RESEP PENDAP

MATERIALS :

4 tails ( 400 grams ) mackerel , washed
2 leeks , cut into 1/2 cm
1 stalk celery , chopped coarse
2 cm galangal , crushed
1 stalk lemongrass , crushed
3 pieces kandis acid
5 mangkukan leaves , chopped coarse
100 grams of coarsely grated coconut , roasted
300 ml coconut milk from half coconut
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon sugar
2 tablespoons oil for sauteing banana leaves for wrapping

FINE HERBS :

8 red onions
4 cloves of garlic
5 grains hazelnut , roasted
6 pieces of red chilli
2 cm ginger
2 cm turmeric , burned

HOW TO COOK the revenue ( BENGKULU ) :

1 . Knead mangkukan leaves with 1/2 teaspoon salt .
Rinse . Drain .
2 . Sprinkle with half of the mackerel spices . Wrap like spiced .
Steam 30 minutes until cooked .
3 . Once cooked , spiced open . Place on a plate . Set aside .
4 . Heat the oil . Saute the rest of the spices until fragrant .
5 . Add leeks, celery leaves , galangal , lemongrass , tamarind kandis , and leaves mangkukan .
Stir until wilted .
6 . Add grated coconut . Stir well .
7 . Enter the coconut milk , salt , pepper , and sugar .
Cook until soft and thick gravy .
8 . Flush to the top of mackerel





Resep Pepes Ikan Tempoyak :
Ingredients:
1 kg Ikan Tapah (You can substitude with tilapia, red snapper,mekong catfish, grass carp or any
kind of fish), cut into single portion
banana leaf for wrapping the spiced fish, heated in direct flame to soften it
butcher twines for tide up the pepes ikan (im using the banana leaf fiber)
100 gr Tempoyak (Fermented Durian Paste), you can replace with 100 gr fresh durian flesh and 2
tbsp lime juice
alumunium foil for wrapping the pepes ikan
10 cherry tomato, halves
1/2 tsp sugar
salt for taste

Bumbu pepes/ spice paste:
50 gr red cayenne/chilli pepper (adjust the amount for your preference hotness)
10 shallots
6 cloves garlic
5 cm turmeric
4 lemongrass, use the soft white part only
3 cm ginger
3 cm galagal

Instruction:
Preheat oven on 175 C
Season the fish with salt and lime juice, le it marinate for about 30 minutes on fridge
Mix the spice paste with tempoyak, cherry tomato, salt and sugar. (i add some turmeric powder
too)
Drain the fish and mix it with the spice paste mixture until the fish is well coated
Wrap the pepes ikan mixture with banana leaf
Tide the banana leaf pepes ikan parcell with the butcher twine (or the banana leaf fiber)
Wrap it with alumunium foil and bake it for about 45 minutes
Keep it warm in the oven
Grill or broil it for about 5 minutes, open the peppes ikan banana parcel and served it
immediately