Pepes Peda Leaves Kates

Ingredient

• -1/2 kg of spicy fish
• -1 bunch of Japanese kates (papaya) leaves
• -1 bunch of basil leaves, take the shoots
• -2 stalks lemongrass, sliced ​​oblique
• -2 pcs tomatoes, cut 6
• -4 sheets of lime leaves
• - enough banana leaves

Ground spices

• -12 cloves bamer
• -8 cloves baput
• -3 candlenuts
• -2 cm ginger
• -3 cm turmeric
• -3 cm galangal
• -5 pcs cayenne pepper
• -15 pcs curly chili
• -salt, sugar, mushroom broth to taste

How to cook

• Clean the peda fish, remove the dirt inside. wash it many times so it's not too salty
• -mix the spicy fish with the ground spices, set aside
• -boil papaya leaves until tender, drain. squeeze until the water content runs out
• -prepare the banana leaves that have withered so that they are easy to fold and not torn
• - arrange the pepes, first banana leaves then kates leaves, lemongrass, lime leaves, fish peda, basil and tomatoes
• - Pin each leaf tip with staples / sticks, do the same thing until they are all gone
• - Steamed pepes, about 15 minutes. then lift and burn in teflon until the water content runs out
• -Serve with warm rice. good luck

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