Tagalog Espesyal: Naglalatik na Bicol Express

2 months ago

Creamy and savoury goodness, but it’s the heat you can’t resist


Naglalatik na Bicol Express

Makes 4-5 servings

6 cloves Garlic, finely chopped

1 Tbsp Cooking oil

1 Red onion, finely chopped

3 Tbsps Fresh shrimp paste

2 cups Coconut milk

½ kilo Green chillies (siling haba), thinly sliced

2 Tomatoes, quartered

1 tsp Sugar

½ kilo Pork liempo, parboiled and lightly fried, sliced into cubes

½ kilo Small shrimps, peeled and deveined

In a deep pan or pot, sauté garlic in cooking oil until fragrant. Add onions and stir until transparent. Add shrimp paste and let it cook for about a minute.

Add the coconut milk, sliced green chilies, and tomatoes then bring to a boil.

Lower the heat then add the sugar and pork. Cover on let it simmer until the pork is tender, about 15-20 minutes.

Add shrimps and let it cook for another five minutes. By this time the dish should be ready but if you prefer it naglalatik-latik, remove the cooked meat, shrimps, and chilies, leaving the sauce in the pan. Put it on high heat to reduce. Keep stirring and after about ten minutes, you will see a little oil at the sides of the pot. Turn off heat and put back the meat, shrimps, and chillies before serving. Serve with steaming rice.

Ingredient tip: For this recipe, it’s better that you use the fresh shrimp paste from the wet market although you can definitely substitute with store-bought ones.

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