This is another Indonesian dish that uses banana leaf as the food wrapping for the cooking method. The package is then secured with lidi seumat (a nail made of central rib of coconut leaf and sew upon the banana leaf). The cooking technique is either by steaming it in boiling water or grilled on charcoal. The preparation of this dish is to mix gutted fish or any other type of food with other spices and herbs such as shallots, garlic, turmeric, ginger, salt, lemongrass, tamarind, and tomato before wrapping all of it in banana leaf. The variations of pepes are pepes tahu (made from tofu) or pepes jamur (made of mushroom) and many others. Best accompanies by white steam rice.