Just went to the asian store for new provisions which, I hope, will last for at least a month (should be considering how far the store is from here). I chanced upon these long green peppers, similar to our siling haba in the Philippines, which I planned to use in making pinangat . Pinangat, the one I'm familiar with, is a dish of fish cooked in ginger and a little vinegar. One of these days I'll post the recipe if I'm able to cook it.
Back to the siling haba. They were pre-packed and each pack was almost a pound each. If I do use some for pinangat and maybe sinigang there will still be a lot left. So I made Bicol Express.
Over dinner, my hubby was explaining that there were other versions of bicol express some of which has gabi or dilis or other small fish. Well, this is the version of bicol express I know.
Back to the siling haba. They were pre-packed and each pack was almost a pound each. If I do use some for pinangat and maybe sinigang there will still be a lot left. So I made Bicol Express.
Over dinner, my hubby was explaining that there were other versions of bicol express some of which has gabi or dilis or other small fish. Well, this is the version of bicol express I know.
Bicol Express 
Bicol Express
3 cloves Garlic, minced
1 medium Onion, chopped
Ginger, sliced into strips
2 Tomatoes, diced
5 Siling haba, de-seeded and sliced
3 Siling labuyo,sliced
2 c. Coconut milk
2 tbsp. Bagoong alamang
Patis
Cooking oil
Saute garlic, ginger, onions and tomatoes. Add pork and cook until slightly browned. Add the bagoong alamang, siling haba and coconut milk. Cook until sauce thickens. Add the siling labuyo. Season with patis.
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