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My Official Recipe's

Bicol Express Recipe

Engridents:

Procuders:

1. Heat a pan and then pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger
3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes light brown
4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is tender
6. Add salt and ground black pepper to taste

Engridents:

• 2 lbs chicken
• 1 big potato
• 1 tbsp garlic
• 3 stalks celery
• 1 medium onion
• 1 small red bell pepper
• 2 tbsp fish sauce
• 1 cup coconut milk
• 2 tbsp curry powder
• 1 thumb ginger, cut into strips
• 1 cup water

Procuders:

1. Pan-fry the potato and set aside
2. Pan-fry the chicken and set aside
3. In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
4. Add the pan-fried chicken, fish sauce, and curry powder
5. Add water and simmer until the chicken is tender
6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
7. Add the coconut milk and mix well. Simmer for 5 minutes

Engridents:

• 1 lb beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 1 piece lemon or 3 pieces calamansi
• 1/2 tsp ground black pepper
• 3 cloves garlic, crushed
• 1 large onion, sliced into rings
• 3 tbsp cooking oil
• salt to taste

Procuders:

1. Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour
2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside
3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside
4. Put-in the garlic then sauté for a few minutes
5. Pour the marinade and bring to a boil.
6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
7. Add the stir-fried onions and some salt to taste.

Engridents:

• 3 lbs oxtail
• 1 small banana flower bud
• 1 bundle of pechay or bok choy
• 1 bundle of string beans
• 4 pcs eggplants
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 34 Ounces water
• 1/2 cup annatto seeds
• 1/2 cup toasted ground rice
• 1 tbsp garlic, minced
• 1 large onion, chopped
• salt and pepper

Procuders:

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, sauté the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste

Engridents:

• 1/4 lb shrimp
• 1/2 lb boneless chicken
• 1 tsp garlic
• 2 tsp cornstarch
• 1 tbsp oyster sauce
• 1/2 piece cabbage, quartered
• 1 cup green bell pepper,sliced
• 1 cup red bell pepper, sliced
• 1 small cauliflower, cut into small pieces
• 1 ½ cup snow peas
• 1 cup carrots, sliced
• 1 cup onion, diced
• 1 cup chicken liver, sliced
• Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
• 1 1/4 cup water
• salt and pepper

Procuders:

1. Saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
10. Serve hot. Share and Enjoy!