Yes, and they have the seeds, not the powder. I'll just order it from Amazon or look for it in the US during a cross-border shopping trip.

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.

Looks delicious but you’re gonna trigger those bean hating Texans! 😂. I have room for both in my life!

Have you tried checking the Hispanic or Mexican section of the regular supermarket or their markets? They use achiote powder, too. You may need to make sure you don't get one that's mixed with coriander or other spices.

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.

I have plenty of Asian markets and I can get Annatto seeds easily, but the powder is difficult to come by. If I really want to bring out the redness in my Tocino or Longganisa, I can go through a 500 g container of Annatto powder very quickly.

Dammit, I'm hungry now and it is only 15:25 where I am.

Yes, I think beef kare-kare is the standard version, especially oxtail and oxtripe, but certainly only using ribs or shank would be very good, too.

I think you can sometimes find annatto powder or achiote paste in the Hispanic or Mexican spice section of supermarkets. Maybe you have a Mexican market near you if not a Filipino one. I mention this since you seem to not be in the Philippines.

Stack them up and you could have your own version of Croquembouche! Maybe a Croissanembouche!

Kenji Lopez-Alt has a Sausage and Broccoli Pasta recipe on YouTube as well. It is fantastic.

This recipe tastes pretty close to the Tim Hortons chili. I've yet to learn the "eat the bowl" recipe where the chili goes in the bun and we eat the bowl lol

Dammit, my mouth just involuntarily watered thinking about that.

Do you have a photo for when it's fully cooked?

That one needs quite a bit longer to fully obsorb the liquid! (though I'd be a bit concerned since the mussels look fully cooked but there clearly needs to be more cooking time.)

Filipino spaghetti is sweet so its really not the same taste wise.

I suggested it because you did say you like crispy pata and you like the vinegar dip.

Batangas Style Paksiw na Pata is basically just doing the pork boiling step (same spices, basically) but with siling haba, optional banana blossoms, and with vinegar in the broth.

The pata is usually not whole. Sometimes when I make paksiw na pata, before I put more vinegar in, I set a slice or two aside to make into a sort of mini-crispy pata slice. It's not quite the same but it's close enough.

The broth gets quite sticky, as you might imagine.

Oooohhhh I've never had THAT. Now, I must have it.

Just to be clear, I meant the kind that doesn't have soy sauce or sugar.

In Batangas, Paksiw na pata is made kind of like how one would make a paksiw na bangus or isda but with no eggplant or ginger, though I guess ginger can be optional.

I like to rinse the banana blossoms first because I feel like the fine powder surrounding adds some sort of bitterness, but I suppose banana blossoms are optional altogether.

I do sometimes make humba out of pork shoulder instead of pata, I usually have tausi and I add whole heads of garlic so I have some braised garlic as well that I can squeeze nice whole delicious cloves out of. I like to eat it with scrambled eggs, though hardboiled eggs are good, too.

Obviously the paksiw with soy sauce or humba, I don't eat with patismansi.

Like a modern take on a hash brown. Looks delicious

What you need is a bacon layer. 🥓

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I can't seem to find any Annatto powder anywhere (except on Amazon) and I much prefer that to the seeds since they work well when I make Longganisa and Tocino.

I prefer Beef Kare-Kare myself since I'm not a big Pork fan. Use the Beef ribs and shank with plenty of vegetables and Bagoong.

Yes I've tried it. I make Humba with Banana Blossoms (though I'm not a fan) and after I shut off the heat I add a couple of cans of Quail Eggs.

You can also make Paksiw na Pata using Pork Belly (and Pork Butt/Shoulder if you want more meat in it). I just broil it until the exterior is dark brown and then simmer it in water, soy sauce, sugar, vinegar, garlic, onions, ginger (optional), peppercorns, and bay leaves. You can do it like the way they make Turon and fry it in oil with sugar instead of broiling it to give it color before simmering in that mixture.

I know its a song. But I was sharing my recipe for making cheese sauce for mac and cheese creamier and thicker and people disagreed with it. I gave two examples.

i use a copycat wendys chili recipe.
2lbs ground beef
29oz tomato sauce
29oz pinto beans
29oz kidney beans
chopped tomatoes(tend to leave this out)
onion
green pepper
3 tbsp chili powder
2 tsp cumin
2 tsp salt
1 tsp black pepper
2 cup water(depends how you thick or thin you want it, 2 cups usually cooks out to make pretty thick)

I think imma try it with garlic bread next time. To offset the sweet.

Still very good regardless. I love Filipino food.

The only real chili. If you're not farting, are you even healthy?

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