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Chili, coconut milk, shrimp paste, veggies and pork= spice heaven. Have dinner Bicolano-style by cooking Bicol Express from scratch!
- 1/2 kilo garlic, peeled and roughly chopped
- 1/4 kilo bagoong alamang
- 1/2 kilo Monterey Pork Nape (batok), blanched and sliced into small pieces
- 1 kilo coconut cream
- 1/2 kilo finger pepper (siling sigang), sliced diagonally then washed and drained
In a thick saucepan, combine garlic, bagoong alamang, pork batok, and coconut cream.
Let simmer for 15-20 minutes while continually stirring.
Add peppers. Mix and let simmer for another 10 minutes.
- Serving good for 8 to 10.
Happy cooking, Foodies!
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