Anywhere I go, I guess there is something that I love that I will never be able to let go, whatever happens.

Something that makes me pinoy, and a true-blue bicolana.

Having said that, now I cannot imagine how i was able to survive being away from bicolandia too long when even the most authentic bicolano version there is coudn’t come close to the original home-cooked version.

NO offense to the best cooks of LB.

rice-laing-tuyo.jpg

But there is nothing like ginataang gabi (laing in southern tagalog, or taro leaves cooked in coconut milk) cooked  the bicolano way: a bit dry on firewood. ( and please, no taba ng baboy like the tagalogs normally do!)

And of course, that would be perfect with dried fish ( uga in bicol, tuyo in tagalog) and rice. Lots and LOTS of cooked rice.

You may pick up a spoon and fork if you like, but with the said combo, eating with your bare hands would even be more pleasureable.

Karaon na!!!