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The Bicol Express
| Ingredients | |||
| 1/4 | cup | cooking oil | |
| 1 | tablespoon | garlic, chopped | |
| 1/2 | cup | onions, chopped | |
| 1/4 | cup | ginger, fresh, chopped | |
| 2 | tablespoon | dilao (tumeric), fresh | |
| 1 | kg | cooked pork sliced into 1/2 inch strips | |
| 1 1/2 | tablespoon | hot chilli (siling labuyo, chopped) | |
| 1 1/2 | cup | bagoong alamang | |
| 6 | cup | coconut cream | |
| 2 | cup | hot green peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips | |
| 1 1/2 | cup | red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips | |
Directions: | |||
| Saute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli (siling labuyo). Stir until the pork is completely covered by the mixture. (about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired. | |||
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