I love chili peppers, specially the long green finger chilies. They bring more Filipino spirit in my dishes like Pinakbet, Tinola, Dinakdakan, Sinigang and many more. And I get to make another experiment of this what we locally call, Siling Haba. I already tried making them as LUMPIANG SILI, where I stuffed ground pork, similar stuffing with LUmpiang Shanghai. This time I am making a CHILI CHEESE STICKS, stuffing the finger chilis with a slice of cheese. This I am sure, will rock your day.

CHILI CHEESE STICKS (DYNAMITE LUMPIA)

siling labuyo (finger chili or siling haba)
lumpia wrapper, cut straight on both sides
Easy Melt Eden Cheese
cooking oil

Slice cheese into thin strips. Set aside.

Wash siling labuyo with running water. Drain with paper towel. Cut the chilis lengthwise, from top to bottom, making an opening. Remove seeds.

Stuff with sliced cheese.

Wrap the chilis with lumpia wrapper, sealing the wrapper with a drop of water.

Heat oil in a frying pan.

Fry the Chili Cheese Sticks until golden brown and serve!

GINISANG ALAMANG is always in the fridge of almost every Filipino homes. It is a perfect pair for KARE-KARE DISHES like BEEF KARE-KARE. Ginisang Alamang is also a great dip for sliced green mangoes, boiled Okra and Ampalaya. And if you ran out of budget, you can eat Ginisang Alamang with steaming white rice.

GINISANG ALAMANG

1/2 cup cooking oil
5-7 cloves garlic, peeled and minced
1 large onion, peeled and minced
1 cup alamang (shrimp paste)

Heat a wok. Add cooking oil and minced garlic. Saute until garlic turns light brown. Add minced onions. Cook until they turned transluscent, stirring constantly. Then add alamang, stirring constantly until well sauteed.

Serve or place in an air tight container. And put in the fridge.