Pepes become one of the characteristics of Sundanese cuisine, various types of fish or meat wrapped in seasoned banana leaves then cooked on a tray from the ground or brick to make their own enjoyment for this type of cuisine.
One of the most popular Sundanese people is chicken basil pepes. This chicken pepes is so popular for Sundanese people in West Java, the delicious aroma of basil leaves is part of its trademark.
Soft chicken with a variety of fragrances typical of basil leaves and herbs make these pepes delicious and appetizing.
Various pieces such as hazelnut, garlic, turmeric, coriander, and nutmeg mashed and smeared in chicken meat then sprinkled with basil chunks and wrapped in banana leaves and then cooked by pressing.
Chicken Pepes Basil is best eaten with hot white rice, chili paste and sour vegetables cooked sour, then there is tempeh and tofu culvert, the race must be really pol.
Well for those of you who want to try it at home the following recipe:
Chicken Basil Pepes Recipe
- 1 kg of chicken meat, cut into pieces, wash thoroughly and drain
- 100 grams of leaves later
- 800 ml of water
- 10 whole red cayenne peppers
- 2 tablespoons of vegetable oil
- banana leaves to taste to wrap
Ground spices :
- 50 grams of hazelnut
- 4 cloves garlic
- 10 cm turmeric
- 1 tablespoon coriander
- 1/2 teaspoon nutmeg
- 2 tablespoons of salt
- 20 onions, thinly sliced
- 2 lemongrass stems, cut into 5 cm pieces
- 5 large red chilies
- Banana leaves are cut into sizes 20-30 cm wide or according to taste depending on how many pieces of chicken in each packet. Burn for a while on the fire while sliding so that the leaves are limp and not stiff and are not easily torn when wrapping, set aside.
- Mix the spices, sliced seasonings, vegetable oil, basil leaves and whole cayenne pepper and stir well. Add chicken pieces, stir until evenly mixed with seasoning.
- Take a piece of banana leaf, put a few pieces of chicken that has been smeared with seasoning in the middle of a banana leaf. Fold neatly the right and left sides of the banana leaf then pin the two ends together with a stick or tie with a raffia rope.
- Bring the water to a boil in the pan, put the pepes pack, cover and cook until the water is dry. Turn off the heat and let stand for a moment so that the spices absorb more after it's ready to be served.