This dish is called Pepes Teri Pare, literally means: bitter melon (pare/paria) and indian anchovy (teri) wrapped in banana leaves (pepes).
Nowadays I like pare (Momordica charantia) in all cuisine. This is like a blessing for me, one that came after being pregnant and giving birth twice. I’m now able to eat virtually anything (nothing extreme, though).
There are three kinds of Bitter Melon in Indonesian Market. The first one I often cook has an oval shape, is rather large and has thick flesh. This is called Pare Gajih.
Pare Gajih is not too bitter when compared to Pare Hijau. The latter, beside from being more bitter, also has thin flesh.
Another type of pare is Pare Ular or Pare Belut (Snake Pare). This species have an elongated round shape, with a length of about 60cm, is colored green with shades of white. I often see this in the market, but unfortunately I have not been interested to try it.
Pepes Teri Pare
(Bitter Melon Indian Anchovy Wrapped in Banana Leaves)
- 1 piece of Pare Gajih, thinly sliced
- Teri (slightly slated indian anchovies) 100 grams, washed
- 8 pieces of red chilli, mashed
- 3 garlic cloves, crushed
- 1 / 2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons cooking oil
- Banana leaves for wrapping
- Saute garlic and red pepper until done, lift
- Mix pare, anchovies and chili stir
- Add salt and sugar, mix well
- Set up a tablespoon mixture of anchovy and pare on a piece of cut banana leaves, wrap
- Steam for about 15 minutes, lift
- If you prefer, bake it first on a pan before serving
Cooking time: 30 minutes