Pepes Ayam: Indonesian Steamed Chicken in Banana Leaves
Ingredients:
- 500 grams chicken, cleaned and marinated with lime juice
- Banana leaves, cleaned and slightly dried
- 1 stalk lemongrass, cut into pieces
- 1 cm ginger, sliced
- 1 cm galangal, sliced
- A few leaves of salam (Indonesian bay leaves)
- Red chilies, sliced (you may use curly chilies if preferred)
- A handful of basil leaves, washed and trimmed (optional)
- Sliced spring onions
Spice Paste:
- 1 clove garlic
- 2 cm turmeric
- 1/2 teaspoon black pepper
- Salt to taste
- 5 candlenuts, toasted
Instructions:
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Prepare the Steamer: Begin by heating your steamer.
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Make the Spice Paste: Blend the garlic, turmeric, black pepper, and toasted candlenuts into a smooth paste. Add salt to taste.
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Mix Ingredients: In a bowl, combine the spice paste with the lemongrass, ginger, galangal, sliced spring onions, red chilies, and basil leaves. Mix well until all the ingredients are evenly incorporated. Lightly bruise the lemongrass, ginger, and galangal to release their flavors.
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Season the Chicken: Rub the chicken thoroughly with the spice mixture, ensuring it is well-coated with the paste.
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Wrap the Chicken: Take a piece of banana leaf and wrap the seasoned chicken. Place a few salam leaves inside the wrap. Secure the wrap to ensure the chicken is completely enclosed. Repeat this process until all the chicken is wrapped.
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Steam the Chicken: Place the wrapped chicken in the steamer. Steam over medium-low heat for about 1.5 hours, or until the chicken is tender and the flavors have melded together.
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Serve: Once cooked, carefully unwrap the chicken and serve. Enjoy your aromatic and flavorful Pepes Ayam!
Notes:
- Adjust the chili quantity according to your heat preference.
- Basil is optional; you can skip it if you prefer or if it’s not available.
- Ensure the banana leaves are clean and dry before use to avoid any unwanted flavors.
Enjoy this traditional Indonesian dish, perfect for a flavorful and unique meal!
