G and I initially planned to take a short trip to Las Vegas for the highly-anticipated Pacquiao and Mayweather boxing match but when he searched online today for reservations, the cheapest room available at the MGM Hotel was $1000 a night and the tickets for the fight started at $5500!
Hold on, let me just wrap my brain around that for a minute…FIVE THOUSAND FIVE HUNDRED DOLLARS for a ticket! Obviously, we will be staying home and will be watching the fight via pay-per-view instead.
G was pretty crushed about our weekend getaway gone awry but I actually think we’ll have a grander time watching the fight in the comfort of our sofa with homemade buffalo wings, calamari and these dynamite lumpia to keep us great company.
How about you? What are your plans for fight day? May I suggest the following appetizers for your enjoyment?
- Rellenong Hipon
- Baked Tahong with Chili Mayo Topping
- Plum Sauce Chicken Lollipops
- Sizzling Sisig
- BBQ Pork on a Stick
- 30 pieces finger chili peppers (siling haba)
- 1 pound ground pork
- 6 cloves garlic, peeled and minced
- ½ cup green onion, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- 30 pieces spring roll wrappers (lumpia)
- With a small knife, make a slit across the length of one side of each chili peppers from the stem down to the tip. Work carefully to keep stems intact. Using a teaspoon, gently scrape the inside of chili pepper to remove seeds and pith. Rinse under cold running water to remove any stray seeds. Drain well.
- In a bowl, combine ground pork, garlic, green onions, salt and pepper to taste. Using a teaspoon, gently stuff each chili pepper with pork mixture.
- Separate lumpia wrappers and lay on a flat work surface. Place one stuffed pepper on wrapper. Fold sides of the wrapper to enclose chili pepper, leaving stem exposed. Roll tightly to fully cover chili pepper and seal seam with a dab of water. Repeat with remaining chili peppers.
- In a pan over medium heat, heat about 2 inches deep of oil. Add prepared peppers in a single layer and cook, turning as needed, for about 7 to 10 minutes or until golden and crisp. Do not overcrowd the pan, cook in batches as necessary. Adjust heat if wrappers are browning before meat filling is cooked through. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce or spicy vinegar dip.