Steaming up healthy fare with 'pepes'

JAKARTA (JP): Pepes, the steaming of meat, vegetables or soybeans wrapped in banana leaves, is a staple of Sundanese cuisine. Known for its health properties, Sundanese fare is laden with baked and grilled freshwater fish, raw vegetable salads and its distinctively pungent terasi fermented shrimp paste.

Pepes Tahu (tofu) * 300 grams tofu (or tempeh), coarsely mashed * 2 shallots, sliced * 100 grams button mushrooms * kemangi (basil) leaves

To be finely ground: * 4 cloves of garlic * 5 cloves of red onion * a pinch of salt * 5 candlenuts

* six green chilies * six salam leaves * banana leaves (makes about six servings)

1. In a large bowl, combine tofu with finely ground ingredients, mix well.

2. Add sliced shallots, mushrooms and kemangi leaves. Mix well. 3. Put two tablespoons of the tofu mixture on a banana leaf, add a green chili and a salam leaf, fold and secure with a toothpick. 4. Steam for about 45 minutes. Serve warm.

* Bay leaves can be used as a substitute for salam leaves, but halve the quantity (although they lack a "genuine" flavor).

Pepes Ikan Emas (carp)

* 3 kilograms carp (about 3 medium fish)

To be finely mashed: * 6 red onions * 4 cloves of garlic * 10 candlenuts

* 15 salam leaves * 2 tomatoes, sliced * 5 cm turmeric, thinly sliced * 5 cm ginger, thinly sliced * kemangi (basil) leaves * Banana leaves (makes six servings)

1. Clean the fish, sprinkle with salt and yeast powder. Set aside for an hour. Coat each fish with mashed ingredients. 2. Prepare the banana leaves. Cover the surface with sliced tomatoes, ginger, turmeric, salam leaves and kemangi, put one fish on top and cover with sliced ingredients. 3. Carefully wrap the fish and secure the leaf with a toothpick at each end. 4. Steam the fish for at least two hours. Serve warm. (Maria Endah Hulupi)