Indonesian Cassava Leaf Pepes with Shrimp and Tofu

Daun Singkong Pepes Udang Tahu

Experience the delightful flavors of Indonesian cuisine with this recipe for Daun Singkong Pepes Udang Tahu, a savory and aromatic dish that’s perfect for any meal. This traditional Indonesian dish combines tender cassava leaves with a flavorful filling of shrimp, tofu, and spices, all wrapped in banana leaves and steamed to perfection. Here’s how you can prepare this exquisite dish:

Ingredients

For the Spice Paste (Bumbu Halus):

• 7 shallots
• 5 garlic cloves
• 5 red chilies
• 4 bird’s eye chilies
• 1 thumb-sized piece of ginger
• 1 thumb-sized piece of kencur (aromatic ginger)
• 1 thumb-sized piece of galangal
• To taste: sugar, salt, and black pepper

For the Filling:

• 60 grams of cassava leaves, boiled
• 2 blocks of firm tofu, crumbled
• 30 grams of small shrimp
• 2 teaspoons of dried anchovies (teri nasi)
• 1 egg
• 1 stalk of lemongrass, sliced
• 2 kaffir lime leaves, sliced
• To taste: salt and bouillon powder

Additional:

• Banana leaves, for wrapping

Instructions

1. Prepare the Spice Paste:
   Begin by heating a pan over medium heat. Sauté the shrimp and dried anchovies briefly until their aroma is released. Remove from heat and set aside.

2. Prepare the Cassava Leaves:
   Boil the cassava leaves until tender. Drain them thoroughly, squeezing out any excess water. Chop the leaves into smaller, manageable pieces for easier consumption.

3. Prepare the Banana Leaves:
   Heat the banana leaves over an open flame or on a hot griddle until they become pliable and darkened. This will make them easier to fold and less likely to tear.

4. Mix the Filling:
   In a large bowl, combine the boiled cassava leaves, crumbled tofu, sautéed shrimp and anchovies, and the spice paste. Add the egg, sliced lemongrass, and kaffir lime leaves. Season with salt and bouillon powder to taste. Mix everything thoroughly but avoid letting the mixture sit too long after adding the egg, as it may become watery.

5. Assemble the Pepes:
   Take a piece of banana leaf and place a portion of the filling in the center. Fold the leaf around the filling to create a neat parcel. The size of each parcel can be adjusted according to your preference.

6. Steam the Pepes:
   Preheat your steamer and fill it with water. Place the banana leaf parcels in the steamer and steam for approximately 10 to 30 minutes, depending on the size of the packets, until the filling is fully cooked.

7. Grill the Pepes:
   After steaming, lightly grill the packets over an open flame or on a grill to add a smoky flavor and slight crispness to the banana leaves.

8. Serve:
   Your Daun Singkong Pepes Udang Tahu is now ready to be enjoyed. Serve the aromatic and flavorful parcels warm as a delightful addition to your meal.

This traditional Indonesian dish is not only delicious but also a beautiful representation of the rich culinary heritage of the region. The combination of spices, textures, and the fragrant banana leaves makes for a memorable dining experience. Enjoy!