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.
INGREDIENTS FOR PEPES
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
- 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
BONUS: STEAMED RICE PREPARATION
CHECK OUT THE BEST ACTIVITY TOURS IN BALI
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