KOMPAS.com – If you have a supply of red peda fish at home, you can process it into pepes with coconut.
This coconut spicy pepes is made with shallots, cayenne pepper, grated coconut, garlic, galangal, brown sugar, bay leaves and red chilies.
Pepes peda coconut wrapped in banana leaves then steamed for approximately one hour until cooked, served with warm white rice.
Check out the following recipe for coconut pepes peda, quoted from the book “Various Most Favorite Sundanese Dishes” (2023) by the Editor of MWI published by Skylar.
Also read:
Material:
- 3 big red horsetails
- 3 cloves of red onion
- 3 cayenne peppers
- 1 clove of garlic
- 2 red chilies
- 50 grams of grated coconut
- 3 bay leaves
- 1 tbsp combed brown sugar
- Tie the basil
- 2 cm galangal
- Banana leaf
Also read:
1. Wash the pedal until clean.
2. Puree the shallots, garlic, galangal, brown sugar and red chilies (remove the seeds). Add the ground spices to the grated coconut, stir well.
3. Put the grated spiced coconut into the banana leaves, spread evenly. Keep one peda on top, cover with grated seasoned coconut. Top with bay leaves, basil and one cayenne pepper.
4. Wrap it, then pin the two ends of the leaf with a stick.
5. Steam for approximately one hour.
6. Pepes Peda Coconut is ready to be served.
