Ingredients
| Pepes Daging, Cah Bayam with rice | |
| 100 g | Rice, hulled, cooked |
| 50 g | Cah Bayam, fresh |
| 35 g | Meat |
| 10 ml | Palm oil |
| 10 ml | Lemon juice |
| ⅛ g (½ pinch) | Salt |
| 5 g (1 tsp) | Brown sugar |
| 75 ml | Water |
| Soft Spices (well blended) | |
| 30 g | Red chillies, fresh |
| 2 gloves | Garlic, fresh |
| ⅛ g (½ pinch) | Terasi/Belacan ( roasted) |
| 2 pcs | Small chillies (optional) |
| 1 cm | Ginger, fresh |
| - | Banana leaves |
| Fresh Fruit | |
| 75 g | Apples, fresh |
Cooking Instructions
Pepes Daging, Cah Bayam with rice
Smear the meat with lemon juice, set aside for about 30 minutes. Heat oil and fry the soft spices until they smell nice. Add the meat and stir for about 5 minutes. Add salt and brown sugar, stir well for about 1 minute. Add the water, stir until well mixed. Take away and let it cool. Take the banana leaves, place portions of meat and wrap it. Roast the Pepes until well roasted for about 30 minutes. Serve warmly with rice and Cah Bayam.
General information
| Difficulty: | 3 of 5 |
Nutritional information
| 464 kcal | Energy |
| 15 g | Protein |
| 234 mg | Phosphate |
| 146 mg | Sodium |
| 1,220 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |