Main Course

Bicol Express with Eggplant and Long Beans

Prep

15 mins

Cook

25 mins

Servings

FilipinoEasyLunchGluten FreeDairy Free

About this dish

This Bicol Express with eggplant and long beans is my Lola's beloved version of the classic spicy Bicolano stew. It's rich, creamy, and fiery, with tender vegetables soaking up a coconut milk sauce that's packed with aromatics and shrimp paste.

Every spoonful brings back memories of Sunday lunches in our family kitchen, and I hope it brings the same warmth to your table.

Ingredients

UK and US measurements are both included for every recipe.

Asian eggplant

vegetable

450 g

Imperial: 1 lb

long beans (sitaw)

vegetable

225 g

Imperial: 1/2 lb

full-fat coconut milk

dairy

400 ml (1 can)

Imperial: 1 2/3 cups

shrimp paste (bagoong alamang)

seasoning

2 tbsp (30 g)

Imperial: 2 tbsp

red Thai chilies (or siling labuyo)

vegetable

3 to 5, sliced

red onion

vegetable

1 medium, chopped

garlic cloves

vegetable

4 cloves, minced

fresh ginger

herb

1-inch piece, julienned

pork belly, sliced thin

protein

225 g

Imperial: 1/2 lb

coconut vinegar (or rice vinegar)

liquid

1 tbsp (15 ml)

Imperial: 1 tbsp

water

liquid

1/2 cup (120 ml)

Imperial: 1/2 cup

salt

seasoning

to taste

black pepper

spice

to taste

neutral cooking oil (e.g., canola)

fat

2 tbsp (30 ml)

Imperial: 2 tbsp

fresh Thai basil leaves (optional)

herb

for garnish

Method

Prep the vegetables

15 min

Cut the eggplant into 1-inch cubes and soak in salted water for 10 minutes to prevent browning. Trim the long beans and cut into 3-inch pieces. Slice the chilies, chop the onion, mince the garlic, and julienne the ginger.

Sauté the aromatics and pork

5 min

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant. Add the pork belly slices and cook until lightly browned, about 5 minutes.

Add the shrimp paste and chilies

2 min

Stir in the shrimp paste and sliced chilies. Cook for 1 to 2 minutes, stirring constantly, until the aroma is released.

Pour in the liquids

3 min

Add the coconut milk, water, and coconut vinegar. Stir to combine and bring to a gentle simmer. Season lightly with salt and pepper, but remember shrimp paste is salty.

Simmer the sauce

10 min

Reduce heat to low and let the sauce simmer for 10 minutes, uncovered, so it thickens slightly and the flavors meld.

Add the vegetables

7 min

Add the eggplant and long beans. Stir gently to coat them in the sauce. Cover and cook for 5 to 7 minutes, until the vegetables are tender but still have a slight bite.

Adjust seasoning and serve

2 min

Taste and adjust seasoning with salt or more chilies if desired. Garnish with fresh basil leaves and serve hot with steamed rice.

Equipment

Large pot or Dutch oven
Wooden spoon
Chef's knife
Cutting board
Measuring cups and spoons

Nutrition facts

420 kcal

Calories

22 g

Protein

15 g

Carbohydrates

38 g

Fat

6 g

Fiber

900 mg

Sodium

Tips

To reduce the heat without losing flavor, seed the chilies or use fewer chili slices.
You can.
You can also add a splash of extra coconut milk to mellow the spiciness.
Soaking the eggplant in salted water not only prevents browning but also helps it maintain its shape during cooking.
If you prefer a richer sauce, substitute the water with an extra 1/2 cup of coconut milk. The stew will be more indulgent and creamy.
Traditionally, Bicol Express is quite salty due to the shrimp paste. Taste before adding salt, and if you're sensitive to salt, use a mild bagoong or reduce the amount.

Serving suggestions

Serve hot with steamed jasmine rice. A side of pickled vegetables or a simple cucumber salad balances the creaminess.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.