Stuffed Chili Peppers - cooking recipe

Ingredients

12-15 None mild long chili peppers
1 lb ground pork or chicken
2 None kaffir lime leaves, thinly sliced
2 tbsp finely chopped cilantro
1 tbsp soy sauce
1 tsp sambal oelek (Indonesian ground chili paste)
1/4 cup vegetable oil
None None FOR THE SAUCE
1/3 cup tamarind paste
1/4 cup fish sauce
1 tbsp sambal oelek (Indonesian ground chili paste)
1 tsp sugar

Preparation

Carefully split each chili pepper lengthwise to create a pocket, leaving ends intact. Remove and discard seeds and membrane.
Combine ground meat, lime leaves, cilantro, soy sauce and sambal oelek in a large bowl. Using a teaspoon, fill each chili pepper with meat mixture until slightly bulging. Smooth over filling with back of a wet spoon.
Heat oil in a large skillet on medium heat. Add chili peppers, meat-side down, and cook for 4 mins each side, until lightly browned and cooked through.
For the sauce, place all ingredients with 1/3 cup water in a small saucepan on high heat. Bring to a boil, stirring. Reduce heat to low and simmer for 5 mins, until sauce thickens. Arrange chili peppers on a plate. Pour sauce over top and serve.