Smart Recipes, American Recipes, Recipes, Recipes American Lombok Isi (Hot Chili Peppers Stuffed With Spiced Ground Mea Lombok Isi (Hot Chili Peppers Stuffed With Spiced Ground Mea Recipe | RecipeSavants.com PT0S Serves 1 Ingredients: 1 STUFFING 2, (REMPAH 2 Eggs; Slightly Beaten, To 0.5 Ts Ground "Djintan"; (Cumin) 0.5 Ts Grated Nutmeg 1 Ts Ground Nutmeg 10 Tb Minced Sweet Onions; 4 Cloves ; Crushed Or 1/4 0.5 Ts Salt Or To Taste 1 Ts Ground Cloves 2 Lb Lean Ground Meat; (Your 2 Ts Fresh Ground Black Pepper 1 Ts Kare Jawa; (Java Curry 4 Cloves Garlic; Chopped Or 2 Lb Lean Ground Meat; (Your 1 Ts "Gula Jawa"; (Unrefined 2 Cups Fresh; Dried Bread Crumbs 1.5 Cups Grated Fresh Coconut; (Up To 2 Eggs Slightly Beaten For A 1 STUFFING 1 0.75 Cup Fresh Dried Bread Crumbs 2 Lb Lean; Tender Beef, Ground 2 Eggs Slightly Beaten As A 1 Salt To Taste 1 Ts Salt Or To Taste 0.25 Ts Trassi; (Shrimp Paste, Which 2 Ts Ground "Katumbar"; 1 STUFFING 3, (FRIKADEL GORENG Stuffing 1: Peanut oil for deep frying (peanut oil is traditionally used in Indonesia but canola oil is a good substitute. If canola oil is used you will miss the authentic Indonesian flavor though). Mix all the ingredients together in a large mixing bowl and stuff the peppers. To prepare and cook the stuffed peppers, see below. Stuffing recipe 2 (called Rempah): Mix all the ingredients together in a large mixing bowl and stuff the peppers. To prepare and cook the peppers, see below. To make the rempah, simply make small meatballs in the size of ping-pong balls and deep fry to a golden brown. Drain the meatballs on paper towels and serve warm. peanut oil for deep frying Stuffing recipe 3 (called Frikadel Goreng) Mix all the ingredients together in a large mixing bowl and stuff the peppers. To prepare and cook the peppers, see below. To make the frikadel, simply make small meatballs in the size of ping-pong balls and deep fry to a golden brown. Drain the meatballs on paper towels, serve warm. peanut oil for deep frying 2 pounds of meat should be ample to stuff 12 large hot peppers. The peppers should be about 8 inches in length and 1 to1 1/2 inches in diameter. Make a slit in the peppers length wise, remove the seeds and ribs. Do not cut peppers in half and start the slit about 1/2 inch from the stem and stop about 1/2 inch from the tip. Fill the peppers with the meat mixture of your choice. Heat enough peanut oil to not quite smoking, in a large wok or deep fryer, to take about 4 to 5 chilies at one time. The oil must remain hot and too many chilies at once will cool the oil enough to make the chilies soggy. Deep fry the chilies till the exposed meat appears golden brown. Remove chilies from the oil and drain on paper towels. Deep-fry the remaining chiles. If more oil is to be added, reheat first before adding more chiles. Posted to the Chile-Heads Digest by Jace Carter <jace.carter@extra.co.nz> on Mar 30, 1998.

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