BICOL EXPRESS

December 23, 2007

I received an email from someone who frequents my food blog (but wants to remain anonymous) requesting for “BICOL EXPRESS” RECIPE. Since I have never prepared this, I ask a friend who hails from the province of Bicol (Philippines) to kindly share me his recipe, thanks to his good heart, here is his version of Bicol Express.

To the one who requested for this, I hope you like this. The following is my friends writing.

Philippine cuisine is always famous around the world. Since Filipinos are all over the world as immigrants and OFW’s , the art of Filipino cooking has already been rooted in each country where Filipinos abound. One of them is “bicol express”. Philippine foods are usually cooked salty and sour, but bicol express are hot. The name is derived from the name of the Region, which is Bicol. Bicol express is cooked in ten to twenty minutes and because it’s fast to cook, the Bicolanos named it bicol express.

Ingredients:

1/4 c Cooking oil

1 tb Chopped garlic

1/2 c Chopped onions

1/4 c Chopped fresh ginger

2 tb Dilao(fresh tumeric)

1 kg Cooked pork sliced into 1/2″ strips

1 1/2 tb Chopped hot chilli (siling Labuyo)

1 1/2 c Bagoong alamang

6 c Coconut cream

2 c Fresh hot green peppers (elongated variety) sliced diagonally into 1/4″ strips

Directions:
Saute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture. (about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.

Posted in pork, spicy