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Fig. 5 | Journal of Ethnic Foods

Fig. 5

From: Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism

Fig. 5

a Pepes. Pepes is a steamed fish dish with spices, wrapped in banana leaf as a food wrapping. The banana leaf package containing food is secured with lidi (a small nail made from central rib of coconut leaf) on the left and right sides of the wrap. The cooking method of pepes is steamed or grilled on charcoal. Such a cooking technique allows the rich spice mixture to be compressed against the main ingredients inside the individual banana leaf package whilst being cooked, and also adds a distinct aroma of cooked or burned banana leaf. Although being cooked simultaneously with food, the banana leaf is a non-edible material and is discarded after cooking. b Nagasari. Nagasari is a traditional steamed cake and considered as a snack. It is made from rice flour, coconut milk, and sugar, filled with slices of banana. Nagasari is usually wrapped in banana leaves before being steamed, or added with pandan leaf to enhance the aroma (retrieved from https://www.google.com/search?safe=strict&tbm=isch&q=aneka+masakan+dibungkus+daun+pisang)

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