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Lombok Isi (hot Chili Peppers Stuffed With Spiced Ground

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

INGREDIENTS

2 lb Lean ground meat, your
choice
1 t Ground cloves
1 t Ground nutmeg
3/4 c Fresh dried bread crumbs
2 Eggs, slightly beaten to
bind the meat
Salt to taste
1 t 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
4 Cloves garlic, chopped or
crushed
10 T Minced sweet onions
traditionally Bombay
onions Vidalia onions
are
also very good
1 t Salt or to taste
2 t Fresh ground black pepper
1/4 t Trassi, shrimp paste which
must first be roasted
over
an open flame
2 t Ground "katumbar"
coriander seed
1/2 t Ground "djintan", cumin
1 t "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 t Grated nutmeg
2 c Fresh, dried bread crumbs
2 Eggs slightly beaten for a
binder
1/2 t Salt or to taste

INSTRUCTIONS

2
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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