So Solenn and I are proud halfies and we love to eat Filipino food. It’s something we grew up and something we would never say no to. So we took one of our favourite recipes–Bicol Express–and decided to put our own Heussaff twist to it by adding more heat as well as the variety of ingredients. Give it a go and let us know what you think in the comments below!

 

Chop up 3 large chillies and 2 small hot chillies, 2 lemongrass stalks, 1 red onion, 2 tablespoons of chopped ginger, 2 cloves of garlic.

Chop up about 300 grams of pork loin.

Fry up all the vegetables in one pan, until brown.

Brown up the pork.

Add 2 tbsp of peanut butter and 2 tsp of shrimp paste to the vegetables. Mix well. Add 3/4 cup of coconut milk to the mix. Stir in the pork.

Sear the scallops in butter or olive oil (or in the pork fat), about 2 minutes per side), season with salt.

Deep fry some bits of pork skin.

Top the bicol express with calamansi or lime, chopped chives, coriander, the scallops, crispy pork and toasted coconut if you have some handy!

The Red Light is made possible thanks to:

Merit Steel: http://meritstainless.com/
Diageo Philippines: http://www.diageo.com/

Erwan Heussaff
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