Brishnyff GervacioBicol express
September 6th 2008 04:53
This dish makes me fun and wild because the taste is so spicy and very very nice.
Promise you will love this dish.
This are the ingredients:
1/4Kilo green finger chili (cut off both ends then slice diagonally)
5 pcs. red chili (cut off both ends then slice diagonally)
3 Cups cold water for squeezing
2 whole coconuts (niyog), grated
1/2 Cups fresh pink alamang
1 med onion,sliced
2 small head garlic,smashed (about 2 Tbsp)
1 small finger ginger,minced
3-4 Tbsp cooking oil
Procedure:
1Get work on the coconut, Press out the coconut cream strain, To some batch, add the water and press out the coconut milk strain.(creamer coconut,take small handfuls and squeezq so that you can get all the milk out. Less water more squeeze= more milky taste)
2.Get work on alamang "liqueur" - gently mash the pink alamang to render the liquid.Press and squeeze in small amounts.Use only the liqueur.
3.Blend the alamang liqueur into coconut cream
4.Heat oil on medium.put onions,garlic,and ginger
5.Then add the pork and after 9-10 minutes add the chilis red and green.
6.Pour1/2 Cup coconut milk and let thicken
7.Then add the rest of the coconut milk.
8.Let simmer to reduce and thinken sause, then add coconut cream alamang liqueur blend.
9.Reduce sause till thick,almost dry and oil is reduced.
And surely tastes spicy and nice. have a nice tastes to all.
God bless
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