Bicol Express an authentic Bicolano dish?

Bicol Express an authentic Bicolano dish?
Bicol Express an authentic Bicolano dish? Or a dish named after a train that travel to Bicol. Whatever it is, this dish is one of the more popular Pinoy dish, and it has evolved in many form. Bicol Express is one of the mainstay viand in most carinderia turo-turo stalls to a highly recommended dish on a fine dining Filipino restaurant. We have posted several version of Bicol express in the past, click on the link below to check them out.

Bicol Express

Making Bicol express is fairly easy, our version do not require any complicated cooking steps. Just mix in all the ingredient, in 2 batches the meat ingredients then the vegetables ingredients, and let cook till the liquid has turned to an oily sauce, you will never go wrong.

Bicol Express an authentic Bicolano

The amount of green chili is optional, you may use as many as hoy you can tolerate the hotness. Tor reduce the hotness just soak the sliced chili in warm water for as long as you can, double soak if you have time, discard the seeds.

Here is the recipe of my version of Bicol Express.

Ingredients:

1/2 kilo pork belly cut into thick strips ore cubed
1 bunch green long chili, sliced crosswise, soak in warm water, quantity is optional
2-3 red long chili for visual appeal
1/2 head garlic, peeled, crushed, chopped
1 small size onion, peeled, chopped
1 thumb size ginger, skinned, cut into thin strips
1 big can canned coconut cream
1/2 tsp. crushed peppercorns
2 tbsp. bagoong alamang
1/4 cup fish sauce
salt
cooking oil

Cooking procedure:

Bicol Express - Cooking Procedure

In a medium size sauce pan or wok place the pork then add in the garlic, onion, ginger, fish sauce, bagoong alamang, crushed peppercorns and 1/2 of the coconut cream. Add in about 2 to 3 cup of water, bring to a boil and simmer for 30 to 45 minutes or until the liquid is reduced to about half. Correct saltines if required. Now add in the chilies and remaining coconut cream. Continue to simmer for 10 to 15 minutes, stirring occasionally, or until the liquid has turned into an oily sauce. Serve with a lot of rice.




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