 Commonly, Bhetki and Ilish are used in making Paturi.In Indonesian cuisine, banana leaf is employed in cooking methods called "pepes" and "botok"; the banana-leaf packets of food are steamed, boiled, or grilled on charcoal.Banana leaves are also used to wrap several kinds of snacks "kue" (delicacies), such as "nagasari" or "kue pisang" and "otak-otak", and also to wrap pressed sticky-rice delicacies such as "lemper" and "lontong".