pepes

Pepes is a traditional Indonesian cooking method in which ingredients such as fish, tempeh, or chicken are seasoned with a spice paste and wrapped in banana leaves, then steamed or grilled until fragrant and moist. The technique is used across several Indonesian cuisines, with regional variations in spice blends and fillings.

A typical pepes paste includes shallots, garlic, chilies, turmeric, coriander, lemongrass, and kaffir lime leaves, often combined with salt and sometimes coconut milk or grated coconut for richness. The marinated ingredients are placed on banana leaves, wrapped to form parcels, and cooked by steaming or grilling. The leaf wrap locks in moisture, concentrates aromas, and imparts a characteristic vegetal scent and slight aroma from the leaf itself.

Common variants include pepes ikan (fish, such as tuna or gourami), pepes tempe (tempeh), pepes ayam (chicken), and pepes tahu (tofu). In different regions, the spice profile may differ, with Sundanese versions tending toward fresher herbs and chilies, and Javanese versions incorporating different local aromatics.

Serving typically accompanies steamed rice and sambal, and pepes is found in home cooking as well as street and market foods. It is valued for its aromatic presentation and for preserving ingredients through steam-cooking wrapped in banana leaves.