol Food Tour. Retrieved from https://bestofbicol.ph/food-tours/ • National Nutrition Council. 2020. NNC Region 5 Profile. Retrieved from https://www.nnc.gov.ph/2-uncategorised/288-bicol-region • Obieta, P. 2009. Bicolano Cuisine: A Bicol Food Trip Part 1. Retrieved from https://pamobieta.wordpress.com/2009/04/30/bicolano-cuisine-a-bicol-food-trip-part-1/ • Food Trip Bicol. Retrieved from https://sites.google.com/site/bicolanonguragon/history • Perdon, R. 2010. Magayon: A Taste of Bicol. . Retrived from http://muntingnayon.com/100/100924/index.php • Comsti, A. 2019. A Foodie Tour of Bicol. Retrieved from https://lifestyle.inquirer.net/340192/a-foodie-tour-of-bicol-discovering-kinalas-biniribid-tinuktok-palusag/ • Cano-Beringuela. The Bicolanos. Retrieved from https://ncca.gov.ph/about-ncca-3/subcommissions/subcommission-on-cultural-communities-and-traditional-a rts-sccta/central-cultural-communities/the-bicolanos/