Ingredients with Measurements:
- 500g meeshay noodles
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 lb pork belly, sliced into small pieces
- 2 tbsp shrimp paste
- 1 cup coconut milk
- 1 cup water
- 1 cup long green chili peppers, sliced
- 1 cup red chili peppers, sliced
- 2 tbsp sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
Step-by-step instructions:
1. Cook the meeshay noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the pork belly and cook until browned.
4. Add the shrimp paste and stir until combined.
5. Pour in the coconut milk and water. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
6. Add the sliced chili peppers, sugar, salt, and pepper. Stir until combined.
7. Add the cooked meeshay noodles to the wok and toss until well coated with the Bicol Express sauce.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 35g
Carbohydrates: 47g
Protein: 15g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shrimp paste can be substituted with fish sauce.
- Long green chili peppers and red chili peppers can be substituted with bell peppers.
Variations:
- Add vegetables such as eggplant, okra, or green beans.
- Use different types of noodles such as rice noodles or egg noodles.
Tips and tricks:
- To make the dish less spicy, remove the seeds from the chili peppers.
- Add more sugar if the dish is too spicy.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl and garnish with sliced chili peppers and chopped scallions.
Garnishes:
- Sliced chili peppers
- Chopped scallions
Pairings:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Ensaladang talong (grilled eggplant salad)
- Atchara (pickled papaya)
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk or sugar.
- If the dish is too salty, add more water or coconut milk.
Food safety advice:
- Make sure to cook the pork belly thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bicol Express is a spicy Filipino dish that originated from the Bicol region in the Philippines. It is made with pork, shrimp paste, and chili peppers.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side dish.
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Region: Philippine