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