7 Best Recipes With Siling Haba: A Little Pepper To Your Dish
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!
In this post we'll cover:
Best 7 recipes with siling haba
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 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
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.
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 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, 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
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).
7 Best Recipes With Siling Haba
- 1 small ginger root chopped
- 1 small onion chopped
- 2 pcs siling haba (green chili pepper)
- 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.
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!
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.