5:56 AM
Bicol Express is a popular Filipino dish in which the slices of pork meat is cooked with coconut milk, shrimp paste, and chili pepper. There's a belief that this dish was adapted from a Bicolano dish called "Gulay na may Lada", meaning 'vegetable with chili'. Their main difference is quite very obvious: Bicol Express uses pork while "Gulay na may Lada" uses only vegetable.
My husband is crazy about hot and spicy food, and “trained” me to like it too. I remember my first time to eat chilli in pork sinigang, I was literally crying and sniffling, my nose just won’t quit dripping, but my husband kept encouraging me to go on, he said I’ll get used to it eventually and I did after a few more tries with other spicy food and I was hooked.
This has become one of our favorite hot and spicy dishes, it’s my version of Bicol express without the alamang (shrimp paste) and has more meat than the traditional one. Bicol express is a Filipino dish with the reputation for being a super hot dish. It’s actually a chilli stew; it’s name came from a train that travels from Manila to that province in the Philippines where it was known to have originated. It’s cooked similar to laing (also from Bicol which is known for their hot dishes).
This dish is not as hot as you would expect but very tolerable considering the amount of chillies used. The coconut milk tames the heat and gives flavor to this dish. If you love coconut milk and spicy food, you should give this a try. You can of course reduce the amount of chillies according to your heat tolerance.
It’s perfect any day but like all hot and spicy food is better served on cold days (or nights), it’ll slowly but surely warm ( more like fire) you up from within you’ll feel the intense heat from your mouth at once then it slowly find its way down to your chest and deep into your hara ..Mmmm!
Ingredients
¼ kilo green long chili (siling pang-sigang)
½ cup pork, sliced in strips
3 cloves garlic, crushed
1 medium onion, chopped
2 cups thick coconut milk
2 tsp. bagoong or shrimp paste
Procedure:
1. Remove stems from the green chilies and cut lengthwise to remove seeds. Slice into ½ inch pieces.
2. In a casserole combine the pork, garlic, onion and coconut milk.
3. Bring to a boil, lower the heat and simmer until pork is tender.
4. Add the sliced chilies and continue cooking until chilies are soft and sauce is thickened. and Add shrimp paste to taste.
My husband is crazy about hot and spicy food, and “trained” me to like it too. I remember my first time to eat chilli in pork sinigang, I was literally crying and sniffling, my nose just won’t quit dripping, but my husband kept encouraging me to go on, he said I’ll get used to it eventually and I did after a few more tries with other spicy food and I was hooked.
This has become one of our favorite hot and spicy dishes, it’s my version of Bicol express without the alamang (shrimp paste) and has more meat than the traditional one. Bicol express is a Filipino dish with the reputation for being a super hot dish. It’s actually a chilli stew; it’s name came from a train that travels from Manila to that province in the Philippines where it was known to have originated. It’s cooked similar to laing (also from Bicol which is known for their hot dishes).
This dish is not as hot as you would expect but very tolerable considering the amount of chillies used. The coconut milk tames the heat and gives flavor to this dish. If you love coconut milk and spicy food, you should give this a try. You can of course reduce the amount of chillies according to your heat tolerance.
It’s perfect any day but like all hot and spicy food is better served on cold days (or nights), it’ll slowly but surely warm ( more like fire) you up from within you’ll feel the intense heat from your mouth at once then it slowly find its way down to your chest and deep into your hara ..Mmmm!
Ingredients
¼ kilo green long chili (siling pang-sigang)
½ cup pork, sliced in strips
3 cloves garlic, crushed
1 medium onion, chopped
2 cups thick coconut milk
2 tsp. bagoong or shrimp paste
Procedure:
1. Remove stems from the green chilies and cut lengthwise to remove seeds. Slice into ½ inch pieces.
2. In a casserole combine the pork, garlic, onion and coconut milk.
3. Bring to a boil, lower the heat and simmer until pork is tender.
4. Add the sliced chilies and continue cooking until chilies are soft and sauce is thickened. and Add shrimp paste to taste.
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