The bicol express

Yield: 6 Servings

Measure Ingredient
¼ cup Cooking oil
1 tablespoon Chopped garlic
½ cup Chopped onions
¼ cup Chopped fresh ginger
2 tablespoons Dilao(fresh tumeric)
1 kilograms Cooked pork sliced into
1/2" strips
1½ tablespoon Chopped hot chilli(siling
Labuyo)
1½ cup Bagoong alamang
6 cups Coconut cream
2 cups Fresh hot green peppers
(elongated variety)sliced
Diagonally into 1/4" strips
Fresh red peppers (elongated
Variety) sliced diagonally
Into 1/4" strips

Saute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture.

(about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.

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