Friday, June 17, 2011

barako finger (dynamite chili stick)

(a.k.a. dynamite chili, or dynamite chili stick in Tagalog and Cebuano)

barako finger  (ba-rá-ko fing-geyr) [n.] green finger chili roll \dynamite chili. The siling labuyo (green finger chili) is cut lengthwise with the stalk remained intact, seeds removed, washed clean, then filled with cheese stick. Another version is filled with sautéed ground meat in chili sauce instead of cheese stick. The filled chili is then wrapped in lumpia wrapper (wanton wrapper).

The stem or stalk of the finger chili juts out like a wicker of a dynamite. Thus, it is also called dynamite chili because of its dynamite-like appearance.

Packs of fresh and uncooked barako fingers sold in food stalls in Caticlan Airport in Malay, Aklan

Barako finger is deep fried and served as appetizer. It makes good partner with your ice-cold beer.
Barako finger is not too hot than one may think because siling haba (green finger chili) is mildly hot and that its seeds removed.

A heap of dynamite chilies at world-class and first picnic-inspired night food market at Glorietta's Dolphin Park in Ayala Center of Makati City.

Barako finger could be a lot hotter if the seeds are not removed. However, too much seeds would cause this appetizer to taste bitter.

Steps on how to make the simplest version of barako finger (a.k.a. dynamite chili)
A serving of freshly fried barako finger (a.k.a. dynamite chili) doused with sweet chili sauce

The enhanced version of barako finger is lined with sheet of bacon before it is wrapped in lumpia wrapper.
The sautéed ground meat and chili sauce version can also be made intensely hot by adding minced siling labuyo (bird’s eye chili) instead of using minced Jalapeño chili or siling haba (green finger chili) as fillings.

Photos by Edgie Polistico

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