Thursday, December 19, 2013

Bicol Express

Bicol Express

This is hardly the sort of dish that a winter climate would inspire, but as long as greenhouses exist, I can still enjoy the taste of this quick and easy recipe of sweet green peppers with coconut milk. I actually tasted Bicol Express for the first time in Milan of all places (from a hot pink food truck parked in front of the Philippine embassy). It was delicious on hot rice, but much too heavy with pork and pork fat. I came up with a lighter recipe that goes easy on the pork fat, but measured everything by "eye" as shown in this photo.

bicol express  ingredients

This dish comes together fast; the only time-consuming part is topping off and removing the seeds and white membrane within the peppers. Also, if you don't like hot hot, use a less fiery pepper than a habanero or use none at all.

Make a slit in the habanero (this will allow some of that spicy heat to blend into the dish). Saute pork with the garlic, onion, and ginger in a small amount of vegetable oil. When it's no longer pink, add a can of coconut milk, the cleaned peppers, the habanero and bagoong. Cook over medium heat, stirring occasionally, until green peppers are soft and limp. Season to taste with salt.


  1. Replies
    1. And now that the garden is reawakening, there should be more peppers to write about this year. ^-^


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