Pepes is an Indonesian cooking method, most associated with Javanese cuisine, in which seasoned fish, chicken, or vegetables are wrapped in banana leaves (or a similar leaf like taro) and then steamed or grilled over an open fire. The filling is typically seasoned with a paste of shallots, garlic, chilies, turmeric, and often lime leaves or coconut milk before wrapping; the leaf seals in moisture and imparts a grassy aroma to the finished dish. Common versions include pepes ikan (fish), pepes ayam (chicken), and pepes tempe (fermented soybean cake), with vegetarian versions using tofu or tempeh. The technique has cousins elsewhere in Southeast Asia, such as Thai hor mok, though the spice paste and leaf choice vary by region.