Tuesday, June 2, 2009

Bicol Express

I was running out of ideas for easy-to-prepare meals for Tats and mine's daily baon... then I remembered cooking Bicol Express ages ago and true to its name, the whole thing can be made quite quickly!

1/2 Pork kasim (cubed, separate fatty part)
50g Coconut Milk Powder (diluted in 1 cup water)
5 pcs. Green Chili Fingers (sliced)
8 cloves Garlic (diced)
Salt & Pepper to taste

1) In a heated pan, throw in fatty cubes with 1/4 cup water. Cover until oil is extracted and you can hear it crackling. Add in the rest of the meat until slightly golden.
2) Toss in diced garlic until slightly cooked.
3) Pour in coconut milk mixture and let simmer until the desired thickness and creaminess is achieved.
4) Sprinkle salt and pepper. Toss in chilies and turn off the heat.


  1. hmmm... take it from a true-pure-bred Bicolana, mas masarap kapag ganito:

    1) Boil pork cubes with fat in diluted coconut milk (yung pangalawang piga na) with onions and ginger.
    2) Add 1 knorr chicken cube.
    3) When meat is tender and sauce is almost dried up, pour in the thick coconut milk (kakang gata) and the green and red chillies. We Bicolanos prefer the super anghang small sili, especially the red hot burning ones.
    4) Simmer and serve hot.
    *For Ronnel who hates anything maanghang, I break up step number 3 and take out a serving for him without the chillies. Masarap din yun, parang lalabas ginataang baboy na lang :-)

  2. i trust you bespren, kaso kinda effort mag-piga ng gata. di bale pag certified domestic goddess na ko like you, kakaririn ko na... i'll even face my fear and try to make kare-kare, hehehe!

  3. ay, pwede namang hindi pigang gata... lalo na dito, wala namang nabibiling coconut tlga. Puro in can nalang.. dina-dilute ko na lang sa tubig, ok na din. Masarap yung Kara na brand na coconut milk/cream