Bicol Express Traditional Filipino Recipe
One of the most famous Filipino Dishes is Bicol Express. The Filipino dish comes from Malate but made with Bicolano style. The Dish is originally named after the Bicol passenger express train.
Ingredients
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1/2 kg Pork MeatSliced or diced into small pieces
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2-3 tbsp bagoong (Shrimp Paste)
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7 Cloves Garlicminced
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1 Pieces Green Chili PepperSliced
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2 Piece Red OnionSliced
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2 tbsp Cooking Oil
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3 Cups Coconut Milk
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to taste Salt
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to taste Black Pepper
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1 Piece Red Chilisliced
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2 tbsp Gingerpaste
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1 Knorr pork bouilloncube
Directions
Bicol Express is a popular Filipino dish that originated in the Bicol region of the Philippines, which is located in the southern part of Luzon Island. The dish is known for its spicy flavor and is made with pork, coconut milk, shrimp paste, and chili peppers.
The history of Bicol Express is not well documented, but it is believed to have been created by the late Cely Kalaw, a Bicolana chef and food enthusiast, during the 1970s. The dish was reportedly named after a train that traveled from Manila to Bicol, which was known for its speed and spiciness.
Bicol Express gained popularity in the 1980s and 1990s, and today it is considered a staple of Filipino cuisine. It is often served with rice and is a common dish in Filipino restaurants and households.
Despite its popularity, Bicol Express has undergone some changes over the years. Some variations of the dish use chicken or beef instead of pork, and some recipes call for different types of chili peppers or additional ingredients like ginger or garlic.
Overall, Bicol Express has become a beloved dish in the Philippines and is enjoyed by many who appreciate its bold and spicy flavors.
Clean and prepare the ingredients needed for Bicol Express
Put the coconut milk in a wok at medium heat and add the onions and garlic, ginger. Add the pork and mix well.
Put the heat up until the coconut milk is boiling and leave the mixture simmer on low fire for about 20 minutes
Now you add the bagoong (shrimp paste), knorr pork cube and the chili peppers and stir occasionally.
stir the whole mixture occasionally so it won't burn and leave the mixture for another 20 minutes until the coconut milk becomes creamy.
Finally add salt and pepper yo taste and serve with white rice.
Recipe Reviews
Ingredients
| 1/2 kg Pork Meat | |
| 2-3 tbsp bagoong (Shrimp Paste) | |
| 7 Cloves Garlic | |
| 1 Pieces Green Chili Pepper | |
| 2 Piece Red Onion | |
| 2 tbsp Cooking Oil | |
| 3 Cups Coconut Milk | |
| to taste Salt | |
| to taste Black Pepper | |
| 1 Piece Red Chili | |
| 2 tbsp Ginger | |
| 1 Knorr pork bouillon |
