Dinamita

Not to be confused withDynamite roll.

For the explosive, seeDynamite.For other uses, seeDynamite (disambiguation).

Dinamita

Alternative names	Lumpiang dinamita dynamite lumpia dynamite spring rolls barakofinger chili cheese sticks
Course	Appetizer
Place of origin	Philippines
Serving temperature	Hot, warm

Dinamitawith garlic mayonnaise

Dinamita(also known simply asdynamite) is a deep-friedFilipinosnack consisting of stuffedsiling haba(long green chili peppers) wrapped in a thin eggcrêpe.The stuffing is usuallyginiling(ground beeforpork),cheese,or a combination of both but it can also be adapted to use a wide variety of ingredients, includingtocino,ham,bacon,tuna,and shreddedchicken.Dinamitais also known asdynamite lumpia,among other names. It is a type oflumpiaand it is commonly eaten as anappetizeror as a companion tobeer.

Names

The name for the dish literally means "dynamite",due to its resemblance to a stick of dynamite with a longfuse;as well as a reference to the heat of the pepper.Since it is a type oflumpia,it is also known as "dynamite lumpia", "dynamite spring rolls", and "lumpiang dinamita".It also has other creative names likedynamite cheese sticks(with the filling consisting of cheddar or even mozzarella cheese), "barakofinger ", from Filipinobarako(lit. "wild boar" ), which has connotations of manliness equivalent to the English term "stud".

Description

Like most lumpia recipes,dinamitais very easy to prepare and can be modified readily. Thestuffing,giniling(ground beeforpork), is sauteed beforehand with choppedonionsandgarlic,and seasoned with salt andblack pepperto taste.

Dinamitaappetizers at a restaurant

The pepper used indinamitais the long and greensiling habapepper (also known assiling pansigang). The pepper is gently cut lengthwise and the pith and seeds removed, being careful to retain the stalk. It is then stuffed with the ground meat mixture and a strip of cheese (usuallycheddar). The stuffed pepper is then wrapped inlumpia wrapper(a thin eggcrêpe) with the stalk hanging out of one end. It is deep-fried until golden brown and served while still crispy.

It is eaten as is or dipped into common lumpia dipping sauces likebanana ketchup,sweet and soursauce, garlicmayonnaise,honey mustard,or vinegar withlabuyopeppers andcalamansi.It is usually eaten as anappetizeror aspulutan(finger food) with beer or other alcoholic drinks.

Variations

Siling habahas a "hot" rating in theScoville scale,at 50,000 SHU. However, some or most of the heat is neutralized by the cheese and the fact that the seeds are removed. The heat can be adjusted by using another type of pepper.Jalapeñoorserrano peppers,for example, will lower the spiciness; whilehabanero pepperswill increase it. Another method is to mix the stuffing with finely chopped nativelabuyopeppers, which are much hotter thansiling haba,with a Scoville scale rating of 80,000 to 100,000 SHU. Some of the seeds of thesiling habacan also be retained to make it hotter, though too much can make it taste bitter.

The stuffing can similarly be adjusted to taste. Some variants ofdinamitamay further encase or stuff the pepper withtocino,ham,orbacon,for example, before rolling it into the lumpia wrapper. Others may exclude the cheese or use shredded chicken or evencanned tuna.Other ingredients can also be added, likecarrotsorkintsay(Chinese celery).Some also prepare their lumpiabreadedwithpanko breadcrumbs.

See also

• Lumpiang keso
• Lumpiang Shanghai
• Lumpiang ubod
• Bicol express
• Laing (food)
• Jalapeño popper
• Chile relleno
• Lumpia mercon