Bicol Curry Express

This is my own fusion dish between a Filipino Bicol Express and an Indian Curry. The outcome was a great-tasting whole new spicy dish, but if you do not want Bicol Express to taste like curry, just exclude all the spices and probably replace with 3 to 5 red hot thinly-sliced chili peppers with seeds to add the distinct heat of a Bicol Express.

Ingredients:
1/2 kilo pork, cut into small cubes
1/4 kilo fresh and lightly-salted alamang (shrimp paste)
1/3 kilo green finger chilis (siling pansigang), seeds discarded and sliced thinly
2 cups coconut milk
1 cup water or unsalted stock
1 bundle coriander (wansoy) or flat leaf parsley (kinchay), finely chopped
3 small onions or shallots, chopped
5 cloves garlic, chopped
1 thumb equivalent of ginger, chopped long and thin
3 tomatoes, chopped
1 bay leaf
Salt and pepper to taste

Spices:
1 tbsp turmeric powder
1 tbsp cumin powder
1 tsp garam masala
1 tsp coriander powder
1 tsp fennel powder
1 tsp paprika
1 tsp cayenne
1 tsp chili powder

NOTE:
Make sure that the shrimp paste (alamang) is lightly salted. If the shrimp paste you bought is very salty, then wash it to remove excess salt.

Green finger chilis

Go to the wet market and buy fresh alamang.

You need 1/4 kl. of this.

Instructions:

• In a saucepan, heat 3 tbsp of oil in a medium-high heat.
• Lightly put salt and pepper to the pork and place in the saucepan to sear or brown on each side.
• Once the pork has been seared, remove the pork and set aside.
• Do not discard the oil.
• In the same saucepan, saute and brown the onions. Do not caramelize. Just let the onions brown a little bit.
• Add the garlic, ginger and bay leaf. Wait until the aromas are released.
• Add the tomatoes and soften.
• Add the seared pork, shrimp paste and 1 cup of water.
• Let's make this dish interesting. Add all the spices!
• Lower the flame to medium-low and let it simmer until all the water has mostly evaporated.
• Afterwards, add the coriander, green chilis, and the coconut milk.
• Adjust seasoning for saltiness if needed and ground black pepper.
• Simmer more until the coconut milk gives out its oil.

The leftover Bicol Curry Express.

It tastes better the next day. :)

Pork Curry

I liked the flavor of the Japanese Golden Curry so I decided to cook a dish that uses this brand of curry.  You can substitute pork with beef or chicken.

Serves: 10 to 12

Ingredients:
1 kg pork, cut into cubes
1 whole pack Golden Curry (see photo)
1.5 liters water or low sodium chicken stock
1 chicken bullion (only if using water, and this is optional)
2 large carrots, cut into cubes
2 large potatoes, cut into cubes
2 bay leaves
3 cloves garlic, chopped
1 large onion, chopped
2 tbsp oil

 

  

The Golden Curry

 

Instructions:

• In a pot or casserole,  saute onion and garlic with 2 tbsp oil over medium low heat, until fragrant.
• Add the pork, increase the heat, mix and saute until browned.
• Add the bay leaves, the water/stock, and the bullion (if using water).

• Boil and simmer for an hour, covered.
• One hour into simmering, pour all the contents of the Golden Curry then stir until everything is incorporated.
• Simmer for another 45 minutes, covered.
• After 45 minutes, add the potatoes and continue simmering for 10 minutes.
• After 10 minutes, add the carrots and simmer for 5 minutes more.
• Serve hot.

Barbecue Spareribs

This is my own recipe of the BBQ Spareribs. Everybody loves the taste of my spareribs and so will you.

Ingredients:
3 kilos spare ribs
1 small bottle catsup
1/2 liter pineapple juice
1/2 cup soy sauce
1 cup sugar
8 calamansi (citrus) juice or 4 lime juice
1 bulb of garlic, crushed
2 bay leaves
1/2 tsp five spice
2 tbls peanut butter
1 tsp salt
2 tsps crushed black pepper

Instructions:

• Cut the ribs into bone pieces so that each slice should have a bone in it.
• In a boiling pot, combine all ingredients together except for the peanut butter.
• Let it boil and then simmer for 1 1/2 to 2 hours until the ribs are tender.

 

Boil the ribs

• When ribs are tender, remove from the pot and set aside.
• Strain the liquid into a separate pot.
• Carefully scoop out the rendered fat from the liquid as much as possible.
• Add the peanut butter to the liquid and let it boil, stirring occasionally.
• When the liquid is becoming thick, lower the heat to a simmer to avoid the sugar from burning.
• Continue simmering until the liquid becomes thick. 
• When thick, it should have the consistency of a barbecue sauce.
• Separate half of the sauce for basting and set aside the other half for dipping later.
• Now, fire up your grill and get ready to grill the spareribs.  The ribs are already cooked so we do not need to grill it for a long time. Just make sure there are char marks on each side of the ribs before removing from grill.
• Baste the ribs with the barbecue sauce while grilling.

• Serve the grilled ribs with half of the barbecue sauce you set aside earlier.
• You can add hot sauce to the barbecue sauce to add heat.

 

Only two words to describe the taste of these ribs... world class!