AuthorBiteSized
DifficultyBeginner

Click to rate this post!

[Total: 0 Average: 0]

Yields10 Servings
Total Time1 hr












1

Saute garlic, onions, ginger, and pork for about 5 minutes and then add coconut milk season with salt and pepper and simmer until the coconut milk almost dries out.

2

Add the alamang, coconut cream, siling labuyo, siling haba, and stir constantly until sauce becomes thick.

3

Remove from the heat and strain the meat and chilies from the sauce. Set aside the sauce

4

Take a spoon of meat and chilies and place it in the middle of a wonton wrapper. Dip your finger in water and run your finger on the sides of the wonton wrapper and fold it to form a triangle. Gently press the sides to seal.

5

Heat your oil to about 180 – 190 degrees before dropping the wontons to fry until golden brown and crispy.

6

Serve with the bicol express sauce on the side or drizzled over the wontons.

Optional
7

Garnish with cut up spring onions, red and green chilies.

Ingredients













Directions

1

Saute garlic, onions, ginger, and pork for about 5 minutes and then add coconut milk season with salt and pepper and simmer until the coconut milk almost dries out.

2

Add the alamang, coconut cream, siling labuyo, siling haba, and stir constantly until sauce becomes thick.

3

Remove from the heat and strain the meat and chilies from the sauce. Set aside the sauce

4

Take a spoon of meat and chilies and place it in the middle of a wonton wrapper. Dip your finger in water and run your finger on the sides of the wonton wrapper and fold it to form a triangle. Gently press the sides to seal.

5

Heat your oil to about 180 – 190 degrees before dropping the wontons to fry until golden brown and crispy.

6

Serve with the bicol express sauce on the side or drizzled over the wontons.

Optional
7

Garnish with cut up spring onions, red and green chilies.

Notes

Bicol Express Pinsec Frito