Bicol Express Recipe

December 15, 2007
(Last Updated On: August 21, 2014)

How to cook the famous Bicol Express

Bicolanos are famous for their Bicol Express a hot and spicy dish cooked in coconut milk, pork and with lots of birds eye chili that makes it very hot.

The original Bicol Express Recipe is a stew made from long chilies also known as birds eye chili (siling mahaba in Tagalog), coconut milk, shrimp paste or stockfish, onion, pork, and garlic.  It is said to have evolved from Gulay na may lada, another Bicolano dish which is nowadays presented as one of the many variants of Bicol Express.

bicol express

Bicol Express Ingredients:

  • 1/4 kilo pork, thinly sliced
  • 8 pcs birds eye chili or jalapeno peppers
  • 1 onion, minced
  • 1 head of garlic, minced
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 2 tablespoons of cooking oil
  • Salt to taste

Bicol Express Cooking Instructions:

  • In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
  • In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
  • In another pan, saute minced garlic and onion.
  • Add to the saute the browned pork.
  • Then add the coconut milk, bring to a boil and simmer for 10 minutes.
  • Add the chili peppers and cook until dish gets a little dry.
  • Add the coconut cream and simmer until the sauce thickens.
  • Salt to taste.

bicol express recipe

Our version of the famous Bikol Express Recipe

bicol express pinoy recipe

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  • Reply

    sherry ann gole cruz

    August 19, 2014 at 7:40 am

    yummy,my mother would love to cook this!

  • Reply


    October 8, 2013 at 4:33 am

    wala po bang ginger ang bicol express?

  • Reply


    February 21, 2013 at 9:45 pm

    Sabi ng nanay ko dapat pinapatuyong maigi ang gabi para hindi makati…

  • Reply

    Joseph Galvez

    February 3, 2013 at 6:44 am

    ..Thanks for the recipe..I luv it..:)

  • Reply


    February 26, 2010 at 3:19 am

    hindi totoong kakati ang laing kung laging hinahalohabang niluluto ito, depende sa gabi kasi talaga lang may makating dahon ng gabi at meron ding hindi so better choose the right ne na lang when your out in the market

  • Reply


    December 5, 2009 at 3:37 am

    the original bicol express is with alamang, same procedure pero igigisa lang naman mas masarap talaga

  • Reply


    September 15, 2009 at 10:24 pm

    Ano po ang nagiging dahilan kung bakit nagiging makati ang gabi? Paano ito maiiwasan o paano ito malalaman. Pwede bang iluto ang di masyadong natuyong dahon, as in fresh pa? Ang paghalo ba nito habang niluluto ay makakasama?

    Thank you.

    • Reply
      October 6, 2009 at 8:16 pm

      I leave it to the Bicolano experts out there to answer your questions. keep on coming back.

  • Reply


    August 14, 2008 at 2:31 pm

    about laing pinatuyung dahon ng gabi himayin mo then pakulo ka ng gata sa kasirola with dinkdik na bawang at daing ng isda kahit anong pinatuyung isda pag malambot na lagay mo ang pinatuyung dahon ng gabi konting asin patuyuin ng maigi pag tuyu ng maigi at ngalalatik na sa gata luto na,,simple lang ,, tracee relato

  • Reply

    tracee relato

    July 31, 2008 at 4:43 am

    can you send me a recipe of “Laing” (bicolanian specialty)

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