Pepes Ikan

Pepes Ikan usually served with Timbel Rice and Sambal Terasi. But you can served it with cooked rice or plain mashed potato.

Ingredients

• 500 gr goldfish
• Basil leaves
• 2 pieces of lemon grass
• 2 pieces of salam leaves
• 2 tablespoon of cooking oil
• lime juices
  
• banana leaves

Grinded Ingredients

• 3 piece of red chili
• 10 cloves of shallots
• 3 cloves of garlic
• 4 piece of candle nut
  
• 3 cm of fresh turmeric
• 1 tablespoon of salt

Grind all ingredients in a mortar.

Cooking Direction

• marinade goldfish with lime juice, salt and pepper for 15 minutes.
• Smear fish with grinded ingredients, put in a banana leaf, add basil, lemon grass and salam leaves. Wrapped.
• steam with small flame for 5 hours
• You can grilled after its cooked or just served it hot.
  

Lalapan

,Lalapan were originally Sundanese food (West Java)as a compliment with Timbel Rice, sambal terasi, fried chicken, pepes, etc. Usually, Lalapan used fresh and uncooked green vegetables. But, Lalapan can be served cooked after being steamed or boiled.

Ingredients

• Lettuce
• String bean
• cucumber
• cabbage
• basil leaves

Cooking Direction
Wash all vegetable, sliced, and served in a plate

Timbel Rice

Timbel Rice were originally Sundanese cuisine. They served hot and wrapped in a banana leaf. The term Nasi Timbel Komplit is referred to Nasi Timbel that served with lalapan, sambal, and pepes ikan

Ingredients:

• 2 plates of rice
• 1/4 teaspoon of salt
• 2 pieces banana leaf/alumunium foil

Cooking Direction:

• Mix rice with salt, steam for 5 minutes
• Stir up rice, set aside and wait for 1 minutes
• Place rice over banana leaf or alumunium foil. You can add chopped meat, chicken or another side dish. Roll and wrapped.
• Served warm.