| | STUFFING 1 |
| 2 | lb | Lean ground meat; (your choice) |
| 1 | ts | Ground cloves |
| 1 | ts | Ground nutmeg |
| 3/4 | c | Fresh dried bread crumbs |
| 2 | | Eggs; slightly beaten, to bind the meat |
| | Salt to taste |
| 1 | ts | Kare Jawa; (Java curry powder, mild Indian curry powder can be used) |
| | STUFFING 2, (REMPAH |
| 2 | lb | Lean ground meat; (your choice but traditionally it is beef or goat meat) |
| 1 1/2 | c | Grated fresh coconut; (up to 2) |
| 4 | | Cloves garlic; chopped or crushed |
| 10 | tb | Minced sweet onions; (traditionally Bombay onions, Vidalia onions are also very good) |
| 1 | ts | Salt or to taste |
| 2 | ts | Fresh ground black pepper |
| 1/4 | ts | Trassi; (shrimp paste, which must first be roasted over an open flame) |
| 2 | ts | Ground "katumbar"; (coriander seed) |
| 1/2 | ts | Ground "djintan"; (cumin) |
| 1 | ts | "gula jawa"; (unrefined brown sugar, molasses can be used) |
| 2 | | Eggs slightly beaten as a binder for the meat |
| | STUFFING 3, (FRIKADEL GORENG |
| 2 | lb | Lean; tender beef, ground extra fine., (any other meat is also good) |
| 4 | | Cloves ; crushed or 1/4 teaspoon ground cloves |
| 1/2 | ts | Grated nutmeg |
| 2 | c | Fresh; dried bread crumbs |
| 2 | | Eggs slightly beaten for a binder |
| 1/2 | ts | Salt or to taste |
