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Saturday, December 3, 2011

Bicol Express

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
cooking oil
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.

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