Pepes Ayam


Pepes Ayam


400g chicken breasts or thighs, skinned, boned and diced
2 cloves garlic, crushed
1 onion, finely diced
1 tablespoon grated fresh ginger
1/2 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon white pepper
1 salam or bay leaf
2 tablespoons peanut oil
shrimp paste (optional, according to taste)

20 x 15cm square wrappers for cooking (see note above)

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100077


There's something special about food that has been wrapped and cooked in little parcels - the aroma released when the parcels are opened gets me salivating very time.  You can cut the wrappers from banana leaves, corn husks or baking paper and assemble the parcels up to 24 hours before required.  Store in the fridge.  Pepes ayam makes a great addition to a buffet.


Mix all the ingredients together.

To make your parcels, spoon 1 heaped tablespoon of the chicken filling into the centre of each wrapper, fold in the sides and then the ends and secure with a toothpick to make a flat-bottomed parcel.

To steam the parcels, it's preferable to use a bamboo steamer, if you have one.  Arrange the parcels in a single layer and steam for 15-20 minutes until the chicken is cooked through.  You may have to do this in batches to prevent overcrowding, depending on the size of the steamer.

To serve, pile the cooked parcels onto a platter.




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