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7 Best Recipes With Siling Haba: A Little Pepper To Your Dish

by Joost Nusselder | Updated:  October 27, 2022

17 easy recipes anyone can make...

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Siling haba is a hot pepper that is native to the Philippines, and it’s pretty mild so you don’t have to worry.

This pepper can be used in a variety of dishes to give them an extra kick.

Check out our list of the best recipes that use siling haba below. You won’t be disappointed!

Paksiw na Galunggong

17 Easy Recipes Anyone Can Make

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Best 7 recipes with siling haba

Ginataang tilapia

Ginataang tilapia recipe
Ginataang tilapia is a tasty variation of the Filipino dish called ginataan, which can be made with all sorts of ingredients that are cooked in coconut milk, locally known by Filipinos as "ginata".
Check out this recipe
Ginataang Tilapia Recipe

Put cooking oil in a pan and heat it to a high temperature to prevent the tilapia from sticking to the pan.
Flip each side to give the tilapia an even cook.
When adding more than one tilapia, wait for at least 10 seconds before adding another. This helps keep the heat in the pan.
The next step is, while you’re cooking the tilapia, sauté the garlic with the tilapia until it turns a golden brown color. But make sure that while sautéing the garlic, you don’t burn the tilapia.
Afterward, once the garlic has been sautéed, add chopped onions and sauté them with the garlic and the frying tilapia.
Once the garlic and onions have been sautéed, and the tilapia is cooked, add the coconut milk (ginataan). Simmer the ingredients for the ginataang tilapia until the coconut milk becomes thick. Once it’s thick, you can serve it on a plate, eat it with rice, and enjoy a great meal!

Paksiw na bangus

Paksiw na bangus recipe (vinegar fish stew)
Paksiw na bangus is cooked with vegetables, such as eggplant and bitter gourd (or ampalaya). To avoid the bitterness of the ampalaya mixing in with the paksiw na bangus sauce, don't stir it until the end.
Check out this recipe
Paksiw na Bangus Recipe

Paksiw na bangus is also referred to as “milkfish stewed in vinegar.” Filipinos just love cooking their main dishes in vinegar!

Paksiw is a way of cooking fish with water and vinegar, garlic, ginger, salt, peppercorns, finger chilies, or siling pang sinigang.

Some regions prefer their versions of paksiw with sauce, while others reduce the sour mixture and cook it until it’s almost dry.

The kind of fish that’s usually used in making paksiw is bangus or milkfish. The freshness of the bangus makes a huge difference in cooking this paksiw na bangus recipe.

Sinigang na Hipon sa Sampalok

Sinigang na Hipon sa Sampalok Shrimp
In Sinigang na Hipon sa Sampalok, there will be two main ingredients; these are the shrimps and the souring agent Tamarind or Sampalok. In cooking your sinigang sa hipon, it is important that you keep the head of the shrimp since this is where the seafood-y taste of the dish will come from.
Check out this recipe
Sinigang na Hipon sa Sampalok Shrimp Recipe

A usual feature of Philippine cuisine is that a particular dish will always have another version in a different region or even among different cooks.

A version of a dish will further be differentiated depending on the availability of the ingredients.

Such is the Sinigang na Hipon sa Sampalok Recipe, which is another version of that perennial candidate for the national dish, Sinigang.

This is almost similar to the other versions of Sinigang featured before, but we really are not complaining about the variety. The more variety, the happier our stomachs would be.

Sinuglaw

Sinuglaw recipe (sinugba and kinilaw)
What appears to be a marriage of 2 recipes (namely, sinugba and kinilaw), sinuglaw is definitely a hit, no matter what. Though this is a recipe from Davao, it can't be denied that this dish has many fans around the country.
Check out this recipe
Sinuglaw Recipe ( Sinugba and Kinilaw)

Among the country’s favorite dishes is sinuglaw, which has also slowly transcended borders because of its uniqueness. It’s getting famous worldwide as a healthy, tasty, and nutrient-rich food that can be eaten as a 10 am snack or as an appetizer before the main course for lunch or dinner.

Though you could conveniently find it in your nearest Filipino restaurant, the dish is pretty easy to make, as it doesn’t require a lot of ingredients. So if you’re looking forward to trying something new to spice up your culinary routine, start reading!

Papaitan kambing

Papaitan kambing recipe from the Ilocos region
The original papaitan na kambing is one of the most popular dishes in the northern Philippines area; specifically, the Ilocos region. It's made up of goat innards, which include its heart, lungs, and its small and large intestines.
Check out this recipe
Papaitan Kambing Recipe

Papaitan kambing is also called “bitter goat stew” and it’s a special Filipino recipe for those who really like offal dishes.

Though mainly known as a viand because of its brothy nature, it can actually be made with less broth and be served as a pulutan in a gathering.

If you’re going to try a goat organ dish for the first time, be prepared for a new type of flavor – it’s not like your regular beef tripe soup!

Sinigang na Lapu-Lapu sa Miso

Sinigang na Lapu-Lapu sa Miso (miso fish soup)
A flexible dish to be served in any season, this Sinigang na Lapu-Lapu sa Miso Recipe is always going to be a great dish for anyone looking for a something that excites the taste buds and comforts at the same time.
Check out this recipe
Sinigang na Lapu-Lapu sa Miso Recipe

Sinigang, as what was already established, is a very flexible dish, owing to the creativity of the people who cook it.

In yet another variation of sinigang, this Sinigang na Lapu-Lapu sa Miso is a very comforting food and is sure to be your favorite Filipino dish.

Ginataang puso ng saging

Ginataang puso ng saging recipe
The ingredients needed to make Ginataang Puso ng Saging are the following, coconut milk (Ginataan), the flower of a banana shrub, garlic, cooking oil, salt and pepper, and the optional ingredient, anchovies. 
Check out this recipe
Ginataang Puso ng Saging Recipe

This Ginataang Puso ng Saging recipe is another great and tasty variation of Ginataan, a popular Filipino dish that has all sorts of delicious variations made with ingredients such as meat, vegetables, and seafood that is cooked in coconut milk (Ginataan).

The Ginataang Puso ng Saging’s main ingredient is the flower of the Banana shrub, otherwise known by Filipinos as the “Puso ng Saging”.

The flower is considered a vegetable, and all sorts of other ingredients can be added to modify the recipe, such as dilis (anchovies).

Paksiw na Bangus Recipe

7 Best Recipes With Siling Haba

Joost Nusselder
Ginataang tilapia is a tasty variation of the Filipino dish called ginataan, but there are many more tasty dishes with siling haba, a mild chili pepper. These are the best recipes.
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Filipino
Servings 3 people
Calories 328 kcal

Ingredients
  

  • 1 small ginger root chopped
  • 1 small onion chopped
  • 2 pcs siling haba (green chili pepper)

Instructions
 

  • Cook your dish like you normally would, like with cocount cream and add the vegetables to your stew, or saute your protein and veggies first.
  • When everything is thoroughly cooked, add salt and pepper to taste, plus the siling haba peppers.
  • Let it simmer for 5 minutes.
  • Serve.

Nutrition

Calories: 328kcal
Keyword siling haba
Tried this recipe?Let us know how it was!

Conclusion

There are lots of recipes with this mild chili because it can make the dish pop a little. Just add a few to your stew and enjoy!

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.