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pepes
''Pepes'' is an Indonesian cooking method using banana leaf as food wrappings. The banana-leaf package containing food is secured with ''lidi seumat'' (a small nail made from central rib of coconut-leaf and sew upon banana-leaf), cooked on steam, in boiled water or grilled on charcoal. This cooking technique allowed the rich spices mixture to be compressed against the main ingredients inside the individual banana leaf package while being cooked, and also add distinct aroma of cooked or burned banana leaf. Although being cooked simultaneously with food, the banana leaf is a non-edible material and its function was as the cookable organic wrapper.
==Etymology==
The cooking technique employing banana leaf as the wrapper is widely distributed throughout Indonesia and it is known in many names in several dialects; ''Pais'' in Sundanese, ''Brengkesan'' in Javanese, ''Pelasan'' in Javanese-Osing, ''Brengkes'' in Palembang, ''Palai'' in Minangkabau, and ''Payeh'' in Acehnese. The common name ''pepes'' was derived from Sundanese word ''papais''; the plural form of ''pais'' in Sundanese language. Because its popularity was first contributed through the Sundanese cuisine, today pepes is often associated with Sundanese cuisine.〔
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抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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