The Bicol Express dish originated in the Bicol region of the Philippines and was popularized in Manila in the 1970s by chef Cely Kalaw. It is a spicy coconut milk-based stew that traditionally contains pork, chilies, and shrimp paste. Variants now include seafood, beef, and vegetarian options. The name references the Bicol Express passenger train that traveled from Manila to the Bicol region. The dish has since been commercialized.

1. BICOL
EXPRESS
The Bicol Express dish had
been formally termed by
Laguna native, Cely Kalaw,
as a result of her cooking
competition experience in
t he 1
970s at Mal at e,
Manila. She created this
new dish in response to
her customers' high
interests for a spicy and
sizzling Taro dish.

2. DESCRIPTION
Bicol Express, known natively in Bikol
as sinilihan is a popular Filipino dish
which was popularized in the district
of Malate, Manila but made in
traditional Bicolano style. It is a stew
made from long chili peppers (siling
haba in Tagalog) or small chili
peppers (siling labuyo in Tagalog),
coconut milk/coconut cream (kakang
gata in Tagalog), shrimp paste
(bagoong alamang in Tagalog) or
stockfish, onion, pork, ginger and
garlic.
The name of the dish was
inspired by the Bicol Express
railway train (Philippine
National Railways) that
operated from Tutuban,
Manila to Legazpi, Albay
(regional center of the Bicol
region). The widely-known
name for this dish in the
Bicol Region of the
Philippines was identified as
gulay na may lada, which is
currently one of the
vegetarian variants of the
Bicol Express dish.
As time progressed, variants of the Bicol Express dish expanded with
seafood, beef, pescatarian, vegetarian, vegan, and other versions. The
preparations for these dishes vary according to the meat present
within the dish. The nutritional value of the original version of the Bicol
Express dish is beneficial in protein but unhealthy in regards to its
high levels of saturated fats and cholesterol. The dish has moved into
food processing and commercial production so that it can be sold
conveniently and stored for a longer period of time.

3. INGREDIENTS
-2 lbs. pork belly sliced into cubes
-6 pieces siling pansigang slice
-1 piece Knorr Pork Cube
-4 cups coconut milk
-2 cups coconut cream
-2 pieces onion chopped
-3 ½ tablespoons balaw or
bagoong alamang
-6 pieces Thai chili pepper
chopped
-3 thumbs ginger crushed
-5 cloves garlic crushed
INSTRUCTION
1.Combine coconut milk, onion, ginger,
garlic, and pork in a cooking pot. Stir.
Turn the heat on and let the coconut
milk boil. Cover the pot and continue
to boil in medium heat until the liquid
reduces to half. Note: Stir the mixture
every 7 minutes to prevent lumps
from forming.
2.Add balaw or bagoong alamang, chili
peppers, coconut cream, and Knorr
pork cube. Stir. Continue to boil until
the coconut milk reduces to your
desired consistency.
3.Transfer to a serving bowl. Serve.
Share and enjoy!
HOW TO COOK
BICOL EXPRESS
Bicol Express is a type of Filipino
stew that makes use of coconut
milk and coconut cream.
Traditional Bicol Express recipe
involves the use of pork as the
main ingredient. Fatty pork cuts
such as pork belly and pork
shoulder are preferred. These
are cooked by boiling in coconut
milk along with chili peppers
and spices. It is categorized as a
main dish and is best eaten with
a cup of warm white rice.
BICOL EXPRESS
VERSIONS
-PORK BICOL EXPRESS
-SEAFOOD BICOL EXPRESS
-BEEF BICOL EXPRESS