Cooking Procedure for Bicol Express:<\/h2>\n

1. Combine the coconut milk (second extract), chopped ginger, chopped onion, and chopped garlic, plus the cubed pork (part depends on you, but i used menudo cut) in a pot. Add a dash of pepper.<\/div>\n

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My neighbor who taught me how to cook this dish emphasized that i should stir continuously so that the milk will not curdle, the bottom of the pan would not get messed up, and that I could achieve the paglalangis easily.<\/strong><\/em><\/p><\/div>\n

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2. Heat through medium fire, and then simmer while stirring continuously until the mixture has almost dried up. Emphasis on CONTINUOUSLY, as in do not let the mixture sit or boil or simmer on its own because the milk will curdle.<\/p>\n

Wait until the mixture gets almost dried up.<\/strong><\/em><\/p><\/div>\n

3. When it is almost dried up add in the Kakang Gata or the First extract. Add in as well 2 to 2 tbsps of bagoong alamang, the 12 pieces of sliced siling haba, and your siling labuyo if you can stomach a higher level of spiciness.<\/p>\n

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The kakang gata is added during the second part of the cooking process.<\/em><\/p><\/div>\n<\/div>\n

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4. Then to achieve the desired oiliness of the recipe, just stir continuously over low heat.<\/p>\n

TADAAAAAAA…<\/p>\n

The nagmamantikang Bicol Express which is an unlocked achievement of yours truly.<\/p><\/div>\n

For more recipes for newbie cooking mamas, i invite you to head over the meals and recipes section of my blog at happypinaymommy.com.<\/p>\n

You may also want to check out our Facebook Album for more recipes and toddler and baby food ideas, as well as meal plans. Hope you can also follow us in Instagram and Pinterest where we regularly post recipes, baby and toddler food ideas, and anything that will interest a happy Pinay mommy like you \ud83d\ude0a<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Let me start this blog entry by saying that I am no expert in ginataan dishes, and that I am not claiming that this is the authentic way of cooking this dish. For one I am not a Bicolana, and number two I am just like any smitten turista who wanted to replicate the taste…
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