Growing up in Bicol made me appreciate food with coconut milk since the region has ample supply of coconut it has become the main ingredient in every Bicolano's meal.
2 cups Coconut milk (pressed the first extract)
1/4 kl of sitaw or string beans
1 k of squash
salt and pepper to taste
onions
garlic
1/8 kl of ground pork or sliced pork
long green chili
Saute the garlic ang onions as the onion turns transparent add in the meat till golden brown.Pour with some good coconut cream (fresh thicker first pressing) that you boil down to a thicker consistency. Add some long green chillis a few of which have been slit open to extract spice and some chopped white onions. Add the peeled and cubed kalabasa (squash) and cook for a bit. Add the sitaw that have been cut into two inch lengths and add some water if necessary. Season with salt and continue to cook covered for just a few more minutes until vegetables are just cooked. Serve soon after. Some variations include adding some cubed pork or perhaps small prawns. The secret to making this one notch better than the rest? Start with good quality ingredients. Use the chilli pepper as it adds zing rather than having a sweet dish. Don’t overcook. And cook this at the last possible moment before eating.
