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Pepes Ati Ayam - Steamed Chicken Liver in Banana Leaves
There is no way one can cook Indonesian dishes without eventually encounter one or two pepes dishes. It is really easy to recognize a pepes dish, if it is savory, no rice, lots of spices and herbs, and then wrapped with banana leaves in individual portions before steaming (and sometimes grilling too), it is a pretty safe bet you are seeing one :) And we cook all kind of pepes dishes too, from fish, to tofu, mushroom, and of course even chicken liver.
Pepes Ati Ayam - Steamed Chicken Livers in Banana Leaves
You will want to use banana leaves to wrap your pepes. I usually boil mine in a big pot of boiling water for 5 to 10 minutes so they become soft and easier to wrap. Banana leaves can always be substituted with aluminum foil, though it will never live up to a pepes made in banana leaves.
Pepes Ati Ayam - Steamed Chicken Liver in Banana Leaves
Ingredients
- 500 gram chicken liver (Indonesian: ati ayam), cut into bite size pieces
- 4 lemongrass (Indonesian: sereh), bruised and cut into 1 inch lengths
- 4 scallions (Indonesian: daun bawang), cut into 1 inch length
- 8 shallots (Indonesian: bawang merah), peeled and roughly chopped
- 8 bay leaves (Indonesian: daun salam)
- 8 Thai chilies (Indonesian: cabe rawit)
- 2 tomatoes, cut into small cubes
- 2 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoon oil
- For wrapping
- banana leaves
- toothpicks
Instructions
- Prepare a steamer
- Combine all ingredients in a mixing bowl and let rest for 10 minutes.
- Divide into 8 portions and wrap individual portion with banana leaves and secure with toothpicks at each end of the banana leaves packet.
- Steam for 45 minutes. Remove from the steamer and serve immediately with steamed white rice.
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