RECIPES FOR KEPANGI LEAVES SUNDA CHICKEN PEPES
Food that is cooked how to be wrapped in banana leaves is a typical food of the archipelago that is very varied, both from how to cook, processed spices and the main ingredients used. One of the main ingredients that is delicious and is often used to make pepes is chicken meat. Chicken Pepes are so popular with the Javanese Sundanese people
West, the delicious aroma of basil leaves becomes part of his trademark. Here is a recipe for basil chicken pepes typical for the delicious spices of Sundanese cuisine and how to make it that is practical using a pan.
Chicken peses ingredients and seasonings:
- 1 kg of chicken meat, cut into pieces, wash thoroughly and drain
- 100 grams of basil leaves
- 800 ml of water
- 10 whole red cayenne peppers
- 2 tablespoons of vegetable oil
- banana leaves to taste to wrap
- 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
Update: Pepes tasty tender chicken with a simpler recipe can see the video below:
HOW TO MAKE A KEPANG SUNDA CHICKEN PEPES:
- 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 seasoning absorbs more after it’s ready to be served.
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