What I have for everyone right now is a popular Filipino dish which was popularized in the district of Malate, Manila but traditionally made in bicolano style. It is made of long chilies (Siling mahaba in Filipino), coconut milk, shrimp paste or stock fish, onions, garlic and pork. From bicol it was inspired by their delicacy called "gulay na may lada". The name also come from a passenger train from Manila going to Bicol region. Before I got hungry let me do presents the ingredients and do the instructions.
300 gms. - Pork (shoulder or belly) cut into cubes
12 pcs. - Long chilies, Sliced
1 pc. - Large onion cut into thin sliced
6 cloves - Garlic, finely chopped
2 stalks - Lemon Grass, finely sliced
3 - 4 tbsps. - Cooking Oil
1 cup - Coconut Cream
1 cup - Coconut Milk
Fish sauce or Salt for the taste
How to prepare:
1. In a bowl of water with salt of Fish sauce, Soak the chilies for about 30 minutes then rinse and strain.
2. In a cooking pan, heat the cooking oil then put the cut pork cubes and let it turned brown.
3. In another pan, saute the garlic and onions the after that add the turned browned pork cubes.
4. After sauteing the browned pork cubes add or pour the coconut milk and let it boil and simmer for about 10 minutes.
5. Add the sliced chilies and let it cook until it dried up a little.
6. Lastly, add the Coconut cream and simmer until the sauce thickens then add the salt or fish sauce for the taste.
7. Enjoy with rice and with your buddy or partner.