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February 23, 2000 |
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I
barely slept during the night due to
all the excitement
and the 'rush' watching Mayon's night shows. The vigil was worth it as I
witnessed with awe the volcano's power and beauty. I was
hungry by sunrise, craving for a home-style breakfast, perhaps some tapsilog,
a combination of tapa, sinangag and itlog (fried marinated beef, garlic-fried rice, and fried
egg).
Beam suggested we head to the Legaspi Airport Canteen (a restaurant and gift shop located at Legaspi City's airport). I asked the server if they had any spiced vegetable dish, Bago, just like what dad used to make. They didn't, but suggested instead that I try their Bicol Express. I wonder for a moment if she was trying to tell us to head out of town. But she gave me additional details of what it was and we ordered one plate. And then another. It was hot and yummyl we cleaned up the plates. |
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I had to find out how to do this, so here is the recipe > |
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- TEB. |
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This regional Philippines cooking recipe is a compendium from various resources including: folks at www.buhi.com, at the Legaspi Airport Canteen, and from my own testing. As any creative chef would, I suggest experimenting to your preferences! |
Bicol Express
Serves six
1/4 c Cooking oil 1 tb Chopped garlic 1/2 c Chopped onions 1/4 c Chopped fresh ginger 2 tb Dilao (fresh turmeric) 1 kg Cooked pork sliced into 1/2" strips 1 1/2 tb Chopped hot chili (siling labuyo) 1 1/2 c Bagoong alamang 6 c Coconut cream 2 c Fresh hot green peppers (elongated variety) sliced diagonally into 1/4" strips 1 1/2 c Fresh red peppers (elongated ) variety sliced diagonally into 1/4" strips |
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Sauté 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 to taste.
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Note: adjust chili and pepper portions according to the desired spiciness you like. |
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