Saturday, July 26, 2008

Chili Wraps

We had a party last night for a friend that was getting married. Congratulations Mady! I volunteered to make Chicken Salpicao while the Chili Wraps was a dish prepared by my other friend Michelle, I just assisted in the frying and buying the ingredients. To make this, i bought about 300 grams of long green peppers/finger chilies or locally known as siling haba. That was about 30 pieces. I also bought cheese, ham and small spring roll wrappers. Remove the seeds by making a slit lengthwise on one side of the pepper. Wash this in water and let it drip for a while. Once dry, place slices of ham and cheese inside, then wrap in spring roll wrappers. Fry till golden brown.
When handling spicy peppers, never make the mistake of touching your face and always wash your hands well after. For those not fond of spicy food, this will probably still be too hot. For those that love spicy food, it might be too mild. For me, it's spicy, but not too hot. It just lingers enough, waiting to be quenched by a sip of cold beer or a spoonful of rice.

5 comments:

ces said...

lots and lots of rice for me i guess and i'l go with that beer na rin! this is interesting and doable! crunchy spiCy i suppose with the perfect creamy filling! hey, come join us for Lasang Pinoy, Sundays! this week's theme is SOUP:)

Maggie said...

I have to try this with spring roll wrappers. I thought at first they were dipped in batter. they look great idea and a lot less messy to make.

Tom Aarons said...

This looks utterly delicious. Yum!

peter said...

Hi Ces, works well as ulam and great as pulutan. I'll try to come up a soup this Sunday!

Hi Maggie, dipping it in a flavored batter might be a good idea too. Hmmm... :)

Thanks Tom!

gay said...

I think I'd like this one. All the chillis... yummy! I like these siling haba a lot, try stir-frying 1:1 siling haba to prok strips ratio...