BOODLE FIGHTING OVER BICOL EXPRESS

Hi, friends! Hello, HIVE!

Brand new week needs a brand new hustle. Today is Wednesday, which means we're a couple of days until the weekends. What better way to keep us hyped throughout the week is the thought of having the luxury of rest in the next coming days. Here in the Philippines, we will get to enjoy the long weekend in lieu of the celebration of the All Saint’s and All Soul’s Day.

And speaking of weekend, how was your previous one went? Have you enjoyed and recharged enough for this week’s get-up-and-go? As for me, I want to make my break time as relaxing and stress-free as I can savor because I know deserve it. That 2 spare days is the only time you make for yourself, to bond with family and friends and simply snooze from the grind.

One of our bonding moments with friends when we gather is food tripping. Maybe that’s basically how we get to everyone’s hearts, and you know, everything gets better when talked over food. Last Saturday, we decided to gather for dinner and prepared a delectably fiery dish we love – Bicol Express.

One thing that actually comes to mind when we crave of something creamy yet zesty dish for lunch or dinner is Bicol Express. This dish originated in Bicol, hence the name. It is a traditional dish native from Bicol which Filipinos love especially those who are spice freaks because of its distinct rich spicy flavor. There are a handful of recipes you see online, but the main ingredients to make this dish are of just pork, chilies/ spices, and coconut milk. Easy-peasy!

Here’s how we made and prepared our own version of Bicol Express:

• In a large pan, pour about 2 tbsp of oil at a medium level of heat. Once heated, sauté chopped onion first followed by the minced garlic, and then the chopped chili peppers to really enrich the spiciness once the other ingredients will be poured in. Cook for about 3 minutes.

• The chopped pork are then added and fried for approximately 5-7 minutes until they start to brown. Then stir and mix with the spices.

• When the pork turns brown, pour in a cup or 2 of the coconut milk to the pan. Bring to boil then simmer for about 15 minutes or until the pork is tender.

• Add a pinch of salt and ground pepper to taste.

The dish is done, but there’s still more. We took a banana leaf, placed it in a long table fit for a group which served as our serving plate ready for the best and only fight we want to get involved into – boodle fight. Also, in every Filipino meal, one most fundamental and essential partner for every viand is rice. This time, we opted to have corn rice to pair with our Bicol Express. Funny how we perceive corn rice to be a “healthier” option for rice but in reality they are all carbohydrates:D But who cares? We need a bit of carbs after all. So for the boodle fight to commence, we arranged the table by placing the corn rice on top of the banana leaf, and then equally scattered the Bicol Express on top of the rice.

.. And voila! Chow is ready!

And what is boodle fight without digging in our bare hands to the food? Pinoys really know convenience :D lol Look at that sneaky hand trying to grasp :P Mangaon ta! (Let's eat!)

Tummies are full. The gang is happy. Life's good.

Looking forward to the weekend. :)

Happy Humpday, Hivers!