Dinamita facts for kids
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| Alternative names | lumpiang dinamita dynamite lumpia dynamite spring rolls barako finger chili cheese sticks |
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| Course | Appetizer |
| Place of origin | Philippines |
| Serving temperature | hot, warm |
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Dinamita is a tasty Filipino snack. It is also called dynamite lumpia or dynamite spring rolls. This snack is made by stuffing long green chili peppers. These stuffed peppers are then wrapped in a thin egg wrapper, like a crêpe. Finally, they are deep-fried until crispy.
The filling inside dinamita usually includes ground meat, like ground beef or pork. Sometimes it has cheese, or a mix of both. But you can find many different fillings. People use ingredients like tocino (cured meat), ham, bacon, tuna, or shredded chicken. Dinamita is a type of lumpia, which are Filipino spring rolls. It is often eaten as an appetizer or with beer.
What is Dinamita?
Dinamita is a fun and spicy snack from the Philippines. It gets its name because it looks a bit like a stick of dynamite. The long green pepper sticking out looks like a fuse! The name also hints at the spicy kick from the chili pepper.
Since it is a type of lumpia, it is also known as "dynamite lumpia" or "dynamite spring rolls." You might also hear it called "lumpiang dinamita." Other creative names include "dynamite cheese sticks" if it is filled with cheese. Another name is "barako finger," which comes from a Filipino word meaning "wild boar." This name suggests something strong or brave.
How is Dinamita Made?
Making dinamita is quite simple. You can easily change the recipe to fit your taste. First, the filling is prepared. If using ground meat, it is cooked with chopped onions and garlic. It is seasoned with salt and black pepper.
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The main ingredient is the long, green siling haba pepper. This pepper is also known as siling pansigang. To prepare it, the pepper is carefully cut lengthwise. The white pith and seeds inside are removed. This helps to reduce some of the spiciness. It is important to keep the stalk attached.
Next, the pepper is stuffed with the cooked meat mixture. A strip of cheddar cheese is often added too. The stuffed pepper is then wrapped in a thin lumpia wrapper. The pepper's stalk is left sticking out of one end. Finally, the wrapped dinamita is deep-fried. It cooks until it turns golden brown and becomes crispy.
Dinamita is best served hot and crispy. You can eat it plain or dip it in sauces. Popular dipping sauces include banana ketchup, sweet and sour sauce, garlic mayonnaise, or honey mustard. Some people like to dip it in vinegar mixed with labuyo peppers and calamansi. It is a great appetizer or a snack to share with friends.
Different Kinds of Dinamita
The siling haba pepper used in dinamita has a medium level of heat. On the Scoville scale, it is rated around 50,000 SHU. However, the cheese and removing the seeds help make it less spicy. You can change the spiciness by using different peppers.
For example, jalapeño or serrano peppers can make it less spicy. If you like it much hotter, you can use habanero peppers. Another way to make it spicier is to mix finely chopped native labuyo peppers into the filling. These peppers are much hotter, rated 80,000 to 100,000 SHU. You can also leave some of the siling haba seeds in for more heat. But be careful, too many seeds can make it taste bitter.
The filling can also be changed to your liking. Some dinamita variations might wrap the pepper with tocino, ham, or bacon before wrapping it in the lumpia wrapper. Others might not use cheese at all. Instead, they might use shredded chicken or even canned tuna. You can also add other vegetables like carrots or kintsay (Chinese celery). Some people even coat their dinamita in panko breadcrumbs before frying for extra crunch.
