Indonesian Stuffed Fruit v2

Here’s Jerry’s personal version of Maho, as also shared here from the restaurant.

This is a terrific appetizer. We at the Spice all love it. But we can rarely get people to order it-we serve it at catered parties and people go nuts for it. What can I tell you.

Jerry Weinberg

Indonesian Stuffed Fruit v2

Print Rate
Course: Appetizer, Main Course
Cuisine: Five Spice, Indonesian
Servings: 1 platter


  • 5 cloves garlic (crushed)
  • ½ cup cilantro (stems – store stems in plastic bag in freezer till needed)
  • 8 ounces turkey (ground – or lamb, beef, pork)
  • ¼ cup peanuts (chopped – or chunky natural peanut butter)
  • Tablespoons fish sauce (Squid brand or better)
  • ¼ teaspoon black pepper
  • ¼ cup molasses
  • 3 Tablespoons cilantro (chopped)
  • 1 teaspoon red pepper flakes


  • Fry garlic and cilanto stems in olive oil, medium heat. Add meat. When color starts to change, add remaining ingredients.
  • Fry, stirring, till meat is cooked through, dark brown in color, and quite dry.
  • Stuff fruits like lychees, loquats, mango or papaya chunks—a mixture on a platter will be gobbled up!

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