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 then steamed or grilled on charcoal. This cooking technique allows the rich spice mixture to be compressed against the main ingredients inside the individual banana leaf package while being cooked, and also adds a distinct aroma of cooked or burned banana leaf. Although being cooked simultaneously with food, the banana leaf is a non-edible material and is discarded after cooking. 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, "brengkes" in Palembang, "pelasan" in Javanese-Osing, "palai" in Minangkabau, and "payeh" in Acehnese. The common Indonesian 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. This technique is most commonly used to prepare fish. In West Java, "ikan mas" ("Cyprinus carpio") is the most popular fish to be cooked as pepes. In Palembang, "patin" ("Pangasius sutchi") and "lais" ("Kryptopterus cryptopterus") are the most common fish to be used, while in West Sumatra, people use "bilih" fish ("Mystacoleucus padangensis"). However, fish is not the only ingredient to be made for pepes. Seafood, meat, chicken, tofu, tempeh, oncom, mushroom or vegetables are also available to be prepared in this method. There are many variations of pepes recipes. Other seafoods such as shrimp and squid, although less common, can be used in pepes. Non-fish meat such as chicken and minced beef mixed with egg can also be used. In Palembang, the dish pepes tempoyak is well known, which is a steamed fermented durian paste in banana leaf container. A rather exotic and unusual meat might also be cooked as pepes, for example as swikee variations, frog legs and frog eggs might be prepared as pepes.