I made this vegetarian version of the famous Bicol Express for SE Asia night, inspired from our meal at Kuya's Asian Cuisine in San Bruno, CA. I made use of the hot sauce from my Laotian curry (Peanuts, peanut butter, some tamarind paste, few shreds of coconut, the hot chili, some sugar, lemon grass and kafir lime leaves ground together).
For the vegetables, I used long beans, red and green bell peppers, half a mango, zucchini, and squash. Sauté one chopped onion, a clove of chopped garlic in peanut oil, add the vegetables when the onions are soft, and cook for a few minutes. Then add the hot paste (this can be a simple chili & garlic sauce, instead of my elaborate one), salt according to taste and simmer for a few minutes. Finally, add a can of coconut milk or cream, bring to a boil and simmer for a few more minutes. Garnish with sweet basil and mint. The Bicol Express has to have a bite to it from the heat of the chili sauce, though coconut cream is added. It was great with Nasi Goreng and Prata.