Ingredients:
  • Lean ground meat; (your choice) 1 kg (~2 lbs)
  • Ground cloves 1 teaspoon
  • Ground nutmeg 1 teaspoon
  • Fresh dried bread crumbs 180 ml (¾ cup)
  • Eggs; slightly beaten2
  • Salt to taste
  • Kare Jawa; (Java curry or, mild Indian curry) 1 teaspoon
  • Lean ground meat; (traditionally beef or goat meat) 1 kg (~2 lbs)
  • Grated fresh coconut; (up to 2)360 ml (1½ cup)
  • Cloves garlic; crushed 4
  • Minced sweet onions;  150 ml (10 Tbsp)
  • Salt or to taste 1 teaspoon
  • Fresh ground black pepper 2 teaspoons
  • Trassi; (shrimp paste, which must first be roasted over an open flame)¼ teaspoon
  • Ground "katumbar"; (coriander seed)2 teaspoons
  • Ground "djintan"; (cumin)½ teaspoon
  • "gula jawa"; (unrefined brown sugar, molasses can be used)1 teaspoon
  • Eggs slightly beaten 2
  • Lean; beef, ground extra fine., (other meats are OK)1 kg (~2 lbs)
  • Cloves ; crushed or 1/4 teaspoon ground cloves4
  • Grated nutmeg½ teaspoon
  • Fresh; dried bread crumbs480 ml (2 cups)
  • Eggs slightly beaten 2
  • Salt or to taste½ teaspoon

Stuffings:

Stuffing 1:
  • Peanut oil for deep frying
  1. Mix all the ingredients together in a large mixing bowl and stuff the peppers.
(see below).

Stuffing 2 (called Rempah):
  1. Mix all the ingredients together in a large mixing bowl and stuff 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 3 (called Frikadel Goreng):
  1. Mix all the ingredients together in a large mixing bowl and stuff the peppers.
To prepare and cook the peppers, see below.
  1. To make the Frikadel, simply make small meatballs in the size of ping-pong balls and deep fry to a golden brown.
  2. Drain the meatballs on paper towels, serve warm.
  3. Peanut oil for deep frying
  4. 1 kg (~2 lbs) of meat should be ample to stuff 12 large hot peppers.

Method:
  1. The peppers should be about 20 cm (~8 in) in length and 2.5 - 3 cm (1 to1 1/2 in) in diameter.
  2. Make a slit in the peppers length wise, remove the seeds and ribs.
  3. Do not cut peppers in half and start the slit about an 1/2 inch from the stem and stop about 1/2 inch from the tip.
  4. Fill the peppers with the meat mixture of your choice.
  5. Heat enough peanut oil to not quite smoking, in a large wok or deep fryer, to take about 4 to 5 chillies at one time.
  6. The oil must remain hot (adding too many chillies at once will cool the oil and make the chillies soggy).
  7. Deep fry the chillies till the exposed meat appears golden brown.
  8. Remove chillies from the oil and drain on paper towels.
  9. Deep-fry the remaining chillies.
  10. If more oil is to be added, reheat first before adding more chillies.
Note: The dish can be served as a mixture of stuffed chillies and meat balls of the same filling. This will allow a choice for those not so tempted by the heat of chillies.