Bicol Express ng Batangas

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  • 1/2 kg tahong (mussels), wash or scrub the  shell thoroughly
  • 2-3 pcs medium sized alimasag or alimango
  • 1/2 kg pusit, sliced ( remove ink)
  • 1/4 kg sugpo
  • 2 cups coconut milk
  • 1 cup water
  • Ginger, sliced or minced
  • 1 Onion, sliced
  • 3 pcs siling sigang
  • 3 pcs siling labuyo sliced
  • A handful of Kangkong or malunggay leaves
  • Sitaw (optional)
  • 1 -2 tbsps salt
  • Patis (fish sauce)


  1. Place alimasag, tahong, sugpo, pusit, water, ginger, onion in a pan and cover it. Boil for 2 mins. (Shrimp and alimasag will turn reddish once cooked)
  2. Add coconut milk, siling labuyo and siling pang sigang and sitaw. Cook for another 2 mins.
  3. Add salt to taste or patis (fish sauce),  then add kangkong/ malunggay leaves. Do not overcook the vegetables. Turn off heat.

Serve and enjoy!

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