Indulge in each forkful as the rich flavors of the sea and the spicy kick of Bicol Express come together in a harmonious marriage of taste and texture.
In a non-stick pan without oil, fry tinapa flakes until crispy. Set aside.
Using a mortar and pestle, make a paste from the onion, garlic, and lemongrass.
In a saucepan, saute paste in oil. Add coconut cream and incorporate well with paste. Add bagoong.
Bring sauce to a boil then add heavy cream, bell peppers, chopped green sili, and siling labuyo. Lower heat to a simmer, stirring regularly whilst gradually adding in pork broth.
Top sauce, tinapa flakes, and chopped chilies over cooked pasta and serve immediately.
0 servings