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Peda fish, soak in boiled water then drain - 2 tails
Cassava leaves, noon then coarsely sliced - 1/2 bunch
Basil leaves, pick the leaves - 6 sprigs
Garlic, sliced - 2 cloves
Shallots, sliced - 4 grains
Lemongrass, sliced oblique - 2 sticks
Galangal - 6 slices
Bay leaf - 4 pieces
Citrus leaves - 2 pieces
Green tomatoes, sliced - 2 pieces
Starfruit wuluh, cut - 4 pieces
Red chilies, sliced oblique - 2 pieces
Red cayenne pepper - 6 pieces
Banana leaves, for wrapping - to taste
Toothpick - to taste
See Mother's Recipe Version
Plans
Heat a steamer or pan.
Take a few banana leaves for the pepes base.
Divide all the ingredients for each pepper. Arrange in order: cassava leaves, basil leaves, peda fish, garlic, and shallots. Arrange on the left of the fish: lemongrass, galangal, tomato, and star fruit. Arrange on the right side of the fish: red chilies, cayenne pepper, bay leaf, and lime leaves.
Roll the banana leaf while compacting. Fold and secure both ends with a toothpick.
Steam the pepes on medium-low heat for 45-60 minutes until cooked. Lift.
Ready to be served.
Before being used for wrapping, wipe and soften the banana leaf by placing it on the lid of the steaming pot/cooker that is being heated, until it turns light in color and the surface of the leaf is shiny. The goal is that the banana leaves are easy to shape and not easily torn.
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