I’m an American, but my favorite dish is from the Philippines. I lived there for about a year doing a religious service mission. Anyways, the dish is called Bic

I’m an American, but my favorite dish is from the Philippines. I lived there for about a year doing a religious service mission. Anyways, the dish is called Bicol Express named after Bicolanos (people of Bicol [which is a city in the Phillipines]) they like this dish really spicy, but most Filipinos prefer a more mild version. Here’s a recipe from this site [1] that turns out pretty well which seemed pretty mild to me though has a nice enough kick to it. Here in The States I usually just skip the ampalaya, vetsin, and bagoong (alamang) or shrimp paste. Because of preferences and because some of those things are hard to find in American grocery stores and the closest Asian store is pretty far from me. All the following is from the site I mentioned above “”” Ingredients: 1 med. Eggplant, cut in 1" slices 1 med. Ampalaya, cut in 1" slices 6 pieces red pepper cut in 1/2" slices 6 pieces chili finger (sili) 1 cup coconut milk (first extract) 1 cup coconut milk (second extract) 4 cloves garlic minced 1 med. onion 1/2 to 3/4 kilogram pork, sliced small 1 tbsp Bagoong (alamang) or shrimp paste 2 tablespoons cooking oil salt vetsin Cooking Procedure: Sauté the garlic, onion, pork, shrimp, and bagoong Add second extract of coconut milk and bring to a boil Simmer until pork is halfway cooked Add the vegetables (including the peppers and chili fingers) Add first extract of coconut milk and bring to a boil Simmer until cooked Add salt, vetsin to desired taste Hot Tip: I prefer freshly extracted coconut milk rather than processed-canned coconut milk. If you want it to be super spicy-hot, add more red chilies “”” [1]: https://lahatsarap.blogspot.com/2011/08/bicol-express-recipe.html https://lahatsarap.blogspot.com/2011/08/bicol-express-recipe...