Here’s the continuation from my first post of “7 Reasons To Visit Bicol.”
4. Busay Falls. Busay Falls is in Malilipot, Albay. Entrance is as cheap as P5 for kids and P10 for adults. There’s an ample paved parking which costs P50 per vehicle. But you can negotiate with the kuya there to give you a discounted price if you have a number of vehicles. Busay has unadulterated seven falls and this is the first one. Locals say you need to have an experienced mountaineer to guide you to the other 6 falls. We only planned to bathe plus we have kids in tow which might be quite difficult for us to explore the other falls. Plus, you can’t take the kids out of the water anymore even if they’re hungry already!
At first, the water is terribly cold. But as you immerse yourself inside, you will no longer feel cold even when you go out of it. I had much fun swimming coz the deep part is just where the water directly falls.
This is where the water cascades.
5. Pansit Bato. I sometimes see Pansit Bato being sold around Manila. But Pansit Bato in Bicol tastes the best. The name pansit Bato is named after Bato, Camarines Sur, Bicol where it originated. We dropped by at a local seller in Bato, Cam Sur where my sis bought raw pansit.
6. CamSur Watersports Complex. On the way back home, my father took a turn to CWC. Its in Provincial Capitol Complex of Pili, Camarines Sur. It’s in an inside nook but the turn is easy to spot as there are street signs inidicating CWC. We set our mat and had breakfast there. But we never got to really explore the big big place as we’re out of time. I saw a glimpse of the nice villas which are so homey and inviting. Tourists from different continents make their way to CWC for wake boarding, dragon boating and other watersports. I saw their website and there’s a huge swimming pool, game centers, public skate park and inflatable house where kids can jump in.
7. Pili Nuts. Most of you might have already seen the white kernel pili nuts. So I decided to show you the outside of the pili nuts. The first one still has the thin skin. It’s originally greenish and turns purplish black when ripe.
The second one shows what’s inside when you remove the purple skin. Months back I’ve been craving for this fibrous and fleshy pulp. Yes we eat that part too. When raw, the pulp is too hard so for it to be edible, you boil water and then put some in the bowl. Soak the pili (still with the purple skin) until the flesh becomes tender. Remove the purple skin and eat the pulp. It has a very inviting aroma that you can’t resist. But not all would like eating the pulp though. Can’t describe but it has a different aroma and taste. I first tasted the pili pulp when I was little and I didn’t like it. Tried it the second time and craved for it ever since. We eat it with rice like a viand.
Now the third photo shows the pili nut with the hard shell. You need a hammer to break the stone-hard shell. When you break it there’s yet another coating, a thin brown fibrous skin. If you have to peel a hundred pili nuts you need to blanch them to easily remove the thin brown coat. And then you get the white, nutty seed or kernel.
Pili trees grow in Indonesia and Malaysia and Philippines but pili nuts are produced and processed only in the Philippines, particularly in Bicol.
So there you go my 7 reasons to visit Bicol. But these are just 7 and there are hundreds! It means I’ll be coming back for more. Til next time!