Bicol Express

2013-04-20
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Ingredients

  • 1/4 cup cooking oil
  • 1 tbsp chopped garlic
  • 1/2 cup chopped onions
  • 1/4 cup chopped or grated fresh ginger
  • 2 tbsps dilao (fresh turmeric)
  • 2 lbs pork cooked & sliced into 1/2″ strips
  • 1 1/2 tbsp chopped hot chili (siling labuyo)
  • 1 1/2 cup bagoong alamang
  • 6 cups coconut cream
  • 2-3 cups fresh hot green pepper (elongated variety) sliced diagonally 1/4″ strips
  • 1 1/2 – 2 cups fresh red hot peppers (elongated variety) sliced diagonally 1/4″ strips
  • 1 tsp aji-no-moto

 

Method

Step 1

Saute the garlic in hot oil. Add onions and cook until translucent.

Step 2

Stir in fresh ginger and dilao and the sliced cooked pork. Stir continually for 5 minutes.

Step 3

Add bagoong alamang and chopped chili (siling labuyo). Stir until the pork is completely covered by mixture. (About 15 minutes)

Step 4

Pour the coconut cream and add the sliced hot green and red peppers.

Step 5

Continue cooking for about 20 minutes.

Step 6

Add the aji-no-moto and correct seasoning. Add salt if necessary.

Step 7

Variations

    Amount of chilis and hot peppers to be added according to spiciness desired.
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Recipe Comments

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