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Lombok Isi (Hot Chili Peppers Stuffed with Spiced Ground Mea

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Indo 1 Servings

INGREDIENTS

2 lb Lean ground meat; (your choice)
1 ts Ground cloves
1 ts Ground nutmeg
3/4 c Fresh dried bread crumbs
2 Eggs; slightly beaten, to bind the meat
Salt to taste
1 ts Kare Jawa; (Java curry powder, mild Indian curry powder can be used)
2 lb Lean ground meat; (your choice but traditionally it is beef or goat meat)
1 1/2 c Grated fresh coconut; (up to 2)
4 Cloves garlic; chopped or crushed
10 tb Minced sweet onions; (traditionally Bombay onions, Vidalia onions are also very good)
1 ts Salt or to taste
2 ts Fresh ground black pepper
1/4 ts Trassi; (shrimp paste, which must first be roasted over an open flame)
2 ts Ground "katumbar"; (coriander seed)
1/2 ts Ground "djintan"; (cumin)
1 ts "gula jawa"; (unrefined brown sugar, molasses can be used)
2 Eggs slightly beaten as a binder for the meat
2 lb Lean; tender beef, ground extra fine., (any other meat is also good)
4 Cloves ; crushed or 1/4 teaspoon ground cloves
1/2 ts Grated nutmeg
2 c Fresh; dried bread crumbs
2 Eggs slightly beaten for a binder
1/2 ts Salt or to taste

INSTRUCTIONS

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 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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