Introduction to Bicol Express
Bicol Express is a famous Filipino dish originating from the Bicol region in the Philippines. This dish is renowned for its spicy and creamy flavors, primarily due to the use of siling labuyo (a local bird’s eye chili) and gata (coconut milk). If you’re curious about how to create this iconic dish at home, here are five simple steps to cook authentic Bicol Express, providing you with a culinary adventure you won’t forget.
Step 1: Gather Your Ingredients
Before you embark on your Bicol Express journey, ensure you have all the necessary ingredients:
- 1 kg of pork belly, cut into bite-sized pieces
- 200 grams of long beans (sitaw), cut into 3-inch lengths
- 5 cloves garlic, minced
- 1 large onion, finely chopped
- 10-15 pieces siling labuyo or bird’s eye chilies
- 1 thumb-sized piece of ginger, julienned
- 3-4 cups of fresh or canned coconut milk
- Fish sauce (patis) or salt, to taste
- Cooking oil
- Optional: shrimp paste (bagoong alamang)
💡 Note: Adjust the amount of chilies based on your heat preference. Less for mild heat, more for a fiery experience!
Step 2: Prepare Your Ingredients
Prep work is essential for a smooth cooking process:
- Slice your pork belly into chunks that are manageable to eat.
- Julienne the ginger for a spicier flavor profile.
- Mince garlic, chop onion, and cut the beans.
- Halve the chilies or chop them if you want a more intense heat.
Having everything ready will allow you to focus on the cooking rather than chopping as you go.
Step 3: Sauté and Simmer
In a large pot or wok, heat some cooking oil over medium heat:
- Add the pork belly and cook until it starts to render fat and brown.
- Add the onions, garlic, and ginger, sautéing until fragrant.
- Pour in 1 cup of coconut milk. Let it simmer until the pork is tender, stirring occasionally to prevent sticking.
- Season with fish sauce or salt to taste. If you’re using shrimp paste, add it now for an umami boost.
Step 4: Add the Rest of the Ingredients
After the pork has softened:
- Pour in the rest of the coconut milk, continuing to simmer.
- Add the chilies, adjusting the quantity based on your tolerance for heat.
- Add the beans, cooking until they’re tender but still crisp.
Keep stirring occasionally to mix the flavors and ensure everything is well-cooked.
Step 5: Simmer to Perfection
Final touches for your Bicol Express:
- Continue simmering until the sauce thickens and the flavors meld. This can take 10-15 minutes.
- Taste and adjust the seasoning if necessary.
- Serve hot with steamed white rice or use it as a dipping sauce for puto (rice cakes).
Now that you've mastered the art of making Bicol Express, your taste buds will savor the rich, spicy, and creamy flavors of this unique dish from the Bicol region. Remember, the key to a great Bicol Express is the balance between the heat of the chilies and the creamy richness of coconut milk, creating a symphony of flavors that dance on the palate. Enjoy exploring this dish, and don't hesitate to experiment with the spice level to find your perfect blend of heat and sweetness.
What gives Bicol Express its spicy kick?
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Bicol Express gets its spicy flavor primarily from siling labuyo (bird’s eye chili). The more chilies you use, the spicier the dish will be.
Can I use substitutes for coconut milk in Bicol Express?
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While traditional Bicol Express uses coconut milk for its creamy texture, you can use heavy cream or dairy milk mixed with coconut cream as a substitute, though it alters the authenticity of the dish.
Is Bicol Express very spicy?
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Bicol Express can be spicy, but the heat level can be adjusted according to personal preference. With fewer chilies, it can be made milder.
