Pepesan sans pep, don’t let this ever end

May 11, 2005

The first time that I tasted Pepesan I couldn’t believe that something so delicious had come to me in the July of my years. Such a strange group of ingredients combined into something so perfectly perfumed that one often hears the first-time-eater utter the words, ‘Don’t let this ever end.’ It’s that good. Pepesan is a shredded coconut tamale filled with fatty smoked mackerel (that’s the good kind of fat), sour tamarind, aromatic ‘lime leaf’, sambal djeroek (lime leaf sambal) steamed in coconut cream. Before people like me got their hands on it this recipe was Indonesian.

Pepesan is spicy but folks used to a bit of pep in their food will have no trouble with it. Up here in the Polar Circle where quite a number of people (and I count some of them amongst my friends) cannot tolerate even an ounce of ‘pep’ I dilute the sambal djeroek with pomodori pelati (I am becoming my Gramma, substituting one culture’s ingredients with an another’s) and it works rather well, even for someone who loves their food really spicy like me. The list of ingredients may look impressive, but you could also just imagine that it’s handy to have these things in the pantry. At least that way you’ll increase your chances for dazzling your friends with Pepesan more often. Twice a year, whether you need it or not is what I always say.

For the recipe click ‘please read more’.
(Please read more… )

debra at 11:12 | Comments (0) | post to del.icio.us

Birthday is coming up December 24

May 10, 2005

And this is exactly what I want. Leatherbound. Its a collector’s item so it may take some scrounging around. I already have the paperback.

debra at 10:17 | Comments (1) | post to del.icio.us

Which one is the fish skin wedding anniversary?

May 9, 2005

5th Wedding Anniversary Menu for John and Kristi

Pasta that is not pasta
- courgette spaghettini
- courgette ravioli
- roasted and pickled pepper coulis
- rocket emulsion
- even creamier cheese in a can

Pepesan sans pep
- grated coconut tamale with
- smoked mackerel marinated in tamarind and lime leaves
- sweet potato
- not very much sambal djeroek taking into account the delicate Northern palates
- coconut cream

Charlie Trotter’s Banana and Chocolate Lava Cake
- w/ roasted mini bananae
(Please read more… )

debra at 10:19 | Comments (1) | post to del.icio.us