Name: Chicken Wrapped in Banana Leaf (Pepes Ayam)
Cuisine: Malaysian
Ingredients: Lemongrass 2 stalks, bruised, cut into 2.5-cm (1-in) lengths and shredded; Salam leaves 4, shredded; Basil leaves 5 sprigs; Spring onions (scallions) 4, cut into 2.5-cm (1-in) lengths; Banana leaves and aluminium foil for wrapping chicken; Grated Palm sugar (gula melaka) or Brown sugar 1 Tbsp; Garlic 3 cloves, peeled; Ginger 1.5-cm (¾-in) knob, peeled; Candlenuts 55 g (2 oz); Shallots 5, peeled; Turmeric 2.5-cm (1-in) knob, peeled; Red chilli 1, seeded and finely sliced; Galangal 2.5-cm (1-in) knob, peeled and finely sliced; Tamarind juice 1 Tbsp, made from 2 tsp tamarind pulp mixed with 1 Tbsp water and strained; Chicken 1, about 1.5 kg (3 lb, 4½ oz), cut into 12 pieces; Lime juice 1 Tbsp; Salt to taste

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken 1, about 1.5 kg (3 lb, 4½ oz), cut

Asia
Malaysia
Main course
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Season chicken with lime juice and salt. Add the spice paste and mix well.
Add tamarind juice, spring onions, basil leaves, salam leaves, lemongrass, chilli and galangal and mix thoroughly.
Place 2–3