Wednesday, March 28, 2012

Anghang sa Gata Bicol Express

Have guts to eat siling labuyo? Of course with Chef Logro's
witt, you won't definitely skip this one!

  • ½ k pork belly cut into strips
  • ½ cup bagoong alamang (shrimp paste)
  • 2 tbspns. Cooking oil
  • 2 tbspns. Grated ginger
  • 1 tbspn. Siling labuyo, chopped
  • 1 cup Siling haba, sliced diagonally
  • 2 cups Coconut milk, 2nd extract
  • ¼ tspn. Chicken powder
  • ½ cup Coconut cream 1st extract
  • ½ jigger Brandy
  • Salt and pepper to taste
  • kinchay
  1. Heat oil in pan, sauté ginger and pork until brown. Flame with brandy.
  2. Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong.
  3. Pour coconut milk and siling haba, season with salt, pepper and chicken powder.
  4. Cover and simmer over medium heat for 5 minutes.
  5. Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay.

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