Bicol express
Bicol express
The Bicol experience is not complete without the culinary tour and for those who are not from Bicol like me, I am very interested with the Bicol Express and of course, I am in the land of siling labuyo and gata. So, why should I miss this? unusually, many arrangement of Bicol express have arise thinking that Bicol express is only a one single dish. I really never thought that Bicol Express is as different as culture. It is also like medicine with many brands under one generic name.(Virginia Roces de Guzman and Nina Daza Puyat) states that the dish was created by Cecilia Kalaw during the 1960s. Kalaw grew up in the Bicolano city of Naga and it is there where she acquire information the local cooking traditions. Bicol express was named after the passenger train service from manila to Bicol region, a region in the Philippines famous of its for spicy cuisine.
Bicol Express is a famous Filipino dish which was famous in the district of Malate, Manila but made in usual Bicolano style. It is a stew made from long chillies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of this dish.
I've always wondered how Bicol express could be cooked with lots of chillies but without making the dish too much spicy that it almost scorches the mouth and throat.
Anyway now I have it, the secret is cooked with coconut milk or cream very rich.
Ingredients:
300 g. of pork (shoulder or belly), cut into one-inch cubes
12 to 15 finger chilies
1 large onion (or two shallots), peeled and thinly sliced
a thumb-sized piece of ginger, finely chopped
6 cloves of garlic, finely chopped
2 stalks of lemongrass, finely sliced
3 to 4 tbsps. of cooking oil
1 c. of coconut cream powdered or canned)
patis (fish sauce), to taste.
Procedure:
Heat the cooking oil in a pan, add the pork and cook over the high heat. mix up often no longer the pork pink, optionally. You can wait until the edges start to brown a little. Add the ginger garlic and lemon grass.cook mix until a fragrant about a minute. Add the chillies and onions. mix season with fish sauce, pour in about a cup of water. Bring to the boil, cover the pan and lower the heat for 30 minutes, until the pork is tender. And finally stir in the coconut cream, and when the sauce starts to bubble turn off the heat.
Bicol express is known for its volcano Mt. Mayon which has an almost perfect cone shape. Because of this, Bicol, has been one of the great tourist spots in the country, helping to promote the culture of the Philippines, especially the Bicol Region. Everyone wants to take a peek at Mayon Volcano Bicol express is originally cook by Pork recipe.
The Bicol experience is not complete without the culinary tour and for those who are not from Bicol like me, I am very interested with the Bicol Express and of course, I am in the land of siling labuyo and gata. So, why should I miss this? unusually, many arrangement of Bicol express have arise thinking that Bicol express is only a one single dish. I really never thought that Bicol Express is as different as culture. It is also like medicine with many brands under one generic name.(Virginia Roces de Guzman and Nina Daza Puyat) states that the dish was created by Cecilia Kalaw during the 1960s. Kalaw grew up in the Bicolano city of Naga and it is there where she acquire information the local cooking traditions. Bicol express was named after the passenger train service from manila to Bicol region, a region in the Philippines famous of its for spicy cuisine.
Bicol Express is a famous Filipino dish which was famous in the district of Malate, Manila but made in usual Bicolano style. It is a stew made from long chillies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of this dish.
I've always wondered how Bicol express could be cooked with lots of chillies but without making the dish too much spicy that it almost scorches the mouth and throat.
Anyway now I have it, the secret is cooked with coconut milk or cream very rich.
Ingredients:
300 g. of pork (shoulder or belly), cut into one-inch cubes
12 to 15 finger chilies
1 large onion (or two shallots), peeled and thinly sliced
a thumb-sized piece of ginger, finely chopped
6 cloves of garlic, finely chopped
2 stalks of lemongrass, finely sliced
3 to 4 tbsps. of cooking oil
1 c. of coconut cream powdered or canned)
patis (fish sauce), to taste.
Procedure:
Heat the cooking oil in a pan, add the pork and cook over the high heat. mix up often no longer the pork pink, optionally. You can wait until the edges start to brown a little. Add the ginger garlic and lemon grass.cook mix until a fragrant about a minute. Add the chillies and onions. mix season with fish sauce, pour in about a cup of water. Bring to the boil, cover the pan and lower the heat for 30 minutes, until the pork is tender. And finally stir in the coconut cream, and when the sauce starts to bubble turn off the heat.
Bicol express is known for its volcano Mt. Mayon which has an almost perfect cone shape. Because of this, Bicol, has been one of the great tourist spots in the country, helping to promote the culture of the Philippines, especially the Bicol Region. Everyone wants to take a peek at Mayon Volcano Bicol express is originally cook by Pork recipe.
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