The recipe we have for you guys today is one that gives us the perfect kick and punch that we would gladly take any time of the day. Bicol Express could just start a fire in our hearts and bring us even more warmth and hominess in every mouthful. Truly, this is the kind of dish that we won’t get tired of having and instead get excited over it again and again.

Speaking of having it more than once, we have actually made and shared versions of Bicol Express here. We have the Bagnet Bicol Express and the Chicken Bicol Express. If you guys have not seen that or you are interested in making one of those two, then we suggest you check them out. We promise you, you won’t regret it!

Going back to today’s recipe, Bicol Express is a must-try, especially if you haven’t! People actually think this dish originated from Bicol, considering its name and the association of Bicolanos to spicy food, but it’s really not. Bicol Express was said to came about because a restaurant owner in Manila cooked a dish with a more tolerable spice level and did not know what to name it until a train that was headed to Bicol passed by; hence the name Bicol Express!

That said, Bicol Express was actually originally made so more people could enjoy a spiced-up dish—and we are sure enjoying it now as much as we can. As spicy lovers, we are not going to deny the fact that we really don’t hold back on the chilis when it comes to our Bicol Express. Well, unless we have someone in company that has a low tolerance on spice, then of course, we’ll watch our chilis.

Anyway, with all that out there, if you are like us and you enjoy a good spicy, milky, and coconutty dish, then our Bicol Express is perfect for you too! The subtle sweetness of coconut milk sure brings a delectable twist to the rather sharp tones and richness of chilis and bagoong, also known as shrimp paste, so you better be ready for a wonderful and tasty feast of flavors when you follow our recipe!