Are you a fan of spicy food? Do you love trying out new recipes that pack a punch? Look no further! In this article, we’ll be exploring the world of Bicol Express, a classic Filipino dish known for its bold flavors and fiery heat. And to take it up a notch, we’re adding coconut milk to give it an extra creamy kick.
Bicol Express is a staple in many Filipino households, and when you add the richness of coconut milk, it’s a game-changer. Whether you like your food mild or wild, there’s something for everyone on this list of 18 Spicy Bicol Express Recipes with Coconut Milk. From classic pork belly to spicy shrimp, and even vegetarian options, we’ve got you covered.
Classic Bicol Express with Pork Belly
A flavorful and savory dish that combines the richness of pork belly with the bold flavors of Bicol’s native ingredients. This classic recipe is a staple in many Filipino households, perfect for special occasions or everyday meals.
Ingredients:
– 1 pound pork belly, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup Bicol Express mixture (available at Asian markets or online)
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the pork belly and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, sauté the onion and garlic until softened.
4. Add the Bicol Express mixture and cook according to package instructions.
5. Stir in the coconut milk and bring to a simmer.
6. Return the pork belly to the skillet and cook until coated with the sauce, about 10 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Spicy Bicol Express with Shrimp
This Filipino-inspired dish is a spicy and savory twist on the classic Bicol Express recipe, featuring succulent shrimp cooked in a flavorful tomato-based sauce. Perfect for those who love a little heat in their meals!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato puree
– 1/4 cup fish sauce
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/2 teaspoon ground black pepper
– 1/4 teaspoon cayenne pepper
– Salt to taste
– Chopped green onions and toasted bread for serving (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add shrimp; cook until pink and just cooked through, about 2-3 minutes per side.
4. In a small bowl, whisk together tomato puree, fish sauce, soy sauce, ginger, black pepper, cayenne pepper, and salt.
5. Pour the sauce over the shrimp; stir to combine.
6. Reduce heat to low; simmer for 5-7 minutes or until sauce has thickened slightly.
7. Serve hot, garnished with green onions and toasted bread if desired.
Cooking Time: 15-20 minutes
Bicol Express with Chicken Thighs
This classic Bicol Express recipe gets a twist with the addition of juicy chicken thighs, adding depth and flavor to this spicy and savory dish.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup bagoong (fermented shrimp paste)
– 1 cup coconut milk
– 1 tablespoon tomato paste
– 1 teaspoon ground black pepper
– Salt to taste
– Chopped green onions and toasted coconut flakes for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pan.
2. In the same pan, sauté onion and garlic until softened. Add bagoong, coconut milk, tomato paste, and black pepper. Stir well to combine.
3. Return chicken to the pan and stir to coat with the sauce. Season with salt to taste.
4. Reduce heat to low and simmer for 10-15 minutes or until chicken is cooked through and sauce has thickened.
5. Garnish with green onions and toasted coconut flakes. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Vegetarian Bicol Express with Tofu
A flavorful and spicy Filipino-inspired dish that combines the creaminess of tofu with the bold flavors of bicol express.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, potatoes)
– 1 can coconut milk
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mixed vegetables; cook until tender, 5-6 minutes.
4. Add cubed tofu; cook until lightly browned, 3-4 minutes.
5. Stir in coconut milk, cumin, smoked paprika, salt, and pepper.
6. Simmer for 5-7 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Bicol Express with Squid and Chilies
Experience the bold flavors of the Philippines with this simple recipe that combines tender squid, spicy chilies, and savory tomatoes. This Bicol Express variation adds a seafood twist to the traditional dish.
Ingredients:
– 1 lb squid rings
– 2 cups mixed chilies (e.g., siling haba, siling labuyo)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add squid rings and cook until they start to change color, about 2-3 minutes.
5. Add mixed chilies, diced tomatoes, salt, and pepper. Stir well.
6. Simmer the mixture for 10-12 minutes or until the squid is cooked through and the flavors have melded together.
7. Serve hot over steamed rice.
Cooking Time: 15-18 minutes
Creamy Bicol Express with Coconut Cream
This spicy and savory Filipino dish gets a rich and creamy twist by incorporating coconut cream. A perfect blend of flavors and textures, this recipe is sure to satisfy your cravings.
Ingredients:
– 1 lb pork belly or shoulder, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup coconut cream
– 1/4 cup fish sauce (patis)
– 1/4 cup water
– 1 teaspoon ground black pepper
– Salt to taste
– 2-3 bird’s eye chilies, chopped (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and garlic; sauté until onions are translucent.
2. Add pork pieces; cook until browned on all sides.
3. Pour in coconut cream, fish sauce, water, black pepper, and salt. Stir well to combine.
4. Bring mixture to a simmer; reduce heat to low and let cook for 15-20 minutes or until pork is tender.
5. Taste and adjust seasoning as needed. If desired, add chopped chilies for an extra kick.
6. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Bicol Express with Long Green Beans
A flavorful and spicy Filipino dish that combines the richness of pork belly with the crunch of long green beans, all cooked in a savory tomato-based sauce.
Ingredients:
– 1 lb pork belly, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup long green beans, cut into 1-inch pieces
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper to taste
– Cooking oil for sautéing
Instructions:
1. Heat 2 tbsp of cooking oil in a large skillet over medium-high heat.
2. Add pork belly pieces and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add chopped onions to the pan and cook until translucent, about 3 minutes.
4. Add minced garlic and cook for an additional minute.
5. Add long green beans, cumin, smoked paprika, salt, and black pepper. Cook for 2-3 minutes or until beans are tender-crisp.
6. Add diced tomatoes and browned pork belly back to the pan. Stir to combine and simmer for 10-12 minutes or until sauce has thickened slightly.
Cooking Time: 20-22 minutes
Spicy Bicol Express with Pork Ribs
A classic Filipino dish gets a bold twist with the addition of pork ribs and a spicy kick. This recipe is sure to become a new favorite!
Ingredients:
– 1 pound pork ribs
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup bagoong (fermented shrimp paste)
– 1/4 cup fish sauce
– 1/4 cup vinegar
– 1/2 teaspoon ground black pepper
– 1/4 teaspoon cayenne pepper
– Salt to taste
– Chopped green onions and chili peppers for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add pork ribs and cook until browned, about 5 minutes. Remove from pan and set aside.
3. In the same pan, sauté onion, garlic, and ginger until softened.
4. Add bagoong, fish sauce, vinegar, black pepper, cayenne pepper, and salt. Stir to combine.
5. Return pork ribs to the pan and simmer for 10-15 minutes or until tender.
6. Serve hot, garnished with green onions and chili peppers.
Cooking Time: 20-25 minutes
Bicol Express with Mushrooms and Chili Peppers
This spicy Filipino dish gets a savory twist by adding earthy mushrooms and crunchy chili peppers to the classic pork and coconut milk combination. The result is a flavorful and aromatic dish that’s sure to please.
Ingredients:
– 1 lb pork belly or shoulder, sliced into thin strips
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup chili peppers (siling labuyo), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can coconut milk
– 1 tablespoon vegetable oil
– Salt and black pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add pork and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add mushrooms and chili peppers to the same pan and cook until tender, about 5 minutes.
4. Add onion and garlic and sauté until softened.
5. Add coconut milk and stir to combine.
6. Return pork to the pan and simmer for an additional 10-15 minutes or until sauce has thickened slightly.
7. Season with salt and black pepper to taste.
Cooking Time: 20-25 minutes
Bicol Express with Beef Strips
A classic Filipino dish gets a beefy twist! This Bicol Express recipe features tender beef strips cooked in a flavorful and spicy tomato-based sauce, served over steaming hot rice.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 medium tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup vegetable oil
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/2 teaspoon ground black pepper
– Salt to taste
– 1 cup cooked rice
Instructions:
1. Cook the beef strips in boiling water until tender, then set aside.
2. Heat oil in a large pan over medium heat. Add onions and garlic; sauté until softened.
3. Add tomatoes, soy sauce, oyster sauce (if using), and black pepper. Stir well.
4. Simmer for 10 minutes or until the sauce thickens slightly.
5. Add cooked beef strips to the sauce; stir to coat.
6. Serve over steaming hot rice.
Cooking Time: 20-25 minutes
Bicol Express with Fish Fillet and Chili
Experience the bold flavors of the Philippines with this spicy fish dish, inspired by the classic Bicol Express recipe. This quick and easy meal is perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 lb fish fillet (any white fish works well), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chili peppers (such as sili or siling labuyo), sliced
– 1 tablespoon tomato paste
– 1 teaspoon ground black pepper
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add fish pieces and cook until cooked through, about 5 minutes.
4. Add chili peppers, tomato paste, black pepper, and salt. Stir to combine.
5. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Bicol Express with Eggplant and Shrimp Paste
This classic Filipino dish gets a flavorful twist by incorporating eggplant and shrimp paste, creating a rich and aromatic sauce. Enjoy the harmonious balance of sweet, sour, and savory flavors in this easy-to-make recipe.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1/2 cup shrimp paste (bagoong)
– 1/2 cup coconut milk
– 1 tablespoon fish sauce (patis)
– Salt and pepper to taste
– Chopped green onions and toasted peanuts for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add garlic and sauté until fragrant, about 30 seconds.
3. Add eggplant slices and cook until tender, about 5 minutes per side.
4. In a separate pan, combine shrimp paste, coconut milk, and fish sauce. Bring to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Combine cooked eggplant and sauce mixture in the large pan. Simmer for an additional 2-3 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with green onions and toasted peanuts, if desired.
8. Serve hot over steamed rice.
Cooking Time: About 20-25 minutes
Bicol Express with Crispy Pork Skin
Bicol Express is a beloved Filipino dish that typically features chili peppers and pork, but we’re taking it to the next level by adding crispy pork skin for added texture. This recipe combines the spicy kick of Bicol Express with the satisfying crunch of crispy pork skin.
Ingredients:
– 1 pound pork belly or shoulder, sliced into thin strips
– 2-3 chili peppers (depending on desired heat level), sliced
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 tablespoon vegetable oil
– Salt and black pepper to taste
– Crispy pork skin (store-bought or homemade)
Instructions:
1. Heat the vegetable oil in a large pan over medium-high heat.
2. Add the sliced pork and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the chopped onion and minced garlic and sauté until softened.
4. Add the sliced chili peppers and cook for an additional 2-3 minutes.
5. Return the cooked pork to the pan and stir in salt and black pepper to taste.
6. Serve with crispy pork skin on top and enjoy!
Cooking Time: 20-25 minutes
Bicol Express with Coconut Milk and Lemongrass
This recipe puts a creamy twist on the classic Bicol Express, incorporating the richness of coconut milk and the brightness of lemongrass. Perfect for a comforting and flavorful meal.
Ingredients:
– 1 pound pork belly or spare ribs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 1 can coconut milk
– 1/4 cup fish sauce
– Salt and black pepper to taste
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add the pork belly or spare ribs and sear until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, sauté the onions and garlic until softened.
4. Add the lemongrass stalk and cook for an additional minute.
5. Pour in the coconut milk, fish sauce, salt, and black pepper. Stir to combine.
6. Return the pork belly or spare ribs to the pan and simmer, covered, for 30-40 minutes or until tender.
7. Serve hot with steamed rice.
Cooking Time: 45 minutes
Bicol Express with Pineapple for Sweet Heat
This Bicol Express recipe adds a unique twist by incorporating sweet pineapple into the classic Filipino dish, creating a perfect balance of spicy and tangy flavors. The combination will surely tantalize your taste buds!
Ingredients:
– 1 lb pork belly or shoulder, sliced into thin strips
– 2 cloves garlic, minced
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1/4 cup pineapple juice
– 2 tbsp fish sauce (optional)
– 1 tsp ground black pepper
– Salt to taste
– 1-2 dried red chili peppers, crushed or 1-2 Thai chilies, sliced
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and cook until fragrant (30 seconds).
3. Add pork, onion, and bell pepper; stir-fry until cooked through (5-7 minutes).
4. Pour in coconut milk, pineapple juice, fish sauce (if using), black pepper, salt, and crushed chilies. Stir well.
5. Reduce heat to low and simmer for 10-15 minutes or until the sauce thickens slightly.
6. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Bicol Express with Mussels and Chili
A classic Filipino dish gets a seafood twist! This recipe combines the spicy kick of Bicol Express with the brininess of mussels.
Ingredients:
– 1 cup mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup chili peppers (preferably Bicol chilies), chopped
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; sauté until fragrant.
3. Add mussels; cook until they start to open.
4. Add chili peppers; stir well.
5. Pour in coconut milk; bring to a simmer.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Bicol Express with Duck Meat and Coconut Milk
This creamy and spicy Bicol Express recipe is a twist on the classic Filipino dish, featuring tender duck meat cooked in coconut milk and spices. Perfect for special occasions or everyday meals.
Ingredients:
– 1 lb duck breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium tomato, diced
– 1/4 cup grated ginger
– 1 tablespoon ground black pepper
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 2 tablespoons vegetable oil
– 1 can (14 oz) coconut milk
– Chopped green onions and toasted garlic for garnish (optional)
Instructions:
1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add duck meat and cook until browned, about 5 minutes. Remove from pan and set aside.
3. In the same pan, sauté onions, garlic, tomato, and ginger until softened, about 3-4 minutes.
4. Add black pepper, salt, and cayenne pepper; stir to combine.
5. Return duck meat to the pan, then pour in coconut milk. Simmer for 10-12 minutes or until the sauce has thickened and the duck is cooked through.
6. Serve hot, garnished with green onions and toasted garlic if desired.
Cooking Time: 20-22 minutes
Bicol Express with Bamboo Shoots and Chilies
A flavorful and spicy Bicolano dish that combines the earthy sweetness of bamboo shoots with the heat of chilies.
Ingredients:
– 1 cup bamboo shoots, sliced into thin strips
– 2 medium-sized tomatoes, diced
– 1 large onion, chopped
– 3-4 bird’s eye chilies, seeded and chopped
– 1 pound pork or chicken, cut into bite-sized pieces
– 2 cloves garlic, minced
– Salt and black pepper to taste
– Cooking oil for sautéing
Instructions:
1. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the pork or chicken pieces and cook until browned, about 5-6 minutes.
4. Add the garlic, bamboo shoots, tomatoes, chilies, salt, and black pepper. Stir well to combine.
5. Reduce heat to medium-low and simmer for 15-20 minutes or until the flavors have melded together.
6. Serve hot with steamed rice.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meals with 18 delicious Bicol Express recipes featuring coconut milk! This classic Filipino dish has been reimagined with various proteins and ingredients, from pork belly and shrimp to tofu and duck meat. Discover how to add a creamy twist with coconut cream or pineapple for a sweet heat. Whether you’re a fan of spicy dishes or looking for vegetarian options, this article has something for everyone. Dive in and explore these mouth-watering recipes that will elevate your cooking game!
