HOW TO PREPARE BALINESE DISH PEPES

INDULGE IN THE BALINESE CUISINE

Balinese cooking is a plethora of cultural influences. Balinese dishes, cooking styles, and tools for preparing food have been cultivated from other cultures. The Chinese introduced stir-frying, the wok, and the use of soy sauce, Tempe, tofu, cabbage, and bean sprouts to Balinese cooking. The European Dutch colonials introduced pineapple, guava, peanuts, avocado, tomato, papaya, pumpkin, squash, and cacao. The Arabs influenced the popular “sate” with their own Kebab.

The authentic Balinese meals are spicy. In Ubud, the specialty is the duck, in Gianyar, the best suckling pig will be prepared, on the coast, near Kuta, the specialty is fish from the ocean. Real Balinese food is unavailable to tourists unless you get invited to a family dinner. In restaurants or hotels, you will never get real Balinese dishes, simply because authentic Balinese food requires too much preparation, has to be eaten while still fresh, and also because the Balinese use banana leaves as plates.

pemulan-cooking-farm-bali-alina-blaga-travel

INGREDIENTS FOR PEPES
(6-8 pcs)

1. Main Ingredients (portion for 6-8 pcs)

2 small pcs of young bamboo, minced
1 piece of chicken eggs
2 tbsp. BumbuBali – see recipe here
1/4 cup wheat flour (or rice flour/corn flour)
1/2 tsp. palm sugar
2 pcs kaffir lime leaves, finely chopped
1/4 tsp. white pepper
8 pcs banana leaf (or aluminum foil) as a wrapper

2. Vegetables

1/4 red peppers (sliced thin, diced)
1/4 green peppers (small-thinly sliced)
1/4 onions (thinly sliced, diced)

HOW TO PREPARE IT

Cut all the ingredients (and vegetables
Mix all the ingredients, vegetables, and spices in the big stainless bowl until well blended
Wrap the mixture with a banana leaf/aluminum foil per 1 tbsp.
Steam for 30 minutes

If you use aluminum foil, do not cook it by steaming it as it will extend the cooking time (for over 1 hour). Instead, use a grill or bake it for 10-15 minutes.

Congratulations, Pepes is ready to be served.

BONUS: STEAMED RICE PREPARATION

In Balinese tradition, rice is made every morning to be eaten throughout the day.

Preparation of 2 cups white rice

The Balinese people put the rice in a large, shallow basket, shaking it to toss the rice into the air to get rid of the husks. Then, they wash the rice in cold water and drain the water.

Water is brought to a boil in a large pot, and the rice is placed in a conical basket over the pot and covered with a terracotta lid. The rice is steamed for about half an hour.

They place the rice in a bowl with two cups of hot water and let it sit for 15-20 minutes to absorb the water. Afterward, the rice is replaced on the steamer and cooked for another half an hour to dry it out.

Do not add salt during the cooking of the rice. The Balinese usually serve aside a small bowl of salt, fried shallots, chopped chilies, and coconut oil.

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