It’s been quite a while since I last posted about food (I love food but I hate gluttony thus striking the balance) and I bet it is time I post one of my recipes. Not exactly my recipe as this is a traditional dish from my hometown in the Bicol region. Thus, where the name Bicol Express was derived.
You will commonly see this dish served during meal time in our home in Bicol. My Mom and Dad always make this as a side dish which perfectly partners with any viand. There are now a lot of variations of this recipe including the one with coconut milk which contains more meat and less green chilies.
I grew up getting used to this dish prepared and cooked having only 3 main ingredients: lots of green chilies, fresh shrimp paste, and pork meat. It’s also very easy to prepare as you’d only need to saute the pork meat along with garlic, add the fresh shrimp paste until cooked and lastly, put in the green chilies. Then wait until the aroma of the chilies come out and it’s ready to be served.
To give you a background on my cooking experience, it was only when I was 20 years old that I started learning how to cook. I am the youngest among 5 siblings and I have 3 older sisters who are amazing in the kitchen – I ended up being the dishwasher and the kitchen assistant (prep the ingredients). lol
My sisters though knew I needed to learn sooner or later as time will come we’ll all go our separate ways one by one and I need to hone my cooking skills to be able to live and survive independently.
They’ve been such great teachers who raised me to who I am now in behalf of my Mom as she and Dad stayed in our hometown in Bicol starting when I turned 16 and came here in Manila to study in college. The cooking skills I’ve acquired from them proved to be of great help now that I am married – got to please my hubby’s tummy. *wink*
It is, therefore, with such gratitude that I give back to God for blessing me with awesome siblings and to my sisters for teaching me the art of cooking and with everything else.
Bon appetit! ❤