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I'm Chris, an Australian who enjoys cooking Filipino dish and pairing it with Australian wines.
Today I'm going to cook Bicol Express and pair it with Chrismont Petit Manseng wine from King Valley Australia
I hope you'll like this video :)
Bicol Express is a popular Filipino dish which was popularized in Manila but made in traditional Bicolano style. It is a stew made from long chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic.
The ingredients
Cayenne Chili
Garlic
Ginger
Onions
Shrimp paste
Long chili
Coconut milk
Chrismont Petit Manseng
Let's cook! :)
First is to put in the oil to the frying pan.
The pan's heated so next is to sauté the garlic
...next is the ginger.
Once sauteed, add in the onions.
Now its done, add in the pork..
I'm going to use 1 quarter of pork belly fat
I have here 500 - 600 grams of pork belly
Once the pork has browned, add in the shrimp paste
Put in 2-3 tablespoon full of shrimp paste
If you've watched my previous videos, I really like eating Bico l/ spicy food.
Bicol express use 2 types of chili..
The long chil which I cut diagonally for presentation purposes.
So i'll add these in. It's quite a lot than the usual amount because as I said eralier, I like it really spicy.
Now this (cayenne chili) is more spicier than the long chili.
This is the cayenne chili. I'd like to top this in for vegetable variety.
Red and green chili are appealing to the eyes.
Here comes my favorite part, adding the coconut milk.
2 - 3 cups pf coconut milk
Let's just wait for this to cook. :) :)
Lower the heat so it won't over boil
Let it simmer for 20-30 minutes to lessen the liquid and dry.
While waiting.. :)
Drizzle in some salt.
... and pepper.
So I'll transfer and plate this and we're done and ready! :) :)
Let's now try the Bicol Express together with the Petit Manseng wine.
I'm going to taste in the food first..
... few rice
...lots of chili :)
....more chili again :) :) :)
I really love this dish! :)
Really good combination!
Fresh mouth feel :)
Cause this wine is really acidic..
...but pairing it with coconut milk is just perfect. :)
They really balance each other..
The dish is not overly creamy because it is balanced by the acid in the wine.
While the wine isn't too acidic because it is offset by the cream and vegetable fats of the coconut milk.
Tropical taste that compliments the spiciness of the dish.
So, I'm really happy and I'm going to finish this all :)
Thank you all for watching! :)
Just leave your comments here in my Youtube channel
And if you have a favorite dish that you want to share....
...leave it on the comment box. I'll try my best to cook it in the show
Thank you, see you next time!! :)
If the customer's handsome, I'll give discount :)
So how much is the discount? 9PESOS :)
I'm Chris, an Australian.. who enjoys... (stutter) haha.
FIRE!! :) HAHAHAHA!
2 to 3...kutsilya! (I combined kutsilyo/kutsara) hahahaha!
Mantikilya is butter! Mantika is oil. Always confused! haha.
Am i correct? Hahahaha