Filipino dish which was bicol express recipe tagalog in the district of Malate, Manila but made in traditional Bicolano style. The name derives originally from the spelling systems of Spanish and then integrated with the spelling systems of English. The Bicol Express dish had been formally termed by Laguna native, Cely Kalaw, as a result of her cooking competition experience in the 1970s at Malate, Manila. Prior to Kalaw’s formal terminology of the Bicol Express dish, a similar Ilocano meal to this dish was recognised as ‘gulay na may lada’ in the regions of Bicol, Philippines.
