Bicol Express is a Popular Filipino Dish, before its only Pork Belly and Green Chilli now we have a lot of variants of this dish. But today we will stick with the original. 🙂
Ingredients
1 Kg. Liempo/Pork Belly
3 – 5 Cloves of Garlic (Minced)
1 Small Ginger (Minced)
1 Medium Onion Minced)
3 Cups of Coconut Milk
1/4 Kg of Long Green Chilli/Siling Mahaba (Chopped)
Red Chilli (Chopped, optional if you want extra heat)
1/2 Cup of Shrimp Paste
Salt and Pepper to taste
A little trivia. Did you know that Bicol Express is not originally from Bicol? It was popularize in Malate, Manila but cooked as a traditional Bicolano Style. It is named after the Train Trasport “Bicol Express” that travels from Manila to Bicol
Cebu is home to a number of delicacies that have tickled the taste buds of Cebuanos for generations. One sinful yet scrumptious delicacy found in the City of Carcar is the chicharon or pork crackling. Chicharon in Carcar is one delicacy no one could ever resist.
Best Chicharon is Located in Carcar
The City of Carcar is located in the southern part of the island. It is one of the oldest towns in Cebu .It is around two hours away from Cebu City. If you ride a bus, you would have an idea if the bus is nearing Carcar since the price of the chicharon sold by vendors boarding the bus would gradually go down. The lower the price, the closer you are to Carcar.
How Chicharon Made
Chicharon is made of pork rind that is boiled in water with spices and salt before it is cooked in hot oil. The chicharon-making industry in Carcar supposedly started in the 1900s when a couple started selling the delicacy after they discovered the delectable taste offered by pork rind boiled in oil.
Take Note
While it is not quite healthy, the chicharon from Carcar does taste absolutely divine. Just make sure you eat it in moderation. So, if you are going on a trip down south, do not forget to make Carcar one of your stopovers and bring this sinfully delightful delicacy with you. The chicharon from Carcar is also available in major supermarkets and groceries as well as pasalubong center in and around Metro Cebu.
Sour and spicy soup dish is a perfect culinary treat in these times where rain intermittently occurs in tropical Cebu. Cold weather also permits craving for something hot, stewy and balanced spiciness that not only tickles the palate but also provides gastronomic satisfaction. At the first sip of the hot soup, a spoonful would go a long way from the first intake to the temporary relief in the digestive tract, compelling my appetite to overdrive where the cause of which is the craving for “linarang”. Linarang tagontongan, that is.
In here I will teach you how to cook it, but first let me tell you what are the ingredients of this delicious food.
INGREDIENTS
2 T olive oil (or any cooking oil
2 slices (about ¼ lb each) parrot fish
seasoned salt to taste
7 garlic cloves, crushed
1 c coconut milk (we used fresh)
½ c red onion, sliced
¼ c diced tomato
2 T salted black beans, undrained
Blended bilimbi
Those are the ingredients that we need to cook linarang or what we called larang. So now I’ll show you the steps in cooking larang.
Step 1: we need to put at least 3 table spoons of cooking oil/Olive oil.
Step 2: ready the sliced ingredients.Step 3 : lets put the sliced ingredients into the pan.Step 4 : Lets put the most important ingredient in linarang. (Note: We can put any fish like Salmon. Molmol or Tuna. Depends on your liking.)This is connected to step 4. Putting all the ingredients.
Step 5: After putting all ingredients, it’s time to add water and wait for 20 minutes.
Step 6: After 20 minutes it will boil and its time to add some salt for the salty taste that is suitable for the dish. wait for a couple of minutes and it will be ready.
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Step 7: this step is the most exciting, its time to taste your hard work. Enjoy.
That is the linarang, i hope you did learn about this. Thank you
Chop Suey is a quick and easy stir-fry that’s ready in minutes and perfect for busy weeknights.
With a delightful mix of bite-sized vegetables, moist chicken, liver, and quail eggs in a flavorful stir-fry sauce, is a hearty and nutritious dish you’ll love on its own or with steamed rice.
Tips on How to Make Chop Suey
Chop Suey literally means “assorted pieces” and you can basically use whatever vegetables and protein you have on hand. Feel free to add or swap chayote, snow peas, bok choy, mushrooms, bean sprouts, pork strips or shrimp.
The most important component of this recipe is parboiling the vegetables. Blanching in boiling salted water and then shocking them in ice bath help maintain vibrant colors and crisp texture.
Cut the ingredients in uniform sizes to ensure even cooking.
Ingredients
water
1 large carrot, peeled and sliced on a bias into 1/4-inch thick
1/2 broccoli, cut into florets
1/2 cauliflower, cut into florets
1/4 cabbage, cut into 1-inch thick strips
1/2 small red bell pepper, seeded and cut into strips
1/2 small bell pepper, seeded and cut into strips
1 tablespoon canola oil
1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1 cup chicken thigh fillets, cut into 1-inch cubes
2 tablespoons oyster sauce
1/2 cup chicken liver, cut into 1-inch cubes
5 pieces baby corn, halved crosswise
6 hardboiled quail eggs, peeled
2 teaspoons corn starch
1/4 cup water
salt and pepper to taste
Instructions
Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.
In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
Add peppers to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
Reserve the poaching liquid (the one used to blanch vegetables). Drain vegetables from the ice bath when they are cold.
In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened.
Add chicken and cook, stirring regularly, until color changes.
In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through.
Add the liver and cook for about 1 to 2 minutes or until cooked through.
Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is thickened.
Every Filipinos and even the Tourist love lechon! In almost every occasion in the Philippines we always have a very crispy, and mouth watering lechon. Did you know that the province of Cebu is known as the Lechon Capital of the World? In fact there are many articles and blog’s about the lechon here in Cebu and it spread it’s crispiness all over the world!
A very short history about Lechon
Lechon is a Spanish word which refers to roasting a suckling pig. It is done by seasoning the whole pig followed by slow roasting in a pit with blazing charcoal. The pig is attached in a pole and turned in a rotisserie fashion during the cooking process. With its crispy skin, tender and juicy meat, it is a delicious pork dish to die for.
Crispy and Tasty Lechon of Carcar City
When me and my family got a trip to Kawasan Falls of Badian we also really planed to stop by to Carcar City, so we wond miss the chance on tasting of tasting the best lechon in Cebu. We alighted at the rotunda of Carcar City and a few steps from the rotunda is the Carcar Public Market. Here, you will find the best tasting lechon without hurting your pocket. Since it’s noon time, we bought one kilo of lechon for only PHP 400, and had our sumptuous lunch of lechon with rice and mixed vegetables.
How it was cooked
The difference between Carcar City’s Lechon to the others in the province is the inclusion of pork drippings. During the cooking process, there’s a plate at the bottom of the roast catching all the drippings. The chopped lechon is mixed and served with the pork drippings making it tastier and fatter. Although Carcar City may have the tastiest lechon, just take caution when eating this dish especially for people with heart problems and hypertension.
FoodJizz 