Be enticed by Spicy Bicol Express

Bicol Express is a popular Filipino food of Bicol origin that have spread worldwide. Its two main distinctive tastes are spiciness and saltiness.

However, Bicol Express may vary depending upon the personal level of tolerance. Sugar may be added as a contrast to salt and spicy flavors, or perhaps, shrimp paste can be washed to reduce amount of salty taste.

The food can also be used as a condiment to other dishes that would make a truly wonderful ride, especially with hot steamed rice on your plates. Its like having a real express touring in your mouth. Serve it hot!

Bicol Express

Ingredients:
2pcs medium red onion, chopped
4 cloves of garlic, chopped
1pc small ginger, peeled and julienne
250g pork (shoulder or belly), cubed
3 cups fresh coconut milk
1/2 cup fresh shrimp paste (bagoong alamang), washed once and drained
7pcs long chillies (red or green), sliced
100g pineapple chunks
Salt, to taste

Instructions:

Saute garlic, onion, and ginger in a pan. Set aside. Saute pork until meat is about to turn light brown. Add in the sauteed mixture. Pour in 2 cups of coconut milk. Add in washed shrimp paste. Boil for 3 mins, simmer and reduce the milk. Add another cup of coconut milk, chillies, and pineapple chunks. Simmer, reduce, and cook in low fire until the right consistency is reached. Add pineapple chunks. Cook for 2 mins. Serve.

Simple stewed mung beans in Bicol style

I did not use flour here as it may alter the taste of the whole dish. However, I took enough time to soften the beans to thicken the soup a bit. One may use okra (lady's fingers) as a thickening agent. For enjoyable meal, use condiments like vinegar or fresh chillies.

Ingredients:

2L water

1 cup of munggo (mung) bean, cleaned and washed

200ml water

2 tsp vegetable oil

250g pork, cubed

1 tsp salt

3 cloves of garlic

1 pc onion, sliced

3 pcs tomatoes, wedge cut

1 pc of big ampalaya, seeded and sliced

2 T of fish sauce

4 green chillies, long

salt and pepper, to taste

Procedure:

Boil water and stew mung beans for 2 hours in deep casserole. In a separate pot, put in water, pork cubes, and salt. Boil meat until water is greatly reduced. Brown the meat, and mix in and saute garlic, onion and tomatoes. If softness of munggo is achieved, add in the mixture, ampalaya, fish sauce, long chillies to a casserole. Simmer for 15 minutes. Season with salt and pepper. Best serve with rice and fried fish or fresh chilli (a Bicolano approach).