Meet More Chances

Chilies grow well in hot climates and it comes in thousands of
varieties. Green chili with mild hotness are often consumed in the
Philippines. It is commonly used to spice up broth such as pork in
sour broth and shrimp/fish in tamarind broth. Interestingly, chili has
already been used as an ice cream flavour.

Here are our version of two, famous and well-loved chili recipe:


Binagoongang Baboy  (Pork Sauteed in Shrimp Paste)

Ingredients:

750 g boneless pork shoulder, cubed
4 tablespoons fermented baby shrimp (bagoong alamang)
8 pieces long green chili (siling haba)
2 large tomatoes, diced
1 small onion, diced
5 cloves garlic, minced
2 tablespoons oil
2 tablespoons vinegar
1/2 teaspoon pepper
3/4 cup water

Cooking procedure:

Put the pork in a bowl, mix the vinegar and pepper. Set aside.

Heat the oil in a large skillet over medium fire. Add the garlic and
stir-fry until golden brown. Then add the onion, stir-fry until
translucent. Add the tomatoes, cook until soft.

Add the pork and cook for about 10 minutes or until the pork turns
brown. Add the fermented shrimp, stir occasionally for about 5
minutes.

Add the water and cover. Let it simmer for about 20 minutes, stir occasionally.

Add the chilies, simmer for another 15 minutes and stir occasionally.

Serve hot with rice.

Serves 4–6


Our version of  Dinamita Wraps (Chili Cheese Wrap)

Ingredients:

20 large size long green chili (siling haba, pangsigang)
500 g ground pork
1/2 block cheese, cut into strips
1 teaspoon garlic, minced
1 teaspoon onions, minced
salt and pepper to taste
lumpia wrapper
cooking oil

Dipping sauce:

1/2 cup mayonnaise
1/2 cup tomato ketchup

Cooking procedure:

Cut a slit on the chilies lengthwise and scrape the seeds out. Rinse
with running water and drain. Set aside.

Saute onion and garlic in a little oil until golden brown. Add the
pork, season with salt and pepper. Saute until pork is cooked. Set
aside to cool.

On a plate, spread one piece of lumpia wrapper, place one chili, make
sure the stem is exposed once rolled. Stuff the chili with the sauteed
pork and cheese strip. Fold ends and roll wrapper. Wet the end of the
wrapper with water to seal. Repeat the process with the rest of the
chilies.

Heat a generous amount of oil in a non-stick pan or wok. Deep fry each
roll, at medium to low heat, until the wrappers are crisp or turned to
golden brown. It may take about 2-3 minutes. Remove from wok and drain
excess oil on a paper towel.

Dipping sauce:

Mix the mayonnaise and ketchup together. Blend well.

Serve while hot and the wrappers are still crisp with the dipping sauce.

Reminder:

You may use a plastic gloves in preparing the chilies, to avoid
burning your hands.