When it comes to Filipino cuisine, few dishes are as beloved as Bicol Express. This classic dish from the Bicol region is known for its bold flavors, vibrant colors, and spicy kick. But what happens when you take this tried-and-true recipe and give it a twist? The result is a culinary experience that’s both familiar and innovative.
In this article, we’ll be exploring 20 unique takes on the classic Bicol Express recipe. From adding unexpected ingredients like shrimp or pineapple to using unconventional twists like coconut cream or cashews, these recipes are sure to delight even the most adventurous eaters. So if you’re looking for a new way to spice up your meal routine, keep reading to discover our top 20 spicy Bicol Express recipes with a twist!
Classic Bicol Express with Coconut Milk
This creamy, flavorful dish is a staple of Filipino cuisine, originating from the Bicol region. With the addition of coconut milk, this recipe adds an extra layer of richness and depth to the classic version.
Ingredients:
– 1 lb boneless pork ribs or pork belly, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1/2 cup water
– 1 tablespoon fish sauce (optional)
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat 1 tablespoon of oil in a large pot over medium-high heat.
2. Add the pork pieces and cook until browned, about 5 minutes. Remove from pot and set aside.
3. In the same pot, add the remaining 1 tablespoon of oil. Add onions and garlic and sauté until softened, about 3 minutes.
4. Add coconut milk, water, fish sauce (if using), salt, and black pepper to the pot. Stir well.
5. Return the pork pieces to the pot and simmer for 30-40 minutes or until meat is tender.
6. Serve hot with steamed rice.
Cooking Time: 45-50 minutes
Spicy Bicol Express with Pork Belly
A flavorful Filipino dish that combines the richness of pork belly with the bold flavors of chili peppers and coconut milk, perfect for a spicy meal.
Ingredients:
– 1 pound pork belly, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 onion, chopped
– 2 long red chilies, sliced
– 1 can (14 oz) coconut milk
– 2 tablespoons soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add pork belly and cook until browned, about 5 minutes.
2. Add garlic, onion, and chilies. Cook until the onion is translucent.
3. Pour in coconut milk and soy sauce. Stir to combine.
4. Bring to a simmer and let cook for 10-15 minutes or until the pork is tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Bicol Express with Shrimp and Chilies
Experience the bold flavors of Bicol Express, a popular Filipino dish that combines succulent shrimp, chilies, and vegetables in a savory sauce. This recipe puts a seafood twist on the classic, adding freshness to every bite.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium-sized tomatoes, diced
– 1/4 cup chopped green chilies
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 2 tablespoons fish sauce (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add garlic, ginger, onion, and chilies; cook until the vegetables are tender.
3. Add shrimp and cook until pink and fully cooked.
4. Add diced tomatoes, fish sauce (if using), salt, and pepper; stir well.
5. Simmer for 5-7 minutes or until the sauce has thickened slightly.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Vegetarian Bicol Express with Tofu
Experience the bold flavors of the Philippines with this vegetarian twist on the classic Bicol Express, featuring crispy tofu instead of pork or chicken.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 2 tablespoons vegetable oil
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1-2 whole dried red chilies (optional)
– Chopped green onions and toasted garlic for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan.
3. Add potatoes, onion, and garlic to the pan; sauté until vegetables are tender, about 5-6 minutes.
4. Add coconut milk, ginger, cumin, salt, pepper, and chilies (if using); stir well.
5. Return tofu to the pan and simmer for 2-3 minutes or until flavors have melded together.
6. Serve hot, garnished with green onions and toasted garlic.
Cooking Time: About 20-25 minutes.
Bicol Express with Squid and Coconut Cream
Experience the bold flavors of Bicol Peninsula with this spicy and creamy dish, featuring tender squid cooked in a rich coconut cream sauce.
Ingredients:
– 1 pound squid rings
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup coconut cream
– 1/4 cup water
– 1 tablespoon fish sauce (optional)
– Chopped green onions for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add squid, cumin, paprika, salt, and pepper; stir-fry for 2-3 minutes.
4. Pour in coconut cream, water, and fish sauce (if using); bring to a simmer.
5. Reduce heat to medium-low and let cook for 8-10 minutes or until squid is tender.
6. Garnish with green onions and serve over steamed rice.
Cooking Time: 15-18 minutes
Extra Spicy Bicol Express with Bird’s Eye Chili
Bicol Express is a popular Filipino dish that combines the rich flavor of chicken and vegetables with the intense heat of Bird’s Eye Chili. This extra spicy version takes it to the next level, perfect for those who crave an added kick.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, tomatoes, etc.)
– 2 cups Bicol Express sauce (store-bought or homemade)
– 2-3 Bird’s Eye Chilies, sliced
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add onion and garlic; sauté until softened, about 3 minutes.
4. Add mixed vegetables and Bicol Express sauce. Stir to combine.
5. Add cooked chicken back into the pan and stir to coat with sauce.
6. Add sliced Bird’s Eye Chilies and cook for an additional 2-3 minutes or until desired spiciness is achieved.
Cooking Time: 15-20 minutes
Bicol Express with Chicken and Long Green Peppers
A classic Filipino dish that combines the flavors of chicken, peppers, and spices, Bicol Express is a staple in many households. This recipe puts a twist on the original by incorporating long green peppers for added crunch and flavor.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium-long green peppers, sliced
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons tomato sauce
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the peppers, garlic, onion, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes or until the vegetables are tender.
4. Pour in the tomato sauce and stir to combine. Simmer for 2-3 minutes to allow the flavors to meld.
5. Serve hot over rice or with crusty bread.
Cooking Time: 15-20 minutes
Bicol Express with Beef and Coconut Milk
A classic Filipino dish from the Bicol region, this recipe combines tender beef, flavorful vegetables, and creamy coconut milk in a spicy tomato-based sauce. This hearty stew is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 lb beef brisket or beef shank, cut into bite-sized pieces
– 2 medium tomatoes, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1/4 cup tomato paste
– 1 tsp ground cumin
– Salt and pepper to taste
– Vegetable oil for cooking
– Fresh cilantro or parsley for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add beef and cook until browned, about 5 minutes.
2. Add onion and garlic; sauté until softened, about 3 minutes.
3. Stir in tomato paste, cumin, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, coconut milk, and beef broth (if using). Simmer for 30-40 minutes or until beef is tender.
5. Serve hot, garnished with fresh cilantro or parsley if desired.
Cooking Time: 45-50 minutes
Bicol Express with Mushrooms and Coconut Cream
This Bicol Express recipe takes the traditional Filipino dish to new heights by adding sautéed mushrooms and creamy coconut milk. The result is a rich, savory, and comforting meal that’s perfect for any occasion.
Ingredients:
– 1 lb pork belly or ribs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 cup coconut cream
– 2 tbsp fish sauce
– 1 tsp ground black pepper
– Salt to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large wok or skillet over medium-high heat.
2. Add pork and cook until browned, about 5 minutes. Remove from pan.
3. In the same pan, sauté mushrooms and garlic until fragrant, about 3 minutes.
4. Add onion and cook until translucent, about 2 minutes.
5. Add fish sauce, black pepper, and salt. Stir to combine.
6. Return pork to the pan and pour in coconut cream. Simmer for 10-15 minutes or until the sauce has thickened slightly.
7. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Bicol Express with Crispy Pork and Chili Flakes
Experience the bold flavors of Bicol Express with this recipe that combines crispy pork, chili flakes, and aromatic spices.
Ingredients:
– 1 lb pork belly or shoulder, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup chili flakes
– Salt and black pepper to taste
– 2 cups rice or noodles (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add pork pieces and cook until browned, about 5 minutes. Remove from pan and set aside.
3. In the same pan, sauté diced onion and minced garlic until softened, about 2-3 minutes.
4. Add cumin, smoked paprika, and chili flakes to the pan and cook for another minute, stirring constantly.
5. Return pork to the pan and stir to combine with spice mixture.
6. Cook for an additional 2-3 minutes or until pork is cooked through.
7. Serve hot over rice or noodles (optional).
Cooking Time: 15-20 minutes
Bicol Express with Fish and Coconut Milk
This creamy fish Bicol express is a creative take on the original recipe, adding the richness of coconut milk to the spicy and savory flavors.
Ingredients:
– 1 pound fish fillet (such as tilapia or catfish), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can coconut milk
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add fish, onion, garlic, and red bell pepper; cook until the fish is cooked through, about 5 minutes.
3. Stir in coconut milk, tomato paste, cumin, salt, and black pepper.
4. Simmer for an additional 5-7 minutes or until the sauce has thickened slightly.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Bicol Express with Pineapple for a Sweet-Spicy Kick
Bicol Express is a popular Filipino dish that combines the rich flavors of pork and chilies with a sweet and sour twist. This recipe adds a refreshing pineapple kick to give it an exciting new dimension.
Ingredients:
– 1 pound pork belly or shoulder, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 2-3 bird’s eye chilies, chopped
– 1 cup pineapple chunks
– 1/4 cup fish sauce (patis)
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a large wok or skillet over medium-high heat.
2. Add garlic and onion; cook until softened, about 3 minutes.
3. Add pork pieces; cook until browned, about 5 minutes.
4. Add chilies and pineapple; stir-fry for 2-3 minutes.
5. Mix in fish sauce, soy sauce, salt, and pepper.
6. Simmer over low heat for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Bicol Express with Eggplant and Shrimp Paste
Experience the bold flavors of Bicol Express, a classic Filipino dish that combines the richness of eggplant and shrimp paste. This recipe adds a twist by incorporating succulent shrimp for an added layer of complexity.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, chopped
– 1/4 cup shrimp paste (bagoong)
– 1/2 teaspoon ground black pepper
– Salt to taste
– 2 cups water or fish broth
– 1 tablespoon vinegar
– 2 tablespoons chopped fresh tomatoes (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and onion; cook until onion is translucent.
3. Add eggplant slices; cook for 5 minutes, stirring occasionally.
4. Add shrimp paste, black pepper, and salt. Cook for 2 minutes, stirring constantly.
5. Pour in water or fish broth; bring to a boil.
6. Reduce heat to low; simmer for 10-12 minutes or until eggplant is tender.
7. Stir in vinegar and chopped tomatoes (if using). Serve hot over steamed rice.
Cooking Time: 20-22 minutes
Bicol Express with Lechon Kawali and Coconut Cream
A flavorful twist on the classic Bicol Express, this recipe combines tender lechon kawali (crispy fried pork belly) with creamy coconut milk and a medley of vegetables.
Ingredients:
– 1 pound lechon kawali, cut into bite-sized pieces
– 2 medium tomatoes, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup coconut cream
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the lechon kawali and cook until crispy, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add the diced tomatoes, chopped onion, and minced garlic. Cook until the vegetables are tender, about 3-4 minutes.
4. Pour in the coconut cream and stir to combine with the vegetable mixture.
5. Add the cooked lechon kawali back into the pan and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes to allow the flavors to meld together.
7. Garnish with fresh cilantro leaves before serving.
Cooking Time: 15-20 minutes
Bicol Express with Squash and Coconut Milk
This recipe is a twist on the classic Bicol Express, adding roasted squash to add natural sweetness and creamy coconut milk to enhance the sauce. This dish is perfect for those who love spicy food and are looking for a new way to enjoy this iconic Filipino dish.
Ingredients:
– 1 lb pork belly or ribs, cut into bite-sized pieces
– 2 medium-sized squash (such as butternut or kabocha), peeled and cubed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Roast the squash in the oven with a drizzle of oil, salt, and pepper until tender.
2. In a large pan, heat oil over medium-high heat. Add pork and cook until browned.
3. Add onion, garlic, cumin, coriander, and cayenne pepper to the pan. Cook until the onion is translucent.
4. Add roasted squash to the pan and stir to combine with the pork mixture.
5. Pour in coconut milk and bring to a simmer. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Bicol Express with Green Mango for Tangy Flavor
This classic Filipino dish gets a refreshing twist by adding green mango, creating a harmonious balance of sweet and savory flavors. Experience the perfect blend of spices, vinegar, and tanginess in this easy-to-make recipe.
Ingredients:
– 1 pound pork belly or ribs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 green mango, sliced
– 1 cup coconut milk
– 1/4 cup vinegar (apple cider or cane)
– 1 tablespoon patis (fish sauce) or salt
– 1/2 teaspoon ground black pepper
– Salt to taste
Instructions:
1. Heat oil in a large pan over medium heat.
2. Sauté onion and garlic until onion is translucent.
3. Add pork pieces; cook until browned, about 5 minutes.
4. Add sliced green mango, coconut milk, vinegar, patis or salt, and black pepper. Stir well.
5. Simmer for 15-20 minutes or until the flavors have melded together and the pork is tender.
6. Season with salt to taste.
Cooking Time: 20-25 minutes
Bicol Express with Cashews and Coconut Cream
Experience the rich flavors of the Philippines with this creamy and nutty take on the classic Bicol Express dish. This recipe combines tender pork, sautéed vegetables, and fragrant spices with the added texture and richness of cashews and coconut cream.
Ingredients:
– 1 lb pork belly or shoulder, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 1/2 cup cashews
– 2 tbsp coconut oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper, to taste
– 1 can (14 oz) coconut cream
– 2 tbsp fish sauce (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add the onions and garlic to the pan and sauté until softened, about 3-4 minutes.
4. Add the bell peppers and cook until tender, about 5 minutes.
5. Stir in the cumin, smoked paprika, salt, and black pepper.
6. Add the cashews and cook for an additional minute.
7. Return the pork to the pan and stir in the coconut cream and fish sauce (if using).
8. Simmer for 10-15 minutes or until the flavors have melded together.
9. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Bicol Express with Adobo Flair and Coconut Milk
A creamy twist on the classic Bicol Express dish, this recipe combines the rich flavors of coconut milk and adobo sauce to create a mouthwatering fusion.
Ingredients:
– 1 cup pork belly or shoulder, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 2 tablespoons soy sauce (or Filipino-style adobo seasoning)
– 1 tablespoon fish sauce
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes.
3. Add onions and garlic; cook until onions are translucent.
4. Pour in coconut milk, soy sauce (or adobo seasoning), fish sauce, salt, and black pepper.
5. Stir well to combine, then bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until pork is tender.
7. Serve hot over steamed rice.
Cooking Time: 25-30 minutes
Bicol Express with Lemongrass and Coconut Cream
A flavorful twist on the classic Bicol Express dish, this recipe combines the tender beef of the original with the bright citrus flavor of lemongrass and the richness of coconut cream.
Ingredients:
– 1 lb beef (such as brisket or shank), cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 onion, chopped
– 2 cups coconut milk
– 1 cup water
– 2 tbsp fish sauce
– Salt and black pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes.
3. Add the lemongrass, garlic, and onion; cook until the vegetables are softened, about 3 minutes.
4. Pour in the coconut milk, water, fish sauce, salt, and black pepper; bring to a boil.
5. Reduce heat to low and simmer, covered, for 1 1/2 hours or until the beef is tender.
6. Serve hot with steamed rice.
Cooking Time: 1 hour 30 minutes
Bicol Express with Turmeric and Coconut Milk
This Filipino dish gets a flavorful boost from the addition of turmeric and coconut milk, elevating the classic Bicol Express to new heights. With its creamy texture and aromatic spices, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb pork belly or shoulder, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 cup coconut milk
– 2 tbsp turmeric powder
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pan over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes. Remove from pan and set aside.
3. In the same pan, sauté the garlic and onion until softened.
4. Add the coconut milk, turmeric powder, salt, and pepper. Stir well to combine.
5. Return the pork to the pan and simmer for 10-15 minutes or until cooked through.
6. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 20 creative twists on classic Bicol Express recipes! From adding unique proteins like pork belly, shrimp, and squid to incorporating bold flavors like coconut cream, chili flakes, and lemongrass, each variation offers a new way to experience the rich and spicy flavors of this beloved Filipino dish. Whether you’re a fan of seafood, meat, or veggies, there’s something for everyone in this collection of Bicol Express recipes with a twist.
