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RogueViator t1_iy516el wrote

Reply to comment by a4techkeyboard in [homemade] crispy pata, a filipino feast staple by goldngreygoose

Dammit, my mouth just involuntarily watered thinking about that.

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a4techkeyboard t1_iy52mds wrote

Yeah, me too. I think I'll plan it for next time I go buy groceries.

You can skip the dried banana blossoms if you don't like them, especially since outside the Philippines I think the alternative you can usually find in Asian stores is dried lily buds which I think you definitely should rinse. But it's really not necessary. But definitely have whatever you use for siling haba cooking in there to add to your dipping sauce later on.

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RogueViator t1_iy53r4e wrote

I don't know what they call "siling haba" here. I've been wanting to get some to make my version of Dynamite Spring Rolls (I use longganisa meat instead of just regular minced pork) and multiple types of cheese.

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a4techkeyboard t1_iy54lg8 wrote

I think I used to substitute a smaller Serrano (because I remember they can get quite big.) I think they might be spicier.

I've seen people use jalapeños for dynamite, though it's quite a girthy dynamite.

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RogueViator t1_iy54xch wrote

I was considering using Korean peppers but I don't know what their heat levels are. I want spicy but not painful levels of hotness.

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a4techkeyboard t1_iy574x4 wrote

According to Wikipedia, siling haba is 50,000 Scoville Heat Units (SHU) while Korean chili peppers are 1,500 SHU unless it's specifically a Chyeongyang chili pepper which is 10,000 SHU. I don't know if siling haba is quite that spicy since Serrano is supposedly 25,000-50,000 and I thought that was spicier than siling haba, so I think if it's a Chyeongyang chili pepper, you should go use that. 10,000 is only slightly spicier than a jalapeño (4,000-8,500 SHU).

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RogueViator t1_iy5di3z wrote

This gives me sinister Lumpia ideas using Sichuan peppercorns and Cheongyang peppers.

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