BAGYO CON SILI

Para sa mga Katood kong bakong Bikolano

Bikol Region is known as “orinola kan kinaban” or bedpan of the world because it is frequently visited by strong typhoon unlike other region. If you plot the typhoon path for the past twenty years you will surely understand the expression. Maybe this is one of the reasons why agricultural development cannot be sustained. Lately, it was observed that typhoon have visited other regions, but why? Because the typhoon loved so much the Bikolanos that it pursues those who migrated in other places, this is just a joke.

Related to this is an anecdote that Bikolanos tend to care for his “siling labuyo” plant even before he attend to his own house during the coming of a typhoon. Some don’t see the logic, but the violent outburst of wind and rain during a typhoon everything becomes soaking wet including clothes and firewood that are essentials to keep the body warm. The siling labuyo therefore is the only saving graces to keep you survive the chilly weather. Now, you understand.

Even farmers claimed that before they go to their field in the early morning, they take a dose of vinegar soaked with siling labuyo [CAPSICUM FRUTESCENS Linn] to keep their stomach warm until he goes home to take his breakfast.

Although the supposed Sili King originated form Bikol, it does not mean however that every Bikolano munch a sili every meal, in the same token that not every Ilokano smoke their native cigar. Perhaps this notion can be applied to Bikolanos who lived far from
the sea or those who are in “iraya” meaning upland, because they used to have fresh water fish. Unlike those who lived near the sea “ilawod” or down stream wherein they have a plenty supply of salt-water fish that needs no additional seasoning. This fact was validated when I was assigned in the Rinconada area where I was forced to eat “siling labuyo” to make my viand palatable.

However, Bikolano cuisine would never be famous without the “siling labuyo.” To name a few our mouth watering local dish, we have the “gulay na natong” mainly taro leaves cooked in coconut milk with dried fish and of course, the siling labuyo. “Bikol express” as it is known is simply “gulay na lada” or making use of chili as main ingredient cooked in coconut milk with fermented small shrimp [balaw] and pork fat. We also have the “kinunot” and the main ingredient is ray fish [pagi] or shark [pating] meat and leaves of horseradish tree [kalonggay] cooked in coconut milk. If Russia have their caviar, Bikolanos have “dinailan” or fish cake cooked in coconut milk and lots of chili.

If somehow you are lured into eating any of the hot dishes and you cannot bear the pungent taste of siling labuyo, you can either sip some milk to help your taste bud recover from the heat. As a word of advice, please do not eat your hot dish by not letting the tip of your tongue touch the food to avoid the burning sensation and ruin your meal.

Bagyo con sili go together in the lives of Bikolanos.