[CH] Indo Stuffed Chillies
Jace Carter (jace.carter@xtra.co.nz)
Mon, 30 Mar 1998 09:03:54 +1200
Here are some recipies for stufffed chillies that I was sent.
LOMBOK ISI. Hot chili peppers stuffed with spiced ground meat.
Stuffing recipe 1.
2 pounds lean ground meat (your choice)
1 tsp ground cloves
1 tsp ground nutmeg
3/4 cup fresh dried bread crumbs
2 eggs, slightly beaten, to bind the meat
salt to taste
1 tsp kare Jawa (Java curry powder, mild Indian curry powder can be
used)
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)
2 pounds lean ground meat (your choice but traditionally it is beef or
goat meat)
1 1/2 to 2 cups grated fresh coconut
4 cloves garlic, chopped or crushed
10 Tbsp minced sweet onions (traditionally Bombay onions, Vidalia onions
are also very good)
1 tsp salt or to taste
2 tsp fresh ground black pepper
1/4 tsp trassi (shrimp paste, which must first be roasted over an open
flame)
2 tsp ground "katumbar" (coriander seed)
1/2 tsp ground "djintan" (cumin)
1 tsp "gula jawa" (unrefined brown sugar, molasses can be used)
2 eggs slightly beaten as a binder for the meat
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)
2 pounds lean, tender beef, ground extra fine. (any other meat is also
good)
4 cloves , crushed or 1/4 teaspoon ground cloves
1/2 tsp grated nutmeg
2 cups fresh, dried bread crumbs
2 eggs slightly beaten for a binder
1/2 tsp salt or to taste
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 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 chilies. If more oil is to be
added, reheat first before adding more chilies.
Regards
Jace
Sitting waiting for all of my chillies to ripen....