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Tasting Java Culinary, Legendary Botok Petai China

Tasting Java Culinary, Legendary Botok Petai China

Botok (Javanese bothok; IPA [bịaɛa], Hanacaraka: a Javanese food made originally from coconut milk that had been taken by coconut milk(coconut milk[1]). At first the botok made from coconut oil is cooked, so that the coconut oil that is still nutritious is not discarded. Therefore this coconut paste is then seasoned with chilli, salt, pepper and bay leaves, wrapped in banana leaves, which are then steamed in hot steam. Bothok is currently modified also with chinese petai, to know, anchovies, shrimp or even wasp/bee larvae (known as wasp bothok).

Ingredients/seasonings:

Materials:

  • 200 grams of slightly young coconut, roughly shredded
  • 20 grams of chinese petai
  • 25 grams of rice anchovies
  • 8 whole red cayenne pepper
  • 8 bay leaves for base
  • banana leaves for wrapping

Fine seasoning:

  • 5 shallots
  • 2 garlic cloves
  • 3 curly red chillies
  • 1 cm kencur
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar

How to create:

  1. Mix well the grated coconut, chinese petai, rice anchovies, and fine herbs.
  2. Take the banana leaves. Put down a sheet of bay leaves. Spoon over the coconut mixture. Give one red cayenne pepper.
  3. Wrap the tum. Pin it with a lidi.
  4. Steam 30 minutes over medium heat until cooked through.

For 8 pieces

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