Spicy!

CEBU, Philippines — There has lately been some surge in the popularity of spicy foods. The spicy Cebu lechon may just be the most popular one these days. But the penchant for spicy foods has already been there way before.

The ever popular Bicol Express is a long-standing testament to the Filipinos’ love for spicy dishes. This particular dish is pork cooked in coconut milk with shrimp paste and chilies. It’s rightfully called so because Bicol Express originated from a region in the country where coconuts are abundant – Bicol. Also, Bicol is known for its widespread use of chilies in most local meals.

According to the website www.panlasangpinoy.com, there are stories relating how the Bicol Express dish started. It is said to have been conceptualized and first cooked by Ms. Cely Kalaw in her Manila restaurant during the late 60s to the early 70s. The website quotes an article written by Angela De Leon entitled “Soul Train: The Unlikely Beginnings of a Beloved Filipino Dish,” published in Chile Pepper Magazine in October 2006. The article states that Ms. Kalaw was toning down the spiciness of her Taro dish (most probably “Laing”) after receiving complaints from some customers. But other customers wanted the Taro dish to be hot and spicy, so Ms. Kalaw invented another amazingly spicy hot dish that would best compliment the Taro. Thus, Bicol Express was born.

De Leon’s article relates that the taro incident and new spicy dish invention happened in just one day. Apparently, Ms. Kalaw finished cooking the new dish but still cannot think of any name for it. As lunch time drew nearer, she was getting anxious because the customers would soon flock-in and she has yet to name her newest culinary masterpiece. At that moment, she heard the daily train to Bicol ramble by.

There are, however, people who claim that the original Bicol Express recipe came from the Bicol region. Bicolano dishes are delicious and pretty looking, so there is a big possibility that this dish really originated from the Bicol region. Instead of argue, perhaps it’s better to just try this recipe from Vanjo Merano at www.panlasang pinoy.com:

Bicol Express

Ingredients:

3 cups   Coconut Milk

2 lbs       Pork Belly, cut into strips

½ cup    Shrimp Paste

1 tbsp    Garlic, minced

6 pcs      Thai Chili or Serrano Pepper

3 tbsp    minced Ginger

1 medium Onion, minced

2 tbsp    Cooking Oil

Salt and Pepper to taste

Procedure:

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 in the coconut milk. Bring to a boil. Simmer for 40 minutes or until the pork is tender.

6.            Add salt and ground black pepper to taste

Serve Hot. Enjoy!

Cooking time, including preparation, is approximately an hour. This recipe serves 6 persons.