Recipe - Lombok Isi (Hot Chili Peppers Stuffed With Spiced Ground Mea

STUFFING 1
2 pound Lean ground meat; (your
choice)
1 teaspoon Ground cloves
1 teaspoon Ground nutmeg
Three fourths 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)

STUFFING 2, (REMPAH
2 pound Lean ground meat; (your
choice but traditionally it
is beef or goat meat)
1 One half cup Grated fresh coconut; (up to
2)
4 Cloves garlic; chopped or
crushed
10 tablespoon Minced sweet onions;
(traditionally Bombay
onions, Vidalia onions are
also very good)
1 teaspoon Salt or to taste
2 teaspoon Fresh ground black pepper
One fourth teaspoon Trassi; (shrimp paste, which
must first be roasted over
an open flame)
2 teaspoon Ground "katumbar";
(coriander seed)
One half 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

STUFFING 3, (FRIKADEL GORENG
2 pound Lean; tender beef, ground
extra fine., (any other
meat is also good)
4 Cloves ; crushed or 1/4
teaspoon ground cloves
One half teaspoon Grated nutmeg
2 cup Fresh; dried bread crumbs
2 Eggs slightly beaten for a
binder
One half teaspoon Salt or to taste

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 pingpong 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 pingpong 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 One half 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 One half inch from the stem and
stop about One half 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. Deepfry the
remaining chiles.

If more oil is to be added, reheat first before adding more chiles.

Posted to the ChileHeads Digest by Jace Carter jace.carter@extra.co.nz
on Mar 30, 1998.