Chili peppers are of different kinds worldwide, but I am, and most Filipinos, are acquainted with only two chili peppers. First is the hot chili pepper or the siling labuyo, the small red peppers we usually use for dips, sauces and dishes like Laing and Curry. The other chili pepper we know is the finger chilies or commonly known as siling haba, used for soups like Sinigang and stews like Dinuguan.
I extremely love dishes that are hot and spicy. I got used to eating meals with chili peppers like Laing and Dinakdakan. I also plunge almost all fried and grilled dishes with hot dips like Grilled Bangus in bagoong, calamansi and hot chili peppers (siling labuyo), Fried Tilapia in soy sauce, cane vinegar and again lots of peppers. The spice of peppers adds that heat and rich flavor to almost everything. The blazing fire of chili peppers gives the appetite and excitement to the dish and to the eating. As they say, “What is life without spice?” Then I should say, “What is food without spices?”
So as a chili pepper lover, I am grateful to the students of the school where I work, for sharing this sizzling and burning LUMPIANG SILI. The spicyness of the siling labuyo complements with the juiciness of meat stuffing we usually use for Lumpiang Shanghai.
20-25 pieces siling labuyo (finger chili or siling haba)
20-25 lumpia wrapper, cut straight on both sides
1/2 kilo ground pork
1 large onion, peeled and minced
3 garlic cloves, peeled and minced
1 small carrot, pelled and grated
1 small celery, minced
ground black pepper
To let the garlic begin to infuse the oil even before it starts to cook, combine garlic and oil in a non-stick pan, then set the pan over low heat. Saute, stirring occasionally, until garlic softens.
Then add the onion. Saute until onion produces its aroma.
Add the ground pork, stirring well, about 7 minutes. You do not have to completely cook the meat since it will be deep fried later with the siling labuyo.
Add carrots, celery, salt and pepper. Then set aside. Let it cool.
Meanwhile, wash thoroughly the siling labuyo. Then dry.
Cut a slit on one side of the siling labuyo. Remove seeds carefully so as not to tear the chili pepper.
Stuff the chili pepper with the meat.
Then, wrap each siling labuyo with lumpia wrapper. Just leave the stalk uncovered. Close the wrapper by dipping you finger in water and smear it to the side of the wrapper.
On a separate pan, heat oil then deep fry the Lumpiang Sili until golden brown. Drain with paper.
Serve with ice cold drinks. This is surely flaming hot!