How to Cook Bicol Express
It has been taken for granted that the dish Bicol express originated in Bicol and is an indigenous recipe from that region.
Servings: 2 to 3 servings
- 1/4 kilo green long chili siling pang-sigang
- 1/2 cup pork sliced in strips
- 3 cloves garlic crushed
- 1 medium onion chopped
- 2 cups thick coconut milk
- 2 tsp. bagoong or shrimp paste
Remove stems from the green chilies and cut lengthwise to remove seeds. Slice into 1/2 inch pieces.
In a casserole combine the pork, garlic, onion and coconut milk.
Bring to a boil, lower the heat and simmer until pork is tender.
Add the sliced chilies and continue cooking until chilies are soft and sauce is thickened.
Add shrimp paste to taste.