The day after I made my very first gising-gising, I brought the half of it to work for one of my co-workers to try. She is from Bicol and I was interested to know what she thought of my newfound recipe. Alas! Instead of the rave review I expected, she barely touched the portion I ladled on her plate. The next day in the break room, she plopped a big Tupperware in front of me and said, “This is how you do spicy. Go big or go home.” Oh. My. Gaawwd! Her Bicol express was so viciously hot I couldn’t feel my tongue after each bite and yet it was so deliriously good I kept digging in for more.
I used about 14 reasonably large siling labuyo to make this Bicol express and the result is certainly not one for the meek. If you want to temper the heat a bit, use less amount of chilis from what is called for in the recipe or scrape the seeds off the pepper pods before mincing. Either way, hot or mild, make sure to have plenty of steamed rice ready. Enjoy!
Craving for more creamy and spicy flavors? Here are a few of my favorite dishes cooked in coconut milk and chili peppers:
- Gising Gising-a flavorful vegetable dish made with green beans, ground pork, coconut milk and spicy peppers
- Ginataang Seafood-a wonderful medley of succulent seafood cooked in rich coconut sauce
- Chicken Halang Halang-the addition of coconut milk makes this a a la tinola chicken dish richer and far more delicious
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 2 tablespoons shrimp paste
- 2 pounds pork belly, cut into strips
- 2 cups coconut milk
- 1 cup coconut cream
- 1 cup water
- 12 to 14 Thai chili peppers, stemmed and minced
- salt and pepper to taste
- In a wide pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add shrimp paste and cook, stirring occasionally, for about 5 minutes or until it begins to brown.
- Add pork and cook, stirring occasionally, until lightly browned. Add coconut milk and water and bring to a simmer. Cook for about 10 to 15 minutes or until liquid is reduced.
- Add coconut cream and chili peppers. Continue to cook for about 20 to 25 minutes or until pork is tender and sauce begins to render fat. Season with salt and pepper to taste. Serve hot.
The lack of chilies disturbs me but I definitely understand that most people cannot handle the heat. We Bicolanos were born from the heat of Mayon Volcano. Haha!
Hello Jeffrey,
This recipe does have chilies, I use Thai chili peppers which I believe is the same as siling labuyo.
I just pored through your site/blog and loved it. I live in Amsterdam and I’m continuously looking for authentic, delicious recipes both from the Philippines and around the world. I have now permanently bookmarked you.
I’ll be trying this recipe of yours this weekend but with one change which I remember from our Bicolana cook from back home in Manila. Instead of the small, fiery siling labuyò, she placed a lot of green finger peppers (ailing pang-sigáng): as much peppers in volume as the meat–at least. However, I will first be removing the seeds and soaking the peppers in salted water (to help temper the heat) for half an hour or so, before slicing them up. I hope that does the trick.
Thank you for your recipe.
Hello Paolo
One reader did comment that traditional bicol express is made with a whole of lot of peppers it’s green in color. Siling pangsigang must be what is used as I can’t imagine using that much siling labuyo and live to tell the tale haha.
It was delicious! Hope you don’t mind but I made a little change. I boiled the pieces of pork first in a little water then let it render its own fat and stir until a little golden and set aside. I throw away most of the fat. Then I followed your recipe, same pan so less cleaning and a little less fat. Thanks!
Hello Delia
I am glad you enjoyed this recipe for bicol express. Of course, I don’t mind that you made changes. The recipes are here for you to tweak to fit your personal tastes. Happy cooking!
Hey! Your colleague is right, at least for me! This is a great recipe. Our household help who is from Bicol says Bicol Express is actually mostly green because of the peppers. Maybe you’d want to try that? Also, I just have to say that you maintain a great site! Cheers!
Hello Jerard
Yes, Bicol Express is really supposed to be very spicy. I think the versions we see in restaurants are “tamed” to suit the tastes of the mainstream. I am very intrigued with it being all green with peppers but I think I’ll pass. I can barely handle the heat of this version of mine haha.
Thank you so much for your feedback. I really appreciate it. 🙂
Hi! did you use just filipino bagoong or a different shrimp paste? I noticed there are quite a selection in the market
Thanx!
Hello Eleanor
I used Filipino bagoong 🙂
aww sarap.. for sure my husband will love this 😀
Hello Lorie
I am sure he’ll love it 🙂
Hi,I’ll just want to ask what is coconut cream?and what is the best alternatives for it if ever I cannot find that here in my place….thanks
Hi Amy
Coconut cream is thick coconut milk, the first extraction or kakang gata.
hi if coconut cream is the first extraction what is coconut milk then? is it the one with a little bit of water?
Hi Grace
Yes, coconut milk will have a bit more water than coconut cream. If you let it stand for a while, the “cream” will actually rise to the top. This is usually thicker and more flavorful. 🙂