I have never tried or even heard of bicol express before I met my husband, but when he cooked it for me many years ago, it was very very spicy!!! I can only tolerate a certain level of spice, and I think 5 chilies was wayyy over the top for me! After that first experience, I didn't want to try it again.
Time has passed since my encounter with the spicy dish in 2005/2006. I later had faced it again in 2009 all thanks to my beautiful friend, Glenda L., for teaching me how to make this dish. I remember her presenting a plate to me one night at the Stork's Nest in Camp Lester, Okinawa, during my visit to see her and the family, and it was delicious! Not spicy, just perfect.
Bicol express is a filipino dish native to the Phillipines, but originated from the southern most tip of the main island. This dish is known for it's spicy quality as it is often cooked with chili peppers. For this recipe, you have the option to add more or less, or none at all. When cooking with spice, I tend to add more as I go if I feel the dish needs more. This is really a simple dish to cook and best served with rice.
RECIPE
Serves 4
1 can coconut milk
1 can coconut cream
1 bundle long beans, chopped 1 inch pieces
1 inch ginger, sliced
1 onion, sliced
4 garlic cloves, minced
1-5 long chili, sliced in the middle and seeded ***Optional
1-2 tablespoons bagoong or shrimp paste
1-2 tablespoons patis or fish sauce
1 lb cubed pork
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 cup shrimp, peeled ***Optional
Enjoy!
Serves 4
1 can coconut milk
1 can coconut cream
1 bundle long beans, chopped 1 inch pieces
1 inch ginger, sliced
1 onion, sliced
4 garlic cloves, minced
1-5 long chili, sliced in the middle and seeded ***Optional
1-2 tablespoons bagoong or shrimp paste
1-2 tablespoons patis or fish sauce
1 lb cubed pork
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 cup shrimp, peeled ***Optional
- Place the meat in a deep medium pot and cover with water.
- Season the water with salt and turn the heat on to medium-high heat.
- Once it starts to boil, turn the heat down to medium-low until meat is very tender.
- Take the meat out and discard water.
- Clean the pot and wipe down.
- Heat the pot again with oil.
- Stir fry ginger, garlic, chili, and onion.
- Pour the meat and long beans in the pot and season with pepper and patis (fish sauce).
- Pour the contents of coconut milk and coconut cream into the pot and stir.
- Add one or more tablespoon shrimp paste to your taste.
Enjoy!