Bicol Express Recipe
thinly slice, thinner than a menudo cut
fava/French beans; may use string beans as alternative
finger chili; 2 cups finger chili/1 cup red chili pepper for spicier dish
shrimp paste; rinsed and drained to lessen salty taste
optional; 1/2 cup of coconut milk as replacement
of cooking oil
Salt and pepper to taste
How to cook Bicol Express Recipe:
Put finger chili in a bowl of water and salt. Soak for 30 minutes then rinse and drain.
In a cooking pan, heat cooking oil and saute sliced pork for a few minutes till brown. Separate.
Saute minced garlic and onion for few minutes then add brown pork. Add bagoong alamang and saute for few minutes.
Add coconut milk, bring to boil and simmer for 10 minutes.
Add Baguio beans and cook until the dish gets a little dry. Add the coconut cream and simmer until the sauce thickens a little.
Add finger chili and simmer until sauce thickens a bit more.
Salt to taste.