Philippines' Southern Luzon never fails to amaze us with scenic spots, beautiful people, and of course, delectable dishes mainly noted for the generous use of chili peppers and coconut milk.
Fall in love with this hot and tasty Bicol Express recipe - the perfect way you like it to be!
RECIPE
INGREDIENTS:
Pork – cut in strips (menudo cuts by half)
Cooking oil – 1 tablespoon
Onion – 1, minced
Garlic – 4 cloves, minced
Ginger – 1 tablespoon, minced
Shrimp paste (or bagoong) – 2 teaspoons
1 cup coconut milk – can substitute Knorr gata mix (powder dissolved in water)
1/2 cup water
4 pcs thai chili peppers (labuyo) – stemmed, minced
4 pcs finger chilis (Siling pansigang) – also cut into thin pcs
Salt and pepper
Stringed beans or winged beans (sigarilyas) - optional
PROCEDURE:
1. Heat oil in pan. Medium heat. Saute garlic, ginger and onions. 1 minute.
2. Add pork. Stir occasionally. Cook for 5-8 minutes, or until light browned.
3. Add shrimp paste. Cook for 2 minutes
4. Add coconut milk, water and red chili peppers. Simmer for about 20 minutes, until pork begins to become tender.
5. Add finger chilis and cook. Stir, 2 minutes. Simmer.
6. Add salt and pepper to taste.
7. Serve for a super hot experience! Ugh.
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