What is a spicy Filipino stew that is not often talked about in blogs? Let’s go with Bicol Express!
Bicol Express is a spicy coconut stew traditionally made with pork, hot chili peppers, and coconut milk. The term Bicol comes from a region in the Philippines (located in the southern part of Luzon). The name, Bicol Express, was after a passenger train service. Natively, the dish is also known as sinilihan which means “spiced with chili”.
There are three things I love about this dish: it is creamy, savory, and it has a huge kick of flavor. This is also one of the Filipino dishes I often ate at my former university’s food canteen (I’ve attended college in the Philippines). Easy enough, I was able to create a vegan version of it and, it sure did not, lack any flavors. Here’s how you can make Vegan Bicol Express!
Hot Pepper Selection
There is no right or wrong of choosing what type of pepper you should be using for the dish. What you should really take note of is the spice level you want. I’ve had Bicol Express that was fairly mild to not wanting another bite because of how intensely spicy it is. I like to with the right amount of spicy without making it lose its flavor. But of course, that is subjective, and you can modify your spice level.
Traditionally, the dish calls for siling mahaba, or green long chilis, often used in Filipino cooking. I use whatever I can find available in the local market. Here are a list of selections:
- Green Thai Chili
- Serrano peppers
- Labuyo Chili
- Jalapeño
- Red Thai Chili
- Bird’s Eye Chili
Getting Started
Because Bicol Express is a stew made with pork, there were certain modifications that I had to create to give this Filipino classic a great justice. Animal fat, as we probably know, when boiled or simmered in a stew, releases a “gelatinous” broth making it taste more “full” or thick. Using plant substitutes, however, does not have the same effect (but it sure does taste cleaner – and it is so much better for you). I, obviously, had to recreate a few methods to make sure this is the ultimate vegan spicy coconut stew; without losing its traditional taste.
Some new ingredients to add in vegan Bicol Express:
- Shiitake Mushrooms – for added texture and umami flavor. Shiitake mushrooms also have a great smokey, earthy tone that uniquely compliments the coconut broth.
- Tofu – in replacement of pork. You can also substitute with soy curls.
- Extra Virgin Olive Oil – for an added fat to finish the dish. No, you will not taste the olive oil. But it will definitely give the broth added creaminess.
- Vegetable Paste – instead of vegetable broth for a richer savory flavor.
- Tamari – gluten free soy sauce (or substitute with regular soy sauce) for that added liquid seasoning to make the flavors taste “complete”.
- A splash of lemon juice – A little acidity will amplify the overall coconut stew.
OTHER TIPS BEFORE COOKING
- If you are not a fan of spicy (or have a lower tolerance for heat), adjust the heat to your liking by reducing the amount of chili used in the recipe and/or use milder chilis. You can also remove the seeds of the pepper for less heat.
- For this recipe, I used the Better Than Bouillon vegetable paste to give it a richer flavor. If you are unable to find this (or would rather not spend on it), you can substitute it with 1/2 cup of vegetable broth.
- Pair this dish with a side of rice or vegan bagoong.
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Vegan Bicol Express (Filipino Spicy Coconut Stew)
Ingredients
- 1 block (14oz) extra firm tofu pressed & pat dry
- 5 pcs sliced hot green chili Thai chili, Serrano pepper, green Labuyo chili, or jalapeño
- 4 cloves garlic finely minced
- ½ cup shiitake mushroom roughly chopped (see notes)
- 1 tsp ginger finely minced
- ½ medium yellow or white onion diced
- 1 tsp garlic powder
- 1 tsp onion powder
- salt & pepper to taste
FOR THE BROTH
- 2 cups (1 can) full fat coconut milk
- ½ cup water
- 1 tsp Better Than Buillon Vegetable Base (see notes)
- 2 tsp low sodium tamari or low sodium soy sauce
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
Instructions
- In a small sauce bowl, pour ½ cup of water. Add the teaspoon of the vegetable paste and whisk to dissolve. Set aside until later use.
- Preheat a sauté skillet (or cast iron) to medium high heat. Coat with a tablespoon of any neutral flavored oil.
- Prepare the tofu. Carefully press out the excess liquid without tearing (or breaking) the block. Slice into bite-sized cubes and pat dry. Season on each side with a sprinkle of salt & pepper.
- Sear the tofu on each side until it is golden brown; just to give it color and more texture. Remove from the pan and set aside.
- Using the same skillet: toss the onions, ginger, sliced green chilis, and mushrooms to sauté. Sauté for 1-2 minutes or until it is fragrant. Add the garlic and mix. Leave alone for another minute until garlic is slightly golden.
- Lower down the heat to medium low. Toss the tofu back into the skillet and mix. Pour the vegetable based liquid into the skillet and stir. Add the coconut milk, stir, and cover with a lid to simmer for 3-5 minutes.
- Remove the lid. Splash low sodium tamari (or low sodium soy sauce) to the broth. Season with onion and garlic powder. Stir and let it simmer, one more time, for about 5 minutes with the lid on. Turn off heat. Drizzle with a tablespoon of olive oil and a hint of lemon juice to finish.
- Serve with a bed of rice and garnish a whole green chili to eat.