>> Thursday, November 27, 2008
When the Indonesians talk about pepes, it means steamed foods (fish, tofu, mushroom, chicken, etc) wrapped in banana leaves. But since it's kinda hard to find banana leaves in Germany (they can be found in Asia shop eventually, depends on your luck), I decided to use aluminum foil. That's the reason why I named it steamed chicken wrapped in alu foil instead of banana leaves (just don't want to be Pinocchio).
Today morning I remembered that I have to make pepes ayam for "Masak Bareng Yuukk..!!!" (Let's Cook Together) organized by Ayin from AG'S Food, Dheeta of ...mLebu paWoN... and Shinta from .:Berkreasi di Dapur Mungil:.. I didn't know what to do since I didn't have chicken and it was already 10am which means I only had 5 hours to buy chicken, cook and photograph it before the sunset (sunset at 16:00). When I thought to skip it, my hubby asked me to come with him to the train station which gave me chance to buy chicken from the supermarket behind.
After finished all my stuff outside (transferred money to the insurance, bought Arabic bread for my better half), I started to cook at 12:30. To make pepes ayam from the recipes available on the net will take more time, so I decided to go with my own and used all the ingredients I had (I didn't have shallot (small red onion), so I used purple onion). Luckily, I still have dried kemangi (sweet basil leaves) that my mom brought me last Summer.
As I created the recipe, I kept memorizing which spice I used and how much. At the same time, I had to take care of Gulai Cancang Kambing (West Sumatran Lamb Curry). Then at 14:30, the foods (both gulai cancang and pepes ayam) were ready for photo shooting.
I was a bit afraid that my pepes ayam will taste bad, but it turned out very good only needed more salt. Hence if you'd like to try it, please do your own adjustment for the spices. Hope you'll like it as much as we do .
Inasmuch as I created the recipe and normally in Jakarta, my family had pepes (normally with fish) for celebrating some occasions (birthday, graduation or even Eid-ul Fitri), this pepes ayam goes also to Original Recipes Round-up #6. This time, Lore of Culinarty, asked us to send her our festive concoctions as this month we are celebrating 6 months of Original Recipes while by the same time dedicating it for Winter Holidays. As Masak Bareng has its new badge, and so does Original Recipes.
Congrats to both Masak Bareng Yuukk..!!! and Original Recipes Round-up for the new badges!
Oooppsss, you might wonder why it is named Pepes Ayam Iniaku? It's called Pepes Ayam Iniaku because I am the one who created the recipe and usually I used the ID of my primary blog (Iniaku) to make it different from others.
Pepes Ayam Iniaku (Iniaku Style Steamed Chicken Wrapped in Alu Foil)
Recipe by me
2 chicken thighs, skin out, cut into 3 pieces (as desired)
Lemon juice as needed
6 small lime leaves
1 stalk of lemongrass (without the white part), halved
Dried kemangi (sweet basil leaves) as needed - using fresh kemangi better
4 red chilies, angle sliced
Spices, grind or blend:
½ purple onion
4 cloves of garlic
4 dried red chilies
2 kemiri (candle nut)
1 tsp galangal powder
1 knucklebone of ginger, peeled
Salt to taste
½ tsp vegetable oil
1. Clean chicken pieces and marinade with lemon juice. Let it stand for 15 minutes.
2. Prepare two sheets of aluminum foil. Put in each half of the chicken and rub with half of the ground spices. Add 3 lime leaves, half of chilies, half of lemongrass and dried kemangi as needed. Wrap alu foil and close very good.
3. Steam chicken in a preheated steamer for 45 minutes. Remove from steamer.
4. Open alu foil. Grill in the oven of 180°C for 15 minutes before serving.
5. Drizzle with lemon juice and eat white steamed rice.