The traditional Bicol Express is made of sauteed pork meat with coconut milk and chili peppers but this is my version with added seafood and minus the bagoong.
1/4 kilo pork, thinly sliced
10 pieces shrimps with shells, head removed
1 cup pre-cooked tahong
1 cup baguio beans, sliced into small pieces
1 small carrot, sliced into small cubes
2 or more long chili or jalapeno peppers
1 onion, minced
4 cloves garlic, minced
1 cup coconut milk
1 cup coconut cream
salt to taste
In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
In a cooking pan, heat cooking oil and cooked sliced pork for a few minutes.
In another pan, sauté minced garlic and onion. Add and sauté the pork.
Add the coconut milk, bring to a boil and simmer for 5 minutes.
Add the chili peppers, Baguio beans and cook until dish gets a little dry.
Add the coconut cream and simmer until the sauce thickens. Salt to taste.