Monday, February 3, 2014

Shanghai Dynamite

Ok, so I have no idea if you already knew about this kind of food but it is definitely delicious. It is just practically cayenne filled with cheese and some ground pork. We had this at our Christmas party and I asked a friend of mine (KC) if I could borrow the recipe so I can make some at home. I was so good, I was thinking of making another set this week. So for the recipe (c/o my friend KC), see the continuation of this post. BTW, in case you might read something that is out of the ordinary, please excuse that. ;)

-1 tsp finely chopped garlic
-1 tsp finely chopped onion
-1/2 kilo ground pork
-salt and pepper (to taste)
-2 tsp. cooking oil (for the sautee/gisa part)
-1 egg white
- 50 pcs Mexican cayenne peppers/ siling pangsigang (as much as possible: kunin mes yun matataba, malalaki, at matuwid:))
- 50 pcs lumpia wrapper
-1 bar cheese
-dynamite dip: 1/2 cup mayo, 1 tablespoon crushed garlic,  1 teaspoon kalamansi juice, salt (to taste)

*Fillings (ground pork):
1. Wash thoroughly the peppers.Set aside.
2. Pre-heat the pan for 3 minutes, slow-med heat, until surface is hot. Not that hot or else sunog agad yung igigisang karne. Then pour in the oil, wait for another 1 min.
3. When oil is hot, add in the onion and garlic. Saute first the onion until it turns white, then the garlic - don't let the garlic turn golden brown dapat pale yellow pa rin ang itsura, quickly stir the two then add the ground pork. Cook pork until it's half cook (medyo pale/anemic ang dating). Let the juice of the pork seep out partially, para juicy pa rin. Once done, set aside to cool down.

*Cayenne peppers
1. Wear gloves.Kung ayaw mo edi wag, good luck. Mahapdi sa balat yung katas. haha
2. Incise the pepper medially (lengthwise) starting from the middle. Kung may kubang pepper ka nakuha, sa convex side ka magsimula. Do not remove the stalk part, i-slice mo lang siya to half para matanggal mo mga nakasiksik na buto. The rest of the pepper's architecture dapat intact. Once open, scrape EVERY seeds and white stringy parts of the pepper until every side is clear (para walang wala ang anghang) -  from top to bottom. Pati yung dulo tanggalin mga buto or else magiging katulad ng gawa ni Maj (di tinanggal ang mga buto sa dulo so sa unang kagadat ng mga minalas, ang anghang lang haha - pero natuwa ako sa gawa ni Maj saktong anghang lang. Swerte ko at di masyadong maanghang mga nakuha ko.)
3. For the cheese, slice it to thin stripes as long as it will fit into the pepper.
4. Stuff in the cooked ground pork and cheese. Then wrap with lumpia wrapper and seal the wrapper's end with eggwhite. Set aside.

*Main part:
1. Pour oil into the kawali agaid. Deep fry ang peg natin ngayon. Medium heat.
2.  Wait for the oil to heat up before frying para hindi pumanget ang luto.
3. Slowly slide the dynamite from the side of the pan. 4-5 rolls per cooking para even ang distribution ng heat. Kung siksikan sila matatagalan lang ang luto.4. Monitor the rolls, turn to the other side. Golden brown dapat final look nila. Remove then let then oil drip out then place it into a plate or kung saan man gusto mo silang ilagay.

*Dynamite dip:
1. In a small bowl, mix everything. You can improvise the measurements according to your taste preference.

Good for 9-12 people.


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