The Energizing Bicol Express

Ingredients:

½ kilo green elongated chilies (julienned)

200 grams shrimp paste (unsalted)

4 cloves garlic (minced)

1 whole onion (chopped)

¼ kilo pork (cut into tiny pieces)

¼ kilo tomatoes (chopped)

4 tbs. vegetable oil

1 cup coconut milk, extracted from 3 coconut fruit
If using an instant coco powder which is available in many Asian stores, 1 medium sachet dissolved in 1 cup of water is enough

bicol express

In a pan or a wok, sauté garlic, onion, and tomatoes in oil. When onion is slightly cooked, add pork. Fry the mixture for 2 minutes until pork turned a little brown, and then add ½ cup of water. Boil until water is almost gone and pork is completely cooked. Then add shrimp paste. After three minutes, add in chilies. Without overcooking the chili, or in a minute, pour in the coconut milk. Simmer until mixture is dry.
Season with salt and pepper and serve hot or cold with rice. This dish is best eaten with fried fish or fried meat.

Pinakbet

1 bangus or milk fish (grilled)

1 cup pumpkin (cut into cubes)

1 medium ampalaya or bitter gourd (sliced)

2 cups kangkong (cut into 2 inches length)

3 tbs fermented shrimp paste or bagoong

3 cups water

2 eggplants (chopped)

10 string beans (cut into 2 inches length)

3 tomatoes (cut into big pcs)

1 large onion (chopped)

6 okra (cut)

Boil the water in a big pot, drop in the tomatoes and onions and season with shrimp paste. When boiling, Pour in Pumpkin and string beans. Let it cook for a minute and next, pour in ampalaya, eggplant, kangkong and top it with the grilled fish. Cover and simmer until vegetables are well cooked. Serve hot with steamed rice.

Laing- Bicol’s Unbeatable dish

150 gm pack dried taro leaves or gabi

3 big mature coconuts

1 onion

2 tbs crushed garlic

½ cup crushed ginger

1 stalk lemon grass tied in bundle

250 gm dried fish any meaty ones will do

250gm pork, diced

2 cups water

2 tbs chilli (siling labuyo)

salt to taste

Laing

Have the coconuts grated and squeeze until the milk is well extracted. Strain the pulp out of the milk and set aside. This should be the kakang gata or first squeezed coconut milk. Add another 1 ½ cup of water in the pulp and repeat the process. Put this 2nd squeezed milk in the pan or wok. Add all the ingredients except laing, and bring to a boil while stirring continuously. When the mixture has thickened, add the laing or taro leaves. Stir occasionally over medium heat. When almost dry, add the kakang gata, salt or a pinch of sugar (optional). Cook over low heat until cocnut milk turned almost into oil. Serve hot or cold with rice.

Beef Steak, Filipino-Style

1/2 kilo beef sirloin, thinly sliced

2 tbs calamasi or lemon juice

1 big onion, sliced into rings

3 tbs soysauce

1 tsp ground black pepper

4 tbs vegetable oil

Marinate the beef in soysauce, lemon juice and pepper for 15 minutes. Then heat oil, pan fry the beef until medium rare. Move in to a platter. In the remaining oil, sautee the onion rings until half cooked and garnish the beef with it.

Pansit Canton

1 pack of dried egg noodles, available in any asian store

1/8 kilo chicken breast, sliced into strips

1/8 kilo chicken liver, boiled and sliced

1/8 kilo shrimps, peeled and deveined

2 cloves garlic, crushed

1 onion, sliced

3 tbs vegetable oil

2 pcs tofu

1 1/2 cup chicken stock

1/2 cup dried mushroom, boiled

1 big carrot, sliced into rounds

1 celery, sliced into diagonal strips

Calamansi, cut into halves

Heat oil in pan, fry tofu, when golden brown, take it out. In the same oil, sautee garlic and onion, then add shrimps and chicken. Stir fry for a few minutes, season with soy sauce and taste. Add the liver. A minute after, add celerry, carrot and boiled dried mushroom. Continue stir frying until the vegetables are half cooked (still crispy). Set aside.

In the same pan, heat chicken stock, upon boiling, pour in the noodles. Cook until stock is dry, then top it with cooked meat, tofu, and vegetables. Stir the mixture and sprinkle with ground pepper. Serve in a platter surrounded with calamansi or lemon halves.

Paksiw Na Pata

1 large pork knuckle (about 1 kilo)
cut into serving pieces

1 cup dried banana blossoms

½ cup oregano, washed

1 tsp. freshly ground pepper

3 cloves garlic, peeled and crushed

2 cups water

1/2 cup vinegar

1/4 cup soy sauce

1/4 cup sugar

3 large bay leaves

Place the banana flower and oregano at the bottom of the pot and top it with the pork. Sprinkle freshly ground pepper and garlic all over. Pour in vinegar, water, soy sauce. Cover and bring to a boil.

When mixing, be careful not to touch the bottom where the banana blossoms and oregano were placed. This is to avoid the meat from sticking on the pot. If in case the mixture dries up without having the meat cooked yet, add more water. When meat is cooked, add bay leaves. Taste the sauce and make sure the sweet and sour taste comes out evenly. Neutralize the taste by adding sugar.

Chicken Curry

1 kilo chicken breast, cut into serving pieces

2 finely chopped onions

3 big onions, sliced thickly

3 cloves garlic, chopped finely

4 green long chillies

1 tbs curry powder

2 cups coconut milk (second squeeze)

1/2 cup first squeezed coconut milk

note: if using instant coc milk powder, add 2 cups of water into 100g. of coco powder.

salt & pepper

wansoy or coriander

Sautee garlic and onions until slightly brown and tender. Add chicken and cook until brown. Add curry powder, stir and pour 2 cups of coco milk. Boil until chicken is cooked and sauce has evaporated. When sauce is almost gone, pour in first squeezed coco milk. Simmer until sauced has thickened. (If using coco powder, dissolve 100g coco powder in 2 cups of water and boil chicken with it.) Add chillies. Stir and simmer for few more minutes. Season and sprinkle wansoy or coriander then take out from pan and serve hot with rice.

Morcon

 Main Dish:

  • 1 kilo beef flank steak or sirloin, sliced into 1/4 inch thickness
  • 1/2 cup chopped ham
  • 1/4 kilo ground pork
  • 1/2 cup sweet pickles, chopped
  • 1 chorizo de bilbao or any kind sausages
  • 1/2 cup raisins
  • 3 boiled eggs
  • 1 beaten raw egg
  • 1/4 grated cheese
  • 1/4 cup olives
  • salt and pepper

 Beef Marinade:

  • 4 tbs cup kalamansi or lemon juice
  • 1/4 cup soysauce
  • Pepper

 Tomato sauce mixture:

  • 2 cups water
  • 1 minced onion
  • 3 cloves garlic, chopped finely
  • 1 can tomato sauce
  • 2 pcs bay leaves, 1/2 tsp vinegar, salt & pepper

Marinate beef in lemon juice, soysauce and pepper for 20 minutes or more. Meanwhile, mix ground pork, ham, sweet pickles, cheese, beaten egg and raisins. Spread out marinated beef steak and put in filling on top. Arrange cut chorizo lenthwise on top, so as olives and boiled eggs. Roll meat lenthwise and tie with string. Brown meat in hot oil and boil it in tomato sauce mixture. Boil until meat is tender. Take out from pan and remove string. Slice and pour sauce on top.

“This dish is best for fiestas and all special occasions.”

Relyenong Alimasag

6 pcs female crabs or big crabs

1 tbs chopped kintchay or parsley

1 finely minced onion

3 finely chopped tomatoes

2 beaten egg

2 garlic cloves, finely minced

salt and pepper

Boil crabs. When cooked, take out white meat and set aside along with crab house. Sautee garlic until brown, then add onions and tomatoes. After a while, add crab meat. Cook for 5 minutes then season with salt and pepper. Sprinkle parsley on top. Fill up the crab house with sauteed crab meat and dip in the bowl of beaten egg. Pour more egg onthe top and deep fry in hot oil. Best served with catsup or sweet & sour sauce.

Chop Suey

2 chicken wings

1/4 pork meat, cut into pcs.

chicken gizzards (chicken liver, heart and stomach)

1/8 kl pork liver, cut into pcs.

1/4 kl medium shrimp

1/4 kl cabbage, cut in big pcs

1/4 kl cauliflower, cut in medium pcs

2 stems celery, cut into 1 inch length

1 big onion, sliced (for sauteeing)

2 cloves garlic, minced

1 tbs flour or cornstarch, mixed with 1/2 cup water

1 sayote, peeled and cut into 1/2 thick diagonal

1/2 cup mushroom, cut into half

1 tiny patola or suchini

3 big pcs onion, thickly sliced

Sautee garlic and onion. Drop in pork meat, chicken and gizzards. Season with salt. Pour in 1/2 cup water then boil until meat is tender. Follow it up with pork liver & shrimp. Add sayote. When slightly cooked, add cabbage, cauliflower, celery and onions. Add succhini at the end. While stirring continously, pour in 1/2 cup of water with cornstarch. Don’t overcook the vegetables, be sure they are just half cooked. Season with salt and pepper then serve hot with rice.