Pairs well with Pepes Dada Ayam (Steamed Chicken Breast Pepes)
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Pepes Dada Ayam (Steamed Chicken Breast Pepes)
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A flavorful Indonesian steamed chicken breast dish with a soft texture, infused with aromatic spices and herbs, wrapped in banana leaves and steamed to perfection. Suitable for freezing and reheating without losing flavor.
00:30:00 total
Serves 5
medium
Main Various
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Ingredients
- chicken breast fillet - 250 grams (sliced thinly lengthwise)
- salt - 1 teaspoon
- mushroom stock powder - 1 teaspoon (can use other powdered stock)
- granulated sugar - 1 tablespoon (can substitute some with stevia)
- black pepper - 1/4 teaspoon
- egg white - 1 piece
- coconut milk - 3 tablespoons (optional for lower calories)
- cornstarch - 1 tablespoon (optional for extra tender texture)
- shallots - 5 cloves
- garlic - 4 cloves
- turmeric - 3 cm piece
- candlenuts - 3 pieces
- galangal - 3 cm piece
- curly red chilies - 5 pieces (can substitute with cayenne pepper for spicier)
- water - 80 ml (for blending spices)
- tomato - 1 piece (sliced into large pieces)
- red cayenne peppers - 5 pieces (sliced)
- lime leaves - 5 pieces (sliced)
- spring onions - 2 stalks (sliced)
- basil leaves - 15 grams (generous amount)
- bay leaves - few pieces (for layering in wrapping)
- lemongrass - few pieces (sliced for layering)
- banana leaves - enough for wrapping
- cooking oil - 1-2 tablespoons (for sautéing spices)
- salad leaves or orange leaves - optional (can be used for aroma)
Instructions
- Prepare and sauté spices: Slice garlic and shallots roughly, crush candlenuts, and slice galangal. Heat 1 tablespoon oil in a pan, add garlic, shallots, candlenuts, galangal, turmeric, and curly red chilies. Sauté on medium-low heat until fragrant and slightly brown.
- Blend spices: Let the sautéed spices cool slightly, then blend with 80 ml water until smooth to release flavors.
- Prepare other ingredients: Slice tomato into large pieces, slice spring onions, lime leaves, and cayenne peppers. Prepare basil leaves generously.
- Prepare chicken and mix marinade: Slice chicken breast thinly lengthwise. In a bowl, combine chicken with salt, mushroom stock powder, sugar, pepper, blended spices, coconut milk, egg white, and cornstarch. Mix well to coat evenly.
- Add complementary ingredients: Add sliced cayenne peppers, lime leaves, tomato, spring onions, and basil leaves to the chicken mixture. Stir to combine.
- Wrap and steam: Prepare banana leaves by placing sliced lemongrass and bay leaves underneath. Place the chicken mixture on top, wrap tightly using banana leaves secured with toothpicks. Steam the wrapped chicken for 25-30 minutes. Adjust steaming time if stacking chicken higher.
- Optional freezing: Cool the steamed pepes completely. Wrap each portion tightly with plastic wrap to preserve aroma and prevent freezer burn before freezing.
- Serve: Reheat steamed chicken pepes before serving. Serve with steamed white rice.
