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Bicol Express - Spicy Filipino Dish

Updated on November 26, 2012

Famous Bicol Express

Filipinos are fond of eating spicy foods. So when it comes to eating spicy foods, count them in. Bicol Express is a famous Filipino dish originated in Bicol Region located in the southern part of Luzon.

Many stories have evolved on how its name was derived. Some say it did not really originate from Bicol Region – that Cely and her brother Demetrio, have invented it as a neutralizing dish to laing (a dish with taro leaves and coconut milk) in their Grove restaurant in Laguna. The two siblings came up with its name because of the express train that passes the place to its destination which is Bicol.

Others believe that it came from a Bicolano dish, Gulay na Lada, and named it as Bicol Express because of your quick reaction (which is as fast as an express train) to drink a lot of water brought about by its sizzling spicy effect when you eat it.

Funny how people became so creative in coming up with such names. But no matter what its origin is, it’s really a must try dish.

Bicol Express is actually a dish which is famous for its sizzling hot and spicy taste blended with coconut milk for a rich finish. Bicolanos put a lot of chili when preparing this dish. So if you’re planning to prepare this type of dish for today’s meal, better check out the most famous Bicol Express recipe below:


You will need:

½ tablespoon red chili peppers/ siling labuyo (chopped)
Fresh hot green peppers (sliced diagonally)
3 tablespoons garlic (minced)
¼ cup olive oil
¼ cup fresh ginger (chopped)
½ cup onions (chopped)
½ cup Shrimp paste/ bagoong alamang
3 cups coconut milk
1 kilogram pork (sliced into thin bits)
salt and pepper


How to cook:
1. Put some oil into a frying pan and fry the pork for about 3 to 5 minutes. Make sure that it turns brownish gold before you take it out and set aside.
2. In a separate pan, pour some oil and sauté the garlic and onions. Set it into medium heat to avoid burnt ingredients.
3. Add the fried pork that you set aside, and the fresh ginger. Stir it for about 5 minutes.
4. Add the shrimp paste (bagoong alamang) and the red chilli peppers (siling labuyo).
5. Pour in the coconut milk and don’t forget to add the fresh hot green peppers.
6. Let it boil and wait until its sauce is thick enough.
7. Add salt and pepper to taste.

Tips:
You can add additional spices if you prefer your Bicol Express to be more intense in its spicy flavour. It really depends on you.
You can place some additional green hot peppers (sliced diagonally) to your serving plate to make your Bicol Express more appealing.

5 stars from 1 rating of Bicol Express Recipe
Bicol Express Recipe
Bicol Express Recipe | Source

Cook Time

Prep time: 15 hours
Cook time: 30 min
Ready in: 15 hours 30 min
Yields: 4

Bicol Express Recipe

  • ½ tablespoon chili peppers/ siling labuyo, chopped
  • Fresh hot green peppers, sliced diagonally
  • 3 tablespoons garlic, minced
  • ¼ cup olive oil
  • ¼ cup fresh ginger, chopped
  • ½ cup onions, chopped
  • ½ cup Shrimp paste/ bagoong alamang
  • 3 cups coconut milk
  • 1 kilogram pork, sliced into thin bits
  • salt
  • pepper

How to Make Bicol Express

  1. Put some oil into a frying pan and fry the pork for about 3 to 5 minutes. Make sure that it turns brownish gold before you take it out and set aside.
  2. In a separate pan, pour some oil and sauté the garlic and onions. Set it into medium heat to avoid burnt ingredients.
  3. Add the fried pork that you set aside, and the fresh ginger. Stir it for about 5 minutes.
  4. Add the shrimp paste (bagoong alamang) and the red chilli peppers (siling labuyo).
  5. Pour in the coconut milk and don’t forget to add the fresh hot green peppers.
  6. Let it boil and wait until its sauce is thick enough.
  7. Add salt and pepper to taste.

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