Good day my beloved readers. This is Chef berdugo and for today, i will teach you how to cook a very yummy and unique finger food that can be serve in any occasions. For your kind information lang mga kaibigan, natutunan ko lang ito mula sa isang kakilala na nagtatrabaho sa isang hotel somewhere in the south, and i found out lately na isa din pala 'to sa popular starter dish ng Gerry's Grill restaurant.
Kahit allergic ako sa maaanghang na pagkain, hindi ko napigilan ang sarili ko na magustuhan ang putaheng 'to lalo pa pag ako mismo ang nagluto. Love your own kumbaga! Bwahahaha.
Kaya naman eto, wag na tayong magpatumpik-tumpik pa. Umpisahan na natin ang pagluluto ng Chili Lumpia ala berdugo.
Ihanda ang mga sumusunod na ingredients:
20 pcs. long green chili, siling haba
20 pcs. lumpia wrapper
cheese, cut into strips
Dipping Sauce:
1 cup mayonnaise (or a choice of your own)
Cooking Procedure:
Filling: Slit along the length of each chili and scrape off and discard seeds. Rinse thoroughly with running water and drain. Keep aside.
To Assemble: On a plate, place one piece of lumpia wrapper. Put 1 chili at one end of the wrapper making sure when rolled, the stem of the chili is exposed. Fill the chili with cheese. Fold end and roll wrapper. Wet the other end with water to seal. Repeat process with the rest.
Frying: Pour olive oil in a frying pan. (Arte lang! Bwahaha.) You can use any kind of oil 'wag lang baby oil. Now dip each roll and deep fry at medium to low heat for 2-3 minutes or until the wrapper turned to golden brown. Remove from the frying pan and drain excess oil.
Serving: Serve while the skins are still crisp with the prepared dipping sauce.
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