I love and enjoy everyday in the Philippines. Everyday continues to unfold a new adventure for me.
Weekends are a common time for family and friends to get together, just like anywhere in the world. When that happens, you can be assured of lots of good food to eat! Last Sunday was no exception.
Sun cooked on top and charcoal cooked on the bottom. Hey, this is the Philippines, so you know there is going to be fish.
Bangus, aka, Milkfish, is a staple in the Bacolod Area.
Bicol Express is Super Hot! This particular Bicol Express was made with pork liver, heart, lungs and intestines, with many hot chili peppers and coconut milk. It will really get your motor running! Just make sure you have something cold to drink when eating Bicol Express.
This Bopis was made with thinly sliced pork, hot chili peppers and coconut milk. A slight variation, as we switched up the recipes on purpose. Bopis is usually made with pork liver, heart, lungs and/or intestines but we decided to make this one lady friendly with the better cuts of meat and with less hot chili peppers, since there were more ladies around than men. We did the Bicol Express with what is normally used to make Bopis. We added sauteed garlic and onions to both dishes. It all worked out! Everyone ate a lot of both and everyone raved! The recipes were asked for, due to the slight variations on the original recipes.
Joke only! I really enjoyed the native food. However, we don’t eat Bopis and Bicol Express everyday or even every week. We do eat a lot of fish and other seafood, a lot of chicken and pork without so much fat.
Philippine Cuisine is diverse and the very same dish can be prepared many different ways, as it differs from region to region and even from family to family in the same region. Check it out the first chance you have.