PepperFool.com Home Back to Recipe Main Page Back to Beef Recipes
Stuffed Peppers (Lombok Isi)
  Back To Index
    Stuffed Peppers (Lombok Isi)

  • 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 PEPPERS
    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 inch from the stem and stop about 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.

    From: Jace Carter, Via The Chile Head Mailing List
    Posted By: Jace Carter
    Post Date: Mon, 30 Mar 1998

    *BACK TO BEEF RECIPES*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com