- Lumpia Wrapper
- Green Chili (Siling Haba)
- Quick Melt Cheese
- Ground Pork
- Cookling Oil
- Salt and Pepper
For the sauce:
- Garlic Cloves
- Salt and Pepper to taste
1.) Prepare your ingredients. By prepare, I mean, wash your chili thoroughly, cut your cheese (lengthwise) and your ground pork must be cooked and seasoned already.
- Quick tip: If you are chili-intolerant but still want to experience this sizzling treat, I suggest that when purchasing, smell the chili first. You can instantly say if it’s going to be as hot as hell or not.
- Separate your lumpia wrapper before hand, this will make it easier for you to wrap these babies up before frying. And of course, set a side a small amount of sterile water for sealing.
- I like to cut the cheese into thick strips. Since these are the quick melt variant, you need to make sure that your cheeses are thick so it wont totally melt away while frying.
- I fried and cooled down my seasoned ground pork before starting with this recipe. I ensure to kick the season up a notch because the chili may tone down the taste of your pork. I use one sachet of Maggi Magic Sarap per 1/4 kilo of ground pork, and a pinch of salt and pepper.
2.) Using a sharp knife, cut the chili following the letter “T”. Those of you who had biology classes in high school, operating kermit the frog will really come in handy at this point.
At the root of the chili (near the stalk), cut it horizontally. Be careful not to cut off the entire stalk. We only need to cut half of the chili. Thereafter, cut it vertically down to the tip.
If you are able to follow my directions carefully, you should be able to easily expose the seeds of the chili. Be careful, if your skin is sensitive, you can wear a pair of gloves.
3.) Remove the seeds. Peel off the seeds starting from the roots down. Discard. We need to remove the seeds as this is what actually makes the chili really spicy. Again, let me reiterate the importance of not touching any part of your face (especially your eyes) at this point. You don’t want to end up in the emergency room don’t you?
4.) Wash the pit and make sure that there are no seeds left.
5.) Assemble. Start first by putting a teaspoon (if you want meatier chili sticks, you can add more) of ground pork. Then top it off with the cheese.
6.) Wrap them up with one layer of the lumpia wrapper. Don’t forget to seal it with a little drop of water. By this time, you want to start up your stove and heat up your cooking oil.
7.) Let’s start deep frying!
It only takes approximately 1-2 minutes to fry up these babies, just enough to brown the wrapper.
Let us now start with the dip!
1.) Simply prepare 1/2 cup of the Mayonnaise and about 2 big cloves of garlic.
2.) Peel the garlic cloves and use a cheese grater to grate them. I find that the garlic gives off more taste and aroma when grated than chopped or minced.
3.) Combine the Mayo and the garlic and add salt and pepper to taste! Mix thoroughly and then serve!