The Bicol Express

Name: The Bicol Express
Ingredients: 1/4 cup vegetable oil; 1 tablespoon garlic chopped; 1/2 cup onions chopped; 1/4 cup ginger fresh, chopped; 2 tablespoons dilao fresh, (tumeric); 1 kg pork cooked and cut into 1/2 inch slices; 1 1/2 tablespoon hot chili peppers (siling labuyo, chopped); 1 1/2 cup bagoong alamang Filipino shrimp paste; 6 cups coconut cream; 2 cups green chili peppers fresh (elongated variety), sliced diagonally into 1/4 inch strips; 1 1/2 cup sweet red bell peppers red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips

11 ingredients

11 steps

Ingredients

1/4 cup vegetable oil
1 tablespoon garlic chopped
1/2 cup onions chopped
1/4 cup ginger fresh, chopped
2 tablespoons dilao fresh, (tumeric)
1 kg pork cooked and cut into 1/2 inch slices
1 1/2 tablespoon hot chili peppers (siling labuyo, chopped)
1 1/2 cup bagoong alamang Filipino shrimp paste
6 cups coconut cream
2 cups green chili peppers fresh (elongated variety), sliced diagonally into 1/4 inch strips
1 1/2 cup sweet red bell peppers red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips

Directions

1

Saute garlic in hot oil.
2

Add onions and cook until translucent.
3

Stir in fresh ginger, dilao, and the sliced cooked pork.
4

Stir continually for 5 minutes.
5

Add bagoong alamang and chopped hot chilli (siling labuyo).
6

Stir until the pork is completely covered by the mixture.
7

(about 15 minutes.)
8

Pour in 6 cups of coconut cream and add the sliced hot green and red peppers.
9

Continue cooking for about 20 minutes.
10

Add salt if necessary.
11

Note: chillis and peppers to be added according to spiciness desired.