Been waiting a few of weeks for my rocoto tree chillies (Rojo) to ripen so I could make a batch of chilli sauce. These chilli plants originate in Bolivia and are aptly named Bolivian hairy chillies (Capsicum Pubescens), as the leaves and stems are covered with fine hairs. The heat range is about the same as habanero, scotch bonnet, and birds eye chillies at 250,000 to 350,000 SHU, which puts…
So simple and delicious, this is perfect when you need a quick and nutritious breakfast or snack.…
Sizzling Sisig, is a dish that is made up of chopped pig’s head parts (e.g. face, snout, cheeks, and ear) and chicken liver, but my own creation I used pork belly and no pork liver. Sisig usually served on a sizzling platter garnished with chopped onion, chilli pepper, and slices of calamansi fruits. This dizzyingly delicious Filipino dish is a popular appetiser (pulutan) that goes along with beer and often…
There are as many versions of adobo as there are households, but all of them share the same basic components. Adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. The moist heat gently penetrates the meat to break down the collagen and tough…