Thursday, September 21, 2017

Pinoy on a plate

This week is marks my first attempt at Filipino fusion in the kitchen.

The recipes come to us courtesy of Olive and Amee, longtime readers and new friends who were kind enough to come over to the kitchen and give me a crash course on Filipino cooking.

Bicol express

6 servings

• 500 g pork mince

• 100-150 g of pork belly

• 2 small onions

• 4 cloves garlic

• 1 bunch long chilli

• 250 ml coconut milk

• 2 ½ teaspoon of shrimp paste


Pat dry the mince with kitchen paper.  Slice the pork belly thinly.  Set aside.

Dice the onions finely.  Crush the garlic.  Cut the tops off the chilies and halve them.  Discard the seeds.  Cut them into 2 cm long strips and soak them in salted water.

The longer you soaked them, the less spicy it is.

Heat the heavy bottom pot to medium heat.  When the pot is hot enough, add the pork belly and turn the heat down.  Then fry the pork till the oil come out. When there is oil and shiny, add the onions and sauté them. 

After the onions become translucent, add crushed garlic and shrimp paste. Fry for one minute.  Bring the mince into the pot and seal them. 

Turn the heat back to medium, add the coconut milk and let them boil.  As soon as it is bubbling, turn the heat down again.  Simmer for 20-25 min with covering lid.  Salt for taste.

Remove the lid after that, and add the chilies.  Stir them well and cook for 4-5 minutes. 

Serve with steamed rice.