Hi guys! I wasn’t sure if I should upload this video because I wasn’t satisfied with the quality. But I’m glad to see a lot of nice and kind comments here. Feel free to let me know what you think about this video. Thank you so much for your support 🙌
Filipino shrimp paste doesn't have that strong color maybe that's why it doesn't affect the coconut that much (i mean Fil shrimp paste is like color pink haha) also the slicing of peppers... it should be thin and alot and i think don't use that pork oil - LOVE PH ❤️
it still look good it just that the color changed because you sautéed pork separately.. 🥰 🥰 🥰 we usually sautee garlic onions then pork and add the coconut milk, then when the meat is tender we added coconut milk again. But overall am so proud thatyou can cook this dish.. 🥰 🥰 🥰 🥰 love from phils.. 🥰 🥰 🥰
I was beginning to worry haha. Now I understand. Don't hesitate to upload even if you think it went different than you expected. Cooking is not like baking where everything should be exact. Plus these types of videos can have part two because you can try again until you are satisfied. 😃
As a Filipino i approved on the process on how you cooked the Bicol Express. And don't worry, the oil you're seeing is not just from the pork belly, most of it was from the coconut milk so it's a healthy oil.
Hi. My mom is from the province where Bicol express is originally from. Her advise is not to use pork belly but instead use the cut of the pork with less fat. Since coconut milk is involved, using pork belly would double the oil. Also when my mom uses coconut milk in a dish, she uses it as w/o adding water. That would give the white colour once it's cook. But you did well on your first try. I suddenly had the crave for Bicol express.
Based on my experience, Japan rarely sells other parts of the pork, it's always pork belly, ham or bacon. Other parts are usually processed into hotdogs, spam and more.
Some of the oil may be from the cut of the pork but in my experience, mostly it also come from the coconut milk itself splitting into oil and its solids. To prevent this, one only boils the ingredients in mostly water. And when the meat is already tender, that is when you put in the coconut milk and just let boil a bit to prevent the milk splitting into oil and also browning.
The "oil" you see is actually from the coconut milk separating (like how cooking in high heat separates butter into clarified butter) rather than the pork belly. All-in-all, this still could pass as a "Bicol Express inspired dish". Filipinos love experimenting with food and are not as sticklers to the ingredients, as long as the concept and essence of the original dish is maintained. Bicol Express was originally a vegetarian dish, without pork or shrimp paste. Primarily the ingredients are just chilies and coconut milk. I am not a chef, so you have to use your chef's intuition, but as a foodie, I can make some recommendations for you to "recreate" bicol express. _Siling haba_ or Philipine long green chilies are the primary chilies used in Bicol Express. These are mildly spiced and mellow out once cooked in coconut milk. This chili belongs to the species _Capsicum annuum_ which is the same species as Japanese _shishito peppers_ so perhaps you could use them in Bicol Express. If you have trouble finding shrimp paste, a substitute you could use is _tsuyu_ or _dashi_ as its purpose is to bring some saltiness and umami into the dish. I'm looking forward to you recreating the Japanese version of ビコール・エクスプレス with lots of _shishito peppers_ (獅子唐辛子) for the chilies and maybe adding _tsuyu_ (つゆ) or _dashi_ (だし) when you are unable to find bagoong. 頑張ってください
Its not just the saltiness of the bagoong, bagoong has its own umami so dashi wont suffice but since he used chinese shrimp paste its much better than what you are suggesting.
Hiro-san, I agree. Siling haba can be bought in a Filipino store. They have just the right flavor and spice heat. In fact, I see Bicolanos add a lot of it in the dish so that it is not just there as spice but the vegetable component as well. I tried cooking your version of Pork Adobo. Please know that I have been wondering how our fine dining restaurants get it that good. I had to learn it from your vlog. 😀 Sugoi! Oishi.
Most of that oil is from the coconut milk. When you cook the coconut milk for a long time it will extract the oil and dried up the milk and caramelize the natural sugar in it making your dish brown. The caramelized onion and seared pork also contributed to the brown color. If you want white color bicol express do not sear the pork till brown and saute the onion until transluscent only.
I love how your wife is appreciative of all the food you cook. Both of you are truly blessed! ❤❤ Thank youfor always featuring Filipino dishes and loving it😊😊
When you try it again, try to pour the coconut milk after the meat softens, so you don't have to cook the coconut milk that much. Or if you do it like this again, just pour the oil out before serving. What you did actually looks really good!
This is the Bicol Express that I like when the coconut milk has already turned to oil. I don't like it if it's still white. 😄 Great job! 👏 P.S. by turning the coconut milk to oil, it would also prolong the shelf life of the bicol express. If it's still white, it's prone to spoilage easily.
Dito sa amin sa Bicol, hindi yan napapanis kahit maputi pa yan. Mapapanis lang naman yan kung may matitira😅joke Bibihira kasi may matira, pwera na lang kung parang tubig dagat pag naluto. Hindi ito biro. Marami gumagaya at hindi marunong gumamit ng alamang at pagkaluto, ngek, parang tubig dagat.
I think maybe you can use the Chinese shrimp paste, just a little oil when cooking but it looks delicious next time, it's ok when you fry the pork, remove the oil because the coconut will come out a lot of oil but I think it's delicious made by you 👍💗
@@lalakingtomboy2800 you don't need to say "tanga" to someone when clearly your comprehension is questionable. The person you are replying into is answering hiro's question if it's ok to use Chinese Shrimp Paste. Next time be more understanding.
@@lalakingtomboy2800 makatanga rong grammar lang ang ibig ko sabihin pwede naman gamitin yun mali lng yung pagawa ko sentence di nmn ako ganun kagaling mag english sorry huh mali pero di mo ubligasyon mag mura agad agad mister matalino
Aside from using less oil, use lower heat to avoid boiling the coconut milk since that makes the oil separate. This also probably also adds to the dark color. Also, you can add green beans if you want vegetables. Just cut them into 2-3 inch pieces and add near the end of cooking.
Well as a Filipino, for me it’s not bad for a first timer to cook it. It looks like a pork binagoongan (sautéed pork in shrimp paste) for me. The oil is from the coconut milk. You must not overcook the coconut milk and used a leaned meat next time. But for me it really looks delicious. 🤤🤤🤤
Yeah, he is right I agree with him, do not overcook the coconut milk better put it when you are about to finish, so it will be the last thing you will add to the rest of the ingredients and I suggest too if you want to lessen the oil it is better if you will remove some of it before you continue cooking.
I am from Bicol, particularly from Camarines Sur Province. I think I may safely say that we have different ways on how to cook this dish. Different province, different ways. We usually don't put shrimp paste. We put the fresh baby like super small shrimps (Balaw) something like violet-ish color (idk the english term for it) and importantly, use real coconut milk. Cheaper and more tasty. VCO is also 'healthier' than the oil from the meat. And also pork shoulder/ham part (where more lean meat is) is the best pork meat to use. Also, all purpose cream is optional. We like it white-ish and creamy. We don't saute the ingredients. We let the coconut milk biol first then lit it up (yes, the burnt smoke of VCO gives another taste to it) then put everything then simmer until the meat is tender, lastly, salt and pepper to taste. Try doing this 😁👌✌️
Sautéing/braising/searing the meat is typically the more sophisticated way to cooking meat stews like Bicol Express. Nothing wrong with doing the meat first on the pan before giving it its flavortown jacuzzi.
Don't feel bad, you didn't fail! I've had Bicol Express just like this! And I live in Bicol, where this dish is from, so I think I have a say in the matter haha. But if you're really bothered by it, dont cook the coconut milk for too long. It caramelizes and the oil in the milk renders out.
It looks a lot more like binagoongan 😂 But yeah, I've seen bicol express with the coconut milk simmered down and curdled til dry. I also heard you have a version there in bicol that has no coconut milk. The crazy thing is, I got it confirmed by a bicolano but someone else not even from bicol (I guess) is debating it's authenticity.
@@blakerbdll I think the real name for that dish in bicol is sinilihan and cely kalaw from Laguna used the dish in a cooking competition in the 70's and she called it Bicol express inspired by the bicol express railway train, so technically it's originally a bicol region dish
It's so nice you are open to new flavors outside of Japanese cuisine. Also, some veggies you can use with Bicol Express: egglant, winged beans, string beans. You can also use canned tuna as an alternative to pork.
@@danarambulo1778 Maybe? They have canned versions of Bicol Express in Manila using winged beans. Is there a strict list of what can be used? I think it can become binagoongan if the base taste is from bagoong (shrimp paste), and not coconut milk.
The browning is just from frying the pork until golden brown so when you added the coconut milk, the deglazing of the pan caused it to be brown. If you want it whiter, boil the pork instead with some ginger and then drain before you cook. The oil is a good sign….for coconut milk dishes, when the oil separates, it means the dish was slow cooked and not rushed.
We cook bicol express... Slightly different than what you have done... We sauteed garlic and onions and chopped red and green chilies.... In a very small amount of vegetable oil... When garlic is changing color, we add the pork... So that the pork will get infused by the flavors of garlic, onions and chilies... Stir frequently, till pork getting crisp up... In a separate pan, cook the shrimp paste, (any brand/any country made from will do)... Constantly stir till shrimp paste changes color to a darker shade... (Only cook the amount you will use for bicol express)... When shrimp paste is now cooked, add the paste to the pork... Continue cooking and stirring, till the aroma combined... Add small amount of water with 1tbp of vinegar, to soften the pork... And cook it till the water almost dehydrate... When water almost gone... Add the coconut milk 1st... And cook it for 5mins in medium heat... Then add coconut cream, for another 5mins.... Stirring constantly, avoiding the pork to burn at the bottom... Remove from heat, serve hot with Garlic fried rice or with just Plain white steamed rice... Can be paired with fried egg to add depth to flavor...
It still looks bomb! Whenever we make this at home, we use 1:2 meat:chili ratio to make it very spicy and the chilis are slice thinly. We don't sear the pork beforehand. We saute garlic, onions and ginger before adding the pork. You can remove excess oil to make it less oily. Then simmering the coconut milk and cream for too long will brown it. Also the shrimp paste contributes to the color. In the same concept of sautéing and adding of coconut milk & shrimp paste, you can add veggies instead. Like grean beans, winged beans, taro leaves, etc. It's different from bicol express but the idea is the same. I have fun watching this series. The end of the video always make me want to say ごちそうさまでした！🙏 Enjoy more Filipino food! 次のビデオをまたね！
The additional oil came from the coconut cream. When you boil coconut milk/cream for an extended amount of time you separate the curd from the oil. So it's pretty much healthy. My suggestion if you want the cream whole is to reduce the heat to low if you just want to simmer, and not leave it on high. As per the outcome, there are people who actually prefer the coconut oily version, while others prefer the creamier one. Either way, great job!
In the Philippines, you can buy fresh coconut milk on wet markets. The vendors squeeze the coconut twice. I simmer the pork on the 2nd squeeze to avoid too much browning on the sauce and add the first squeeze at the end of the cooking process. Bagoong also has sweetness. If the chinese shirmp paste has it, the it’s not far from bagoong since they actually look quite similar.
If you want the spicy flavor to come out, try sauteing the chili peppers with the onion and garlic. I also add a bit of ginger with my version of Bicol Express. If you can;t find bagoong, fish sauce would be a good alternative. I also put 2 tablespoons of sugar on my version just to enhance the flavor a bit more. Chopping the peppers finely would also increase the spiciness too. I hope you can try out beef kaldereta next. Or you can also try pinakbet. :)
Not bad for a first timer like you, still looks delicious. If you will try to cook it again. You may cut the pork into small pieces, bite size. Just remove the excess oil from the pork. Still filipino shrimp paste is the best shrimp to use. But never the less, you are a good cook. 👍
I love your version of Bicol Express. This is exactly what I do when I cook Bicol Express. I like the coconut milk to turned into an oil because its more flavorful for me. I think its more on personal preference.
As a Filipino myself, I really don’t know how to cook Bicol express but watching you cook it make me want to try .Watching you from Toronto, Canada 🇨🇦 All the Best ‼️
Yes, it definitely pass as Bicol Express! The browning must've been from the pork, we usually sautee it very lightly then simmer in coconut until the oil extracts just like the way you cooked it ❤️❤️❤️
We Filipinos used to stir fry the chillis together with the garlic and onions instead of ginger so that the spicyness would come out and infused with the oil. But that's okay! Chinese shrimp paste could be an alternative for bagoong since they're both from the same product. Thank you for trying out Filipino dishes by yourself!
my mother is in japan, yamanashi pref. there's a shrimp paste she used to buy there called "good day sauteed shrimp fry" and send it here in the philippines. you can use that since there's a spicy version too.
the key to cooking with coconut milk is not cooking it too long because it will turn translucent and turned to oil and wont be milky anymore. better add the coconut milk in 2 different portions and process . press 2 different bowl of coconut milk the first pressed coconut should be mixed with a glass of water and 2nd pressed coconut should be mixed with 2 glasses of water. when cooking. add the 2nd pressed coconutmilk first and this is the boiling part. once your all good with the taste add the 1st pressed coconut milk then wait till it boils a bit and should be ready. :)
Coconut milk when overcooked produced two by product: coconut oil and a solid residue... In your bicol express, you may overcooked the coconut milk. that is why there is so much oil. In cooking bicol express, better to cook the fried pork in water first until soften. then, add the coconut milk and boil the coconut milk, 5 to 10 mins...
Add the coconut milk a bit later towards the end. If it cooks too long, its oil is going to overwhelm your dish. You can also simmer the pork until tender without adding the coconut milk. Instead of salt, you can also use Fish Sauce. It also gives umami.
Good thing you guys appreciate Bicol Express because I know Japanese do not like oily foods unlike us Filipinos 😅. That excess oil are from the coconut milk as well, it has natural oil too... I am guessing you are a chef? You cook (even chop ingredients and flip the cooking pan) very well and you are doing your research about the foods that you cook too! Impressive! 👏🏻 日本人はフィリピン人のような油性食品が好きではないことを私たちは知っているので、皆さんがビコールエクスプレスを高く評価しているのは良いことです😅。 その余分な油もココナッツミルクからのものであり、天然油が含まれています... あなたはシェフですか？あなたはとても上手に料理し（材料を切り刻み、鍋をひっくり返します）、あなたはあなたが料理する食べ物も勉強しています！ 印象的！ 👏🏻
Just like Japanese curry, you may skim the oil from the dish and leave just the right amount for the savory flavor. I've been watching your channel since the Filipino restaurant video. Thank you for trying different dishes and giving honest feedback. I especially enjoy how you prepare the dishes and the ingredients you substitute. That way, local people from Japan watching your channel may replicate it and possibly appreciate the foods too.
This is positive appreciation that even though you're a Japanese... you are willing to cook Filipino delicacies like this. Salamat or should I say どうもありがとうございました
When you're cooking coconut milk stir it always to prevent the oil from separating from the milk and don't cover it then if the coconut milk is boiling and reduces it's volume put the pork and when you're boiling the coconut milk add the spices so the spices would infused in the coconut milk that's what father used to do because that's the way they do in there town in bicol region
98/100 Hiro... Almost perfect for a newbie. Bagoong means fermented shrimp or fish and ect's and bagoong na hipon (fermented shrimp) is the best than fermented fish for Bicol express. The thing is the kick of ginger is missing (well, just to conceal the aftertaste of bagoong).
I am a filipina, i love foods with coconut milk: such as taro leaves, jackfruits, banana blossom, sisig and more. Avoid to use shirmp paste with red food color. Use natural shirmp paste with no added color. And after simmer and when pork is tender ,for a final stage add pure and concentrated coconut milk, avoid to boil..just simmer, after 2 -3 mins. Ready to serve. To make the taste more sweet and natural white will come out. Drain the oil coming from pork. 👍♥️🇵🇭
You should put some sugar like a Spoon full of it to balance and neutralize the flavour. A spoonfull of cane vinegar is also recommended to add a little bit of acidity and to neutralize the feeling of jadedness caused by ample amount of oil in it.
The sauce is white because most do not over cook the coconut milk. I prefer oily coconut milk. My suggestion is add by sautéing some tomatoes with the meat, add string beans and cut up eggplants into halves fry it then add it to the bicol express
usually you remove the extra oil from frying the pork (since you used pork belly which is usually very fatty). after the coconut milk is added and cooked it usually produces coconut oil. so to avoid the dish swimming in oil. just remove the excess oil from the pork frying.
You guys are making my girlfriend hungry when she watches you late at night wakes me up to cook her filipino food. She is canadian but, refuse to eat western when she met me filipino food became her obsession. FYI I'm actually cooking her late night bicol express after watching you cooked it. Gambate!!! You deserve more subscribers and success with your channel.
The oil that was produced is from coconut... there is another version for bicol express using bagoong alamang as one of the main in gredients... once its blend with the coconut oil then superb taste.. this is one of my favorite pilipino dish to cook specially when the pork belly is fresh...
If you want a whiter sauce add the coconut milk at the end after turning off the flame to prevent the coconut oil from rendering out. You'll have a thicker and creamier sauce as a result.
in my opinion if you are using pork belly saute it without oil it will realease its natural oil. then put the garlic and onions. slice thinly the chili so it packs some punch to it. add the shrimp paste. pour a little water to simmer down the pork belly until tender. then put it on a low heat after simmering then you can put the coconut oil. you need to mix it while pouring the coconut milk. simmer it for atleast 5 mins then your done. i preper to put just a little vinegar so that it will not spoil the food.
Hi Hiro, this is awesome!! I love Bicol Express, it's definitely one of our favourites in the Philippines. I usually get to it a lot more rice when we have this, especially when it is cooked more spicy. You did a great job! Well done 😃
Oh I like the brown caramelized sauce better than the white sauce. I actually have a harder time getting the brown results. Mine always turns out white. You can skim off and save the excess oil for other dishes like french fries or fried rice. This is impressive for a first attempt.
My mother uses coconut milk made from scratch using freshly grated coconut for bicol express. She would use the second coconut milk extract for the initial part of the cooking process then once everything is just about done she'd add the first milk and would turn the heat off just before it boils again. When I moved abroad and I tried to replicate her recipe I couldn't always find freshly grated coconut so I used canned coconut milk as the second milk and coconut cream as the first milk. Both undiluted. Discaimer: I'm just speaking only from my amateurish home cooking experience and I don't know if it would work out the same for you or for others.
To be honest, I am used to a whiter bicol express, but as long as it taste great I think it is fine. If you want some veggies on it you can try adding string beans or winged beans on it next time.
I think it's brown because you add the coconut milk first, try adding it at the last part. Both of them is considered as bicol express and that's just 2 ways you can make them. Either way you did a great job!
Sugoi! Coconut milk when cooked and simmered for some time produces coconut oil (which we also use for rice cakes? So it added up to oil from the pork. You can try pork with lesser fat next time and lesser coconut milk when simmering. Mata ne!
Thank you for cooking our traditional food. Its mouth watering really.. thank you very much.. Waiting for you and your wife videos for trying more delicious foods.. God Bless and keep safe ..
Not bad, looks delicious. It is not easy to make it for first try because of the coconut milk. I suggest putting some vegetables that resembles green chili and make it thin slices.
Authentic ingredients may be difficult to get in Japan. The key ingredient in Bicol Express is the _siling haba_ (long green chilies). I think Japanese _shishito_ peppers (獅子唐辛子) could potentially be used as a replacement since they are both varieties of the same species _Capsicum annuum_
The first part is right. The second part, so it would not turn dark is use different oil, not the one used earlier on souteing the pork belly. and you'll need use less oil. Remember that the coconut has its own oil especially the coco milk, so use as little oil as possible when souteing the garlic/onion/ginger. Oh, don't soute the meat much, not very brown, just sort of sere them. That also make end-result dark. That size you've cut the meat is ok but the ideal size should be half again of your cut. Good luck on your search for bagoong! Have a nice day
Bicol Express is the famous dish from Bicol Province/Region, the province where I live. It is one of my favourite food and I always cooked it here in our home whenever their is a festivity, and based from what I saw, you did great as a first-timer to cook Bicol express. More power to your Channel!
I'm rly enjoying watching you cook different dishes esp Filipino food! I think you did a great job in finding alternative ingredients 😉👍 i also like this version where the coconut milk has turned into oil. The coconut milk does produce lots of oil so to saute the garlic-onion-ginger at the beginning, you can use less oil 😉 i think i'd also cook bicol express tom. This made me crave 😍
When the pork has rendered most of its oil... Take most off it out. Then Cook all ingredients but add a little... Very little coconut milk in the beginning... When all is cooked... Add the rest of the coconut milk... Continue to simmer on low heat for 2 to 3 minutes. Youll get less oil from the coco milk and get "creamier" Bicol Express.
It looks like you caramelized the coconut milk by using very high heat (you can see it by the way the coconut milk was bubbling) and it also separated the oil. Coconut milk will produce a lot of oil if you cook it in high heat. You can try the recipe again but just use low heat. This way you preserve the flavor of the coconut milk and cook the meat also. I think the chinese shrimp paste would be a good substitute for bagoong.
I forgot to say - I noticed that you used large cuts for your pork. Try to cut your pork into smaller pieces this way the pork will cook nicely even on low heat.
Looks great and delicious. You can try to add green 'papaya' to have veggies in it. To make it white, u need to add the coconut milk when it is almost done. We don't boil it longer. great job.
coconut milk became curd if it cooked too long which resulted releasing of coconut oil. i usually add coconut milk last, usually cook for 5-10 mins in low-medium fire or until it boil. but it will spoil earlier unlike the one you made that will last longer
I think that oil came from the coconut milk bec it was boiled a longer time. My mom boils the pork first with water until the water evaporates then she pour the coconut milk, the usual bicol express is creamy white. Simmer only after pouring the coconut milk
When you put the coconut oil you should bring it down to a simmer. If you cook it for too long it will start to turn oily. It will upset your stomach too.
Jusr remove the oil from the pork next time. The coconut cream or coconut milk will produce its own oil when you cook it. What you can do, put this in the freezer for the oil to harden and you can scoop some of it out before reheating for your next meal.
Not skipping ads po. Thank you for showcasing my country's foods. I hope the Japanese people will get to know more about my country as we Filipinos are trying our best too to learn more about your beautiful country.
This can pass as bicol, express the "too much oil" is both from pork belly and coconut milk. You can cook Coconut milk for a short time and it would stay close to white..always remember the shrimp paste has a lot of influence on the color of the dish. In the Philippines, some shrimp paste are red so bicol express will turn out pink or pinkish. でも すごい！
First of all, I commend the effort to cook Bicol express. The outcome looks delicious. But for someone who was born and raised from this region, this is not Bicol express. To all my fellow Filipinos, let’s not confuse pork binagoongan with Bicol express. These 2 dishes are way different. A lot of Bicol express recipes circulating online are so wrong. Only pure Bicolanos would understand me.
I'm obsessed with your channel cooking filipino foods. I'm a French with a filipino partner, and oh boy I know how it feels when filipino food reaches my lips.
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Hi guys! I wasn’t sure if I should upload this video because I wasn’t satisfied with the quality. But I’m glad to see a lot of nice and kind comments here. Feel free to let me know what you think about this video. Thank you so much for your support 🙌
Filipino shrimp paste doesn't have that strong color maybe that's why it doesn't affect the coconut that much (i mean Fil shrimp paste is like color pink haha)
also the slicing of peppers... it should be thin and alot
and i think don't use that pork oil
- LOVE PH ❤️
it still look good it just that the color changed because you sautéed pork separately.. 🥰 🥰 🥰 we usually sautee garlic onions then pork and add the coconut milk, then when the meat is tender we added coconut milk again. But overall am so proud thatyou can cook this dish.. 🥰 🥰 🥰 🥰 love from phils.. 🥰 🥰 🥰
The color is perfect. The oil is not all from the pork. It is the oil from the coconut milk. Good job!
I was beginning to worry haha. Now I understand. Don't hesitate to upload even if you think it went different than you expected. Cooking is not like baking where everything should be exact. Plus these types of videos can have part two because you can try again until you are satisfied. 😃
Its too brown cause either you cook it too long and coconut is releasing the oil plus the temp is high
As a Filipino i approved on the process on how you cooked the Bicol Express. And don't worry, the oil you're seeing is not just from the pork belly, most of it was from the coconut milk so it's a healthy oil.
Hi. My mom is from the province where Bicol express is originally from. Her advise is not to use pork belly but instead use the cut of the pork with less fat. Since coconut milk is involved, using pork belly would double the oil. Also when my mom uses coconut milk in a dish, she uses it as w/o adding water. That would give the white colour once it's cook. But you did well on your first try. I suddenly had the crave for Bicol express.
Based on my experience, Japan rarely sells other parts of the pork, it's always pork belly, ham or bacon. Other parts are usually processed into hotdogs, spam and more.
@@MainRapperACEsahi not even loin?!?
Some of the oil may be from the cut of the pork but in my experience, mostly it also come from the coconut milk itself splitting into oil and its solids. To prevent this, one only boils the ingredients in mostly water. And when the meat is already tender, that is when you put in the coconut milk and just let boil a bit to prevent the milk splitting into oil and also browning.
The "oil" you see is actually from the coconut milk separating (like how cooking in high heat separates butter into clarified butter) rather than the pork belly. All-in-all, this still could pass as a "Bicol Express inspired dish". Filipinos love experimenting with food and are not as sticklers to the ingredients, as long as the concept and essence of the original dish is maintained.
Bicol Express was originally a vegetarian dish, without pork or shrimp paste. Primarily the ingredients are just chilies and coconut milk. I am not a chef, so you have to use your chef's intuition, but as a foodie, I can make some recommendations for you to "recreate" bicol express. _Siling haba_ or Philipine long green chilies are the primary chilies used in Bicol Express. These are mildly spiced and mellow out once cooked in coconut milk. This chili belongs to the species _Capsicum annuum_ which is the same species as Japanese _shishito peppers_ so perhaps you could use them in Bicol Express. If you have trouble finding shrimp paste, a substitute you could use is _tsuyu_ or _dashi_ as its purpose is to bring some saltiness and umami into the dish.
I'm looking forward to you recreating the Japanese version of ビコール・エクスプレス with lots of _shishito peppers_ (獅子唐辛子) for the chilies and maybe adding _tsuyu_ (つゆ) or _dashi_ (だし) when you are unable to find bagoong. 頑張ってください
Wow! A mouthful of words
Its not just the saltiness of the bagoong, bagoong has its own umami so dashi wont suffice but since he used chinese shrimp paste its much better than what you are suggesting.
@Makata Bayan Stop hating.
Yes I could have used shishito peppers. That might have been more delicious🤔いつもコメントありがとうございます！
Hiro-san, I agree. Siling haba can be bought in a Filipino store. They have just the right flavor and spice heat. In fact, I see Bicolanos add a lot of it in the dish so that it is not just there as spice but the vegetable component as well.
I tried cooking your version of Pork Adobo. Please know that I have been wondering how our fine dining restaurants get it that good. I had to learn it from your vlog. 😀
Sugoi! Oishi.
Most of that oil is from the coconut milk. When you cook the coconut milk for a long time it will extract the oil and dried up the milk and caramelize the natural sugar in it making your dish brown. The caramelized onion and seared pork also contributed to the brown color. If you want white color bicol express do not sear the pork till brown and saute the onion until transluscent only.
That makes sense. Thank you so much for the tips!
@@HiroFoodinJapan I would also use the Adobo or Bicol express oil to make Fried Rice. Try it its very satisfying!
I love how your wife is appreciative of all the food you cook. Both of you are truly blessed! ❤❤ Thank youfor always featuring Filipino dishes and loving it😊😊
I’m planning to cook more Filipino dishes. Thank you!
When you try it again, try to pour the coconut milk after the meat softens, so you don't have to cook the coconut milk that much.
Or if you do it like this again, just pour the oil out before serving. What you did actually looks really good!
This is the Bicol Express that I like when the coconut milk has already turned to oil. I don't like it if it's still white. 😄 Great job! 👏
P.S. by turning the coconut milk to oil, it would also prolong the shelf life of the bicol express. If it's still white, it's prone to spoilage easily.
Me too
Thank you so much! ☺️
this is true. if you want a white bicol express dont cook the coconut milk too long.
Dito sa amin sa Bicol, hindi yan napapanis kahit maputi pa yan.
Mapapanis lang naman yan kung may matitira😅joke
Bibihira kasi may matira, pwera na lang kung parang tubig dagat pag naluto. Hindi ito biro. Marami gumagaya at hindi marunong gumamit ng alamang at pagkaluto, ngek, parang tubig dagat.
I didn't know the taste of chinese shrimp paste but it looks good to me. I'm craving.
The Chinese shrimp paste is a little spicy. Thank you for watching!
Its literally just bagoong
I suggest put some a little bit of ginger,and it add more taste..and add philippines shrimp paste..
I think maybe you can use the Chinese shrimp paste, just a little oil when cooking but it looks delicious next time, it's ok when you fry the pork, remove the oil because the coconut will come out a lot of oil but I think it's delicious made by you 👍💗
Thank you for your nice comment! I appreciate it 😊
Yun nga ginamit niya, chinese shrimp paste. Tanga!
I think that they added the coconut milk early... coconut milk becomes oily when you let it boil for so long.
@@lalakingtomboy2800 you don't need to say "tanga" to someone when clearly your comprehension is questionable. The person you are replying into is answering hiro's question if it's ok to use Chinese Shrimp Paste. Next time be more understanding.
@@lalakingtomboy2800 makatanga rong grammar lang ang ibig ko sabihin pwede naman gamitin yun mali lng yung pagawa ko sentence di nmn ako ganun kagaling mag english sorry huh mali pero di mo ubligasyon mag mura agad agad mister matalino
Aside from using less oil, use lower heat to avoid boiling the coconut milk since that makes the oil separate. This also probably also adds to the dark color.
Also, you can add green beans if you want vegetables. Just cut them into 2-3 inch pieces and add near the end of cooking.
Well as a Filipino, for me it’s not bad for a first timer to cook it. It looks like a pork binagoongan (sautéed pork in shrimp paste) for me. The oil is from the coconut milk. You must not overcook the coconut milk and used a leaned meat next time. But for me it really looks delicious. 🤤🤤🤤
Yeah, he is right I agree with him, do not overcook the coconut milk better put it when you are about to finish, so it will be the last thing you will add to the rest of the ingredients and I suggest too if you want to lessen the oil it is better if you will remove some of it before you continue cooking.
I am from Bicol, particularly from Camarines Sur Province. I think I may safely say that we have different ways on how to cook this dish. Different province, different ways.
We usually don't put shrimp paste. We put the fresh baby like super small shrimps (Balaw) something like violet-ish color (idk the english term for it) and importantly, use real coconut milk. Cheaper and more tasty. VCO is also 'healthier' than the oil from the meat. And also pork shoulder/ham part (where more lean meat is) is the best pork meat to use. Also, all purpose cream is optional. We like it white-ish and creamy.
We don't saute the ingredients. We let the coconut milk biol first then lit it up (yes, the burnt smoke of VCO gives another taste to it) then put everything then simmer until the meat is tender, lastly, salt and pepper to taste.
Try doing this 😁👌✌️
Sautéing/braising/searing the meat is typically the more sophisticated way to cooking meat stews like Bicol Express. Nothing wrong with doing the meat first on the pan before giving it its flavortown jacuzzi.
Don't feel bad, you didn't fail! I've had Bicol Express just like this! And I live in Bicol, where this dish is from, so I think I have a say in the matter haha. But if you're really bothered by it, dont cook the coconut milk for too long. It caramelizes and the oil in the milk renders out.
The thing is Bicol Express didn’t originate in Bicol. 😒
It looks a lot more like binagoongan 😂 But yeah, I've seen bicol express with the coconut milk simmered down and curdled til dry. I also heard you have a version there in bicol that has no coconut milk. The crazy thing is, I got it confirmed by a bicolano but someone else not even from bicol (I guess) is debating it's authenticity.
Your comment made me happy! Thank you 😊
@@blakerbdll I think the real name for that dish in bicol is sinilihan and cely kalaw from Laguna used the dish in a cooking competition in the 70's and she called it Bicol express inspired by the bicol express railway train, so technically it's originally a bicol region dish
@@blakerbdll ive read something about this too. it is said that the name bicol express is derived from a train with the same name. idk but yeah
Try cooking pork kare kare or seafood kare kare. Youll love it. It has veggies recipe
Thank you for the request! I’ll cook Kare Kare!
It's so nice you are open to new flavors outside of Japanese cuisine. Also, some veggies you can use with Bicol Express: egglant, winged beans, string beans. You can also use canned tuna as an alternative to pork.
Diba ba binagoongan na yon?
@@danarambulo1778 Maybe? They have canned versions of Bicol Express in Manila using winged beans. Is there a strict list of what can be used? I think it can become binagoongan if the base taste is from bagoong (shrimp paste), and not coconut milk.
I actually dont know, im confused between those two. But ive seen people just add tomatoes to what you said and called it Binagoongan.
The browning is just from frying the pork until golden brown so when you added the coconut milk, the deglazing of the pan caused it to be brown. If you want it whiter, boil the pork instead with some ginger and then drain before you cook. The oil is a good sign….for coconut milk dishes, when the oil separates, it means the dish was slow cooked and not rushed.
We cook bicol express...
Slightly different than what you have done...
We sauteed garlic and onions and chopped red and green chilies....
In a very small amount of vegetable oil...
When garlic is changing color, we add the pork...
So that the pork will get infused by the flavors of garlic, onions and chilies...
Stir frequently, till pork getting crisp up...
In a separate pan, cook the shrimp paste, (any brand/any country made from will do)...
Constantly stir till shrimp paste changes color to a darker shade...
(Only cook the amount you will use for bicol express)...
When shrimp paste is now cooked, add the paste to the pork...
Continue cooking and stirring, till the aroma combined...
Add small amount of water with 1tbp of vinegar, to soften the pork...
And cook it till the water almost dehydrate...
When water almost gone...
Add the coconut milk 1st...
And cook it for 5mins in medium heat...
Then add coconut cream, for another 5mins....
Stirring constantly, avoiding the pork to burn at the bottom...
Remove from heat, serve hot with Garlic fried rice or with just Plain white steamed rice...
Can be paired with fried egg to add depth to flavor...
It still looks bomb! Whenever we make this at home, we use 1:2 meat:chili ratio to make it very spicy and the chilis are slice thinly. We don't sear the pork beforehand. We saute garlic, onions and ginger before adding the pork. You can remove excess oil to make it less oily. Then simmering the coconut milk and cream for too long will brown it. Also the shrimp paste contributes to the color.
In the same concept of sautéing and adding of coconut milk & shrimp paste, you can add veggies instead. Like grean beans, winged beans, taro leaves, etc. It's different from bicol express but the idea is the same.
I have fun watching this series. The end of the video always make me want to say ごちそうさまでした！🙏 Enjoy more Filipino food! 次のビデオをまたね！
Thank you for the tips! Matane 😊
The additional oil came from the coconut cream. When you boil coconut milk/cream for an extended amount of time you separate the curd from the oil. So it's pretty much healthy. My suggestion if you want the cream whole is to reduce the heat to low if you just want to simmer, and not leave it on high. As per the outcome, there are people who actually prefer the coconut oily version, while others prefer the creamier one. Either way, great job!
In the Philippines, you can buy fresh coconut milk on wet markets. The vendors squeeze the coconut twice. I simmer the pork on the 2nd squeeze to avoid too much browning on the sauce and add the first squeeze at the end of the cooking process. Bagoong also has sweetness. If the chinese shirmp paste has it, the it’s not far from bagoong since they actually look quite similar.
If you want the spicy flavor to come out, try sauteing the chili peppers with the onion and garlic. I also add a bit of ginger with my version of Bicol Express. If you can;t find bagoong, fish sauce would be a good alternative. I also put 2 tablespoons of sugar on my version just to enhance the flavor a bit more. Chopping the peppers finely would also increase the spiciness too. I hope you can try out beef kaldereta next. Or you can also try pinakbet. :)
Oh my God thank you so much for featuring Filipino’s foods. 🇵🇭💕🇯🇵
So calming and relaxing . Thanks . Appreciated.
Not bad for a first timer like you, still looks delicious. If you will try to cook it again. You may cut the pork into small pieces, bite size. Just remove the excess oil from the pork. Still filipino shrimp paste is the best shrimp to use. But never the less, you are a good cook. 👍
I love your version of Bicol Express. This is exactly what I do when I cook Bicol Express. I like the coconut milk to turned into an oil because its more flavorful for me. I think its more on personal preference.
As a Filipino myself, I really don’t know how to cook Bicol express but watching you cook it make me want to try .Watching you from Toronto, Canada 🇨🇦 All the Best ‼️
Yes, it definitely pass as Bicol Express!
The browning must've been from the pork, we usually sautee it very lightly then simmer in coconut until the oil extracts just like the way you cooked it ❤️❤️❤️
❤️❤️❤️ I do know it tastes GREAT!!
Thank you for cooking a Bicolano Dish..
We Filipinos used to stir fry the chillis together with the garlic and onions instead of ginger so that the spicyness would come out and infused with the oil. But that's okay! Chinese shrimp paste could be an alternative for bagoong since they're both from the same product. Thank you for trying out Filipino dishes by yourself!
so alamang is not bagoong?
@@mnxenx002 alamang is fresh shrimp paste. Bagoong is fermented and salted alamang with chili and oil.
@@michaelkevinmirasol8256 ang tawag parin sa amin d2 bagoong parin eh.
@@mnxenx002 siguro depende sa lugar pero yan usually ang pagkakaiba ng bagoong sa alamang
my mother is in japan, yamanashi pref. there's a shrimp paste she used to buy there called "good day sauteed shrimp fry" and send it here in the philippines. you can use that since there's a spicy version too.
the key to cooking with coconut milk is not cooking it too long because it will turn translucent and turned to oil and wont be milky anymore. better add the coconut milk in 2 different portions and process . press 2 different bowl of coconut milk the first pressed coconut should be mixed with a glass of water and 2nd pressed coconut should be mixed with 2 glasses of water. when cooking. add the 2nd pressed coconutmilk first and this is the boiling part. once your all good with the taste add the 1st pressed coconut milk then wait till it boils a bit and should be ready. :)
Coconut milk when overcooked produced two by product: coconut oil and a solid residue...
In your bicol express, you may overcooked the coconut milk. that is why there is so much oil.
In cooking bicol express, better to cook the fried pork in water first until soften.
then, add the coconut milk and boil the coconut milk, 5 to 10 mins...
Add the coconut milk a bit later towards the end. If it cooks too long, its oil is going to overwhelm your dish. You can also simmer the pork until tender without adding the coconut milk. Instead of salt, you can also use Fish Sauce. It also gives umami.
Love it! Good job with the substitution!
Add the coconut cream last after the pork is tenderized and the water is evaporated with low heat to get that creamy texture.
You can also grate in some fresh ginger. I put ginger in my bicol express..
i just woke up and haven’t eaten yet. now im hungry watching this
Good thing you guys appreciate Bicol Express because I know Japanese do not like oily foods unlike us Filipinos 😅.
That excess oil are from the coconut milk as well, it has natural oil too...
I am guessing you are a chef? You cook (even chop ingredients and flip the cooking pan) very well and you are doing your research about the foods that you cook too!
Impressive! 👏🏻
日本人はフィリピン人のような油性食品が好きではないことを私たちは知っているので、皆さんがビコールエクスプレスを高く評価しているのは良いことです😅。
その余分な油もココナッツミルクからのものであり、天然油が含まれています...
あなたはシェフですか？あなたはとても上手に料理し（材料を切り刻み、鍋をひっくり返します）、あなたはあなたが料理する食べ物も勉強しています！
印象的！ 👏🏻
Thank you so much! 😊 I’m not a chef right now but I used to be 👨🍳
You always amaze me of your cooking skills. Good job.
Just like Japanese curry, you may skim the oil from the dish and leave just the right amount for the savory flavor. I've been watching your channel since the Filipino restaurant video. Thank you for trying different dishes and giving honest feedback. I especially enjoy how you prepare the dishes and the ingredients you substitute. That way, local people from Japan watching your channel may replicate it and possibly appreciate the foods too.
This is positive appreciation that even though you're a Japanese... you are willing to cook Filipino delicacies like this. Salamat or should I say どうもありがとうございました
どうもありがとうございました for watching and your comment! 😊
this looks so good!! i would recommend lower heat next time you add coconut milk but it still looks very delicious
I love your cooking, you should also try bistek tagalog next time
Thank you so much! I’ll try it!
I love the way you really cooked the coconut milk.. Mostly turned into oil and whats left to the cream is all curdled at the bottom
When you're cooking coconut milk stir it always to prevent the oil from separating from the milk and don't cover it then if the coconut milk is boiling and reduces it's volume put the pork and when you're boiling the coconut milk add the spices so the spices would infused in the coconut milk that's what father used to do because that's the way they do in there town in bicol region
98/100 Hiro... Almost perfect for a newbie. Bagoong means fermented shrimp or fish and ect's and bagoong na hipon (fermented shrimp) is the best than fermented fish for Bicol express. The thing is the kick of ginger is missing (well, just to conceal the aftertaste of bagoong).
I enjoy watching you both eat 🥰 food is happiness!💕
I am a filipina, i love foods with coconut milk: such as taro leaves, jackfruits, banana blossom, sisig and more. Avoid to use shirmp paste with red food color. Use natural shirmp paste with no added color. And after simmer and when pork is tender ,for a final stage add pure and concentrated coconut milk, avoid to boil..just simmer, after 2 -3 mins. Ready to serve. To make the taste more sweet and natural white will come out. Drain the oil coming from pork.
👍♥️🇵🇭
Hiro-San, love your vlogs about 🇵🇭 food and cooking. We appreciate your enthusiasm as much we Filipinos love 🇯🇵 food and culture. ありがとう
ありがとうございます😊
You should put some sugar like a Spoon full of it to balance and neutralize the flavour. A spoonfull of cane vinegar is also recommended to add a little bit of acidity and to neutralize the feeling of jadedness caused by ample amount of oil in it.
The sauce is white because most do not over cook the coconut milk. I prefer oily coconut milk. My suggestion is add by sautéing some tomatoes with the meat, add string beans and cut up eggplants into halves fry it then add it to the bicol express
Not all oil is from pork. Mostly is from Coconut. Once the coconut cooked well it produced VCO or Virgin Coconut Oil. Which is so healthy.
The color of our family's bicol express is also brown! you shouldn't worry about it too much, you did an awesome job! ☺️
usually you remove the extra oil from frying the pork (since you used pork belly which is usually very fatty). after the coconut milk is added and cooked it usually produces coconut oil. so to avoid the dish swimming in oil. just remove the excess oil from the pork frying.
You guys are making my girlfriend hungry when she watches you late at night wakes me up to cook her filipino food. She is canadian but, refuse to eat western when she met me filipino food became her obsession. FYI I'm actually cooking her late night bicol express after watching you cooked it. Gambate!!! You deserve more subscribers and success with your channel.
I had fun reading your comment. Thank you so much! 😊
The oil that was produced is from coconut... there is another version for bicol express using bagoong alamang as one of the main in gredients... once its blend with the coconut oil then superb taste.. this is one of my favorite pilipino dish to cook specially when the pork belly is fresh...
If you want a whiter sauce add the coconut milk at the end after turning off the flame to prevent the coconut oil from rendering out. You'll have a thicker and creamier sauce as a result.
in my opinion if you are using pork belly saute it without oil it will realease its natural oil. then put the garlic and onions. slice thinly the chili so it packs some punch to it. add the shrimp paste. pour a little water to simmer down the pork belly until tender. then put it on a low heat after simmering then you can put the coconut oil. you need to mix it while pouring the coconut milk. simmer it for atleast 5 mins then your done. i preper to put just a little vinegar so that it will not spoil the food.
If you want to add vegetable(s) may put cabbage slices or sliced green beans (but refrain from overcooking the veggie).
Hi Hiro, this is awesome!! I love Bicol Express, it's definitely one of our favourites in the Philippines. I usually get to it a lot more rice when we have this, especially when it is cooked more spicy. You did a great job! Well done 😃
Oh I like the brown caramelized sauce better than the white sauce. I actually have a harder time getting the brown results. Mine always turns out white. You can skim off and save the excess oil for other dishes like french fries or fried rice. This is impressive for a first attempt.
You're so gooooood and im proud of you 😭😭❤️ please cook Kare kare for sure you will also like this one! ❤️😍
Japanese barbeque is sooo sooo good... I hope you can teach us how to make it. Thank you so much.
I love how you prepared it.
My mother uses coconut milk made from scratch using freshly grated coconut for bicol express. She would use the second coconut milk extract for the initial part of the cooking process then once everything is just about done she'd add the first milk and would turn the heat off just before it boils again. When I moved abroad and I tried to replicate her recipe I couldn't always find freshly grated coconut so I used canned coconut milk as the second milk and coconut cream as the first milk. Both undiluted. Discaimer: I'm just speaking only from my amateurish home cooking experience and I don't know if it would work out the same for you or for others.
To be honest, I am used to a whiter bicol express, but as long as it taste great I think it is fine. If you want some veggies on it you can try adding string beans or winged beans on it next time.
I think it's brown because you add the coconut milk first, try adding it at the last part. Both of them is considered as bicol express and that's just 2 ways you can make them. Either way you did a great job!
Sugoi! Coconut milk when cooked and simmered for some time produces coconut oil (which we also use for rice cakes? So it added up to oil from the pork. You can try pork with lesser fat next time and lesser coconut milk when simmering. Mata ne!
Thank you for cooking our traditional food. Its mouth watering really.. thank you very much.. Waiting for you and your wife videos for trying more delicious foods.. God Bless and keep safe ..
Not bad, looks delicious. It is not easy to make it for first try because of the coconut milk. I suggest putting some vegetables that resembles green chili and make it thin slices.
Thank you for your kind comment and advice 😊
Authentic ingredients may be difficult to get in Japan. The key ingredient in Bicol Express is the _siling haba_ (long green chilies). I think Japanese _shishito_ peppers (獅子唐辛子) could potentially be used as a replacement since they are both varieties of the same species _Capsicum annuum_
The first part is right. The second part, so it would not turn dark is use different oil, not the one used earlier on souteing the pork belly. and you'll need use less oil. Remember that the coconut has its own oil especially the coco milk, so use as little oil as possible when souteing the garlic/onion/ginger. Oh, don't soute the meat much, not very brown, just sort of sere them. That also make end-result dark. That size you've cut the meat is ok but the ideal size should be half again of your cut. Good luck on your search for bagoong! Have a nice day
Bicol Express is the famous dish from Bicol Province/Region, the province where I live. It is one of my favourite food and I always cooked it here in our home whenever their is a festivity, and based from what I saw, you did great as a first-timer to cook Bicol express. More power to your Channel!
As a half Japanese and half filipino im proud of you,,, maybe you could try and cook kaldereta,, it reminds me of japanese curry
I'm rly enjoying watching you cook different dishes esp Filipino food! I think you did a great job in finding alternative ingredients 😉👍 i also like this version where the coconut milk has turned into oil. The coconut milk does produce lots of oil so to saute the garlic-onion-ginger at the beginning, you can use less oil 😉 i think i'd also cook bicol express tom. This made me crave 😍
When the pork has rendered most of its oil... Take most off it out. Then Cook all ingredients but add a little... Very little coconut milk in the beginning... When all is cooked... Add the rest of the coconut milk... Continue to simmer on low heat for 2 to 3 minutes. Youll get less oil from the coco milk and get "creamier" Bicol Express.
It looks like you caramelized the coconut milk by using very high heat (you can see it by the way the coconut milk was bubbling) and it also separated the oil. Coconut milk will produce a lot of oil if you cook it in high heat. You can try the recipe again but just use low heat. This way you preserve the flavor of the coconut milk and cook the meat also. I think the chinese shrimp paste would be a good substitute for bagoong.
I forgot to say - I noticed that you used large cuts for your pork. Try to cut your pork into smaller pieces this way the pork will cook nicely even on low heat.
Shereeep! You guys should try Kare-Kare and Beef Pares
Looks great and delicious. You can try to add green 'papaya' to have veggies in it. To make it white, u need to add the coconut milk when it is almost done. We don't boil it longer. great job.
This is really good but if you're worried about the amount of oil , I suggest you use pork tenderloin, its more leaner.
Maybe they have barrio fiesta bagoong/shrimp paste in filipino stores there :)
You can try pork binagoongan next time.
coconut milk became curd if it cooked too long which resulted releasing of coconut oil. i usually add coconut milk last, usually cook for 5-10 mins in low-medium fire or until it boil. but it will spoil earlier unlike the one you made that will last longer
I think that oil came from the coconut milk bec it was boiled a longer time.
My mom boils the pork first with water until the water evaporates then she pour the coconut milk, the usual bicol express is creamy white. Simmer only after pouring the coconut milk
When you put the coconut oil you should bring it down to a simmer. If you cook it for too long it will start to turn oily. It will upset your stomach too.
Looks delicious! Also, the sounds when cooking are relaxing 😁. I'm not good at cooking so I don't know any advice I can give you Hiroさん😆
Jusr remove the oil from the pork next time. The coconut cream or coconut milk will produce its own oil when you cook it.
What you can do, put this in the freezer for the oil to harden and you can scoop some of it out before reheating for your next meal.
I’m not in my country right now but I’m really cravings for this.
The oil is from the pork plus the coconut milk.
Looks delicious!
Awesome bruh! Try the Binakol from Bicol next time. You gonna love it..
Not skipping ads po. Thank you for showcasing my country's foods. I hope the Japanese people will get to know more about my country as we Filipinos are trying our best too to learn more about your beautiful country.
This is my first time watching this and you got me hooked! You just earned my sub! Thank you!😇
Thank you for subbing! 😊
This can pass as bicol, express the "too much oil" is both from pork belly and coconut milk. You can cook Coconut milk for a short time and it would stay close to white..always remember the shrimp paste has a lot of influence on the color of the dish. In the Philippines, some shrimp paste are red so bicol express will turn out pink or pinkish. でも すごい！
i just discovered your channel, really nice!
First of all, I commend the effort to cook Bicol express. The outcome looks delicious. But for someone who was born and raised from this region, this is not Bicol express. To all my fellow Filipinos, let’s not confuse pork binagoongan with Bicol express. These 2 dishes are way different. A lot of Bicol express recipes circulating online are so wrong. Only pure Bicolanos would understand me.
This looked really good 🤤
I used to hate spicy food but this dish was always an exception. So good.
This girl with hmm hmm hmmm and with hmmoimmshihmmmm and the thuthuthuthuthumbs up makes filipino smile a lot🤗🤗🤗🤗🤗
I've been seeing your videos quite sometime really amazed me. I love cooking too but you're doing so great. Best of Luck....
I'm obsessed with your channel cooking filipino foods. I'm a French with a filipino partner, and oh boy I know how it feels when filipino food reaches my lips.
In our version we add a lot of shrimp paste to make it more flavorful and it must be eaten with rice
I'm craving for bicol express now. Good job!!😊
Thank you so much!!😊