Eating healthy doesn’t have to mean putting up with just salads or steamed fish anymore.
With Que Rica’s lent-friendly offerings, you can still enjoy big, hearty flavors while following a pesco-vegetarian diet. These dishes are prepared in small batches in our kitchen by an all-Bicolana team, and they showcase the region’s expertise in cooking seafood and vegetables.
The secret lies in the use of fresh coconut milk. When cooked expertly, it creates a rich, creamy sauce that gives dishes a decadent feel even without animal fat.
Start with the Vegetarian Laing. It’s available in frozen and bottled versions, and is a great option for those looking for a low-carb, high-fat meal. There are also new varieties like Laing with Shrimps for those who need protein in their meals, and Laing Lasagna.
Another must-try is the Sinantolan. It is minced and stewed in coconut milk, shrimp paste, and aromatics to create a creamy, tangy side dish that goes well with fried, grilled and even dried fish. It can be paired with Abo Dried Fish (Tiger-Toothed Croaker) and Biti Dried Fish (dried, salted Abo bladder), or used as a dip for crackers and chips.
Originating from the town of Camalig in Albay, Pinangat is a rustic dish is a favorite among locals and tourists alike. It had shrimp, smoked fish, coconut meat, coconut milk, lemongrass, and aromatics which we cook for hours over low heat. This results in a smoky, fork-tender dish that goes well in rice or grains like adlai and quinoa.
Sinanglay is another Bicolano favorite that also follows the cooked-inside-leaves technique.
This dish swaps out the gabi leaves for pechay, the smoked fish for tilapia fillets, and adds onions, ginger, garlic, kamias and tomatoes for aromatics. It’s a lighter option for those who prefer gentler, brighter flavors.
