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My Father's Bicol Express My papa hails from the land of chilis, from the town of Pinangat, the region

where the beautiful Mt. Mayon is located. My papa's love for cooking influenced my interest in cooking various dishes and creating new ones. In my mother's side of the family, my uncles and aunties based abroad are fond of eating dishes cooked in coconut cream, maybe the reason behind this is because my maternal grandfather is a Bicolano too who came from Camalig, lbay. !rom the "st to the fourth generation in our family, the passion for eating #$uto sa %ata# never fades maybe it runs in the blood or simply because the dishes we cook particularly my father's Bicol &'press, $aing, dobadong (arne ng Baka and dobadong Manok are simply irresistible. )ere in open rice, I'd like to share with you the bestseller in our family's parties and get*together.

Difficulty: verage Time: " )our Cuisine: !ilipino Categories of Cuisine: Main +ish Major Ingredients: Pork Method: Mi' Clic s: ,--. / Comment0 1 Ingredient and !ortion: 2 kls. pork belly 3menudo cut4 1 pcs. coconut 3meat grated and e'tracted into "st and 2nd e'traction4 5it is better to buy in wet markets since they already have improvised coconut milk e'traction machine5 "62 k. bagoong alamang

7 segments garlic, pounded and minced 2 medium onions, chopped 8 kg finger chilies or sili pangsigang 3 sliced diagonally4 dash of pepper dash of sugar 3to balance the taste if bagoong is too salty4 water Directions: ". 9ash and drain the pork cutlets and set aside. 2. In a wok with 1 cups water,bring to boil the meat cutlets until tender. 1. 9hen the wok is almost dry and the pork starts to si::le, add the onions and garlic then saute in the pork's own fat. ,. 9hen almost brown and fragrant with spices, add the bagoong alamang then mi' and cook. ;. Pour the 2nd e'tracted coconut milk then simmer. 7, dd the sliced finger chilis.cook for ; minutes. -. Pour the remaining coconut cream and simmer. <. Cook for another ; minutes. .. Balance the taste with sugar, salt if needed and a dash of pepper Tips: ". 9hen tenderi:ing the meat in the wok, cook in slow fire. It is best to use the 2nd e'tracted coconut milk in boiling and tenderi:ing the meat. 2. wash and drain the bagoong alamang if you think it is too salty. =ou may also taste if the taste of bagoong is better as is or if it needs to be strained. 1. =ou may also ad>ust the level of #hotness# of the dish. ?ust remember the authentic Bicol e'press is so hot and spicy. ,. It depends upon you if you like the dish to develop curded oil. In order to make the dish develop #latik# slow cook until oil comes out. 5Because of being the #bestseller# in every occasion we host, a lot of our friends and ac@uaintances are re@uesting for this dish. If you have no time to cook this, order this dish by simply sending a private message to the author with the approval of the editor of openrice.ph of course. 5

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