The day after I made my very first gising-gising, I brought the half of it to work for one of my co-workers to try. She is from Bicol and I was interested to know what she thought of my newfound recipe. Alas! Instead of the rave review I expected, she barely touched the portion I ladled on her plate. The next day in the break room, she plopped a big Tupperware in front of me and said, “This is how you do spicy. Go big or go home.” Oh My. Gaawwd! Her Bicol express was so viciously hot I couldn’t feel my tongue after each bite and yet it was so deliriously good I kept digging in for more. I used about 14 reasonably large siling labuyo to make this Bicol express and the result is certainly not one for the meek. If you want to temper the heat a bit, use less amount of chilis from what is called for in the recipe or scrape the seeds off the pepper pods before mincing. Either way, hot or mild, make sure to have plenty of steamed rice ready. Enjoy!