Philippines Food: Authentic Bicol Express Recipe Panlasang Pinoy – Being one of the countries that has many stunning island attractions makes the Philippines a lot of interest to tourists. There are many tourist attractions that are crowned UNESCO World Heritage Sites. However, the draw is not just a tourist spot! Because Filipino cuisine is also famous and delicious. Do you want to know what are the special culinary that you need to try while on vacation?
For those of you who have a favorite to eat spicy taste food, then when you come to the Philippines do not miss not to taste the typical food you have. The typical food is called Bicol Express.
This food has a very spicy flavor because it is equipped with many chili peppers. The main ingredient for making this food is pork and Siling Labuyo. The material is then cooked with coconut milk to change the texture to soft.
This typical Filipino meal is very suitable because the spicy is able to rival food from other countries. The hotter the more delicious it tastes. Bicol Express is also very easy to find in family and fast food restaurants. The food is made from pork and ceiling labuyo cooked in coconut milk.
Filipino food is made from pork strips and ceiling labuyo, then cooked in coconut milk. The hotter the taste, the more delicious The Filipino food is, the more it is that the people who eat it will make their eyes.
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 2 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons fresh shrimp paste
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 14 pieces Thai chili peppers, stemmed and minced
- 2 cups finger chilies (siling haba), sliced
- 1 cup coconut cream
- salt and pepper to taste
In a wide pot over medium heat, heat oil.
Add onions and garlic and cook, stirring occasionally, until softened.
Add pork and cook, stirring occasionally, until lightly browned.
Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
Add coconut milk, water, and chili peppers. Bring to a simmer and cook for about 35 to 35 minutes or until pork is tender and liquid is reduced and begins to render fat.
Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.
Add coconut cream and continue to simmer until thickened and begins to render fat.
Season with salt and pepper to taste. Serve hot.
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