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Of all the regional Philippine cuisines, Bicolano cooking is perhaps the only one that could be described as homogenously spicy while still extensively using coconut milk, be it in their sauces, viands, vegetables and even desserts.
                    [DatePublished] => 2010-05-13 00:00:00
                    [ColumnID] => 136103
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                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
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                    [Title] => The heat is on
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Of all the regional Philippine cuisines, Bicolano cooking is perhaps the only one that could be described as homogenously spicy while still extensively using coconut milk, be it in their sauces, viands, vegetables and even desserts.
                    [DatePublished] => 2010-05-13 00:00:00
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The heat is on

By Claude Tayag | May 13, 2010 - 12:00am

Of all the regional Philippine cuisines, Bicolano cooking is perhaps the only one that could be described as homogenously spicy while still extensively using coconut milk, be it in their sauces, viands, vegetables...

Food and Leisure