Lombok Isi (Hot Chili Peppers Stuffed With Spiced Ground Mea
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Ingredients:
1 STUFFING 2, (REMPAH2 Eggs; Slightly Beaten, To0.5 Ts Ground "Djintan"; (Cumin)0.5 Ts Grated Nutmeg1 Ts Ground Nutmeg10 Tb Minced Sweet Onions;4 Cloves ; Crushed Or 1/40.5 Ts Salt Or To Taste1 Ts Ground Cloves2 Lb Lean Ground Meat; (Your2 Ts Fresh Ground Black Pepper1 Ts Kare Jawa; (Java Curry4 Cloves Garlic; Chopped Or2 Lb Lean Ground Meat; (Your1 Ts "Gula Jawa"; (Unrefined2 cups Fresh; Dried Bread Crumbs1.5 cups Grated Fresh Coconut; (Up To2 Eggs Slightly Beaten For A1 STUFFING 10.75 cup Fresh Dried Bread Crumbs2 Lb Lean; Tender Beef, Ground2 Eggs Slightly Beaten As A1 Salt To Taste1 Ts Salt Or To Taste0.25 Ts Trassi; (Shrimp Paste, Which2 Ts Ground "Katumbar";1 STUFFING 3, (FRIKADEL GORENGStuffing 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.