The bicol express
6 Servings
Ingredients
| Quantity | 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 | ||
| 1½ | 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.