This version was made up mainly of finely chopped red siling labuyo cooked in thick coconut milk and seasoned with the Bicolano version of the Malaysian “blachan”. At the moment, I can’t recall the term Bicolano term for it. It’s basicall a dried shrimp paste mixed with some herbs that’s wrapped in banana leaf/newspaper and shaped like a solid cylinder. The last time I bought one was as the Naga City public market.

Even at that time, this dish was referred to by the Bicolanos in Tigaon as Bicol Express. The dish has a very deep red hue from all the siling labuyo, and the color rivals that produced by tomato sauce.

Needless to say that it was used very sparingly a a side dish or as dipping sauce for whatever main course is served.

The commercial restaurant version developed by the Tagalog cooks as served in most Metro Manila restaurant is way off this original version.

Clarence Tuvera’s memory of how this dish is preprared and how it is used is definitely right on the mark!

My friend from Bicol says that they call Bicol Express, Gulay na Lada. Perhaps, the writers (Nina Puyat? and the other one) of the book did not do their research well enough. :)

Teddy’s in the US, Sammy, never heard of him for quite sometime. I’m in Cebu. Maybe we can chat. Please give me your email add.
I’m launching bicol expres here in cebu on microwabable containers. Good to hear there are companies in mla that could do the canning service. Please provide me contact numbers with these companies.
My version of bEX is generic – means, one can re-cook it by adding veggies like beans, laing, etc.