CHILI MINCED MEAT IN BELL PEPPER

Ingredients:

2	tbsp	finely chopped ginger
2	tbsp	finely chopped garlic
2	tbsp	finely chopped lemongrass stalk
2	tbsp	chopped coriander
2	tbsp	chopped onions
1/4	cup	finely chopped leeks
1	cup	fresh basil leaves
2	cups	cooking oil for deep-frying
2	pc	siling labuyo, sliced
6	pc	siling pangsigang, sliced
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, softened
1/4	kg	MONTEREY GROUND PORK or GROUND BEEF
1/4	kg	MAGNOLIA CHICKEN STATION GROUND CHICKEN
		iodized fine salt and pepper to taste
1/2	cup	coconut cream (kakang gata)
2	pc	big bell peppers, cut in half
		sliced leeks for garnish

Procedure:

Pound ginger, garlic, lemon grass, coriander, onion and leeks with a mortar and pestle until blended together. Set aside.
In a small pan, deep-fry basil leaves in 2 cups oil until crisp and set aside.
In a wok, heat 2 tbsp oil and leftover stir-fry chilies and set aside.
In the same wok, add butter and sauté pounded spices. Add meat and chicken then season with salt and pepper. Cover and cook for 6-10 minutes until spices are completely absorbed by the meat. Add coconut cream. Cover and simmer until mixture starts to boil. Add the chilies and cook until the coconut cream oil really comes out.
Preheat the oven to 350°F. Scoop some of the meat and place in bell pepper halves. Bake for 15 minutes. Top with crispy basil leaves. Garnish with leeks then serve.

Makes 4 servings.

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