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This tasty twist on the spicy Bicol Express is sure to warm you up, especially on cold, rainy nights.
1. In a pan, heat oil and saute onions until translucent. Add in garlic and pork cubes. Stir-fry for 4 minutes.
2. Pour in coconut milk and simmer for 5 minutes. Add in curry power, coriander, basil, and MAGGI MAGIC SARAP®. Simmer until sauce has reduced.
3. Add in chilies and simmer for a few seconds. Serve with lemon wedges.
These large chilies (5 to 8 inches long, 1 1/2 to 2 inches wide, tapering to a point )have a thick skin, and are usually a bright, shiny green. The flavor ranges from mild and sweet to moderate hot, they can vary greatly from pepper to pepper. Bicol Express was named after the passenger train service from Manila to the Bicol region, a region in the Philippines famous for its spicy cuisine.
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1 kg pork, cubed
2 tbsp cooking oil
1 pc medium onion, finely chopped
1 pc garlic, minced
1/2 tsp curry powder
300 ml coconut milk
2-3 pcs red chilies, sliced
5 pcs green finger chilies, sliced
1 sachet 8g MAGGI MAGIC SARAP®
1 pc lemon, cut into wedges
1 pc fresh basil leaves, chopped
1 pc fresh corriander, chopped
1 pc ground black pepper