Bicol Express

Name: Bicol Express
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 300g chicken thigh meat, diced small; 200ml coconut cream; 200ml coconut milk; 3 tbsp shrimp paste (bagoong alamang); 10 long green chilies (siling haba), sliced diagonally; 5 bird's eye chilies (siling labuyo), halved; 1 onion, diced; 4 cloves garlic, minced; 2 cm ginger, minced; 1 tbsp cooking oil; Salt to taste

Bicol Express (bee-KOL eks-PRES)

Spicy Coconut Cream Stew

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 362 kcal

A fiery Bicolano stew of long green chilies and shrimp paste simmered in thick coconut cream until reduced to a rich, spicy, creamy sauce — the spiciest dish in Filipino cuisine.

Nutrition & Info

Protein 18.0g

Carbs 14.0g

Fat 26.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ coconut ⚠ shellfish

Equipment Needed

heavy skillet wooden spoon

Presentation Guide

Vessel: shallow bowl or sizzling plate

Garnishes: coconut cream drizzle, fresh chilies

Accompaniments: steamed rice — lots of it

Ingredients

300g chicken thigh meat, diced small
200ml coconut cream
200ml coconut milk
3 tbsp shrimp paste (bagoong alamang)
10 long green chilies (siling haba), sliced diagonally
5 bird's eye chilies (siling labuyo), halved
1 onion, diced
4 cloves garlic, minced
2 cm ginger, minced
1 tbsp cooking oil
Salt to taste

Instructions

1
Heat oil in a heavy skillet. Sauté garlic, onion, and ginger until fragrant.
2
Add diced chicken and cook until lightly browned, about 5 minutes.
3
Add shrimp paste and cook 2 minutes, stirring to incorporate.
4
Pour in coconut milk and bring to a simmer. Cook 10 minutes.
5
Add all chilies and coconut cream. Simmer uncovered 10-15 minutes until sauce thickens and reduces.
6
Season with salt. The sauce should be thick and clinging to the ingredients. Serve with steamed rice.

💡

Did You Know?

Despite its name suggesting a train route, Bicol Express was actually created in Manila by a Bicolano cook named Cely Kalaw in the 1980s, inspired by the flavors of her home region.

Chef's Notes

Equipment Tips

heavy skillet
wooden spoon

Garnishing

coconut cream drizzle, fresh chilies

Accompaniments

steamed rice — lots of it

The Story Behind Bicol Express

Bicol Express is a modern Filipino creation that captures the essence of Bicolano cuisine — coconut milk, shrimp paste, and lots of chilies. The Bicol region is known as the chili capital of the Philippines, and this dish is its proudest ambassador. Though relatively new compared to ancient Filipino dishes, Bicol Express has rapidly become a national favorite, appearing on restaurant menus and home tables across the archipelago.

🕐 Traditionally enjoyed lunch or dinner with lots of rice 📜 Origins: Modern Bicolano, 1980s creation

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