Bicol Express
Does the name remind you of a train ride? That’s because it is. Although the origin of the dish is a bit controversial, the name was derived from the train going from Manila to Bicol, a region in the Philippines known for their spicy cuisine using coconut milk and chilli peppers.
Traditionally, Bicol Express is made with long green chilli peppers that is somewhat similar in appearance to our Anaheim peppers here in the US, but the Philippine version is smaller. I have gotten used to using jalapeño peppers for this dish for several reasons: 1. We don’t have the usual green chilli peppers 2. Unfortunately, the 2nd closest option, Anaheim peppers is not always available in my neighborhood Walmart for whatever reason. Like any other Pinay moms in North America, I have learned to be resourceful, so I go for Jalapeño. That may also the reason why this dish has become versatile to please the pallette of my non-filipino co-workers. Had I used the regular chillies, they may have been a little intimidated to try it. But seeing those familiar jalapeños took away some of those hesitation. You may not believe it but some colleagues would even request for me to bring this dish on potlucks and will be waiting for left overs so they can take the rest home. That’s really odd for something made with the fearsome “bagoong” otherwise known as shrimp paste.
This dish is very simple to make. We will need the following ingredients:
Sliced Jalapeño peppers– use as many as you want. With jalapeños, you can never really be sure how spicy it is. There would be times when I would put 6 to 7 of them but they still would not be spicy enough. Then there are days when just 3 to 4 would be enough to make me want to call the fire department. You can also substitute your favorite chilli peppers. If you are brave enough, you can even use habaneros.
3 Red and plump tomatoes, chopped.
The star of most Filipino dishes, 1 medium Onion chopped and 1 tbsp chopped Garlic.
1 1/2 pound pork cut into cubes.
1 can of your favorite brand of coconut milk.
The love it or hate it “Bagoong” or Shrimp Paste, about 3-4 tbsp.
Other ingredients: 1/2 cup water and 2 tbsp cooking oil.
Instructions:
Sautee’ garlic in hot cooking oil until golden brown. Add onions and let them sweat.
Add tomatoes and keep on sauteeing until the juice starts to come out to release the flavor.
Add pork, bagoong and 1/2 cup water
Then add the coconut milk and let it simmer for 20-30 minutes until the pork becomes tender. Add jalapeños and simmer for another 3 minutes.
Serve over hot steamed rice.
And there goes your spicy delicous Bicol Express. Enjoy!
Photographs, Food trips and Stories 