Pepes Pindang Tahu Kemangi
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 medium pindang fish | |
| 3 pieces of tofu | (cut into cubes) |
| 1 bunch of kemangi leaves | |
| Spice Paste: | |
| 5 shallots | |
| 3 garlic cloves | |
| 10 red chilies | (adjust to taste) |
| 2 candlenuts | (toasted) |
| Herbs: | |
| Kaffir lime leaves | (to taste) |
| Bay leaves | (to taste) |
| Galangal | (sliced, to taste) |
| Others: | |
| Banana leaves | (for wrapping) |
| Salt | (to taste) |
| Palm sugar | (to taste) |
| Seasoning (optional) | |
| Toothpicks | (for securing the wraps) |
Instructions
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Preparation: Begin by washing all the ingredients thoroughly. Clean the pindang fish, removing the heads and bones as needed.
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Make the Spice Paste: Blend the shallots, garlic, red chilies, toasted candlenuts, salt, and palm sugar until smooth.
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Prepare the Tofu: Mash the tofu to your desired consistency.
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Combine Ingredients: In a bowl, mix the spice paste with the mashed tofu and chopped kemangi leaves. Adjust seasoning to your preference.
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Wrap: Lay out the banana leaves and arrange the mixed ingredients on top. Place the pindang fish over the mixture, then add the sliced kaffir lime leaves, bay leaves, and galangal. Fold the banana leaves to securely wrap the ingredients.
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Cooking: Steam the wrapped pepes over medium heat for about 30 minutes. For a smoky flavor, you can grill the wrapped pepes after steaming.
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Serve: Enjoy your Pepes Pindang Tahu Kemangi either straight from the steamer or after grilling for enhanced flavor.
This dish combines the aromatic flavors of traditional Indonesian spices with the freshness of kemangi, delivering an ultimate culinary experience!
