Comments on: Sili Labuyo / Bird’s Eye Chillies

By: Zaro

Zaro — Tue, 16 Oct 2007 14:42:36 +0000

I grow sili labuyo, here in Glendora California. I make a Hot Sauce wich I sell to the Vietnameese that they use as a starter or in their soup or use it to dip their fish. This stuff is Hot. I am now making a new reipe using the Kalamansi juice fresh from my back yard and some other ingredients to use as a dip or additive to our nilaga or sinigang or any other barbeque. My supply is very limited because I do not have a farm to go on mass production. So my sauce are seasonal. By the way I used distilled venegar wich makes the sauce smell to strong. I am now experimenting with cane vinegar and will try the coconut. Who knows this might make the difference.

By: alon

alon — Fri, 21 Sep 2007 09:57:14 +0000

I knew there is another kind, smaller and more potent, i can say the name but im not sure how it spells. (sili pacity, pasiti, pasete). a lot of them in batangas.

By: Ping

Ping — Tue, 21 Aug 2007 04:27:20 +0000

Hello I was just wondering if someone, anyone, could send me genuine siling labuyo seeds here in Mississauga, Ontario Canada L5R 1S6..salamat

By: millet

millet — Wed, 08 Mar 2006 23:15:05 +0000

ooohhh…never knew about the bacteria part. grew up hearing that suka was so potent that it could kill the bacteria in kinilaw! will make sure to blanch the “panakot” (have always been amused by that term) from now on. thanks for the reminder, sister.

By: mae

mae — Wed, 08 Mar 2006 12:11:04 +0000

Just yesterday, i was looking for some datu puti in my local oriental shop to do this! It must be that time indeed!!!

The last one i had was made by my brother and he used the English Malt Vinegar – which i have accustomed to use now and much prefer the malty taste of. Maybe i ought to stick to malt – the live vinegar eels sounds scary!

By: sister

sister — Wed, 08 Mar 2006 02:50:58 +0000

Hopefully? May I remind you 20 of your mother’s guests, including the celebrant, came down with amoebic dysentery after her 30th birthday party when native suka with chilis was purchased at the beach to go with the lechon… Lola had them in an entire ward at the hospital overnight. The kids present escaped because we ate ketchup.

By: mia

mia — Tue, 07 Mar 2006 14:24:55 +0000

MM, promise me you’ll try pinakurat soon? :)

By: Marketman

Marketman — Mon, 06 Mar 2006 23:08:51 +0000

gonzo, yup, live vinegar eels!?! Most native cane vinegars, unless pasteurized, actually have live vinegar eels in them… if you put them under a low magnification microscope you see them wiggling away…yipes! sister, yes, I usually blanch the stuff I put in the vinegar, as suggested in my much earlier post on chilli vinegar, but this time around I wanted to see if there was any difference without blanching as most of the country doesn’t bother to blanch and hopefully we won’t get any of the really bad bacteria…

By: gonzo

gonzo — Mon, 06 Mar 2006 22:49:46 +0000

“Live vinegar eels”? exsqueeze me?

By: sister

sister — Mon, 06 Mar 2006 14:34:47 +0000

May I suggest you blanch any sili, garlic, shallots, etc. BEFORE adding to vinegar. You are courting possible contamination otherwise, re salmonella, botulism, amoebc dysentery, etc. The vinegar is not acidic enough to kill any of the above, contrary to popular belief.