East of Luzon Island.

Capital is Virac.

Catanduanes lies in the typhoon belt.

Main products are ;

• rice
• timber
• cotton
• hemp
• coconuts
• fishing

Natural Minerals such as ;

• manganese
• silver
• copper
• gold
• coal

How to get there ;

From Manila to Catanduanes can reach by any of this :

• By Bus and Boat/ Ferries

from Manila, either Pasay or Cubao take a trip going to Tabaco pier, worth 300+ php. It takes a 12 hours trip to reach Tabaco City, in Tabaco Port you have 3 Ferries to choose from,. Estimated time of sailing from tabaco to virac seaport is 3 and a half hours but MV Regina takes only 2 and a half hours to reach San Andress Catanduanes.

• By Plane

Asian Spirit take a direct flight from Manila to Virac Catanduanes. Plane takes only 55 minutes to reach the island.

 Dinuguang Albay

Ingredients:

• 2 coconuts, meat grated
• 2 chickens, cut into serving portions
• 2 small onions, sliced salt to taste
• 4 cups of water
• 1 head garlic, minced
• salt - to taste
• pepper - to taste
• 1 cup chicken blood
• 6 chili (siling labuyo)

Recipe  :

1. Pour some water into the grated coconut meat and extract milk  -  set aside.
2. In a pot  , combine the chicken,  garlic ,  onions,  salt,  pepper,  chicken blood.  Add the coconut milk.
3. Cook while stirring continuously.
4. allow the mixture to chicken.
5. Add the siling labuyo and allow to cook for 5 minutes

Bicol Express (Pork and Chilis in Coconut Cream)

.

.

.

Bicol Express Recipe

from : chefstoqueculinaire

• Servings :4
• Time to prepare :30

Ingredients

.

• 1 kg Lean Pork
• 30 ml Corn Oil
• 22 grams Garlic, crushed
• 40 grams Onion, sliced
• 15 grams Ginger, sliced
• 10 grams Sugar, refined
• 1 gram Black pepper, ground
• 70 grams Shrimp paste
• 250 grams Water
• 250 grams Coconut cream
• 120 grams Green pepper, sliced fresh

.
Recipe

1. Cut the meat into strips.

2. Over medium flame, heat oil in a wok and fry the garlic until brown.

3. Add the shrimp paste and saute for 1 minute.

4. Add the pork slices and stir-fry until the color of the meat changes.

5. Stir in the spices and seasonings. Stir-fry for 1 minute.

6. Add the water. Cover and simmer over medium flame for 20 minutes.

7. Remove cover and continue cooking until meat is tender and the sauce is almost dry, stirring occasionally to prevent scorching.

8. Add the coconut cream and simmer for 5 minutes, or until sauce is thick.

9. Add the sliced pepper and cook for about 30 seconds.

.
Serve with cooked rice.

Pinangat Recipe

.. . .. .the “Pinangat” popularly known in manila as “Laing”

.
Pinangat is made from local “natong” leaves ( taro leaves) and “gata” (coconut milk)
and most houses in Bicol Region will have these planted nearby.
Another version of this is the “tinilmok”, whose filling is sliced lukadon (young coconut meat) and small shrimps.

.

.
..... Pinangat recipe
from vegetarianrecipe.com

.

Ingredients:

.

• 1 kg. gabi or taro leaves
• 50 grams ginger, chopped
• 5 cans sardines
• 2 cups vinegar
• 10 grams garlic, minced
• 6 cups coconut milk
• 50 grams onion, chopped
• salt and pepper to taste

.

.

How to cook Pinangat na Laing:

.

1. Stuff gabi leaves with sardines and tie with their own vein.
2. Heat a little oil in a pan, and saute garlic,
3. onion and ginger until golden brown.
4. Pour in vinegar, then add the stuffed gabi leaves.
5. Add coconut milk. Simmer until mixture is reduced significantly.
6. Adjust taste by seasoning with salt and pepper.

.

. best serve with hot rice.