Ingredients with Measurements:
- 1 lb. longganisa, sliced
- 2 cups coconut milk
- 2 cups coconut cream
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 tbsp. ginger, minced
- 4-5 pcs. Thai chili peppers, chopped
- 2 cups bagoong (shrimp paste)
- 2 cups sliced green beans
- 1 cup sliced eggplant
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. In a large pot or wok, sauté onion, garlic, and ginger until fragrant.
2. Add sliced longganisa and cook until browned.
3. Add chopped Thai chili peppers and bagoong. Cook for a few minutes until fragrant.
4. Add sliced green beans and eggplant. Cook for 5-7 minutes until vegetables are tender.
5. Pour in coconut milk and coconut cream. Stir well.
6. Season with salt and pepper to taste.
7. Simmer for 10-15 minutes until the sauce thickens.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Longganisa can be substituted with any type of sausage.
- Thai chili peppers can be substituted with any type of chili pepper.
- Bagoong can be substituted with fish sauce.
Variations:
- Add more vegetables such as okra, squash, or spinach.
- Use pork or chicken instead of longganisa.
Tips and tricks:
- Use fresh coconut milk and cream for a richer flavor.
- Adjust the amount of bagoong according to your preference.
- Add more chili peppers for a spicier dish.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or platter.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Atchara (pickled papaya)
- Ensaladang talong (eggplant salad)
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the dish is too salty, add more coconut milk or cream to balance the flavor.
Food safety advice:
- Make sure to cook the longganisa thoroughly before adding the other ingredients.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bicol Express is a popular Filipino dish that originated from the Bicol region in the Philippines. It is a spicy stew made with coconut milk, chili peppers, and bagoong.
Flavor profiles:
Spicy, savory, and creamy.
Serving suggestions:
Serve hot with steamed rice.
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Region: Philippine