Bicol Express Recipe
After reading some of the comments below, I felt glad because I learned new things about this wonderful recipe of Bicol Express. Boy Palencia in comment #31 is right in saying that the authentic recipe of Bicol Express uses long chilli pepper (siling haba) instead of the Philippine bird's eye pepper (siling labuyo). However, if you do not have long chili pepper in your area, for practical reason, Thai chillies, Jalapeño pepper, Serrano pepper, Anahiem chili as well as Korean pepper can be used as substitute. One of the techniques in minimizing the chilliness of the pepper is by soaking it in salted water for 15 - 30 minutes, and then rinse.
Servings Prep Time
2servings 5minutes
Cook Time
30minutes
Servings Prep Time
2servings 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat a pan and then pour-in the cooking oil.
  2. Sauté the garlic, onion, and ginger.
  3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes light brown.
  4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
  5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is tender.
  6. Add salt and ground black pepper to taste. Serve Hot. Enjoy!
Recipe Notes

The information in the article about the origin of Bicol Express might be true, or not. There are many claims that the original Bicol Express Recipe came from the Bicol region. We all know that Bicolano dishes are delicious and pretty looking so there is a big possibility that this dish really originated from the Bicol region. What do you think? So, check some of the recipe here and try!