#lockdownday36 #covid19 #peppers_chilipinaksiwsabagoong
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Not to wonder this recipe an Ilocanos flavor. The Ilocanos are known for being hardworking, appreciative and stingy. But not only that, with foodstuff and recipes too with strong , sharp flavors and vivid colors.
So I cooked this 1€ peppers and chili without much ado. Simply seasoned with fermented salted anchovy plus onion and ginger. We Ilocanos called it, „ Pinaksiw sa Bagoong“. Served with rice and sausage sometimes with fried fish or meat. I can’t wait for summer in which I could get all the green leafy vegetables I love. Such as camote tops (talbos ng kamote), water spinach (kangkong), Alugbati (vine spinach), saluyot (Jute leaves) and young bean stalks (talbos ng sitaw).
You need peppers and chili, onion 🧅 ginger, bagoong (fermented salted anchovy), some hot water, 2tbsps. vinegar and vegetable oil.