_Sunda.jpg) Carp fish pepes | |
| Alternative names | Pais (Sundanese) |
|---|---|
| Course | Main course |
| Place of origin | Indonesia[1] |
| Region or state | Nationwide |
| Serving temperature | Hot or room temperature |
| Main ingredients | Various ingredients (fish, meat, mushroom, tofu or oncom) spiced and cooked in s banana leaf |
| Variations | Buntil, Botok, Otak-otak |
Pepes is an Indonesian cooking method using banana leaves as food wrappings. The banana-leaf package containing food is secured with lidi seumat (a small nail made from the central ribs of coconut leaves) and then steamed or grilled on charcoal.[1] This cooking technique allows the rich spice mixture to be compressed against the main ingredients inside the individual banana-leaf package while being cooked and also adds a distinct aroma of cooked or burned banana leaves. Although being cooked simultaneously with food, the banana leaf is a non-edible material and is discarded after consuming the food.
- ^ a b Silvita Agmasari (30 June 2017). "Pepes Kesukaan Obama, Teknik Memasak Kuno Dunia". Kompas.com (in Indonesian).