At home, we call this atomic bomb. Bars and beer joints have their own name versions for this. Sometimes it is called chili finger, others call it chili cheese lumpia, etc, etc. All names borne out of the hot burst after a bite. The culprit _the long green chili which is the main item for this dish. A favorite home cooked pulutan (-appetizer taken with alcohol such as wine or beer), J would always demand me to make a tray of this chili recipe for his beermates.
J would always compare my homemade version to the ones purchased outside. He said, outside they use long green chili which is usually found in our sinigang dish (a Filipino tamarind based soup with either meat, or fish or shrimp) and personally he prefers my version. (patronize your own, hehehe :)
Always, I take time to look for the right chilis in the market when I'm tasked to make this recipe.
I'm not sure what exact type of chili is this but local markets refer to it as siling tagalog (Tagalog chili). The green color is intense and vivid. Compare to sinigang chili, this one is shorter and fatter with skin seems thicker and meatier. Thus, complementing the cheesy meat fillings. The lumpia wrapper works as handler and contributes crunchy appeal to the pulutan dish.
Best as pulutan, this is also an interesting snack for the chili-brave-tongue. Serve with complimentary sweet and sour dip.
Recently enjoyed by this drunk table. :D
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