These are the ingredients and procedures if you want to cook it by yourself:

BICOL EXPRESS

INGREDIENTS:

1 kilo pork, cubed

1/4 cup shrimp paste (bagoong alamang)

10 pieces red chili pepper (siling labuyo), sliced

10 pieces green jalapeno pepper (siling berde), sliced

3 cups coconut milk

5 cloves garlic, minced

1 big onion, chopped

3 tablespoons cooking oil

HOW TO PREPARE:

In frying pan heat oil until hot. Saute garlic, onion, and shrimp paste. Add the pork and pour in half of the coconut milk. Cover and cook over medium heat for about 15 minutes. Put in the remaining coconut milk, chili pepper, and green pepper and cook for another 10 minutes.

(Source: http://recipe.philippinecentral.com/bicol.html)

 LAING/ GABI

(Taro Leaves in Coconut Milk) 

 INGREDIENTS:

25 taro (gabi) leaves; shredded

1/2 kilo pork; diced or thinly sliced

1 tablespoon garlic; minced

1 tablespoon onion; minced

1 tablespoon ginger; chopped

2 tablespoons shrimp paste

3 green chili pepper (siling haba)

2 cup coconut milk

HOW TO PREPARE:

Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, and then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chili pepper. Simmer and remove from fire when little sauce is left.

Cooking Tip:

Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.

(Source: http://www.myfilipinorecipes.com/vegetable/bicol-ginataang-laing-recipe.html)

KINUNOT

INGREDIENTS:

1 kilo stingray/pagi

1 pc onion

1 stalk celery

1 pc bay leaf

1 tsp black peppercorns

3 tsp olive oil

125 gms onion, chopped

1 tbsp garlic, minced

1 tbsp ginger, chopped

1 tbsp chili pepper, chopped

1 pack 7 gms Aji-Ginisa All-Purpose Seasoning Mix

125 ml vinegar

150 ml coconut cream

Sea salt to taste

HOW TO PREPARE:

Clean the stingrays thoroughly and blanch in boiling water for one minute. When cool, remove skin and cut into quarters. Add the whole onion, celery, bay leaf and peppercorns and boil for 3 minutes. Add the quartered fish and simmer for at least another 3 minutes. Remove fish, scrape off meat with a spoon and set aside. Heat the oil in a pan and sauté the garlic for 2 minutes. Mix the chopped onion ginger, chili pepper and vinegar. Simmer for 10 minutes. Add the stingray meat and cook further. Add Aji-Ginisa. Adjust seasoning to taste and add the coconut cream. Bring to a boil and remove from heat.

(Source: http://lutongpinoy.info/kinunot-na-pagi/)

DINUGUANG BICOL

INGREDIENTS:

2 coconuts, meat grated

2 chickens, cut into serving portions

2 small onions, sliced salt to taste

4 cups of water

1 head garlic, minced

Salt – to taste

Pepper – to taste

1 cup chicken blood

6 siling labuyo

HOW TO PREPARE:

Pour some water into the grated coconut meat and extract milk - set aside in a pot, combine the chicken, garlic, onions, salt, pepper, chicken blood.  Add the coconut milk. Cook while stirring continuously. Allow the mixture to chicken. Add the siling labuyo and allow cooking for 5 minutes.

(Source: http://www.bicol-expess.com/best-dinuguan-in-albay.html)