Pepes Jamur (Balinese Grilled Spiced Mushrooms)

• •500 gram mixed mushrooms (oyster, shiitake, or cremini), cleaned and sliced or torn into bite-sized pieces
• •8 pieces banana leaves, cut into 8x8 inch squares
• • as needed toothpicks or kitchen twine
• •6 large shallots, peeled
• •4 garlic cloves, peeled
• •2 red chilies, large (e.g., red Fresno), deseeded if less heat desired
• •3 bird's eye chilies (cabe rawit), optional, for more heat
• •1 inch piece galangal, peeled and sliced
• •0.5 inch piece kencur (aromatic ginger), peeled and sliced
• •1 inch piece fresh turmeric, peeled and sliced (or 1 tsp ground turmeric)
• •1 stalk lemongrass, white part only, thinly sliced
• •3 candlenuts, toasted (or raw macadamia nuts)
• •0.5 teaspoon shrimp paste (terasi), toasted
• •1 teaspoon salt
• •1 teaspoon palm sugar (gula aren), grated or finely chopped
• •2 tablespoon coconut oil
• •2 kaffir lime leaves, thinly sliced
• •0.3 cup Thai basil leaves, roughly torn
• •2 tablespoon thick coconut milk, optional, for richness

Instructions

1. 1

   Prepare the banana leaves: Carefully wipe the banana leaf squares clean with a damp cloth. To make them pliable, quickly pass each leaf over an open flame (gas stove burner) until it softens and darkens slightly, or steam them for 2-3 minutes. This prevents cracking when wrapping.

2. 2

   Make the Bumbu (Spice Paste): Combine shallots, garlic, large red chilies, bird's eye chilies (if using), galangal, kencur, fresh turmeric, lemongrass, toasted candlenuts, toasted shrimp paste, salt, and palm sugar in a food processor or blender. Add 1-2 tablespoons of water if needed to help blend, and process until a smooth, fragrant paste forms.

3. 3

   Sauté the Bumbu: Heat the coconut oil in a wok or frying pan over medium heat. Add the prepared spice paste and sauté for 5-7 minutes, stirring frequently, until the paste is very fragrant and has darkened slightly. This step is crucial for developing the flavors.

4. 4

   Combine Ingredients: In a large bowl, combine the sliced mushrooms, sautéed bumbu, thinly sliced kaffir lime leaves, and torn Thai basil leaves. If using, add the thick coconut milk. Mix everything thoroughly, ensuring the mushrooms are evenly coated with the spice paste.

5. 5

   Wrap the Pepes: Lay a prepared banana leaf square on a clean surface. Place about 1/4 to 1/3 cup of the mushroom mixture in the center of the leaf. Fold the sides of the banana leaf over the filling, then fold the ends to create a neat parcel. Secure the parcel tightly with toothpicks or kitchen twine. Repeat with the remaining mixture.

6. 6

   Grill the Pepes: Preheat a grill or grill pan to medium heat. Place the banana leaf parcels directly on the grill. Grill for 15-20 minutes, turning occasionally, until the banana leaves are charred in spots and the mushrooms inside are cooked through and fragrant. The charring of the banana leaves imparts a smoky aroma to the dish.

7. 7

   Serve: Remove the pepes from the grill. Let them cool for a few minutes before serving. Traditionally, they are served still wrapped, and guests open their own parcels to enjoy the aromatic mushrooms. Serve warm as a side dish with rice or other Balinese fare.

Chef's Tips

• 💡**Banana Leaf Prep is Key:** Don't skip wilting the banana leaves. It makes them pliable and prevents them from tearing during wrapping. If you don't have an open flame, steaming works well.
• 💡**Adjust Spice Level:** For less heat, reduce or omit the bird's eye chilies. For more, add extra.
• 💡**Mushroom Variety:** Feel free to use your favorite mushrooms. Oyster and shiitake offer great texture and absorb flavors well. Cremini or button mushrooms also work.
• 💡**Grilling Alternatives:** If you don't have a grill, you can steam the wrapped pepes for 15-20 minutes until cooked, then pan-fry them in a little oil for a few minutes on each side to get some char and crispiness.
• 💡**Vegan Option:** To make this dish strictly vegan, simply omit the shrimp paste (terasi) from the bumbu. The dish will still be incredibly flavorful due to the other aromatic spices.