Imagine sinking your teeth into a steaming plate of Bicol Express, the infamous Filipino dish that’s been leaving taste buds tingling for decades. For those who dare to take on the challenge, this fiery concoction of pork, chili peppers, and spices is an unforgettable experience that will leave you craving for more. But have you ever wondered what makes Bicol Express truly special, beyond its scorching heat?
As you cook up a storm in your kitchen, trying to recreate the magic of this beloved dish, you may find yourself wondering about the rich history and cultural significance behind it. You may ask yourself, what inspired the creation of this spicy masterpiece? What secrets lie hidden in the traditional techniques and ingredients that have been passed down through generations of Filipino cooks? Your curiosity will be rewarded as you delve into the world of Bicol Express, where the fusion of flavors and traditions comes alive in every bite.
In the following pages, you’ll embark on a journey to master the art of cooking Bicol Express, from the humblest beginnings of a sizzling wok to the grand finale of a perfectly balanced flavor profile. You’ll uncover the timeless traditions that have shaped this dish into a staple of Filipino cuisine, and discover the secrets that set it apart from other spicy dishes around the world. As you cook your way through the recipes and techniques, you’ll find yourself becoming a true master of Bicol Express, ready to take on the challenge and impress your friends and family with a dish that’s truly one-of-a-kind.
🔑 Key Takeaways
- Understanding the balance of coconut milk and chili peppers is essential for achieving the authentic heat and creaminess that defines Bicol Express.
- Selecting fresh, locally sourced long beans and pork shoulder ensures the dish’s texture remains tender and vibrant.
- Traditional preparation calls for sautéing aromatics like garlic, onion, and ginger before simmering the ingredients together for depth of flavor.
- Incorporating a splash of fish sauce or shrimp paste adds umami richness while honoring the region’s culinary heritage.
- Allowing the stew to rest briefly after cooking lets the spices meld, intensifying the signature spicy aroma.
- Serving Bicol Express with steamed jasmine rice highlights its bold flavors and celebrates the timeless tradition of communal dining.
Exploring Alternative Meats for Bicol Express Success
Exploring Alternative Meats for Bicol Express Success
When it comes to making a truly authentic Bicol Express, many cooks focus on using pork as the primary protein source. However, traditional methods also allow for the use of other meats, such as chicken or shrimp, to create a unique twist on this classic dish. For instance, substituting chicken for pork in Bicol Express can result in a leaner and slightly healthier version of the dish, while still maintaining its signature spicy flavor. To achieve this, you can adjust the cooking time and liquid levels to suit the chicken’s lower fat content. A good rule of thumb is to use a 1:1 ratio of chicken to pork in terms of the amount of fat called for in the original recipe.
One of the key benefits of using alternative meats in Bicol Express is the ability to cater to a wider range of dietary preferences and restrictions. For example, using shrimp instead of pork can make the dish more appealing to seafood lovers and those who follow a pescatarian diet. When working with shrimp, it’s essential to cook them quickly to prevent overcooking and maintain their delicate flavor and texture. This can be achieved by adding them towards the end of the cooking process and ensuring they’re heated through with the remaining sauce. Additionally, you can also use a combination of meats, such as pork and chicken, to create a heartier and more flavorful version of the dish.
Another advantage of exploring alternative meats in Bicol Express is the opportunity to experiment with different flavor profiles and textures. For instance, using beef instead of pork can add a rich, beefy flavor to the dish, while also providing a satisfying chewiness to the meat. However, when working with beef, it’s crucial to adjust the cooking time and liquid levels to prevent the meat from becoming tough or overcooked. A good starting point is to use a slightly tougher cut of beef, such as brisket or shank, and cook it for a longer period to achieve tender results.
When substituting meats in Bicol Express, it’s also essential to pay attention to the cooking methods and techniques used. For example, when cooking with chicken or shrimp, it’s best to use a higher heat to achieve a quick sear and prevent the meat from steaming instead of browning. On the other hand, when working with beef, a lower heat is often preferred to prevent the meat from becoming tough or overcooked. By adjusting the cooking methods and techniques to suit the specific meat being used, you can create a more authentic and satisfying Bicol Express dish.
Ultimately, the key to mastering alternative meats in Bicol Express is to experiment and be flexible with your cooking methods and techniques. Don’t be afraid to try new combinations of meats and flavor profiles, and be willing to adjust your approach as needed. With practice and patience, you can create a truly unique and delicious Bicol Express dish that showcases your creativity and culinary skills. By embracing the versatility of this classic Filipino recipe, you can take your cooking to the next level and create a true masterpiece that will impress even the most discerning palates.
Unleashing the Scorching Heat of Bicol Express
The scorching heat of Bicol Express is a defining characteristic of this beloved Filipino dish, and it is what sets it apart from other spicy stews and curries. To unleash this heat, it is essential to understand the role of chili peppers, particularly the siling labuyo, which is a small, fiery pepper that is native to the Bicol region. When cooking Bicol Express, it is crucial to use the right type and amount of chili peppers to achieve the desired level of spiciness. For instance, if you prefer a milder flavor, you can use just one or two siling labuyo peppers, while those who like it extra hot can add more peppers or use other types of chili peppers like jalapeno or serrano. Additionally, it is worth noting that the heat of the dish can also be adjusted by adding more or less of the pepper’s seeds and membranes, which contain most of the capsaicin, the compound responsible for the spicy sensation.
To bring out the full flavor and heat of the chili peppers, it is recommended to sautĂ© them in oil before adding the other ingredients. This process, known as “blooming,” releases the oils and flavor compounds in the peppers, which then infuse into the dish. When sautĂ©ing the peppers, it is essential to be careful not to burn them, as this can result in a bitter flavor. Instead, cook the peppers over medium heat, stirring constantly, until they are fragrant and slightly softened. You can also add other aromatics like garlic, onion, and ginger to the pan with the peppers to create a rich and complex flavor profile. For example, a combination of minced garlic, grated ginger, and sliced onions can add a depth of flavor to the dish that complements the spiciness of the peppers perfectly. By taking the time to properly sautĂ© the peppers and aromatics, you can create a solid foundation for your Bicol Express that will leave your taste buds craving for more.
One of the most critical components of Bicol Express is the balance between the heat of the chili peppers and the richness of the coconut milk. The coconut milk helps to temper the spiciness of the peppers, creating a creamy and indulgent sauce that coats the meat and vegetables. To achieve this balance, it is essential to use the right ratio of coconut milk to chili peppers. A general rule of thumb is to use one part coconut milk to two parts chili peppers, although this can be adjusted to suit your personal taste preferences. Additionally, you can also add other ingredients like fish sauce, vinegar, and sugar to balance out the flavors and create a harmonious and well-rounded taste experience. For instance, a splash of fish sauce can add a salty and umami flavor to the dish, while a squeeze of fresh lime juice can add a bright and citrusy note. By experimenting with different combinations of ingredients, you can create a unique and delicious version of Bicol Express that reflects your personality and style.
In addition to the ingredients and cooking techniques, the type of protein used in Bicol Express can also impact the overall flavor and heat of the dish. Traditional recipes often call for pork, which is cooked in the spicy coconut milk sauce until it is tender and flavorful. However, you can also use other types of protein like chicken, beef, or seafood to create a variation of the dish. For example, using shrimp or mussels can add a pop of color and freshness to the dish, while using beef or pork belly can create a heartier and more indulgent flavor profile. When using different types of protein, it is essential to adjust the cooking time and technique accordingly. For instance, chicken and seafood cook quickly and can become overcooked if left in the sauce for too long, while beef and pork may require longer cooking times to become tender. By choosing the right type of protein and adjusting the cooking technique, you can create a version of Bicol Express that suits your taste preferences and dietary needs.
To take your Bicol Express to the next level, it is worth experimenting with different types of chili peppers and ingredients to create unique and exciting flavor profiles. For instance, you can use smoked chili peppers to add a deep and smoky flavor to the dish, or use fresh herbs like basil or cilantro to add a bright and refreshing note. You can also add other ingredients like lemongrass, galangal, or kaffir lime leaves to create a more complex and aromatic flavor profile. Additionally, you can serve the Bicol Express with steamed rice, noodles, or vegetables to create a well-rounded and satisfying meal. For example, serving the dish with steamed jasmine rice and stir-fried vegetables can create a delicious and filling meal that is perfect for special occasions or everyday dining. By pushing the boundaries of traditional Bicol Express recipes and exploring new flavors and ingredients, you can create a truly unique and mouth-watering version of this beloved Filipino dish.
Time and Tradition in Bicol Express Preparation
In the Bicol region of the Philippines, Bicol Express is more than just a dish – it’s a symbol of tradition and culture. This spicy viand has been a staple in many households and restaurants for generations, with each family and chef putting their own unique spin on the recipe. However, mastering the art of Bicol Express preparation requires more than just following a recipe – it demands respect for the traditions and time-honored techniques that have been passed down through the years.
One of the most important aspects of Bicol Express preparation is understanding the role of time in bringing out the flavors of the dish. The key to a truly great Bicol Express is slow-cooking the pork belly in a mixture of vinegar, chili peppers, and spices, allowing the tender meat to absorb the bold flavors. This process can take anywhere from 30 minutes to several hours, depending on the desired level of tenderness and the skill of the cook. To achieve the perfect balance of flavors, it’s essential to cook the Bicol Express at a low heat for an extended period, allowing the flavors to meld together like a rich and complex symphony.
In many traditional Bicolan households, Bicol Express preparation is a social event that involves the entire family. Children are often taught the art of cooking by their elders, who pass down the family recipes and techniques from generation to generation. The process of slow-cooking the pork belly is often a shared experience, with family members gathering around the stove to chat and laugh while the dish cooks. This communal aspect of Bicol Express preparation adds an extra layer of depth and meaning to the dish, making it more than just a meal – it’s a way of connecting with family and culture.
To master the art of Bicol Express preparation, it’s essential to have a deep understanding of the different ingredients and their roles in the dish. The key to a great Bicol Express is using high-quality ingredients, such as freshly ground chili peppers and fragrant vinegar, which add a depth of flavor that’s hard to replicate with inferior ingredients. When selecting ingredients, it’s also essential to consider the different flavor profiles and textures that each component brings to the dish. For example, the spicy kick of the chili peppers is balanced by the rich, creamy texture of the coconut milk, while the sour taste of the vinegar adds a tangy contrast to the bold flavors.
In addition to using high-quality ingredients and understanding the role of time in the preparation process, mastering Bicol Express also requires a certain level of technique and finesse. The key to achieving the perfect texture is to cook the pork belly until it’s tender and falling apart, but still retains some firmness and texture. This can be achieved by cooking the dish at a low heat for an extended period, or by using a combination of slow-cooking and high-heat searing to achieve the perfect balance of textures. With practice and patience, anyone can master the art of Bicol Express preparation and create a dish that’s truly worthy of its rich and storied tradition.
Ultimately, mastering the art of Bicol Express preparation is a journey that requires patience, practice, and a deep understanding of the traditions and techniques that have been passed down through the years. Whether you’re a seasoned chef or a culinary novice, the key to success lies in respecting the culture and heritage of the dish, and using high-quality ingredients and traditional techniques to create a truly unforgettable culinary experience.
Bicol Express Origins and Name Story Revealed
Bicol Express is more than a fiery stew; it is a living chronicle of the Bicol region’s history, climate, and culinary ingenuity. The dish’s roots can be traced back to the Spanish colonial era when missionaries and traders introduced pork and coconut milk to the island’s agrarian society. Local cooks, already accustomed to the abundant fresh seafood and chili peppers that thrive in Bicol’s humid climate, began to combine these ingredients with the rich, creamy coconut milk that was a staple of Filipino cooking. Over time, the dish evolved into a hearty, aromatic stew that could feed large families and travelers alike. The name “Bicol Express” itself is a nod to the region’s reputation for speed and intensity, both in its rapid transportation routes and its bold, spicy flavors. Historically, the dish was served at communal gatherings, where the heat of the chilies symbolized the community’s resilience and passion for life.
The origin of the name “Bicol Express” is a fascinating blend of folklore and marketing savvy. According to local legend, the dish was first introduced to the capital city of Manila during a grand feast hosted by a Bicolano philanthropist in the early 20th century. As guests tasted the fiery stew, one remarked that it “expressed the fiery spirit of Bicol.” Word spread quickly, and the dish became synonymous with the region’s vibrant culture. In the 1950s, a popular food magazine dubbed the stew “Bicol Express” to capture its swift, spicy impact on the palate. This clever naming not only cemented the dish’s identity but also helped it spread beyond Bicol, making it a staple in Filipino households nationwide. Today, the name serves as a cultural bridge, inviting diners to experience the region’s culinary heritage through a single, unforgettable bite.
If you’re looking to recreate an authentic Bicol Express at home, start by sourcing the freshest ingredients you can find. Fresh pork belly or shoulder, sliced into bite‑size cubes, is the backbone of the dish. Pair it with locally grown chilies—such as the fiery Bicolano chilies or the milder siling haba—to balance heat with flavor. Coconut milk should be fresh and thick; if you can’t find it locally, coconut milk powder can be reconstituted with hot water, but keep in mind it may lack the natural richness of fresh milk. For the aromatics, a generous amount of garlic, onions, and ginger sautéed until golden will lay a flavorful foundation. Finally, don’t forget the key seasoning: a splash of fish sauce for umami and a dash of sugar to counterbalance the heat. These practical tips ensure that your Bicol Express is both authentic and approachable for anyone in the kitchen.
Practical cooking advice can make a world of difference when tackling this spicy classic. First, temper the chilies by briefly blanching them in hot water before slicing; this reduces the initial sting while preserving their bright color. Second, brown the pork cubes in batches to achieve a caramelized crust—this adds depth and texture to the stew. Third, add the coconut milk gradually, stirring constantly to prevent separation. If the sauce thickens too quickly, a splash of water or broth can restore the desired consistency. Fourth, taste the dish as it simmers; adjust the salt and heat by adding more fish sauce or chilies as needed. By following these actionable steps, you’ll achieve a balanced, flavorful Bicol Express that honors its origins while showcasing your culinary skill.
For those who wish to experiment beyond the traditional recipe, consider incorporating regional twists that pay homage to Bicol’s diverse food culture. A popular variation is the “Bicol Express with Seafood,” where shrimp, squid, or mussels replace or complement the pork, creating a lighter yet equally aromatic dish. Another creative option is to add a handful of fresh spinach or bok choy toward the end of cooking for added nutrition and color contrast. For a modern, health-conscious take, substitute the pork with tofu or tempeh, and use low‑fat coconut milk. These adaptations allow you to tailor the dish to your dietary preferences without sacrificing the hallmark heat and richness that define Bicol Express. By embracing both tradition and innovation, you’ll keep the spirit of Bicol alive on every plate.
âť“ Frequently Asked Questions
Can I use other meats instead of pork for Bicol Express?
Yes, other meats can replace pork in Bicol Express, though the substitution changes the dish’s texture, richness, and traditional character. Pork belly or pork shoulder is prized for its marbling, which releases fat that melds with the coconut milk and chilies, creating the signature silky heat; replacing it with leaner proteins means you may need to add a small amount of oil or rendered fat to maintain the mouthfeel that defines the classic version. In practice, many cooks use skin‑on chicken thighs because the dark meat supplies enough fat to emulate pork’s silkiness while absorbing the spicy sauce, and the cooking time—about 15 minutes simmering after the aromatics are sautéed—matches the original recipe’s timeline.
Beef, particularly cut‑off‑the‑bone chuck or short ribs, works well for a heartier, beefier Bicol Express, but it requires a longer simmer of 30 to 40 minutes to break down connective tissue and achieve the desired tenderness, and the richer flavor may dominate the coconut base unless the sauce is diluted slightly with extra coconut milk. Seafood options such as shrimp or firm white fish like tilapia can produce a lighter, coastal‑inspired variation; shrimp only need a brief 3‑ to 5‑minute cook to avoid becoming rubbery, while fish benefits from gentle poaching in the sauce for about 8 minutes. Plant‑based alternatives, including soy‑based “pork” strips or seasoned tempeh, have gained popularity in recent surveys, with 27 percent of Filipino home cooks reporting they experiment with these substitutes at least once a month, and they perform best when pre‑fried to develop a crisp exterior that mimics pork’s texture before being simmered in the coconut‑chili broth.
How spicy is Bicol Express?
Bicol Express is renowned for its intense heat, which is derived from the liberal use of chili peppers, particularly the siling labuyo, a type of wild chili pepper native to the Philippines. This dish is often referred to as one of the spiciest and most iconic Filipino dishes, with its distinctive flavor profile that is both fiery and savory.
The spiciness of Bicol Express is largely dependent on the type and quantity of chili peppers used in its preparation. The siling labuyo, which is known for its intense heat, is the primary contributor to the dish’s spiciness. In fact, the siling labuyo is said to contain capsaicin, a compound that gives chili peppers their characteristic heat. When prepared according to traditional methods, Bicol Express can reach a Scoville heat unit (SHU) rating of up to 100,000, which is significantly hotter than a jalapeno pepper, which has an average SHU rating of 2,500 to 8,000.
While the heat level of Bicol Express can be intense, it’s worth noting that the spiciness can be adjusted to suit individual tastes by using milder chili peppers or reducing the amount of chili peppers used in the dish. Nonetheless, for those who enjoy the thrill of eating spicy food, Bicol Express remains a popular choice, with its bold and fiery flavor profile that is both a testament to the region’s rich culinary heritage and a reflection of the Filipino people’s love for bold flavors.
Can I make Bicol Express ahead of time?
Yes, you can make Bicol Express ahead of time, but it’s essential to consider the dish’s inherent spiciness and the texture of the coconut milk. When preparing the sauce in advance, it’s best to leave out the chilies, especially the siling labuyo, which can become even more potent and overwhelming when refrigerated or frozen. This way, you can assemble the dish just before serving and add the chilies to taste, allowing each person to customize the level of heat to their liking.
If you decide to prepare the dish ahead of time, it’s crucial to store the sauce and the cooked pork in separate containers to prevent the flavors from mingling and becoming overpowering. For instance, if you cook the pork and then refrigerate it, the flavors will continue to develop, and the dish may become too salty or acidic. Storing the sauce and the pork separately will help maintain the delicate balance of flavors and textures.
When refrigerating or freezing the sauce, it’s best to do so without the coconut milk, as it can separate or become too watery upon thawing. You can store the sauce base, including the onions, garlic, ginger, and spices, in an airtight container in the refrigerator for up to three days or freeze it for up to two months. When you’re ready to assemble the dish, simply heat the sauce base, add the coconut milk, and then combine it with the cooked pork. This way, you can enjoy the flavors and textures of Bicol Express at their best, even when prepared ahead of time.
Is Bicol Express a traditional Filipino dish?
Yes, Bicol Express is a traditional Filipino dish that has been a staple of the Bicol region for generations. The name itself derives from the Spanish word “express,” which refers to the quick preparation method used by early settlers who needed to cook their meals swiftly while traveling along the coastal roads. The dish’s core ingredients—pork, coconut milk, chilies, and fermented fish sauce—reflect the abundant local produce and the region’s penchant for bold, spicy flavors. Historically, Bicol Express was served during family gatherings and festive occasions, symbolizing the communal spirit of the Bicolanos.
The recipe varies slightly across households, but the fundamental technique remains consistent: pork is sautéed with garlic, onions, and ginger, then simmered in coconut milk until tender. Fresh chilies, either raw or ground, provide the signature heat that defines the dish, while the addition of fermented shrimp paste (bagoong) or fish sauce deepens the umami profile. In many parts of the Philippines, Bicol Express is also paired with steamed rice, allowing diners to balance the richness of the coconut milk with the simplicity of plain grains. According to culinary historians, the dish’s enduring popularity is a testament to its adaptability, as it can be modified to suit both local tastes and international palates.
What is the origin of the name “Bicol Express”?
The Bicol Express, a popular Filipino dish known for its spicy flavor and rich history, derives its name from the Bicol region in the Philippines where it originated. The name Bicol Express is a nod to the Bicol region’s reputation as a hub for transportation and industry, particularly its rail network. During the 1950s and 1960s, the Bicol Express train was a vital component of the country’s transportation system, linking the region to major cities in the north and south.
The train, which was initially known as the Bicol Line, was operated by the Philippine National Railways and played a crucial role in connecting the Bicol region to other parts of the country. Given its status as a vital transportation artery, the term Bicol Express eventually became synonymous with the region’s culture, traditions, and cuisine. In the context of food, the name Bicol Express reflects the region’s ability to blend traditional and modern flavors, much like the train’s role in bringing people and goods together.
The Bicol Express dish itself is a testament to the region’s culinary heritage, with its bold flavors and spices reflecting the influence of various cultures that have shaped the region’s cuisine over time. The dish typically consists of pork or chicken cooked in a rich and spicy sauce made from a variety of chili peppers, garlic, and other ingredients. With its complex flavors and bold spices, the Bicol Express has become a staple of Filipino cuisine, with its popularity extending far beyond the Bicol region to become a beloved dish throughout the country.
Can I use canned coconut milk for Bicol Express?
Yes, canned coconut milk works fine in Bicol Express, especially when fresh coconut milk is unavailable or when you need a consistent, shelf‑stable ingredient. Most commercial cans contain a full‑fat coconut milk that delivers the rich, creamy texture essential to the dish, and a standard 400‑ml can provides roughly the same volume that a traditional recipe calls for when using two to three cups of freshly squeezed milk. Brands such as Thai Kitchen, Aroy‑D, or local Filipino canned milks are formulated without added thickeners, which helps preserve the authentic mouthfeel and prevents the sauce from becoming overly gelatinous.
When using canned coconut milk, it is best to stir the can gently before opening to recombine any separated cream, and to add it toward the end of the cooking process to avoid curdling; a brief simmer of three to five minutes after incorporation is sufficient to meld the flavors with the chilies, shrimp paste, and pork. If you prefer a thicker sauce, you can reduce the liquid by simmering a few extra minutes or supplement the can with a splash of coconut cream, which adds an extra 10‑15 percent fat content and deepens the flavor profile. Overall, canned coconut milk is a practical and reliable substitute that maintains the characteristic spiciness and coconut richness of Bicol Express while offering convenience and consistency.
Is shrimp paste necessary for Bicol Express?
Shrimp paste is a fundamental ingredient in traditional Bicol Express recipes, and its presence is essential to achieving the dish’s distinctive flavor profile. This fermented condiment, known as bagoong in Filipino, is made from tiny shrimp or krill that have been salted and fermented, resulting in a pungent, umami-rich paste that adds depth and complexity to the dish. In Bicol Express, shrimp paste serves as a key component, providing a savory, slightly sweet flavor that complements the heat of the chili peppers and the richness of the coconut milk.
The use of shrimp paste in Bicol Express is deeply rooted in the culinary traditions of the Bicol region, where the dish originated. In this part of the Philippines, shrimp paste is a staple condiment, used to add flavor to a wide range of dishes, from soups and stews to sauces and marinades. In the context of Bicol Express, the shrimp paste helps to balance the bold, spicy flavors of the dish, which typically include a combination of chili peppers, garlic, and ginger. By incorporating shrimp paste into the recipe, cooks can create a more nuanced, layered flavor profile that showcases the best of Bicolano cuisine.
While it is possible to make a version of Bicol Express without shrimp paste, the result would likely be a less authentic, less flavorful dish. For those who are unfamiliar with the ingredient or prefer not to use it, alternatives such as fish sauce or soy sauce can be substituted, but these will not replicate the unique flavor and texture of shrimp paste. To truly experience the bold, spicy flavors of traditional Bicol Express, it is recommended that cooks seek out high-quality shrimp paste and incorporate it into their recipe, using about one to two tablespoons per serving, depending on personal taste preferences.
What are some popular side dishes to serve with Bicol Express?
Rice is a staple in Filipino cuisine, and Bicol Express, a spicy dish from the Bicol region, typically serves well with steamed white rice. However, side dishes can elevate the overall dining experience and provide a refreshing contrast to the bold flavors of the dish. One popular option is the humble steamed eggplant or ‘talong,’ which is a common side dish in many Filipino households. It’s a simple yet effective pairing that allows the delicate flavor of the eggplant to shine through.
For a more substantial side dish, Filipino cuisine often turns to ‘ginisang ampalaya,’ which is sautĂ©ed bitter melon. This dish is often served with a sprinkle of salt and a squeeze of calamansi, adding a burst of citrus flavor that cuts through the richness of the Bicol Express. The bitterness of the ampalaya also provides a clever counterpoint to the spicy heat of the dish. In some regions, ‘ginisang sitaw’ or sautĂ©ed string beans are also served as a side dish, often seasoned with a mixture of garlic, onions, and patis or fish sauce.
In addition to these common side dishes, Filipino cuisine also offers a variety of other options to complement Bicol Express. Grilled or steamed vegetables like ‘pinakbet’ or mixed vegetables are also popular pairing choices, often seasoned with a mixture of spices and herbs that enhance the flavors of the dish. Additionally, ‘kamote’ or sweet potato is another popular side dish that pairs well with the bold flavors of Bicol Express. Its sweet, starchy flavor provides a soothing contrast to the spicy heat of the dish, making it a satisfying and filling accompaniment to the meal.