Pepes

Pepes
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
Media: Pepes

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.

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Etymology

The cooking technique employing banana leaf as the wrapper is widely distributed throughout Indonesia and it is known by many names in several regional languages: pais in Sundanese, brengkesan in Javanese, brengkes in Palembang, pelasan in Javanese-Osing, palai in Minangkabau, and payeh in Acehnese. The common Indonesian name pepes was derived from the Sundanese word papais; the plural form of pais in Sundanese language. Because its popularity was first contributed through the Sundanese cuisine, today pepes is often associated with Sundanese cuisine.^[2]

Variations

This technique is most commonly used to prepare fish. In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes.^[3] In Palembang, patin (Pangasius sutchi) and lais (Kryptopterus cryptopterus) are the most common fish to be used, while in West Sumatra, people use bilih fish (Mystacoleucus padangensis).

However, fish is not the only ingredient to be made for pepes. Seafood, meat, chicken, tofu, tempeh, oncom, mushroom, or vegetables are also available to be prepared in this method. There are many variations of pepes recipes. Other kinds of seafood, such as shrimp and squid, although less common, can be used in pepes. Non-fish meat, such as chicken and minced beef mixed with egg can also be used. In Palembang, the dish pepes tempoyak is well known, which is a steamed fermented durian paste in a banana leaf container.^[4] Rather exotic and unusual meat might also be cooked as pepes; for example, swikee variations, frog legs, and frog eggs might be prepared as pepes. The method is used in several Indonesian dishes, and also become the name of a dish prepared in this manner, for example:

Pepes ikan mas (carp pepes)
Pepes daging (minced beef pepes)
Pepes ayam (chicken pepes)
Pepes tahu (tofu pepes)
Pepes oncom (oncom pepes)
Pepes teri (anchovy pepes)
Pepes jamur (mushroom pepes)
Pepes kodok (boneless frog legs pepes)
Pepes telur kodok (frog eggs pepes)
Pepes tempoyak (fermented durian paste pepes)

Pepes products are typically consumed with steamed rice. Otak-otak is similar to pepes, it is a mixture of fish and tapioca flour with spices wrapped in banana leaf. The vegetables with shredded coconut pepes are called Botok. Buntil is prepared similarly, but uses papaya or cassava leaves instead of banana leaves, making the wrapping edible as part of the dish. A similar Malaysian dish employing banana leaves is called Sata.

Preparation

Pepes is made by mixing descaled and gutted fish or any type of food with a mixture of spices including salt, chilli, shallots, garlic, turmeric, ginger, lemongrass, curry leaf, candlenut, tamarind, tomato, and lemon basil all wrapped in a banana leaf. Sundanese cuisine recognizes two types of pepes: the regular or “plain” variety and yellow pepes, which are cooked with turmeric.^[2] The leaf is wrapped tight and secured with a stick at each ends, then steamed or grilled. To make soft-boned fish pepes, the method using pressure cooker or prolonged cooking time is employed.

Gallery

Palai bada, a Minang version of fish pepes
Minced beef pepes
Pepes oncom
Mushroom pepes
Frog eggs and frog legs pepes

References

^ ^a ^b Silvita Agmasari (30 June 2017). "Pepes Kesukaan Obama, Teknik Memasak Kuno Dunia". Kompas.com (in Indonesian).
^ ^a ^b Kurniasari, Triwik (25 September 2011). "All about Sundanese dishes". The Jakarta Post. Retrieved 2011-10-29.
^ Brissenden, Rosemary (2007). Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Periplus. p. 131. ISBN 978-0794604882. Retrieved 31 October 2014.
^ Tifa Asrianti (25 February 2012). "Farah Quinn: Scene & Heard: The Comfort Food Zone". The Jakarta Post.

Indonesian cuisine by ethnicity

Dishes

Common Indonesian dishes	Abon Acar Ayam bakar Ayam goreng Ayam kecap Ayam kodok Bakmi Bakpau Bakso Bakwan Bihun goreng Bubur ayam Bubur kacang hijau Bubur ketan hitam Bubur sumsum Gado-gado Gorengan Gulai Ikan asin Ikan bakar Ikan goreng Jagung rebus Kacang rebus Kari Kari ayam Kari domba Kari kambing Kari udang Kuaci Ketupat Laksa Lontong Macaroni schotel Martabak Mi bakso Mi goreng Mi kuah Nasi campur Nasi goreng Nasi kari Nasi kuning Nasi bakar Otak-otak Panekuk Pastel tutup Perkedel Perkedel jagung Pindang Rendang Rijsttafel Roti bakar Roti bolen Roti meses Rujak Sambal Sambal goreng udang Satay Sayur bayam Sayur sop Semur Serundeng Sop buntut Soto Soto ayam Soto mi Sup ayam Sup ercis Sup makaroni Sup wortel Tahu Tahu goreng Telur asin Telur pindang Tempeh Tumis kangkung Tumpeng
Acehnese	Meuseukat Mi aceh Mi caluk Nasi gurih Sate matang
Arab	Asida Falafel Hummus Kofta Manakish Katayef Nasi kabsah Nasi mandi Maamoul Marak Roti maryam Roti pita Saltah Shawarma Tabbouleh Tharid
Balinese	Babi guling Betutu Be urutan Iga babi Laklak Lawar Matah Nasi bali Nasi jinggo Pai susu Rawon babi Rujak kuah pindang Sate babi Sate lilit Soto babi Tipat cantok
Banjarese	Bingka Laksa banjar Pekasam Soto banjar
Batak	Arsik Babi panggang Karo Dali ni horbo Dengke mas na niura Itak gurgur Lampet Manuk napinadar Mi gomak Na tinombur Ombusombus Pagit-pagit Pohulpohul Saksang Sasagun Sate kerang Tipatipa Tuktuk
Betawi	Asinan betawi Bubur cha cha Kerak telor Ketoprak Ketupat sayur Laksa betawi Lontong sayur Mi kangkung Nasi goreng kambing Nasi kebuli Nasi uduk Nasi ulam Pindang Roti buaya Roti gambang Rujak juhi Sate taichan Sayur asem Semur jengkol Soto betawi Soto kaki Soto tangkar Sup kambing
Buginese and Makassar	Burasa Coto makassar Dangke Jalangkote Kaledo Konro Mi kering Pallubasa Sop saudara
Chinese	Babi hong Babi kecap Bak kut teh Bakkwa Banmian Bihun goreng Cakwe Cap cai Chai tow kway Char kway teow Cha sio Fu yung hai Fish ball Haisom cah Ifumi Kembang tahu Kepiting saus tiram Kuaci Kwetiau ayam Kwetiau goreng Kwetiau siram sapi Lapchiong Locupan Lontong cap go meh Lumpia Mi ayam Mi lor Mi pangsit Mi tarik Mun tahu Nasi ayam hainan Nasi bebek Nasi campur Nasi tim Ngo hiang Pangsit Popiah Rujak shanghai Sapo tahu Sate babi Sekba Siomay Soto Sup hisit Sup sarang burung Swikee Tahu sumedang Tauge ayam Tee long pan Telur pitan Telur teh Tong sui Yong tau fu Yusheng
Cirebonese	Empal gentong Docang Kue gapit Mi koclok Nasi jamblang Nasi lengko Tahu gejrot
Gorontalese	Binte biluhuta Sate Tuna Ayam iloni Sagela Ilahe Bilentango Sate Balanga Ilabulo Nasi kuning cakalang Buburu Bubur sagela Nasi goreng sagela Tabu Moitomo Ikan iloni Pilitode
Indian	Ayam mentega Ayam tandori Chapati Chutney Dosa Idli Laddu Kari kambing Kari kepala ikan Korma Modak Naan Nasi biryani Raita Roti canai Sambar Samosa Satti Sorru
Indo	Ayam kodok Babi panggang Bitterballen Erwtensoep Hutspot Makaroni schotel Oliebol Ontbijtkoek Pannenkoek Poffertjes Shepherd's pie Spekkoek
Javanese	Apem Arem-arem Ayam bumbu rujak Ayam geprek Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong dekem Lontong kupang Lumpia Lumpia goreng Lumpia semarang Sumpia Mendoan Mi bakso Mi goreng Mi jawa Mi rebus Nasi ambeng Nasi bebek Nasi bogana Nasi empal Nasi gandul Nasi goreng Nasi goreng jawa Nasi kare Nasi kucing Nasi liwet Nasi megono Nasi pecel Nasi tempong Opor Opor ayam Pecel Pecel ayam Pecel lele Rambak petis Rawon Roti ganjel rel Roti konde Rujak cingur Rujak soto Sambal ulek Sate ambal Sate blora Sate kambing Sate hati Sate kelinci Sate kikil Sate klatak Sate madura Sate ponorogo Sate tegal Sate udang Sayur lodeh Selat solo Serundeng Soto babat Soto ceker Tahu campur Telur pindang Tempe bacem Tempe goreng Tempe mendoan Timlo [id] Tongseng Trancam Tumpeng Urap
Madurese	Rujak Rujak cingur Sate madura Serundeng Soto madura
Malay	Amplang Ayam goreng Ayam pansuh Bubur cha cha Bubur pedas Cincalok Epok-epok Gulai Ikan bakar Ikan patin Kangkung belacan Kari Kemplang Laksa Mi kari Mi rebus Nasi berlauk Nasi briyani Nasi dagang Nasi goreng Nasi goreng pattaya Nasi lemak Nasi minyak Otak-otak Pekasam Pulut Roti canai Roti jala Roti john Roti tisu Sayur lodeh Siput gonggong Soto Sup kambing Tahu goreng Tempoyak Ulam
Minahasan	Ayam rica-rica Brenebon Cakalang fufu Dabu-dabu Klappertaart Mi cakalang Nasi kuning Panada Paniki Rica-rica Rintek wuuk Tinorangsak Tinutuan Woku
Minangkabau	Asam pedas Ayam pop Balado Daun ubi tumbuk Dendeng Gulai Gulai ayam Gulai kambing Gulai otak Kalio Kepiting saus padang Keripik sanjai Lemang Lontong gulai pakis Nasi kapau Nasi kari Nasi padang Palai bada Rendang Sambal lada muda Sate padang Soto padang Udang balado
Moluccan and Papuan	Asida Babi bakar Bibingka Colo-colo Papeda Puding sagu Sagu Soto ambon
Palembang	Burgo Gulai Kemplang Laksan Lakso Mi celor Nasi minyak Otak-otak Pempek Pindang Tekwan Tempoyak ikan patin
Peranakan	Bubur cha cha Cincalok Laksa Pai ti Swikee
Sasak	Ayam taliwang Plecing kangkung Sate ampet Sate belut Sate pusut
Sundanese	Asinan bogor Batagor Empal gepuk Karedok Kupat tahu Laksa bogor Laksa tangerang Lalab Mi kocok Nasi timbel Nasi tutug oncom Oncom Pepes Rujak tumbuk Sate bandeng Sate maranggi Sayur asem Seblak Soto bandung Tauge goreng Uli bakar
Timorese	Feijoada Ikan bakar Katemak Pastel de nata Se'i