The Signature Of Pais Cuisine

Nurul Fathiah Sufiah Binti Mohd Najhan
Wan Mohammad Faiz Bin Mohd Saufee

Nur Ain Shahirah Binti Zulkifle
Syahmirah Binti Mohd Arif



VARIATIONS OF PAIS
CUISINE WITH

USEFUL TIPS AND
COOKING VIDEO

Nurul Fathiah Sufiah Binti Mohd Najhan
Wan Mohammad Faiz Bin Mohd Saufee

Nur Ain Shahirah Binti Zulkifle
Syahmirah Binti Mohd Arif

COPYRIGHT

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THE SIGNATURE OF "PAIS CUISINE"

COPYRIGHT

First Edition

All right reserved. No part of this publication may be reproduced, distributed,
or transmitted in any form or by any means, including photocopying,
recording, or other electronic or mechanical methods, without the prior
written permission of the publisher, except in the case of brief quotation
embodied in critical views and certain other non-commercial uses permitted
by copyright law.

Politeknik Sultan Idris Shah
eISBN 978-967-2096-74-0

Editor:

Nur Ain Shahirah Binti Zulkifle
Syahmirah Binti Mohd Arif

Grafic:

Muhammad Ariff Aiman Bin Abd Basar

Editing Language:

Mohd Fauzi Bin Ali

Reviewed By:

Rasidah Binti Mohd Rashid
Sous Chef, Bluewave Hotel

Printed in Malaysia by:

No 6 Kedai Mdsb
Dataran Tanah Lesen
45100 Sg Air Tawar
Sabak Bernam
Selangor Darul Ehsan

Published in Malaysia by:

Politeknik Sultan Idris Shah
Sungai Lang 45100
Sungai Air Tawar

No.Tel: 03 3280 6200
No.Fax: 03 3280 6400

THE SIGNATURE OF "PAIS CUISINE"

TABLE OF CONTENToff the grid

THE SIGNATURE OF "PAIS CUISINE"

TABLE OF
CONTENTS

0 2 Author's 2 0 Pais Ikan Kembung
0 4 Preface
0 6 Introduction 2 2 Buntil
0 8 Variations Of Pais 2 4 Pepes Ayam
1 0 Spices 2 6 Pais Daging
1 2 Leaf As Wrapping 28 Sata
1 4 10 Recipes  3 0 Pais Sotong
1 6 Pais Patin Tempoyak 3 2 Pais Udang
1 8 Otak-Otak 3 4 Botok-Botok
3 6 References

THE SIGNATURE OF "PAIS CUISINE"

AUTHOR'S

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THE SIGNATURE OF "PAIS CUISINE" |   1

AUTHOR'S

Nurul Fathiah
Sufiah Binti Mohd

Najhan

Nur Ain Shahirah
Binti Zulkifle

Syahmirah Binti
Mohd Arif

Wan Mohammad Faiz Bin
Mohd Saufee

THE SIGNATURE OF "PAIS CUISINE" |   2

PREFACE

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THE SIGNATURE OF "PAIS CUISINE" |  3

PREFACE

SYUKUR ALHAMDULILLAH........

Thank you Allah s.w.t for the gift of grace bestowed
upon us that we were able   to create a book that explore
the recipes of traditional Malay food that is hard to find
these days. A recipe book entitles "Pais" is the heritage of
traditional Malay dishes that combine Buntil, Pais Otak-
otak, Botok-botok and  Satar. For this reason, we have
released ths recipe book to share knowledge and educate
people on Traditional Malay Cuisine so that they discern
about history of traditional Malay food especially Pais.
for her guidance and time to complete this book.

We would like to thank the head Department of Tourism
and Hospitality Mr. Amin Bin Zakaria from Polytechnic
Sultan Idris Shah for providing us with creative and
innovative ideas in producing our own cookbook. We are
also grateful to Mrs. Nurul Fathiah Sufiah Binti Mohd
Najhan who is our Supervisor for this projector her
guidance and time to complete this book. Mr. Mohd Fauzi
Bin Ali as a Language Editor and also to Muhammad Ariff
Aiman Bin Abd Basar for guiding us on producing a quality
Pais picture with a lot of creative complition.
               
We hope this cookbook works as our contribution to the
community as a variety of idea to prepare meal to the
whole family and can accentuate traditional Malay cuisine
in modern times now. With this modern version of
technology, the recipe book will be useful to the society.

THE SIGNATURE OF "PAIS CUISINE" |  4

INTRODUCTION
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THE SIGNATURE OF "PAIS CUISINE" |  5

INTRODUCTION

Pais is actually the oldest way of cooking in Asia,
Latin America, and the country beyond the equator.
However, one of the most popular dishes in Indonesia is
very popular in Tatar and has its own history. Pais in
Indonesia used to be very popular among community
farms. Cooking food with leaf wrap has been around
since the early days of existence in the 1970s.

Pais in an Indonesia cooking method using
banana leaf as food wrappings. The banana-leaf
packaged 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 coking
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 distinct aroma of cooked or burned
banana leaf. 
 

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, 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.

THE SIGNATURE OF "PAIS CUISINE" |  6

off the gridVARIATIONS OF PAIS

THE SIGNATURE OF "PAIS CUISINE" |  7

VARIATIONS
OF PAIS

Sata is made from spiced fish meat wrapped
in banana leaves and cooked on a grill

Pais made by mixing fish or any type of
food with a mixture of spices and wrapped
in a banana leaf, then steamed or grilled.

otak-otak is a grilled fish cake made of
ground fish meat mixed with tapioca starch
and spices

Botok-botok is made from shredded
coconut flesh which has been squeezed of
its coconut milk, often mixed with other
ingredients such as vegetables (ulam) or
fish, and wrapped in banana leaf and
steamed.

Buntil is made grated coconut meat mixed
with teri (anchovies) and spices, wrapped in
papaya, cassava, or taro (or other similar
aroids) leaves, then boiled in coconut milk
and spices

THE SIGNATURE OF "PAIS CUISINE" |  8

SPICES

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THE SIGNATURE OF "PAIS CUISINE" |  9

SPICES

Onions Chillies Garlic

Lemongrass Buah Keras Turmeric Leaf

Turmeric Galangal Ginger

THE SIGNATURE OF "PAIS CUISINE" |  10

off the gridLEAF AS WRAPPING

THE SIGNATURE OF "PAIS CUISINE" |  11

LEAF AS
WRAPPING

Banana
Leaf

Papaya
Leaf

Cassava
Leaf

Nipah
leaf

THE SIGNATURE OF "PAIS CUISINE" |  12

THE SIGNATURE OF "PAIS CUISINE" PAIS
RECIPE

10 Variations of Pais Cuisine

|  13

10
RECIPES

PAIS PATIN TEMPOYAK.........
OTAK-OTAK...................
PAIS IKAN KEMBUNG..........
BUNTIL.......................
PEPES AYAM...................
PAIS DAGING...................
SATA..........................
PAIS SOTONG..................
PAIS UDANG...................
BOTOK-BOTOK................

THE SIGNATURE OF "PAIS CUISINE" |  14

https://www.youtube.com/watch?v=xooCoWqnqLo |  15

THE SIGNATURE OF "PAIS CUISINE"

Ingredients

500g fish 1 tbsp tamarind 1 tbsp sugar 1/2 tsp salt 2g turmeric 200g tempoyak
(patin)
(soak the fish) leaves

Blend Ingredients

50g onions 1g turmeric 10g chillis 2g lemongrass 100ml water

Wrapping

Banana Leaves Skewer (lidi)

Directions

Wash the fish and soak with tamarind water.
Mix blend ingredient with tempoyak, salt and sugar.
Simmer the blended ingredient.
Add On turmeric leaves (fine sliced) and mix well.
Wipe the banana leaves and slightly burn/smoke the banana leaf, on stove.
Put the fish on banana leaf, coat with bumbu and wrap it neatly.
Bake or steam fish until cooked.
Ready to serve with hot rice.

Tips

Soak ikan patin with tamarind, to eliminate the fishy smell.
Use the fresh tempoyak for the great aroma and texture.
Simmer blended ingredients to enhance the aromatic and flavor to make bumbu.

THE SIGNATURE OF "PAIS CUISINE" |  16

THE SIGNATURE OF "PAIS CUISINE" |  17

Ingredients

Blend Ingredients (A)

500g fish fillet 50g onions 3 cloves garlic 2g ginger 5g onion

2g galangal 5g lemongrass 10 g chilli powder 1 tsp belacan 150ml coconut milk

3 noss eggs 4 tbsp rice flour 1/2 tsp salt 50ml water

Wrapping

Banana Leave Skewer (lidi)

Directions

Cut the fish into fillets slices.
Blend all blended ingredients (A)
Wipe the banana leaves and slightly burn/smoke the banana leave on
stove.
Cut some banana leaves to an appropriate size, put one tablespoon of the
mixture.
Wrap and pin both end with toothpicks.
Grill for 10 minutes with low heat.

Tips

Grilled on charcoal for the great texture and aroma.

THE SIGNATURE OF "PAIS CUISINE" |  18

https://www.youtube.com/watch?v=gTxuI18FMfw |  19

THE SIGNATURE OF "PAIS CUISINE"

Ingredients

500g fish 3 tbsp white 1g turmeric
(kembung)
grated coconut leaf

Blend Ingredients

50g onions 2 clove garlic 1g lemongrass 2g turmeric 2g chillis

1 tsp salt 100ml water

Wrapping

Banana Leaves Skewer (lidi)

Directions

Mix grated coconut, salt with blended ingredients to produce paste.
Marinated the fish with paste.
Wipe the banana leaves and slightly burn/smoke the banana leave on stove.
Put the fish on the banana leaves and wrap neatly.
Grill on the pan for 20 minutes.
Ready to serve with hot rice.

Tips

Marinade in one night.
Turn the fish every 5-6 minutes to make sure the
fish cooks well.

THE SIGNATURE OF "PAIS CUISINE" |  20

THE SIGNATURE OF "PAIS CUISINE" |  21

Ingredients

2 tbsp 1/2 tbsp grated 1/2 tsp white 1 tbs vinegar 1/2 tsp salt
anchovies coconut
pepper

Blend Ingredients

50 grams onion 3 cloves garlic 1g ginger 100ml

10 g chilli 1 tbs coriander 2 g turmeric
powder

Wrapping

Papaya leaves Rope (tie)

Directions

Mix all ingredients, simmer about 5 minutes.
Wrap the ingredients and tied the tails rolls with the rope straps.
Boil it in the coconut milk for 1 hours over medium heat until the greens are
tender.

Tips |  22

Soak the pucuk betik in warm water before used.

THE SIGNATURE OF "PAIS CUISINE"

https://www.youtube.com/watch?v=m8Pv1jwCPdY |  23

THE SIGNATURE OF "PAIS CUISINE"

Ingredients

Blend Ingredients

500g chicken breast 50g onions 3 cloves garlic 4g chillies

100ml coconut milk 1g buah keras 4g lemongrass 100ml water

2 tbsp chilli powder 1 tbsp salt

Wrapping

Banana Leaves Skewer (lidi)

Directions

Wash the chicken.
Blend chicken breast and all the ingredients until smooth.
Wipe the banana leaves and slightly burn/smoke the banana leave on
stove.
Put the paste on a banana leaf.
Wrap neatly and bake in a pan for 20 minutes over medium heat.
Ready to serve.

Tips |  24

Do not cook too long, for the great texture.

THE SIGNATURE OF "PAIS CUISINE"

THE SIGNATURE OF "PAIS CUISINE" |  25

Ingredients

400g meat 1g turmeric leaves

Blend Ingredients

50g onions 2 cloves garlic 1g lemongrass 2g turmeric 10 g chilli

1g ginger 1g galangal 1/2 tsp salt 1/2 tsp sugar 1/2 cup water

Wrapping

Banana Leaves Skewer (lidi)

Directions

Slice the meat into thin slice then mix with blended ingredients.
Cook until the ingredients well combined with the meat.
Wipe the banana leaves and slightly burn/smoke the banana leave on
stove.
Put the meat on banana leaves and garnish with slice turmeric leaf.
Wrap it neatly.
Bake in a non-stick pan for 10 minutes or until cooked.
Ready to serve hot rice.

Tips |  26

Slice the meat in the opposite direction, for a soft texture.

THE SIGNATURE OF "PAIS CUISINE"

https://www.youtube.com/watch?v=VlJ4qbQdn74 |  27

THE SIGNATURE OF "PAIS CUISINE"

Ingredients

Blend Ingredients

400g fish fillet 50g onions 3 cloves garlic 2g ginger 3g chilli
(kembung)

150g white grated 1tsp belacan 8g buah keras 1 tbsp white pepper 20g daun kesum
coconut

1/2 tsp salt 1 tbsp sugar 100ml water

Wrapping

Banana Leaves Skewer stick
(lidi satay)

Directions

Fillet the fish and mix with all the blended ingredients above.
Shape a banana leaf like cone, fill it with 2-3 tablespoon fof the mixture.
Wrap neatly and prick from bottom with skewer.
Stack 4-5 sata for each skewer stick.
Next, bake over charcoal until brown.
Ready to serve when cooked.

Tips

Choice the young banana leaves for easy to make the shape.

THE SIGNATURE OF "PAIS CUISINE" |  28

THE SIGNATURE OF "PAIS CUISINE" |  29

Ingredients

Ingredients A

500g squid 1g turmeric leaves 2 tbsp white

(slice) grated coconut

Blend Ingredients

50g onions 2 clove garlic 1g lemongrass 1g turmeric 10 g chilli

1 tsp salt 1 tbsp sugar 100ml water

Wrapping

Banana Leaves Skewer stick
(lidi)

Directions

Remove the squid skin and cut into small pieces.
Mix all ingredients A and blended ingredients above until well combined.
Wipe the banana leaves and slightly burn the banana leave on stove.
Place mixed ingredients on banana leaves and wrap.
Bake over medium heat in a covered pan until cooked.
Ready to serve with hot rice.

Tips

Don’t cook too long

THE SIGNATURE OF "PAIS CUISINE" |  30

https://www.youtube.com/watch?v=qLTUT6W4aUEa |  31

THE SIGNATURE OF "PAIS CUISINE"

Ingredients

500g prawn 1g turmeric leaves
(slice)

Blend Ingredients

50g onions 5g lemongrass 2g turmeric 9g chilli

1 tsp salt 1 tbsp sugar 100ml water

Wrapping

Banana Leaves Skewer (lidi)

Directions

Wash and clean shrimps.
Mix all ingredients except banana leaves and skewer until well combined.
Wipe the banana leaves and slightly burn the banana leave on stove.
Place shrimp that have been mixed on banana leaves and wrap.
Grill over medium heat in a covered pan until cooked.
Ready to serve with hot rice.

Tips

Do not cook too long, for the great texture.

THE SIGNATURE OF "PAIS CUISINE" |  32

THE SIGNATURE OF "PAIS CUISINE" |  33

Ingredients

500g fish fillet 5 tbsp 2 tbsp curry 1 tbsp 1 tsp salt 1g sugar
(tenggiri) kerisik
coconut milk spice

Blend Ingredients

50g onion 3 cloves garlic 1g lemongrass 2g ginger 2g galangal

2g turmeric 3g buah keras 1 tbsp belacan 5 tbsp chillies 1/2 cup
paste water
Wrapping
Ulam-ulaman

Banana Leaves Skewer Stick Kesum Pucuk Betik Daun Kunyit Pucuk Ubi
(lidi)
Directions

Combine blended ingredients with fish curry, kerisik and stir until well combined.
Saute spice paste until fragrant and add coconut milk, stir well and cook until thick
mixture.
Add sugar and salt to taste. Mix well and cook briefly.
Marinate the fish, wipe the banana leaves and slightly burn/smoke the banana leave
on stove.
On banana leaf. Place ulam-ulaman, spice and marinated fish.
Cover the left spices on fish ulam-ulaman, and wrap using the small banana leaf as a
'belt', steam for 25 minutes.
Ready to eat with hot rice.

Tips

Put seven leaf to get originally botok-botok

(daun kadok, bebuas, kesum, kunyit, pucuk betik, pucuk ubi, mengkudu)

THE SIGNATURE OF "PAIS CUISINE" |  34

REFERENCES
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THE SIGNATURE OF "PAIS CUISINE" |  35

REFERENCES

Asal usul pepes salah
satu makanan kesukaan Obama. Retrieved from
https://www.google.com/amp/s/amp.kompas.com/travel/read/2017/06/30/201000427/
 
Bikin gak
bias berhenti makan resep praktis bikin pepes ikan tongkol
https://www.google.com/amp/s/www.idntimes.com/food/recipe/amp/lia-faiqotul-muniroh/
 
Faiqotul, M. F. (2018), Bikin Gak Bisa Berhenti Makan,
Resep Praktis Bikin Pepes Ikan Tongkol
 
Food industry.
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Irzal, A. M. (2017), 
Asal-usul Pepes. Journal KompasTravel
 
Karim & Shahrim. (2019), Sajian tradisi kian
dilupakan [Journal]. - [s.l.] : hmetro, 2019. Retrieved from
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Kenali
jenis-jenis pepes khas nusantara paling populer. Retrieved from
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Kendra D.V. & Adyana, G. (2012), Importance of
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Natasha, T. (2015). An Introduction to Malaysian Food.
Tootoomoo. Retrieved from
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Phong, (2015). Cikgu kepentingan warisan makanan
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Sisil, A. (2019), 10
Macam Pepes Dari Berbagai Nusantara, Journal Go travely
 
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kWR7EW9kvrgnpH6SzlCK
 
 
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THE SIGNATURE OF "PAIS CUISINE" |  36

"PAIS IS A TRADITIONAL TYPICAL
FOOD THAT VERY EXCLUSIVE"

10 variations recipe of Pais that
very unique and have own
specialty.

THE SIGNATURE OF "PAIS CUISINE" |  37



"Pais is a traditional typical food
that very exclusive"

This book is created to help readers
to find right information about this
cuisine. It contain the preparation of
Pais Cuisine such as Botok-botok,
Satar, Otak-otak, Pepes/Pais and so
on.

This book is integrated with eBook
technology that can be flip to left or
right, link to video YouTube channel,
tips and ingredients with the pictures
will help the readers as inspiration to
cook.