Dynamite is becoming as a famous "pulutan" lately. It's basically green chili or what we know siling haba with filling and cheese and wrapped in Lumpia Wrapper. I don't know where Dynamites came from originally but based on my own opinion I think it was inspired from a famous Mexican food called "Chile Relleno" where they put cheese and other filling inside but instead of wrapped in Lumpia Wrapper it's dipped in in a batter and then fried and served with basic tomato sauce. Being a foodie myself I'm familiar with different types of dishes all over the world ("I think I watched too many cooking channels, but it helps... Right??..."). So well anyways.... The first time I ever tasted it was from my dear friend Patty. As a request she showed me how it was done. She made me Dynamites with Tuna Filling and Cheese and it was AWESOME. Eventually every time i visit her and as we pull an all nighter it's a must that we have those. Chili and cheese are a very good combination if your cooking since cheese is made out of dairy it balances the spicy taste that came from chili. I try making cheese sticks and put bell peppers on it and they taste good too.
After a while I have been doing dynamite sticks on my own and creating my own take on it. My husband requested if I can make dynamite sticks for his office mates and take it to their team building. I take that opportunity to take pictures of my "OWN TAKE of Dynamite Sticks" and create a review about it. I made 250pcs of those I'm gonna apologize right now since I know I haven't took many pictures since I'm preoccupied to finish it on time. Everything taste better when it's fresh so I insisted on making it fresh and make it hours before they go to their team building. It was yesterday and It was exhausting but I'm telling you, its worth it.
Now Let's Start....
Target: Make 250 pieces of dynamite sticks
Start time: 4 o'clock in the morning
Target time: 4 o'clock in the afternoon (I have 12 hours to make all those)
Am I gonna throw in the towel?: I don't think so....
So I started prepping all of the stuffs I need first.... I need to make sure that I haven't forgotten anything...
I need....
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| CHILI or SILING HABA |
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| For my Filling |
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| and Lumpia Wrapper |
I decided to make two fillings. The first one is Tuna and the other one is Beef and Mushroom.
So I start to make my Fillings first since they have to be in room temperature before I put it in the Chili.
First I need to make my Beef Filling because it has to be cooked.
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BEEF FILLING
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- Ground Beef ( I bought 1/2 kilo)
- minced onions ( I minced like 2-3 large white onions)
- chopped button mushroms (1 big can)
- soy sauce (3 tbsp.)
- five spice (2 tbsp.)
- garlic powder (2 tbsp.)
- sugar, salt and pepper to taste (depends on your liking)
= SAUTE onions
= Add in the mushroom and Ground Beef.
= Add Soy Sauce halfway. Add in Garlic, FIVE SPICE and SEASON.
p.s. I don't usually measure my ingredients... mostly what I do is "tancha tancha lang".
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| minced |
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| DON'T chopped it tiny or they will be lost during cooking. |
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| SAUTE |
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| STRAIN and Set ASIDE. |
I wasn't able to take pictures of how I did the TUNA FILLING. But it was so easy don't worry about the pictures.
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TUNA FILLING
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- Canned Tuna in BRINE (3 cans)
- minced onions (2 white onions)\
- Mayonaise (2 tbsp)
- Salt, Pepper
= Strain the brine from the can
= Add the onions
= Add Mayo and SEASON.
p.s You will later notice that it will be juicy so before putting Tuna filling make sure to mix it evrytime.
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| Make sure your fillings juicy. |
While cooling down the filling prep your Chili now.
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| WASH |
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| SEED and SCRAPE using spoon. |
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| WASH AGAIN and STRAIN. |
* I prefer to divide each chili into two so that I won't have a hard time putting my fillings in.
* If you prefer your chilies to be NOT on the SPICY side after washing submerged CHili in water for about an HOUR or TWO. You can taste still taste the chilies unique flavor after it.
so.....
After doing these you can start wrapping now....
I actually forgot to snap photos where there's still stems attached to the chili this is the last batch sorry...
* for wrapping chili with stem you just fold the edge a little and put the stem top of the chili with the stem on it and wrap it like this....
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| lumpia wrapper |
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| Cut CHEESE into STRIPS... |
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| Filling first and cheese |
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| FOLD |
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| ROLL |
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| and your DONE.. |
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| YUMMY time to COOK. |
To Cook Dynamite Sticks...
- Heat Pan
- ADD OIL in High Heat....
- Fry Dynamite in High Heat Until Golden Brown then....
- it's READY....
ENJOY!!!!
You can serve it as it is or you can make you dip to go with it.... I chose to make EASY Aioli Dip.
-------------------------------------------------------------------------------------------------------- EASY Aioli Dip
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- Mayonaise
- Garlic Powder
- Parsley
- Lemon Juice
= Just mix all together in a bowl. Season with Salt and Pepper.
= SERVE.
I started at 4am and finished at 3pm. I have made 250+ dynamite sticks it was so exhausting but after your done and after hearing all the comments that I got from making it eventually I forgot that I've been sitting for HOURs and doing same thing over and over again....
Hope you could try my RECIPE some time and I'm looking forward on looking on what you have to say..
ENJOY!!!!
Have a good one...
**** Charly ****
-My First Cooking Blog
