Pepes jambal Gnetum gnemon LEAF

Pepes jambal Gnetum gnemon LEAF
Material:
150 gr jambal salted fish, cut into 1 cm, wash out
3 green chillies, cut into thin slanting
5 pcs red onion, thinly sliced
2 cloves garlic, thinly sliced
Lbr 3 bay leaves
3 stalk lemongrass, cut into pieces
3 pcs green tomatoes, diced
100 gr of leaves of Gnetum gnemon
banana leaves for wrapping
Method:
1. Stir well jambal fish with green chili, onion, garlic, leaf
salam, lemon grass, green tomato and leaves melinjo.
2. Spoon the banana leaves, roll with a compacted, then peg by a stick.
3. Heat the steamer, stacking Pepes fish in it, and cook for 30 minutes.
For eight packs.