PepperFool.com Home Back to Recipe Main Page Back to Beef Recipes
Stuffed Peppers (Rempah)
  Back To Index
    Stuffed Peppers (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
  • peanut oil for deep frying
  • 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.

    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