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Recipes of Bicol Express

The Bicol Express is not a reference to the train going to Bicol nor is synonymous to Biyaheng Bicol. It is a chili and coconut milk-based dish that was not even invented in Bicol.

According to cookbook sources the dish was whipped up by Cely Kalaw, a well known restaurateur and cook. When Tita Cely served Laing (this one is a Bicolano dish) it turned out too spicy for some restaurant patrons. She decided to tone the spiciness of the laing and proceeded to concoct an all chili dish (not for the faint hearted). And thus came about the Bicol Express.

Serves six
/4 c Cooking oil
1 tb Chopped garlic
1/2 c Chopped onions
1/4 c Chopped fresh ginger
2 tb Dilao (fresh turmeric)
1 kg Cooked pork sliced into 1/2" strips
1 1/2 tb Chopped hot chili (siling labuyo)
1 1/2 c Bagoong alamang
6 c Coconut cream
2 c Fresh hot green peppers (elongated variety) sliced diagonally into 1/4" strips
1 1/2 c Fresh red peppers (elongated ) variety sliced diagonally into 1/4" strips

Sauté 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 to taste.

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