Pepes Teri with Tofu and Cassava Leaves
Ingredients
| Ingredient | Quantity |
|---|---|
| Young cassava leaves | 2 bunches |
| Firm tofu | 10 pieces |
| Chicken eggs | 3 |
| Anchovies (teri jengki) | 200 grams |
| Garlic | 5 cloves |
| Shallots | 5 cloves |
| Red chili (mixed sizes) | 100 grams |
| Kencur (aromatic ginger) | 3 segments |
| Kaffir lime leaves | 10 leaves |
| Salt | To taste |
| Seasoning | To taste |
| Banana leaves (for wrapping) | As needed |
| Basil leaves | To taste |
Instructions
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Prepare the Cassava Leaves: Begin by boiling the young cassava leaves until tender. Drain and chop them into bite-sized pieces.
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Prepare the Tofu: Rinse the firm tofu thoroughly, then crumble it into a mixing bowl.
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Blend the Aromatics: Clean all the spices, then blend the garlic, shallots, red chilies, and kencur until smooth. Finely slice the kaffir lime leaves, and mix them in along with salt and seasoning.
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Combine the Mixture: Add the blended spices to the crumbled tofu, followed by the beaten eggs. Mix well until all ingredients are thoroughly combined.
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Incorporate the Vegetables: Gently fold the chopped cassava leaves and anchovies into the tofu mixture, ensuring even distribution.
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Wrap the Pepes: Take banana leaves and use them to wrap the mixture securely, folding them according to your preference.
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Steam the Pepes: Place the wrapped pepes in a steamer and steam for approximately 30-40 minutes, or until cooked through.
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Grill for Extra Flavor: Once steamed, grill the pepes for a few minutes to enhance their flavor and texture.
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Serve and Enjoy: Serve hot, garnished with fresh basil leaves for an added touch of aroma and flavor.
This delightful dish blends the unique flavors of anchovies, tofu, and aromatic herbs, creating an ultimate culinary experience that celebrates Indonesian cuisine. Enjoy your Pepes Teri with steamed rice for a complete meal!
