Hey everyone! Hope you’re doing well. It has been a super busy 2020 so far. Lots of plans have changed but they are filled with other work to do. My dream for Everyday Noms was to make 1 videos a month – 12 videos this year in 2020! I have 4 months left and 8 more videos to go! Looks like I need to double my input XD
From all the recipes that I have uploaded on YouTube, this is currently my favorite. This recipe came straight from my mother. She basically sent an image of the recipe she wrote down for me.
The recipe was written in Malayglish of course. Once again, it’s not very specific but she tries 😀 I want to document all these wonderful recipes for the future generation so that they won’t disappear in time when our elders pass on the torches to us. Hope you enjoy watching this video as much as I did making it!
Keto Pepes
Ingredients
- 5-10 dried chilli deseeded and rehydrated
- 1 large yellow onion or red
- 2 tablespoons minced garlic
- 1 1/2 tablespoons black peppercorns
- 1 1/2 inch ginger
- 1 1/2 inch galangal
- 1 inch tumeric
- 6 leaves limefinely sliced
- 5 tablespoons avocado oil for frying
- banana leaves for wrapping
- toothpicks
Instructions
- Cut and deseed the dried chili and soak it in hot water for at least 30 minutes to soften it.
- Combine yellow onion, galangal, ginger, tumeric, blackpepper corns, candlenuts, rehydrated deseeded chili, garlic and a couple of lime leaves into a blender. Add a little bit of water if you need to and blend into a paste.
- Srape the spanish mackarel meat off from the bones. This fish is pretty soft, which means I can use a spoon to scrape the meat away from the skin.
- Heat up some oil. Cook the paste on medium heat until spices are cooked. Be weary not to burn the paste! Once the oil seperates, throw in the fish meat and then the thinly sliced lime leaves. Mum's recipe also require tumeric leaves so if you have it where you live, throw a little in there!
- Mix it for a little while more and then add the coconut milk. Turn off the heat. Let the paste cool down for at least 30 minutes.
- Wipe the banana leaves with a damp towel to clean them before wrapping the paste. Place the paste in the center and fold both sides of the banana leaf. Use toothpicks to secure it and finally cut both edges for a cleaner look. Check the YouTube video for more information
- Once they are all secure, you can either throw the pepes on the grill or heat it on the frying pan. Once the banana leaves shrivel up and the pepes solidifies, it is done! Let cool a while before eating. Cooling also help solidify the paste.
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