Bicol Express: Difference between revisions
{{Short description|Filipino stew with chili peppers}}
{{Short description|Filipino stew with chili peppers}}
{{Use Philippine English|date=December 2020}}
{{Use Philippine English|date=December 2020}}
{{Use mdy dates|date=December 2020}}
{{Use mdy dates|date=December 2020}}
| name = Bicol Express
| name = Bicol Express
| image = Bicol Express.jpg
| image = Bicol Express.jpg
”Ginataang Tilapia” or [[Ginataang isda|”Ginataang Isda”]] is one of these variations. The [[tilapia]] is boiled under the ”katang gata” ([[coconut cream]])Narciso, MH 2005, ‘Filipino Meal patterns in the United States of America’, Masters thesis, The University of Wisconsin Stout, viewed November 5, 2020 and [[vinegar]], and mixed with ”[[siling labuyo]],” [[onion]] and [[garlic]]. The dish differentiates from the Bicol Express [[Tilapia]] as there is [[vinegar]] added into the ”Ginataang” to provide it a more sour flavour.Plondaya, R 1998, ‘Cooking Tips for Tilapia’, ”SEAFDEC Asian Aquaculture”, vol. 20, no. 2, pp. 24–25.
”Ginataang Tilapia” or [[Ginataang isda|”Ginataang Isda”]] is one of these variations. The [[tilapia]] is boiled under the ”katang gata” ([[coconut cream]])Narciso, MH 2005, ‘Filipino Meal patterns in the United States of America’, Masters thesis, The University of Wisconsin Stout, viewed November 5, 2020 and [[vinegar]], and mixed with ”[[siling labuyo]],” [[onion]] and [[garlic]]. The dish differentiates from the Bicol Express [[Tilapia]] as there is [[vinegar]] added into the ”Ginataang” to provide it a more sour flavour.Plondaya, R 1998, ‘Cooking Tips for Tilapia’, ”SEAFDEC Asian Aquaculture”, vol. 20, no. 2, pp. 24–25.
A more unique example is the ”Kinunot na Pating”, or [[List of Philippine dishes#Main dishes|”Kinunot”]] for short. This dish is similar to the Bicol Express meal except that the [[pork]] chunks are replaced with pieces of [[Shark|shark bits]]Fernandez, DG 1994, ‘Culture Ingested On the Indigenisation of Philippine Food’, ”The Journal of Food and Culture”, vol. 3, no. 1, pp. 58–71 or [[Manta ray|manta ray meat]].Raymond 2016, ”[https://www.angsarap.net/2016/11/04/kinunot/ Kinunot]”, Ang Sarap, viewed October 27, 2020 This changes the texture of the meal and gives the person eating the dish a more exotic experience.
A more unique example is the ”Kinunot na Pating”, or [[List of Philippine dishes#Main dishes|”Kinunot”]] for short. This dish is similar to the Bicol Express meal except that the [[pork]] chunks are replaced with pieces of [[Shark|shark bits]]Fernandez, DG 1994, ‘Culture Ingested On the Indigenisation of Philippine Food’, ”The Journal of Food and Culture”, vol. 3, no. 1, pp. 58–71 or [[Manta ray|manta ray meat]].Raymond 2016, ”[https://www.angsarap.net/2016/11/04/kinunot/ Kinunot]”, Ang Sarap, viewed October 27, 2020 This changes the texture of the meal and gives the person eating the dish a more exotic experience.
”[[Inulukan]]” is another variant of the Bicol Express dish (See [[Laing (food)#Inulukan|”Inulukan”]] for more) that uses [[Varuna litterata|river crabs]] as the [[meat]] basis of the [[delicacy]] instead of [[pork]] chunks.Magcamit, Y 2020, ‘[https://nolisoli.ph/86664/5-iconic-bicolano-dishes-bicol-food-festival-ymagcamit-20200917/ 5 iconic Bicolano dishes you gata try while chili-n’ at home]’, ”Nolisoli,” September 17, viewed November 14, 2020 All of the [[ingredient]]s are then stored into a [[Taro|taro leave bundle]] and then [[Simmering|simmered]] under the ”kakanggata” ([[Coconut milk|coconut cream]]).Bordado, EB 2017, ”UMAsenso: HML: Preserving and Promoting Bicol’s best, authentic and traditional delicacies,” vol. 26, no. 2, Department of Agriculture, Republic of the Philippines.
”[[Inulukan]]” is another variant of the Bicol Express dish (See [[Laing (food)#Inulukan|”Inulukan”]] for more) that uses [[Varuna litterata|river crabs]] as the [[meat]] basis of the [[delicacy]] instead of [[pork]] chunks.Magcamit, Y 2020, ‘[https://nolisoli.ph/86664/5-iconic-bicolano-dishes-bicol-food-festival-ymagcamit-20200917/ 5 iconic Bicolano dishes you gata try while chili-n’ at home]’, ”Nolisoli,” September 17, viewed November 14, 2020 All of the [[ingredient]]s are then stored into a [[Taro|taro leave bundle]] and then [[Simmering|simmered]] under the ”kakanggata” ([[Coconut milk|coconut cream]]).Bordado, EB 2017, ”UMAsenso: HML: Preserving and Promoting Bicol’s best, authentic and…
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