Botok Recipes

From the name alone, you can already guess where this dish came from. Yes, that's right, Central Java. The appearance may seem ordinary, but don't doubt the taste. The first bite with warm rice will definitely make you fall in love. Tempeh, anchovies, landing or commonly called lamtoro, and grated coconut, combined with the special spices. Wrapped in banana leaves and cooked by steaming, it certainly makes the aroma more tempting.

Ingredients

Medium tempeh - 1 board
Coconut, choose the young one then grated - 1/2 grain
Anchovy rice, brew hot water and drain - 50 grams
Chinese petai (lamtoro) - 3 tbsp
Salt - 1 tsp
Brown sugar, finely grated - 1 tsp
Thick coconut milk - 3 tbsp
Cayenne pepper - 10 pieces
Bay leaf - 5 pieces
Banana leaves - to taste
Sticks / toothpicks - to taste
Ground spices:
Shallots - 6 cloves
Garlic - 3 cloves
Curly red chili - 4 pieces
Galangal - 2 cm
Coriander, roasted - 1 tsp
Candlenut, roasted - 3 grains
Kencur - 3 cm
Turmeric - 3 cm
Citrus leaves, remove the bone leaves - 2 pieces
See Mother's Recipe Version

Plans

Steam the tempeh for about 10 minutes then remove. Crush coarsely and set aside.
In a bowl, mix the grated coconut, ground spices, sugar, and salt. Mix well.
Add tempeh, anchovies, and Chinese petai, stir until smooth. Correction taste.
Prepare 2 banana leaves and stack them neatly. Take 2 tablespoons of dough, place it on a banana leaf, add a bay leaf and 2 whole cayenne peppers, and wrap it into a tum. Do it until the dough runs out.
Steam the botok for 25 minutes until cooked. Lift.
Ready to be served.
1. To be limp/flexible and not easily torn when used for wrapping, briefly roast the banana leaves on the stove fire until slightly wilted.

What are the botok spices?

Recipe for anchovy Botok Tempeh 6 cloves of red onion. 1 large red chili (discarded) 3 cloves of garlic. 3 cm kencur spice. 10 pieces of cayenne pepper. sugar (to taste) salt (to taste) powdered chicken stock to taste.

How to make botok?

How to cook: Puree the coriander, onion, garlic, brown sugar, and lime leaves. Mix with grated coconut, give salt and mushroom broth to taste. Stir well. Add eggs, mix well. Mix with prawns. Wrap in banana leaves, steam for 30 minutes.

What are the spices for botok tofu and tempeh?

Ingredients 1 kg of shrimp. 1 block of tofu, diced. 3 tempeh blocks, diced. 1 young coconut, grated. 1 bunch of flowers, pick the leaves. 5 tomatoes, sliced. 5 pieces of curly chili, cut oblique. 1 tbsp chicken stock powder. Other Items•

How long does it take to steam botok?

Enter the tempe and rebon shrimp into the grated coconut and spices, mix well. Adjust the taste, add salt or brown sugar to taste until you find the right taste. Take a spoonful of dough, wrap it in a banana leaf, secure it with a toothpick. Steam the botok for about 20 minutes, remove when it is cooked.