The Bicol Express Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Cooking oil,
1 tbsp: Chopped garlic,
1/2 cup: Chopped onions,
1/4 cup: Chopped fresh ginger,
2 tbsp: Dilao, fresh tumeric
1 kilo: Cooked pork sliced into,
1/2: " strips,
1 1/2 tbsp: Chopped hot chilli, (siling
Labuyo),
1 1/2 cup: Bagoong alamang,
6 cup: Coconut cream,
2 cup: Fresh hot green peppers,
, (elongated variety)sliced
Diagonally into 1/4" strips,
1 1/2: Fresh red peppers, (elongated
Variety) sliced diagonally,
Into 1/4" strips,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp