Anti Plagiarism

28 May 2010

Hop on the Bicol Express

My brother-in-law is a Bicolano (someone who hails from the Bicol Region), and as we all know Bicolanos love spicy food. I made this dish once and he loved it. So when he started going abroad, he kept requesting this dish when some one would dock and return on board the ship.

What you need:

10 pcs Green chili pepper cut diagonally
10 pcs siling labuyo (cayenne pepper) chopped
1K of pork cut into cubes
1 can of coconut milk
1 cup water
1/4K of shrimp paste
3 cloves of garlic crushed
1 medium bulb onion chopped
salt and sugar to taste
3 tablespoons of cooking oil


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How to do it

1. Saute garlic and onion until the onion is caramelized (transparent)
2. Add the pork wait until it's tender
3. Add the water in the pot and boil the pork
4. After the water has boiled, add the coconut milk, simmer for 2 minutes
5. Put in the shrimp paste and stir, to make sure that it is evenly distributed.
6. Then put all the chili peppers in the pot
7. Lower the heat of the stove and wait for it to boil. (2 options: Boil the Bicol express until the coconut milk becomes thick or you can wait until the coconut milk turns into coconut oil before you turn off the stove. Personally, I wait for the coconut milk to turn into coconut oil)
8. Serve on top of freshly cooked rice.


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