Rough Groove

Volcano watching

Just arrived here in Legazpi City, Albay for a supposed Mayon volcano watch. Heard through the news that lava is already trickling down the mountain and is said to erupt within a month’s time. Unfortunately, weather’s not that good:

At 2:00 p.m. today, the Active Low Pressure Area (ALPA) was estimated at 410 kms east of Samar (12.5°N 129.5°E).

Forecast

Southern Luzon and Visayas will experience cloudy skies with scattered rainshowers and thunderstorms becoming widespread rains over Bicol region and Eastern Visayas. The rest of the country will have partly cloudy to cloudy skies with isolated rainshowers and thunderstorms.

Darn! However, Arvin, my office mate who’s also here just called and told me that they can see the lava flow at the Daraga church vantage point! That’s encouraging though

Early tomorrow morning, either it will be a trip to the Kapuntukan Hill, Daraga church grounds or between Legazpi and Sto. Domingo.

Series 7: Bicol

On to Series 7: Bicol at Binary Silver! Ten colored photos among a hundred that I’ve taken during my recent trip to this beautiful region full of great sceneries, churches, people and food.

Pinangat and Inolukan of Camalig, Albay

Pinangat is one of Bicol’s trademark food other than the pili nut and its various incarnations and Bicol express, to name a few. Made from gabi leaves mixed with gata (coconut extract). Camalig in Albay is known for this delectable dish. It comes in hot and not so hot versions.

Pinangat placed inside a large steamer to cook.

Tied up with coconut leaves and ready to be eaten.

Let’s Special Pinangat, the place where we bought this delicacy is among many other eateries lining the national highway in Camalig.

Inolukan, a variety of pinangat differs from the former in that it has a filling made from onions, ginger, peppers and bits and extracts of talangka, a variety of small crabs added with calamansi juice (a variety of small lime) to eliminate the fishy odor.

Pilinut delicacies

Mention Bicol and pili nuts in various preparations come to mind. This product is closely identified in this region, just like dried mangoes in Cebu, piyaya in Iloilo/Bacolod, durian candies in Davao and kalamay in Bohol. Pili nuts are made into candies, ingredients of pastries and there’s even a coffee laden with this fruit at a homegrown cafe.

Various sweets.

Two other products from pili

A pasalubong store at Naga City where one can find the various products made from pili which are usually bought as presents back at the home or office.

Halohalo of Tiwi

When we were at Legazpi, our team mates who were based in the area mentioned of going to Tiwi and try the halo-halo. This cold and sweet concoction, translating to “mix-mix” in English is a combination of shaved ice, milk, sugar, and various sweets like sweetened banana, leche flan, jalea de ube, kaong, jelly, and other sweet fruits/preserves, a wonderful treat especially during the hot summer months in the Philippines and is found nationwide.

The famed Tiwi halo-halo wherein what separates this one from the rest is that this is topped with grated cheese and the leche flan is very soft and blends well when mixed. Despite its fame, its ingredients are not as varied as those found in Chowking, a local Chinese fastfood restaurant. Nothing really earthshaking in this iced dessert.

The place to go to in Tiwi for the halo-halo.

When we went there, lots of people were coming, eating and going to this place.