Saturday, November 12, 2005

Pepesan ikan (Balinese fish wrapped in banana leaves)

We made pepesan ikan, a popular Balinese dish of fish cooked in banana leaves. Her way of wrapping involved making a roll of leaves and securing the ends with slivers of bamboo, though she advised staples were just as good. That was a concoction of garlic, tomatoes, candlenut, shrimp paste, tamarind, chilli, turmeric, palm sugar, oil, shallots, salt, lemongrass, pepper, galangal, ginger, and coriander seeds.

The photo is not from the cooking class, and is of pepes ikan, a different dish I think, and obviously, on this occasion far away from Ubud, steamed in a palm leaf rather than in banana leaves.


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