Search results
Results From The WOW.Com Content Network
In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes. [3] 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.
The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific oceans. Its range extends from the Red Sea and East Africa in the west to Indonesia in the east, and from China and the Ryukyu Islands in the north to Australia, Melanesia and Samoa in the south. [3]
It is believed that the dish was a fusion of Malay (Palembangese) and Peranakan origins. [1] In Indonesia, the name of the dish is said to be derived from the notion that the Palembang otak-otak resembles brain matter : the mixture of ground fish meat and tapioca starch is whitish grey, soft and almost squishy. [ 6 ]