Bicolindia Express

My attachment to Italian and Indian food  was  due to the literal hard wiring in my head...

In one of my conversations with my Mom, she told me that she used to apply olive oil to my scalp when I was a toddler so that my baby fine hair would eventually grow thicker. I didn't ask if somehow she was able to add basil as well.

In my elementary years, I remember  having my head swabbed with coconut milk -- usually on a Sunday, so that my still baby fine hair would grow thicker.  Honestly, I think it was just a strategy so that I will stay home rather than be playing outside. So it's really not because I am half-Indian that I love curry. Hard wiring, indeed...

I have probably cooked Bicol Express inside my head for a dozen of times and before the cauldron overflows, I have finally decided to put it into work in my favourite place in the world -- HOME.

I like the fact that cooking is old school at The House of Mamang and that, basically, you have to make everything from scratch. (Thank you, Manang Nene for the kudkuran!)

One coconut has yielded 2 cups of coconut cream and 3 cups coconut milk. The difference?
The amount of water that you place and how eager you are when squeezing out the life.. the juice from the meat.

Red Thai Chili is the variety often used in Bicol Express but I prefer green chili for its heat and tang. That's the THANG!


However, I was only able to get the Paitan variety at the grocery store so I was a bit worried since I am not familiar with the heat intensity.

The traditional proportion is to have the same heaping level between the pork meat and the chili but I decided against the idea for sanity's sake.

The ginger was a spontaneous decision but worked well in balancing the pungency of the shrimp paste.

I had a couple of pork belly strips and a pound lean pork meat.  I wanted the fat to be crunchy so I sauteed it with a small amount of water until it renders oil. Save the excess for future use.

With a little oil left in the pan, I started sauteing with ginger, then onions until they became translucent, garlic and chili.  I added two tiny blocks of shrimp paste and blend them all together until an enticing aroma enveloped the house.  I threw in the pork meat as soon as somebody knocked at the door asking, "What's that smell?"

When the meat was slightly brown, I just poured enough coconut milk to cover the meat and let it simmer until the liquid has  reduced.  Low fire, baby!

This was the only time that I checked for the saltiness and  added ground peppercorns. I think I sprinkled a bit of salt before lacing the pork with coconut cream. I let it simmer for 10 minutes or so before serving.  I added extra chili for garnish but next time, I will use leeks.


Bicolindia Express -- cooked with passion and seasoned with love.