Chaplee Kabob

Inasal na Manok

Nilatik na Isda

Things to do in Naga City, Camarines Sur

EAT and DRINK
Nikko's Ark by Jelatto

Chili Peppers Naga (Menu NA)

BlackBox Bar & KTV

RedCactus RestoBar

Bora Hut 2

Bob Marlin Restaurant & Grill


Magsaysay Avenue
Krypton Grill
Kina'Mon Restobar and Grill
Arabica Coffee SHOP & Resto.
Chef Doy's Gourmet Restaurant
Mbargo grill
Don Rodolfo's Café
Gerry's Grill - Magsaysay Ave.
Jack's Blue Plate Magsaysay
Kambingan Resto Bar
Tapsi Terminal Official
Graceland, Sm Naga
Pianini Naga
Yan O SiSig
Green Plaza Restaurant Naga City
Naga Garden - SM Naga
Bobly's Food Plaza


Resorts

Sightseeing

Hotels

Shopping

Things to do in Labo, Camarines Norte

EAT

Hills and Garden Family Inn and Restaurant
+63 54 585 2075
A restaurant built beside a hill nestled in a scenic garden that caters and serves the best Filipino Cuisine and wide array of dishes since 1990.


Rockyard Restaurant
Maharlika Highway, Brgy.Anahaw, Labo
+63 54 585 2678
Cool ambiance to relax and enjoy live acoustic music in the heart of Labo, good food and lots of entertainment to offer.

Menu NA

DRINK


Rd Bonitos Grill and Disco Bar

Mauro's Resto Bar

SIGHTSEETING

Labo People's Park



HOTELS

D'Leandro Place River Resort

SHOPPING

LCC Labo

Things to do in Goa, Camarines Sur

EAT

Biggs Goa

Jacksonville Resto
Graceland


DRINK
KALYE Burgos RESTO BAR
#26 Belen-Burgos St, Goa
+63 977 805 0697
Chokie and Dada Retro Bar
San Juan Evangelista St, Goa
+63 938 135 3305

SIGHTSEEING

HOTELS
Jacksonville Guest Hauz
The Sunken Deck


SHOPPING
Lcc Department Store

Attractions in Toronto

Ripley's Aquarium
Toronto Zoo
Casa Loma
Art Gallery Ontario
Canada's Wonderland
Royal Ontario Museum
Ontario Science Centre
Safari Lion
CN Tower
XMan Race Horseshoe Valley Barrie
Paint Ball Barrie

Panicuason Hot Spring Resort Naga City

Photo Source: Panicuason Hot Spring Facebook Page 

Entrance:

Adult: P200

Students: P160

Kids: P100

Inclusion: Swimming pools use for the whole day

Cottages: P150 to P460

Room rates: P1950 family rooms, P1300 single room

Cabanas: P2200 family, P1600 single, P400 Extra bed

Functional Hall: P6000 per day (Min. capacity of 100 Pax)

PANICUASON Hot Spring Adventure Park Facilities: 

200 meters/100 meters ZIP LINE- Challenge yourself leaping or jumping at our 100 meters height Zip line and experience the thrill of it. The launching pad is located at the top of the Hill and doing a zip line with us is a great adventure with a nice view of the topical forest of Mt. Isarog 

High Rope Tension Bridge-Crossing the single rope line 30 ft above the ground is a great try out for everyone and once you reach a middle portion of the line, you can choose to free fall and it is a great adrenaline rush. 

Climbing wall- Conquer your fears, have fun , stretch and exercise at our climbing wall. It is 15 ft to 20 ft. height with a width or length of 30 ft., is enough for a climber for a great exercise, fun and thrill. 4. Rappelling-Learn to descent with protective equipments at our 30 ft height rappelling wall 5. And more.

For Inquiries and Reservations: Just Contact: Arlin Maala-CP#09477095445

Aguirangan Islands

At Naga City CBD II Van Terminal

Mula sa terminal, sumakay sa van ( FilCab ) papunta sa San Jose, Sabang port, pamasahe ay Php 100.00 bawat tao. Aabutin ang byahe ng halos isang oras at kalahati. Mas mabuti kung aalis sa Naga City ng alas 6:00 am, mas okay yung mas maaga para mas maganda ang mapiling upuan at di pa masyado siksikan. Ang van kasi saka lang umaalis pag lahat na ng upuan ay puno.

At Sabang Port, San Jose
Kailangan magrenta ng bangka. Depende sa presyo Php 2,000.00. Walang regular trips papunta sa Aguirangan Island, only special trips lang. Di katulad ng regular trips papunta sa Caramoan na ang pamasahe lang ay Php 120.00. Mas okay at makakatipid kung magrent ng bangka para sa grupo at maghati-hati na lang. The more the merrier na, the more the cheaper pa di ba?

Galing sa Port, aabutin ng 40 minutes or less ang byahe sa bangka (Motor).
May mga cottages na available sa beach front. Meron din sa upper level na pinaliligiran ng mga puno.
Meron ding comfort room sa area, yun nga lang kailangan mong gumamit na tubig galing sa dagat para makapagflush ka.

Ang Entrance fee is Php 35.00 (day rate) per person and cottage rental is Php 250.00 (beach front). Overnight fee mas mahal konti kesa day time rate. Paalala lang para sa lahat na keep the island clean as possible. So need natin magdal ng garbage bag at never ever leave your garbage anywhere on the island.

Tourism in Goa, Camarines Sur

Tourism
Some of the Best Resorts, and Hotels in Goa, Camarines Sur

List of Best Summer get away in Goa
Sta. Maria Beach Resort-located at Tagongtong, Goa, Camarines Sur.
The resort has 3 swimming pool, 1 Kiddie Pool, Standard Pool and Small Kiddie and adult pool. Foods and drinks are offered and cottage. Entrance fee is P25 for adults and 20 for kids…

Villa Peña Resort- Located at Villa Peña Subdivision, Goa, Camarines Sur, having 2 pool a kiddie pool and a Competetion Size pool. Hotels are available near the swimming pool. Foods are also available in the restaurant.

Rupits Beach resort- Located at Catagbacan, Goa, Camarines Sur.
St. Martin de Porres Beach Resort- Located at Napawon, Goa, Camarines Sur.
Hiwacloy River-Located at Hiwacloy, Goa Camarines Sur.

Hotels/Inns/Motel
Travelers Villa- Located at San benito St., Goa, Camarines Sur.
Villa Peña Hotel-Located at villa Penña Subdivision.
Papilon Motor Lodge-Located at Tagongtong, Goa, Cam. sur

Restaurants
Biggs Goa- Located at San Jsoe st., Goa, Camarines Sur
Alfonso’s Restaurant- San Jose St. GCS.
Amor Kitchenette
Wenboy Restauran
Shariouf Restaurant
Kinalas Special The (ORIGINAL)- at Belen.
Supermarket
Prime Supermart
Kuala Mart
BC Gonzales Store
Rosales Store
Jet Martin Supermarket
Asia Consumer Value trading (NVJS) Novo Jrans
LCC Supermarket Goa

Pinangat (Bicol)

Ingredients:
½ kg buyod or freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
meat of 5 lukadon (alangan na niyog, grated)
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
young coconut midrib or kitchen string with which to tie each pinangat
6 to 8 stalks of tanglad or lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk


For the sauce/ topping:
2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad or lemongrass (lower white stalks), smashed
salt to taste
3 to 5 spring onions, finely chopped



Combine the buyod, grated lukadon, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.
Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinanat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinanat in a wide platter and top with the sauce.

Food Trips

Camarines Sur Partido Tourist Spots/Attractions

Location (Municipality and Barangay)
Tourist Spots/Attractions
Municipality of Lagonoy


Waterfalls
Brgy. Himanag - Nagroan falls
Brgy. Agosais - Bolan-ogan falls
Brgy. Himagtocon - Sulfo falls
Brgy. Cabotonan - Gabao
Brgy. Kinahulogan - Kinahulogan falls
Brgy. Binanuahan & Brgy. Agosais - Mainit falls

Beaches
Brgy. Sebastian - Luang beach
Brgy. Panagan - Panagan beach
Brgy. Panicuan - Panicuan beach
Brgy. Mapid - Mapid beach

Dozen Caves
Brgy. Panicuan
Sitio Baliwag


Eco-tourism sites
Brgy. Agosais - Lagonoy Watershed
Brgy. Manamoc - Manamoc Fish Sanctuary


Municipality of Presentacion

Waterfalls
Brgy. Baliguian - Baliguian falls
Brgy. Bolalacao - Bolalacao
Brgy. Maangas - Rose (Aguirangan Island)


Municipality of Garchitorena

Brgy. Denrica - Monteverde Island
Brgy. Bahi - Anahaw Island
Brgy. Sumaoy - Bani Beach
Brgy. Del Pilar - Del Pilar Beach
Baticorao Island - Brgy. Masangat
Boundary of Brgy. Ason and Bahi - Nahulugan Pacio Falls
Brgy. Tinawagan - Tinawagan Point
Brgy. Toytoy - Ton-ton Balite Resort

Municipality of Caramoan

Brgy. Ilawod -
*Gota Beach
*Laya-Sabitang
Brgy. Sumaoy - Basag Island
Brgy. Guinahuan
*Guinahuan Island
*Bichara Island
*Long Beach (Lahuy Island)
*Omang Cave
*Pitogo Bay

 Source: DENR-CENRO Goa, C.S

Sinigang na Hipon

Sinigang is one of the famous Filipino dishes. This is often serve when the weather is cold as the sour soup helps to warm the body. You can actually use any meat you like, may it be a fish, pork, beef, or shrimp.
Traditionally, fresh tamarind is use to give flavor to the soup. But there are sinigang recipe mix that you can buy in Asian stores. There are different varieties to choose from; sinigang na may gabi, sinigang na may sili or the original sinigang sa sampalok. This will also give you the same zesty flavor you hope to achieve.

Ingredients:

1/2 kilo large shrimps (sugpo)
1 onion (cut in quarters)
2 tomatoes (cut in quarters)
1 medium size radish
3 taro (gabi)
1 cup string beans (sitaw)
2 cups spinach (to replace kangkong)
1 pack Knorr Sinagang na  may Gabi
3 green chilli
1 liter water
fish sauce (dipping sauce)


Cooking Procedures:

    Put water, onion and tomatoes in a large pot. Let it boil.
    Upon boiling, stir in the taro, radish and string beans. Simmer the vegetables for another 5 minutes.
    Add the Knorr sinigang recipe mix and green chillies and let it boil for another 3 minutes.
    Add the shrimps and simmer the mixture for 5 to 10 minutes.
    Finally stir in the spinach. Add some salt if you wish. Let it simmer again for another minute.
    Serve hot with rice.

FRUITS IN SEASON FOR HARVESTING in the Philippines

JANUARY

Chico, Dalanghita, Melon, Sampaloc, Watermelon

FEBRUARY

Chico, Dalanghita, Melon,  Watermelon

MARCH

Kaimito (Star Apple), Duhat, Langka (Jackfruit) │ Dalanghita,  Melon, Chico

APRIL

Avocado, Kamatsile, Granada, Guyabano, Piña, Rimas, Santol, Sineguelas,   │ Kaimito, Chico , Dalanghita, Duhat, Langka, Melon

MAY

Anonas, Bignay,  Macopa, Mangga│ Avocado, Chico , Dalanghita, Duhat, Granada, Guyabano, Kamatsile, Kaimito,  Langka (Jackfruit) , Melon , Piña (Pineapple), Rimas, Santol, Sineguelas

JUNE

Bayabas, Kalamansi, Kamias, Mabolo, Suha  │ Anonas, Avocado, Bignay,  Duhat, Kamatsile,  Macopa, Mangga, Piña, Santol

JULY

Atis, Guyabano  │  Avocado, Bayabas, Bignay, Duhat, Kalamansi, Kamatsile, Kamias,  Mabolo, Makopa, Mangga, Piña, Santol, Suha

AUGUST

Balimbing, Dayap, Granada, Guyabano, Langka, Mangosteen,  Sampaloc   │  Atis, Suha

SEPTEMBER

Bayabas, Durian, Kalamansi, Lansones, Mabolo, Saging, Suha  │ Atis, Balimbing, Dayap, Granada, Guyabano,

OCTOBER

Atis, Balimbing, Bayabas, Kalamansi, Dayap, Granada, Guyabano, Lanzones, Mabolo, Saging, Suha

NOVEMBER

Langka, Mangosteen, Sampalok │  Atis, Balimbing, Dayap, Granada, Guyabano, Suha

DECEMBER

Dalanghita │ Mangosteen, Papaya, Sampalok

Kinunot na Pagi or Kinunot na Isda

Kinunotis a Bicolano dish spicy appetizer made up of either cooked in coconut milk with malungay or moringa leaves”Kinunot” in Tagalog means “hinimay” (flaked) and “pagi” is sting ray. Some would substitute the pagi with pating (shark). I still prefer the pagi though.

• 1/2 kg pagi
• 1 coconut grated (set aside the kakang gata)
• 1 cup malunggay
• 1 medium sized onion, sliced
• 3 cloves garlic, crushed
• small ginger, crushed
• 3/4 cup vinegar
• 5 pcs siling haba, sliced
• 2 siling labuyo
• salt and pepper

Procedure:

1. Boil the cut pagi and ginger  for 10-15 minutes or until meat can be easily pulled from the cartilages. (Tip: Adding ginger takes the “lansa” / strong fishy taste off seafood dishes)
2. Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
3. Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add the pagi flakes to the marinade.Completely drain off vinegar after an hour.
4. In a medium heat, combine coconut cream, garlic, onion, salt and pepper.  Stir continuously. After about 5 minutes, add the pagi flakes and malunggay. Simmer until coconut milk is almost dry.
5. Add the kakang gata (thick coconut cream), sliced siling haba and siling labuyo (you can adjust the proportions to suit the hotness of your dish. Simmer again until coconut cream is thick and almost dry.

Tip: Always add the kakang gata just before the dish is done. DO NOT add corn starch or flour just to thicken – its a major sin in cooking gata dishes.

Foods in Sultan Kudarat, Philippines