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 🙌
@carlaaron3121
2 жыл бұрын
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 ❤️
@micks28
2 жыл бұрын
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.. 🥰 🥰 🥰
@brendapabula7307
2 жыл бұрын
The color is perfect. The oil is not all from the pork. It is the oil from the coconut milk. Good job!
@wiccachu
2 жыл бұрын
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. 😃
@richd6119
2 жыл бұрын
Its too brown cause either you cook it too long and coconut is releasing the oil plus the temp is high
@wegotthis2345
2 жыл бұрын
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.
@M3gum1Th3F1rst
2 жыл бұрын
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.
@MainRapperACEsahi
2 жыл бұрын
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.
@oxoelfoxo
2 жыл бұрын
@@MainRapperACEsahi not even loin?!?
@jonpara5148
2 жыл бұрын
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.
@h.4315
2 жыл бұрын
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
@iomanalili3419
2 жыл бұрын
Wow! A mouthful of words
@King-um5no
2 жыл бұрын
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.
@frankthetank1337
2 жыл бұрын
@Makata Bayan Stop hating.
@HiroFoodinJapan
2 жыл бұрын
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!
@polgonzales
2 жыл бұрын
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.
@IsekaiCook
2 жыл бұрын
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.
@HiroFoodinJapan
2 жыл бұрын
That makes sense. Thank you so much for the tips!
@ShadowLynx516
2 жыл бұрын
@@HiroFoodinJapan I would also use the Adobo or Bicol express oil to make Fried Rice. Try it its very satisfying!
@qweestinaalano7652
2 жыл бұрын
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😊😊
@HiroFoodinJapan
2 жыл бұрын
I’m planning to cook more Filipino dishes. Thank you!
@cw5421
2 жыл бұрын
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.
@artsy_ivy
2 жыл бұрын
Me too
@HiroFoodinJapan
2 жыл бұрын
Thank you so much! ☺️
@tyronec2358
2 жыл бұрын
this is true. if you want a white bicol express dont cook the coconut milk too long.
@tumertech4609
2 жыл бұрын
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.
@chickenporkadobored
2 жыл бұрын
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!
@jeff8355
2 жыл бұрын
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 👍💗
@HiroFoodinJapan
2 жыл бұрын
Thank you for your nice comment! I appreciate it 😊
@lalakingtomboy2800
2 жыл бұрын
Yun nga ginamit niya, chinese shrimp paste. Tanga!
@dayangmarikit6860
2 жыл бұрын
I think that they added the coconut milk early... coconut milk becomes oily when you let it boil for so long.
@roycechristanbautista1757
2 жыл бұрын
@@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.
@jeff8355
2 жыл бұрын
@@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
@ninoadrianmanapsal8099
2 жыл бұрын
I didn't know the taste of chinese shrimp paste but it looks good to me. I'm craving.
@HiroFoodinJapan
2 жыл бұрын
The Chinese shrimp paste is a little spicy. Thank you for watching!
@myra8158
2 жыл бұрын
Its literally just bagoong
@asmr_cravings4732
2 жыл бұрын
I suggest put some a little bit of ginger,and it add more taste..and add philippines shrimp paste..
@thewayofaxiom
2 жыл бұрын
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.
@HiroFoodinJapan
2 жыл бұрын
I had fun reading your comment. Thank you so much! 😊
@reneboy6130
2 жыл бұрын
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. 🤤🤤🤤
@ma.herdelyzabaclaan1972
2 жыл бұрын
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.
@annechikara6686
2 жыл бұрын
It's okey if the color is not white because you fried the pork.That is a really delicious bicol Express😋✌️👍
@twixie__5651
2 жыл бұрын
Maybe they have barrio fiesta bagoong/shrimp paste in filipino stores there :) You can try pork binagoongan next time.
@maryj4876
2 жыл бұрын
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. 👍
@theaveragefilos7246
2 жыл бұрын
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 😃
@kalderetacurryginilingspicy-99
2 жыл бұрын
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
@HiroFoodinJapan
2 жыл бұрын
どうもありがとうございました for watching and your comment! 😊
@acecabusas7013
2 жыл бұрын
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. :)
@piaseriza4200
2 жыл бұрын
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!
@HiroFoodinJapan
2 жыл бұрын
Thank you for the tips! Matane 😊
@Daybr3ak1991
2 жыл бұрын
Try La’ing next time its from bicol provence too
@CreativeTeamGMA7
2 жыл бұрын
❤️❤️❤️ I do know it tastes GREAT!! Thank you for cooking a Bicolano Dish..
@distantobserver1164
2 жыл бұрын
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.
@milesparker557
2 жыл бұрын
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.
@Alouette_EXE
2 жыл бұрын
Add the coconut cream last after the pork is tenderized and the water is evaporated with low heat to get that creamy texture.
@xoxo_88
2 жыл бұрын
Oh my God thank you so much for featuring Filipino’s foods. 🇵🇭💕🇯🇵
@just.jules.973
2 жыл бұрын
Nice cooking Hirosan, it's ok if u couldn't use bagoong or shrimp paste, u can use anything salty as a replacement. By the looks of it it still turned out well, I think there's just alot if coconut milk hehe but it should still be fine.. please keep the videos coming. The videos doesn't have to be perfectly edited, sometimes raw movies are also more appreciated. 👍
@alexanderangelitohernandez2837
2 жыл бұрын
Next time try .... Lechon Kawali Beef Bulalo Pork Menudo Pork Caldereta Pork Kare-kare
@hepshetty7565
2 жыл бұрын
You're so gooooood and im proud of you 😭😭❤️ please cook Kare kare for sure you will also like this one! ❤️😍
@gettheraven
2 жыл бұрын
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!
@ciedge
2 жыл бұрын
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.
@mikopalileo28
2 жыл бұрын
This is good Bicol Express. Other Bicol Express here in the Philippines look just like that. Good job! I’m craving for some Bicol Express. 🤦🏽♂️
@allier1867
2 жыл бұрын
this looks so good!! i would recommend lower heat next time you add coconut milk but it still looks very delicious
@0912lui
2 жыл бұрын
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 ❤️❤️❤️
@hsushima
2 жыл бұрын
As a half Japanese and half filipino im proud of you,,, maybe you could try and cook kaldereta,, it reminds me of japanese curry
@tabspangyao7606
2 жыл бұрын
????? It doesn't look like bicol express!.. Cause of the color? And the way of slice of the meat.. Should be. More.. Thinner and the color. Must be white..like coconut But I appreciate cause you try our foods! ❤️❤️❤️❤️💯💯🙏
@lanonas2000
2 жыл бұрын
You can also grate in some fresh ginger. I put ginger in my bicol express..
@77ennaanne
2 жыл бұрын
Try cooking pork kare kare or seafood kare kare. Youll love it. It has veggies recipe
@HiroFoodinJapan
2 жыл бұрын
Thank you for the request! I’ll cook Kare Kare!
@tanteriffi
2 жыл бұрын
Parang pinoy na pinoy na magluto si sir Hiro 😊😊🥰🥰👍👍👍👍👍👍👍
@alexanderangelitohernandez2837
2 жыл бұрын
Thats mostly Coconut oil....☺️☺️☺️, Its not whitish in color maybe because its not natural coconut milk., and because of the chinese shrimp paste....korean colorless shrimp paste will be the best alternative i think...
@chrstlntn8611
2 жыл бұрын
You must add yardlong beans, It'll add more flavor .. we Filipinos usually cook bicol express with it..
@JohnathanLimCheng
2 жыл бұрын
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...
@jchitz86
2 жыл бұрын
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.
@natelucero7278
2 жыл бұрын
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).
@alreyhilario1116
2 жыл бұрын
Love it! Good job with the substitution!
@zyxgremory
2 жыл бұрын
I love your cooking, you should also try bistek tagalog next time
@HiroFoodinJapan
2 жыл бұрын
Thank you so much! I’ll try it!
@Freedom2012ize
2 жыл бұрын
I wish you'd open a Filipino Restaurant in Tokyo.... I really love Filipino dishes however, I don't like going to Filipino Restaurant in Japan because they're always full of girls from a dirty industry..... And the Restaurant itself is usually near or next to a dirty industry soooo like eeew hahahha
@DaraParkHD2
2 жыл бұрын
It turned brown because of the Chinese shrimp paste. But the look of it this isn't Bicol express but Binagoongang Baboy or Pan Fried Pork with shrimp paste.
@kimchiburger7844
2 жыл бұрын
Actually it isn't bagoong. Its fermented shrimp. Its called Saeu-jeot in korean. There's a Japanese version of this as well
@aldrinpagunuran8688
2 жыл бұрын
Your coconut milk turn into oil..it was over cooked thats why became oily...and add more green jalapeño chili's and long string beans . but im sure it taste good cause you control the amount of Chinese shrimp... paste...
@animedata2866
2 жыл бұрын
You must drained the first fry of the pork especially when you use belly
@kairu_b
2 жыл бұрын
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😆
@altairdreyse8767
2 жыл бұрын
Bicol express I see, you've done it well. I like it when you cook Filipino dishes, If you like bicol express and tastes good to you, maybe you might like filipino chicken curry also
@Thigsy
2 жыл бұрын
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.
@marcariesteomarcos3752
2 жыл бұрын
This dish is being cooked and packed as food when you go to travel,since it doesn't spoil fast. named after a 10-12 hour train ride from Bicol to Manila...The Bicol express..
@henceldeanon9233
2 жыл бұрын
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...
@edwindelfin7894
2 жыл бұрын
Looks good ....... Its good as it us .... But you can makebit better if you add veggies ... Sigarilyas is the best for me. But fried potato or egg plant will do just to balance the oil from the pork snd coconut ... And add canned pineapple include the syrup for sone sweetness ... Typical filipino dish alway trying to blend as much flavor as we can ... Sweet sour salty spicy bitter savory in the dish it self or with a dipping sauce
@edwindelfin7894
2 жыл бұрын
You notting wrong ... Coconut and pork belly.... Expect it to be oily.... You can scoop out as much oil you can if like while cooking
@donnavillegas5539
2 жыл бұрын
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 ‼️
@ronbmenes
2 жыл бұрын
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.
@starrmontaniel
2 жыл бұрын
looks yummy. all the oil is not from the pork. some came from cocomilk and caramelized onion. can you cook PINAKBET? :)
@AmFFFers
2 жыл бұрын
I hope you can bring your Japanese tomodachi to taste your sugoi filipino cooking in your next videos Hiro San. If you like to drink filipino biru try it with our Kurisipi Pata "Crispy Pata". Mata ne!
@troooy88
2 жыл бұрын
Hello! If you don't have bagoong, of course you can use other shrimp paste that you like. Or you can also use Fish Sauce instead of bagoong. :) also it is already said in the comments below, but we dont usually sear our meat before hand, that can be the cause of the brown sauce. but still looks delicious. :) and don't worry about the oil. :D
@iancrespo7148
2 жыл бұрын
There's too much oil because you added your coconut milk too early. But still it looks good! I challenge you to cook dinugu an, a blood stew of pigs blood, intestines, liver, kidneys and heart, with a little fatty part of the pork. Good luck! By the way, I love your videos.
@vbnurs
2 жыл бұрын
👉🏼I don’t use the pork belly, too much fat and so unhealthy. I prefer pork shoulder or pork butt has more meat than fat and also tender. Nevertheless , you are an awesome cook, and has an acquired taste for Filipino cuisine. Your better half is so lucky💐
@kchunder
2 жыл бұрын
You should took out or Skimmed off most pork fat natural oil first especially its too much and your not accustomed with oily dishes. AND the coconut milk was cooked Too long, that's why it become transparent oil. Hope this help and you try again next time. Good luck!
@samafan2571
2 жыл бұрын
It looks delicious. But next time try smaller cuts of pork. Like make 3 slices of your cuts in your video. And use small amount of oil because your pork will produce more oil and your coconut milk because its too oily. And i dont know chinese shrimp paste taste like but i think it is good. And next time try to evaporate more of the sauce but not too dry. Over all it looks good. Good job Edit: put more coconut milk.😊
@manwithmountain
2 жыл бұрын
most of the oil came from the pork, some of those came from the coconut milk. Good quality coconut milk though, use that brand again. I would have halved the pork slice and of course bagoong would have added the right touch.
@Bulbagaba992
2 жыл бұрын
Your version looks good. Oishi! By the way, I’m amazed by your cooking skills! Sugoi!
@sabrinawanderer7560
2 жыл бұрын
Thank you for eating rice with it. I felt like my tongue here is satisfied knowing you ate that viand with rice. Rice indeed is a neutralizer for strong taste. Next time, please remove the excess oil. 😅 you are so cute cooking this and it's hilarious for me to see too much oil there. But I don't care as long as I have seen your wife eating it with rice. Rice, rice, rice I love rice. 😊😊😊😊
@davidjohnsalonga9336
2 жыл бұрын
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
@Yk-if3ev
2 жыл бұрын
It should be white if you did not cook the coconut milk too much. The coconut milk, if cooked too much will become coconut oil. This is also probably the reason why it is oily. Not just because of the pork. But, to be expected. The food looks so great. Sugoi. Tabetai 😁
@HonestFoodniccag
2 жыл бұрын
In traditional way bicolano(people where bicol express came from)don’t sauté or fry the meat. As what i had known they put all the ingredients in one pot and simmer it until the coconut oil is visible or it’s sizzling with its own oil. Well i hope it works. Request pls can u do inihaw na liempo in with Japanese twist and make yakiniku out of it so excited 😆
@KuyaEnan
2 жыл бұрын
Whitish bicol express is not good as your version. Your version is close to the authentic one. The coconut oil was extracted which it gives more aroma and nutty flavor to the dish which it makes the dish savory. And whitish bicol express can be spoiled easily. Your version can't be easily get spoiled.
@nicolebongbonga462
2 жыл бұрын
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!
@dee_hfgblank1617
2 жыл бұрын
This is my first time watching this and you got me hooked! You just earned my sub! Thank you!😇
@HiroFoodinJapan
2 жыл бұрын
Thank you for subbing! 😊
@renegozum9063
2 жыл бұрын
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!
@mariyatatsu3752
2 жыл бұрын
In our version we add a lot of shrimp paste to make it more flavorful and it must be eaten with rice
@jeraldvillegas7454
2 жыл бұрын
Maybe it turns brown because of the chinese paste you used. But it really looks good. Next time put more chilis. 😁🤙
@AKOSIRANMA-23
2 жыл бұрын
It turn out to be adobong bicol express Good job 2 dishes in 1 There's always a nxttime 🧐🤔🤤😋🤭😅✌️
@Snaxkk
2 жыл бұрын
every pilipino family all have different recipe on making bicol express or any dish. so dont worry, you did great. you can improve it next time. 🔥👏
@4Christ74
2 жыл бұрын
If you want to add vegetable(s) may put cabbage slices or sliced green beans (but refrain from overcooking the veggie).
@ljnoble9167
2 жыл бұрын
It still looks delicious. But I guess you over cooked the coconut milk that's why it is not white'ish. The coconut milk turned to oil when over cooked. But hey that looks yummy!!!!
@janichow-kr7xq
2 жыл бұрын
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. :)
@TheNomyer08
2 жыл бұрын
Your bicol express is good. The oil part was from the coconut milk, you should put the oil on the rice its perfect. There are so variations of bicol express the one you made was definitely has a version here besides the chinese shrimp paste it was a good 1st attempt. Sorry for my english..
@jm7290
2 жыл бұрын
you know why most Filipino dishes are different and like by other countries because it’s so tasty and so much flavor in it and so most Chinese, Japanese, Koreans are very delightful to eat Filipino cuisines because of its savory taste and because most of their food are not too salty and just simple dish like most of their vegetables are just side dishes and they just cook in a blanch water or just sauté in garlic and some are just flavored with soy sauce, oyster sauce and other herbs.
@olecramolecram1322
2 жыл бұрын
There is nothing wrong with the darker color. Some, like me, want it that way. If you want a white sauce with less oil, don't render the fat (or fry in it's own fat) as this will make the meat dark and the sauce dark as well. Just boil meat in little water until it is tender and all water has evaporated. When dry, it's time to add the coconut milk. Simmer until sauce becomes thick n creamy
@nordeguzman
2 жыл бұрын
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
@reymarmirando5483
2 жыл бұрын
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
@AF-dz4ty
2 жыл бұрын
String beans is best in bicol express if you want to add some viggies also add ginger. From Bicol Philippines here.
@fayis4everlove
2 жыл бұрын
I also worry about the oil when I eat Bicol Express but then I remember its from the coconut so its kinda okay-ish. (my mom uses chicken w/ no skin)
@rogerx9298
2 жыл бұрын
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.
@MichaelPeterson-rx9jd
2 жыл бұрын
The color of our family's bicol express is also brown! you shouldn't worry about it too much, you did an awesome job! ☺️
@labbeatz1337
2 жыл бұрын
Hi im Filipino and born in bicol albay i like your way to cook the bicol express...just add more chilli😊😊😊
@jiyu.117
2 жыл бұрын
im from bicol.. that looks really good but it s not bicol express,it shouldbe a little dry and more coconut milk and chili.. but yeah i want to try your version coz it looks really good..
@ilxoco
2 жыл бұрын
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
2 жыл бұрын
Diba ba binagoongan na yon?
@ilxoco
2 жыл бұрын
@@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.
@danarambulo1778
2 жыл бұрын
I actually dont know, im confused between those two. But ive seen people just add tomatoes to what you said and called it Binagoongan.
@macfacers
2 жыл бұрын
You overcooked the coconut milk that's why there's a lot of oil and the color turned brownish. Maybe the heat was too high. It would give you a different flavor it the coconut cream is still whitish when the dish is cooked.
@hector5810
2 жыл бұрын
The oil is from the pork plus the coconut milk. Looks delicious!
@Carlos-my1hx
2 жыл бұрын
If you want not being oily you should remove the oil comes from the pork and coconut milk also produce its own oil. I add wind bean (sigarilyas) to it, so it has vegies too
@gigigavino-punsalang7400
2 жыл бұрын
Your choice of meat has a lot of fat that is why it's too oily. Next time use a leaner type of meat. And when you let the liquid of the coconut milk evaporate it also becomes oily. Add the coconut milk when the meat is almost tender.
@zeusdfri040778
2 жыл бұрын
Don't cook too long if you want to stay in white texture once you add the coconut milk. If it is boiled for 30 seconds then that's it, put off the fire. But it is okay if the coconut turns oily it adds shelf life to you bicol express😉
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