Bicol Express
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 583.6
- Total Fat: 50.8 g
- Cholesterol: 94.6 mg
- Sodium: 178.4 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.5 g
- Protein: 24.9 g
View full nutritional breakdown of Bicol Express calories by ingredient
Introduction
A Spicy Filipino dish customized for a North American Taste. For increased authenticity, increase the Bagoong (shrimp paste), but beware, it's very potent. My Filipino wife LOVES this dish just as is. A Spicy Filipino dish customized for a North American Taste. For increased authenticity, increase the Bagoong (shrimp paste), but beware, it's very potent. My Filipino wife LOVES this dish just as is.Number of Servings: 5
Ingredients
-
• 1/8 cup Cooking oil
• 6 cloves Chopped garlic
• 1/4 cup Chopped onions
• 1/8 cup Chopped fresh ginger
• 1 tb fine diced/grated fresh turmeric (Dilao)
• 2/3 kg pork, large dice
• 18 small thai chili (siling labuyo), Chopped
• 0.5 tb Bagoong alamang
• 14oz Coconut cream (1 can)
• Fresh hot green peppers (elongated variety) sliced diagonally into 1/4" strips
Directions
1. Over medium heat, sauté garlic in hot oil.
2. Add pork, stirfry for 3-5 min
3. Add onions and cook until translucent.
4. Stir in fresh ginger, and turmeric.
5. Stir-fry for 5 minutes.
6. Add bagoong alamang and chopped hot chilli (siling labuyo).
7. Stir-fry until the pork is completely covered by the mixture (about 15 minutes).
8. Pour in 6 cups of coconut cream and add the sliced hot green peppers.
9. Continue cooking for about 20 minutes.
10. Add salt to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user AVELANCH.
2. Add pork, stirfry for 3-5 min
3. Add onions and cook until translucent.
4. Stir in fresh ginger, and turmeric.
5. Stir-fry for 5 minutes.
6. Add bagoong alamang and chopped hot chilli (siling labuyo).
7. Stir-fry until the pork is completely covered by the mixture (about 15 minutes).
8. Pour in 6 cups of coconut cream and add the sliced hot green peppers.
9. Continue cooking for about 20 minutes.
10. Add salt to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user AVELANCH.
