Pepes Jamur Sunda (Steamed Mushroom in Banana Leaves)

Pepes Jamur Sunda is a steamed mushroom dish that is very popular in Indonesia. Compare to many other Indonesian dishes, Sundanese foods are more simple in ingredients. Sunda is an ethnic group that is inhabited on the west part of Java island.

For people with a restricted diet such as vegans, this food is a choice for them by omitting egg or substituting for tofu.

I have my eyes on foods since I was young. My late mom “mama” was the person who introduced me with many different foods. After my high school, I had to take one major for my university degree. I enjoyed learning maths and chemistry. But mama said “take any degrees that you think people will always need it.” I loudly said “Foods”

Mushroom and ME

Opportunity to learn about post-harvesting agriculture products including mushrooms 🍄🍄🍄was part of one of my courses back when I was a university student.

I also ate so much oyster mushrooms as they were yummy and cheaper. In the area where I grew up prior to university era, oyster mushrooms were rare and more expensive. I took the opportunity to have them as many as I could.

My first cooking with oyster mushrooms was putting them into Indomie noodle soup. Indomie is an Indonesian instant noodle brand. Then, I figured, I could make a fritter similar to tempura. I recalled I couldn’t stop eating them. Taste like chicken 🐔!!! That is what I said to everyone.

Here in Canada, you can find many different fresh mushrooms at all grocery stores. I’m fortunate enough to live not that far from Gruger Family Fungi. This family-run business has amazing techniques to cultivate their mushrooms vertically in hemp and recycled grain based.

Pepes Jamur Sunda
Sundanese Steamed Mushroom in Banana Leaves


  • 227 grams (1/2 lb) oyster mushrooms
  • 1 green chili peppers, angle cut
  • 2 green onions, sliced
  • ½ tomato (red or green), sliced
  • 2 eggs, beaten
  • kemangi (lemon basil or lime basil), if you don’t have access, leave them out
  • banana leaves or parchment paper to wrap
  • toothpicks to fasten banana leaves

Spices to be ground

  • 6 small shallots
  • 3 cloves garlic
  • 2 candlenuts
  • 1 cm (2/5 inch) length turmeric or ½ teaspoon of turmeric powder
  • ½ ground white pepper
  • Himalayan pink salt and canesugar to taste

Cooking Instructions:

  1. Since the mushrooms that I got were cleaned. No pre-rinse requirement.
  2. Shred mushrooms about 1 cm or 2/5 inch wide.
  3. In a mixing bowl, combine ground spices, green chilies, green onions, mushrooms, and beaten eggs. Last but least, add kemangi.
  4. Divide mixture into 5-6 portions.
  5. Wrap 1 portion in banana leaves and secure the leaves with toothpicks. Do the same for other portions.
  6. Steam for 15 minutes to cook.

Some mushroom recipes for your idea:




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