Post by jrae on Jun 4, 2012 3:17:17 GMT
Sharing our recipe for our favorite dish during Sunday evenings, goes well with an awful lot of beer ;D
Bicol Express
Ingredients:
1 ½ Lbs. meat (chicken, ham, beef) cut into small cubes
1 Lb. squash cut in 1 ½ in. cubes or 1 Lb. boiled beans kidney or lima beans (not both, either just squash or beans depending on your preference)
1 Large ginger peeled & sliced thinly
2 Cans of Coconut milk 13.5 oz each
1 Large onion diced
4 Cloves of garlic peeled & smashed
1 Tsp. Ground black pepper
36 Pcs. Thai birds-eye chili peppers, stems removed (can substitute any small pepper as long as it's hot)
6 larger peppers Anaheims, Jalapenos or Habaneros if you like it that hot cut in ¼ in. pieces, discard stems
Some oil for sauteing
Green Onions for garnish
Lemongrass (optional)
Directions:
In a large pot heat 1 Tbs. of oil and saute garlic until golden brown.
Next add meat, season it with salt, and saute it for 3 minutes on medium heat.
Add onions and ginger root and let it cook for 2 minutes. Add coconut milk, ground black pepper, finger peppers, and Thai-peppers plus lemongrass if available, it would help to tie up the lemongrass stalks together to make it easier to remove all of it later.
Stir well and let it simmer for 25 minutes on medium low heat, stirring occasionally to avoid scorching.
Then add squash or beans and let it cook for ten minutes or until squash/bean is properly cooked. Adjust taste by adding salt & pepper if needed! Remove lemongrass before serving it's added only to make the dish smell really nice, not for eating
Serve rice topped with Bicol Express & garnish with green onions. Enjoy & Feel the Heat!
Note:
Sometimes I have my ginger root sliced in larger pieces so I can remove them before serving. However if you want to serve yours with ginger root you may so by slicing it in smaller pieces or grating it.
One piece of advice though is to only use as many chili peppers as you can handle. You can gradually increase the amount of chili peppers later on as you get used to the heat. Serve with lots of cold beer for the grown-ups and for the kids a sweet dessert and lots of juice.
Bicol Express
Ingredients:
1 ½ Lbs. meat (chicken, ham, beef) cut into small cubes
1 Lb. squash cut in 1 ½ in. cubes or 1 Lb. boiled beans kidney or lima beans (not both, either just squash or beans depending on your preference)
1 Large ginger peeled & sliced thinly
2 Cans of Coconut milk 13.5 oz each
1 Large onion diced
4 Cloves of garlic peeled & smashed
1 Tsp. Ground black pepper
36 Pcs. Thai birds-eye chili peppers, stems removed (can substitute any small pepper as long as it's hot)
6 larger peppers Anaheims, Jalapenos or Habaneros if you like it that hot cut in ¼ in. pieces, discard stems
Some oil for sauteing
Green Onions for garnish
Lemongrass (optional)
Directions:
In a large pot heat 1 Tbs. of oil and saute garlic until golden brown.
Next add meat, season it with salt, and saute it for 3 minutes on medium heat.
Add onions and ginger root and let it cook for 2 minutes. Add coconut milk, ground black pepper, finger peppers, and Thai-peppers plus lemongrass if available, it would help to tie up the lemongrass stalks together to make it easier to remove all of it later.
Stir well and let it simmer for 25 minutes on medium low heat, stirring occasionally to avoid scorching.
Then add squash or beans and let it cook for ten minutes or until squash/bean is properly cooked. Adjust taste by adding salt & pepper if needed! Remove lemongrass before serving it's added only to make the dish smell really nice, not for eating
Serve rice topped with Bicol Express & garnish with green onions. Enjoy & Feel the Heat!
Note:
Sometimes I have my ginger root sliced in larger pieces so I can remove them before serving. However if you want to serve yours with ginger root you may so by slicing it in smaller pieces or grating it.
One piece of advice though is to only use as many chili peppers as you can handle. You can gradually increase the amount of chili peppers later on as you get used to the heat. Serve with lots of cold beer for the grown-ups and for the kids a sweet dessert and lots of juice.
;D
I don't think that many would suit me. However, I have given up taking the seeds out and just use the right strength. Jrae how come you can eat all those chillies, yet you take out the ginger? I can't wait to try it, but I might cheat on the amount of chillies.
