Bicol cuisine might be known best for their laing or Bicol Express, but there are more dishes that the region has to offer.
Since 2015, Rica Dakudao Buenaflor, founder of Que Rica has been on a fierce mission to champion Bicolano cuisine and catapult it into the world stage.
It has made items such as the well-received Laing Longganisa to the premium power-packed Pili Nuts (in truffle pecorino, with Himalayan salt, and PiliCoffee cluster bombs).
Another food product that Que Rica is bringing to the table is Sinantolan. It is made from minced cotton fruit (santol) simmered in creamy coconut milk with salted baby shrimps and aromatics. Sinantolan is traditionally eaten as a viand on the side of grilled or fried fish. Its light pink color from the salted baby shrimps gives it a nice contrast with fish or meat.
While a tasty dish on its own, people have discovered more delightful ways to indulge in the flavor-packed, sour-salty santol meat.
As a starter, the Sinantolan is great served as a dip, slathered generously on crackers or dolloped on top of a crunchy crostini. Its umami flavor is front and center in each delicious bite.
Its punchy, tangy taste pairs well with a bowl of crisp greens, a refreshing take on salad dressings your guests will crave for.
Another way to enjoy it is to mix it into rice. The Sinantolan is crafted in small batches and bottled by a community of women in the town of Gainza, Camarines Sur. Aside from the Sinantolan, Que Rica also bottles vegetarian Laing and Taba ng Talangka.
