We have found ourselves in our kitchen again. It has been a tough few days, especially as we are back in MECQ, so we have resorted to the comfort of our kitchen again. This time, though, we are not eating, but rather cooking and serving you!
Bicol Express is a popular local dish that is offered in many food establishments, may it be a restaurant or even an eatery. Being it is of pork cuts in coconut milk with chilies, spicy lovers sure go crazy over this dish.
There’s also a lot of talk behind the origin of Bicol Express. Some say it really originated from Bicol as Bicolanos love that delicious punch in their food. While others say Bicol Express actually originated from a restaurant in Manila with the owner’s aim to provide the customers with a dish that has a more tolerable spice level. It was said that the owner got the name Bicol Express from the train that was passing by headed to Bicol; as she was pressured to give the dish a name because customers are already flocking in and the owner knows they soon will be asking what the dish is called.
Anyway, however and whereever Bicol Express came about, Filipinos are familiar with this dish as they probably have had this in their household from time to time. As this is a classic viand that has a delicious strong flavor, we decided to play with it more and give it our own delectable touch.
Say hello to our Bagnet Bicol Express! We do love our bagnet and we undeniably are fond of adding it to any of our favorite dishes as it just gives any dish that extra umph we oh so enjoy, so here we are sharing another lovely and filling recipe you could follow and wow your loved ones with!
AuthorwhattoeatphOn a medium heat pan, saute' garlic, onion, tomatoes and shrimp paste (bagoong alamang). Add the bagnet slices into the mix.
Add ground pepper, salt, coconut milk and then mix everything thoroughly. Add the green beans and pour more coconut milk.
Let it simmer until pork or bagnet is tender. Add the green chilies followed by the red chilies. Mix and cook for another 10 minutes.
Serve hot in a bowl and enjoy!
Ingredients
Directions
On a medium heat pan, saute' garlic, onion, tomatoes and shrimp paste (bagoong alamang). Add the bagnet slices into the mix.
Add ground pepper, salt, coconut milk and then mix everything thoroughly. Add the green beans and pour more coconut milk.
Let it simmer until pork or bagnet is tender. Add the green chilies followed by the red chilies. Mix and cook for another 10 minutes.
Serve hot in a bowl and enjoy!
bicol express is already my fave dish. Then you add another great one like bagnet and this would be a dream dish to cook up. I’d love to try it sometime