When I was conceptualizing a dish for Kyline Alcantara, 2 things were on my mind. One, she was a proud daughter of Bicol and two, she loved cheese. My quick version of Bicol Express fits the bill and it is easy to make too. You can easily replace the ground pork with any meat or fish, but the key is to cut the protein into small pieces which are the perfect size for a baked rice dish.
Ingredients (serves 2)
300 g ground pork
1 small carrot, cut into small cubes
2 green finger chilies, sliced thin
1 clove garlic, minced
1 cup coconut milk
2 tbsps oil
1 cup cheddar cheese, grated
salt and pepper to taste
2 cups cooked rice
- In a frying pan, saute the ground pork in the oil. Season with salt and pepper and cook the pork until brown and dry, about 2-3 minutes.
- Add in the chilies, carrots and garlic. Saute for another 2 minutes.
- Pour in the coconut milk and let simmer for another 2-3 minutes.
- Put the rice in oven proof bowls. Top with the pork mixture.
- Place grated cheese all over the pork.
- Bake under the broiler until cheese is melted and golden brown. Serve immediately.