Bicol express, known natively in Bikol as sinilihan, is a Filipino dish popularized in the Malate district of Manila but made in traditional Bicolano style. It is a stew made from long or small chili peppers, coconut milk or coconut cream, shrimp paste or stockfish, onion, pork, ginger, and garlic. The dish was named by Laguna resident Cely Kalaw during a 1970s cooking competition in Malate, after the Bicol Express railway train that ran from Tutuban in Manila to Legazpi in the Bicol region.
Facts
Origin Period, From (Year) Origin RegionBicol Region, Philippines 1 Classification
Dietary SuitabilityContains Fish or Shellfish 1 FAQs
Was Bicol express created in the Bicol region and who named it?
It was created in the Bicol Region in the 1960s and named in the 1970s by Cely Kalaw.
People in the Bicol Region created and sold the dish during the 1960s, although it had no name at the time. The name came later, when Laguna resident Cely Kalaw named it during a cooking competition in the 1970s in Malate, Manila. She was inspired by the Bicol Express railway train that ran from Tutuban in Manila to Legazpi in Albay.
Connections
In Cuisine
Source Bicol express (Wikipedia)
Uses Ingredient
Source Bicol express (Wikipedia)
Source Bicol express (Wikipedia)
Source Bicol express (Wikipedia)
Source Bicol express (Wikipedia)
Source Bicol express (Wikipedia)
Source Bicol express (Wikipedia)
Source Bicol express (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Bicol express (Wikipedia)
Sources
1. Bicol express (Wikipedia)
History, Origins
During the 1960s, the Bicol express dish was created and sold by people in the Bicol Region despite a lack of name for the dish.
History, Origins, 1960s decade
During the 1960s, the Bicol express dish was created and sold by people in the Bicol Region despite a lack of name for the dish.
Introduction
It is a stew made from long chili peppers (siling haba in Tagalog) or small chili peppers (siling labuyo in Tagalog), coconut milk or coconut cream (kakang gata in Tagalog), shrimp paste (bagoong alamang in Tagalog) or stockfish, onion, pork, ginger and garlic.
- Uses Ingredient: Chili Pepper, Infobox main_ingredient field: Long chilies, coconut milk, shrimp paste or stockfish, onion, pork, garlic, ginger
- Uses Ingredient: Garlic, Infobox main_ingredient field: Long chilies, coconut milk, shrimp paste or stockfish, onion, pork, garlic, ginger
- Uses Ingredient: Ginger, Infobox main_ingredient field: Long chilies, coconut milk, shrimp paste or stockfish, onion, pork, garlic, ginger
- Uses Ingredient: Onion, Infobox main_ingredient field: Long chilies, coconut milk, shrimp paste or stockfish, onion, pork, garlic, ginger
- Uses Ingredient: Pork, Infobox main_ingredient field: Long chilies, coconut milk, shrimp paste or stockfish, onion, pork, garlic, ginger
- Uses Ingredient: Shrimp Paste, Infobox main_ingredient field: Long chilies, coconut milk, shrimp paste or stockfish, onion, pork, garlic, ginger
- Uses Ingredient: Coconut Milk, Infobox main_ingredient field: Long chilies, coconut milk, shrimp paste or stockfish, onion, pork, garlic, ginger
In Cuisine: Filipino Cuisine, Lead section
is a common Filipino dish which was popularized in the district of Malate, Manila, but made in traditional Bicolano style.
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