Ampalaya Bicol Express

This is my very first time to cook Bicol Express. Instead of using string beans, I used ampalaya*, one of my favorite vegetables. Well, I didn't expect it will come out nicely, so I am sharing my recipe. Try it and enjoy the combination of bitterness from ampalaya*, saltiness of the shrimp paste, and spiciness of red chili.

Ingredients:2 medium ampalaya, sliced thinly150 grams ground chicken1 cup coconut cream1/2 cup shrimp paste2 cloves garlic, diced1 small onion, diced2 small tomatoes, seeded and diced3 red chilis, seeded and sliced thinly2 finger chilis, seeded and sliced thinlysalt and sugar to taste
Cooking Direction:The following are simple tips in preparing shrimp paste for cooking as shared to me by a relative. Take a closer look at the shrimp paste. You might be surprised to see a cigarette butt in it, so check it again and again. Remove unwanted ingredients if there's any. To avoid too salty Bicol Express, wash the shrimp paste then add sugar to balance its taste.
Another tip, to lessen the bitterness of the sliced ampalaya minus the squeezing, mix one spoonful of salt then cover with water.
Now let's come to the cooking of Bicol Express. Parboil the ground chicken in a pan over medium fire to remove the stench. Transfer in a separate container. Set aside. Using the same pan, saute onion and garlic until brown. Add tomatoes then shrimp paste. Mix and let it cook for 2 minutes.
The next step is to add the ground chicken and cook for another 2 minutes. Drain ampalaya. Add to the meat and shrimp mixture together with the red and finger chilis. Season with salt. Pour in coconut milk and cook until sauce thickens or oil separates. Serve.






*also known as bitter gourd or bitter melon