Pendap (Fish Wrapped in Taro Leaves)
Pendap Ikan
Fish with spiced grated coconut, wrapped in many layers of taro leaves and boiled for hours until the spices are dry and absorbed. A long-keeping Bengkulu dish.
- Time
- 6 hr
- Serves
- 4 people
- Origin
- Bengkulu
- Type
- Fish & Seafood
Ingredients
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Spice paste
How to Make
Mix the grated coconut with the paste, salt and sugar.
Stack 4 to 5 taro leaves. Add 2 tbsp coconut mixture, lay the fish on top and cover with more mixture.
Wrap tightly in taro leaves, then in banana leaf, and tie with string.
Boil in a pot of water covering the parcels for 5 to 6 hours, topping up with hot water as needed.
Remove, cool slightly, unwrap and serve with rice.
Kitchen tip
The taro leaves are eaten too. The long boiling is essential so the leaves do not itch the throat.
Questions
Where does Pendap (Fish Wrapped in Taro Leaves) come from?
Pendap Ikan is a traditional dish from Bengkulu (capital: Bengkulu), in the Sumatra region of Indonesia.
How long does Pendap (Fish Wrapped in Taro Leaves) take to make?
It takes about 6 hr in total to make 4 servings, including preparation.
What is the secret to a good Pendap (Fish Wrapped in Taro Leaves)?
The taro leaves are eaten too. The long boiling is essential so the leaves do not itch the throat.