Chili Cheese and Ham Stick is one unique pulutan or finger food that can be serve these coming holiday celebrations. This may not be ideal for small kids not unless you can find a less potent variety of green chili, but I am sure it will be a great conversation topic on the occasion. Chili cheese stick is a popular starter dish at shinotsuka restaurant, although they had made it popular at a restaurant atmosphere chili cheese sticks are constantly one of the best seller on some of the more upscale drinking at my restaurant. On my version of chili cheese stick I have in addition to the cheese added ham strips. To avoid burning the wrappers before the inside is fully cooked, I diped each roll in a mixture of cornstarch and water. The process also makes the wrapper crispier. Here’s how I made my chili cheese and ham stinks, enjoy.
Ingredients:
16 large size long green chili, siling haba, pangsigang
4 pcs. sweet ham slices, cut into strips
1/2 block 180g Eden cheese, cut into strips
lumpia wrapper
cooking oil
4 pcs. sweet ham slices, cut into strips
1/2 block 180g Eden cheese, cut into strips
lumpia wrapper
cooking oil
Dipping sauce:
1/2 cup mayonnaise
2-3 cloves garlic, finely minced
Wrapping batter:
1/2 cup cornstarch
1/2 cup water
1/2 cup mayonnaise
2-3 cloves garlic, finely minced
Wrapping batter:
1/2 cup cornstarch
1/2 cup water
Cooking procedure:
Filling: Slit along the length of each chili and scrape off and discard seeds. Rinse thoroughly with running water and drain. Keep aside.
To Assemble: On a plate place one piece of lumpia wrapper, place 1 chili at one end of the wrapper making sure when rolled the stem of the chili is exposed. Fill the chili cavity with cheese and ham strips, fold ends and roll wrapper. Wet the other end with water to seal. Repeat process with the rest.
Wrapping batter: Mix and blend well cornstarch and water together.
Dipping sauce: Mix and blend well mayonnaise and garlic together, keep aside.
Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter and deep fry at medium to low heat in batches for 2-3 minutes or until the skins are crisp and turned to golden brown. Remove from wok and drain excess oil. Serve while the skins are still crisp with the prepared dipping sauce.
Filling: Slit along the length of each chili and scrape off and discard seeds. Rinse thoroughly with running water and drain. Keep aside.
To Assemble: On a plate place one piece of lumpia wrapper, place 1 chili at one end of the wrapper making sure when rolled the stem of the chili is exposed. Fill the chili cavity with cheese and ham strips, fold ends and roll wrapper. Wet the other end with water to seal. Repeat process with the rest.
Wrapping batter: Mix and blend well cornstarch and water together.
Dipping sauce: Mix and blend well mayonnaise and garlic together, keep aside.
Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter and deep fry at medium to low heat in batches for 2-3 minutes or until the skins are crisp and turned to golden brown. Remove from wok and drain excess oil. Serve while the skins are still crisp with the prepared dipping sauce.
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