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pepes ayam

Pepes Ayam – Indonesian Steamed Chicken in Banana Leaves

Pepes Ayam is a traditional Indonesian dish where chicken is marinated with fresh herbs and spices, wrapped in banana leaves (daun pisang), and steamed until tender. The banana leaves infuse the chicken with a delicate aroma and keep it moist. This dish is often served with rice and sambal (Indonesian chili paste).
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 Individual Packets
Course: Main Dish
Cuisine: Indonesian, West Java
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 chicken breasts about 500 g, cut into 4 pieces
  • 1½ oz fresh basil leaves daun kemangi – or use Italian basil if unavailable
  • 2 oz ripe tomato tomat, thinly sliced
  • Banana leaves daun pisang for wrapping (or parchment paper + foil as substitute)
  • Toothpicks or small skewers for sealing
Sliced Aromatics (Bumbu Iris)
  • 4 bay leaves daun salam – use dried bay leaves if Indonesian bay leaves are unavailable
  • 2 tsp thinly sliced galangal laos – substitute with fresh ginger if needed
  • 6 shallots bawang merah, thinly sliced – substitute with ½ medium onion
  • 2 stalks lemongrass sereh, cut into 2-inch pieces and lightly crushed
Spice Paste (Bumbu Halus)
  • 4 garlic cloves bawang putih
  • 7 candlenuts kemiri, toasted – substitute with macadamia nuts
  • 1 inch fresh turmeric kunyit – or 1 tsp ground turmeric
  • 8 red chili peppers cabai merah keriting – adjust to taste
  • 1 tsp salt
  • ½ tsp sugar optional

Instruction
 

  1. Prepare the spice paste
    Blend garlic, candlenuts, turmeric, chili peppers, salt, and sugar until smooth. You can use a blender or mortar and pestle.
  2. Mix the chicken
    In a large bowl, combine chicken with the spice paste. Add bay leaves, galangal, shallots, lemongrass, basil leaves, and tomato slices. Toss well until chicken is fully coated.
  3. Wrap in banana leaves
    Divide the mixture into 4 portions. Place each portion in the center of a banana leaf, fold tightly, and secure with toothpicks or skewers.If using parchment and foil, wrap first in parchment then foil to trap the steam.
  4. Steam the packets
    Place in a steamer basket and steam over medium heat for 40–50 minutes, until chicken is fully cooked and tender.
  5. Optional finishing
    For a smoky aroma, grill or broil the wrapped packets for 2–3 minutes per side.
  6. Serve
    Serve hot with steamed rice and chili sauce (sambal).

Notes

  • Banana leaves (daun pisang): Found frozen in Asian or Latino grocery stores. If unavailable, use parchment paper + aluminum foil for wrapping.
  • Candlenuts (kemiri): Must always be toasted or cooked before use. Raw candlenuts contain natural toxins (saponins and phorbol esters) that can cause stomach upset if eaten raw. Safe once roasted; substitute with macadamia nuts or cashews if unavailable.
  • Daun kemangi: Indonesian basil is more fragrant than Italian basil. If unavailable, use Thai basil or regular sweet basil.
  • Daun salam: Unique Indonesian bay leaf. Substitute with regular bay leaf, though the aroma will be slightly different.
  • Galangal (laos): Has a sharp citrusy flavor. If unavailable, substitute with ginger + a squeeze of lime juice.
  • Spice level: Adjust chili peppers to your tolerance—Indonesian pepes is often moderately spicy.