Bicol has been one of the best tourist spots in the Philippines. It is known for its volcano, Mt. Mayon, famous for its perfect cone and one of the most beautiful in the world though it is also an active volcano.One of the most popular dishes of Bicolano is the Bicol Express recipe because they often use scalding-hot peppers as the main ingredients. This Recipe is a spicy food made with Pork, chilies, coconut milk, shrimp paste, onion, and garlic. It is easy and quick to make. Bicolano’s love to eat and cook, they often use coconut milk for their dishes, a famous product in the region.
- ½ lb. pork belly, diced
- 2 cups thin coconut milk
- 1-1/2 to 2 cups fresh alamang (shrimp paste)
- 4 cups chili pepper, seeded and sliced
- 3 cloves garlic, minced
- 1 medium-sized onion, minced
- 1 cup thick coconut cream
- 3 tablespoons minced ginger
- salt to taste
- First, you have to soak chili in water with salt.
- Let stand for 30 minutes and then rinse and drain thoroughly.
- Heat a pan and then pour-in the cooking oil.
- Sauté the garlic, onion, and ginger
- Add the pork and then continue cooking for 8 minutes or until the color becomes light brown
- Mix then coconut milk and alamang (shrimp paste),
- Bring to a boil, lower heat and then simmer for 10 minutes.
- Add chili and cook until half the liquid has evaporated.
- Pour in thick coconut cream and continue cooking until oil comes out from the cream.
- Add salt and ground black pepper to taste.
Bicol Express Recipe Preparation Tips
When I was young, my father used to cook us Bicol Express. He cooked his own version. I’ve always wondered how he cooked this recipe with lots of chilies that almost scald your mouth and throat, which my family loves it. The first time I taste it, I run for the water. Almost cry and feel my tongue burned, my mom gave me sweet or sprinkle sugar on my tongue to get rid of the pain.
My version of the Recipe is a milder version.
When cooking, I simply sauté the pork until become brown. I add onions, garlic, and ginger and let it cook for 2 minutes. Before I add the shrimp paste, I carefully clean and wash it to remove extra saltiness. Continue cooking for 5 minutes. Then I add coconut milk, ground black pepper, and finger peppers. Simmer until almost dried up. Then add the pure coconut milk. Stir well to avoid scorching. I love to add some veggies like “sitaw” (long beans) or “Kalabasa” (squash). I let it cooked for 10 minutes or until the veggies is tender. You can adjust the spiciness by adding more or less chili.
Note: You can also watch this video on Youtube on how to make this dish. The video is owned by someone. Just posted it here as a reference. Thanks
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