Lombok isi (hot chili peppers stuffed with spiced ground mea

1 Servings

Ingredients

Quantity Ingredient
2 pounds Lean ground meat; (your choice)
1 teaspoon Ground cloves
1 teaspoon Ground nutmeg
¾ cup Fresh dried bread crumbs
2 Eggs; slightly beaten, to bind the meat
Salt to taste
1 teaspoon Kare Jawa; (Java curry powder, mild Indian curry powder can be used)
2 pounds Lean ground meat; (your choice but traditionally it is beef or goat meat)
1½ cup Grated fresh coconut; (up to 2)
4 Cloves garlic; chopped or crushed
10 tablespoons Minced sweet onions; (traditionally Bombay onions, Vidalia onions are also very good)
1 teaspoon Salt or to taste
2 teaspoons Fresh ground black pepper
¼ teaspoon Trassi; (shrimp paste, which must first be roasted over an open flame)
2 teaspoons Ground \"katumbar\"; (coriander seed)
½ teaspoon Ground \"djintan\"; (cumin)
1 teaspoon \"gula jawa\"; (unrefined brown sugar, molasses can be used)
2 Eggs slightly beaten as a binder for the meat
2 pounds Lean; tender beef, ground extra fine., (any other meat is also good)
4 Cloves ; crushed or 1/4 teaspoon ground cloves
½ teaspoon Grated nutmeg
2 cups Fresh; dried bread crumbs
2 Eggs slightly beaten for a binder
½ teaspoon Salt or to taste

Directions

STUFFING 1

STUFFING 2, (REMPAH

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 to1½ 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 ½ inch from the stem and stop about ½ 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@...> on Mar 30, 1998.

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