Bicol Express, Gulay na Lada

Bicol Express, Gulay na Lada
Bicol Express, Gulay na Lada. Here is a fiery dish associated with the Bicolanos as the name connotes. It is widely acknowledged that Bicol express was invented in Manila, what’s in a name, it is a fact that these dish is similar to gulay na lada which is a popular native Bicolano dish.

To tune down the fieriness of the original dish I have used mixed jalapeno chilies and siling haba, again you could always use your own ratio or if you can handle really hot use only siling haba. For an added zest I added a couple of pinches of turmeric this will also give little color to the whitish original dish.

 Ingredients:
Jalapeno Chili

1/2 k. lean pork, thinly sliced into strips
300 g. jalapeno chili, seed remove, sliced, (quantity optional)
200 g. green siling haba, seed remove, sliced, (quantity optional)
2 tbsp. bagoong alamang
2 1/2 cups coconut milk
1/2 head garlic, chopped
1 medium size onion, chopped
1 thumb size ginger, thinly sliced into strips
salt and pepper
cooking oil
turmeric powder, (optional)

Cooking procedure:
Bicol Express, Gulay na Lada - Cooking Procedure

In a sauce pan sauté garlic, garlic and onion. Add pork and stir cook for 2 to 3 minutes or until it start to sizzle. Add bagoong alamang and 2 cups coconut milk (reserve remaining 1/2 cup). Simmer for 20 to 25 minutes or until pork is tender. Add jalapeno chili, green siling haba and remaining coconut milk. Simmer for another 10 to 15 minutes or until sauce thickens. Season with salt and pepper, sprinkle with 1 to 2 pinches of turmeric. Cook for another 1 to 2 minutes, remove from heat and serve with a lot of rice.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more