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Papaya Leaf Buntil Recipe

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papaya leaf buntil recipe

This dish is similar to bothok, only it is not wrapped in banana leaves. A mixture of young coconut, anchovies, and red beans is made into a filling which is then wrapped in 'edible leaves' such as cassava leaves, taro or papaya leaves. This buntil package is then cooked with spices and coconut milk so that it becomes a thick, pervasive, and delicious soup dish.

Ingredients

  • Papaya leaves - 6 pieces
  • Salt - 1 tsp
  • Coconut 1/2 young, grated - 200 grams
  • Anchovy - 30 grams
  • Kidney beans - 30 grams
  • Corn rope / mattress, to tie the bun - to taste
  • Ground spices:
  • Shallots - 5 grains
  • Garlic - 2 cloves
  • Coriander - 1/2 tsp
  • Kencur - 1 cm
  • Shrimp, grilled - 1/2 tsp
  • Salt - 1/2 tsp
  • Sugar - 1/2 tsp
  • Soup Ingredients:
  • Coconut milk - 500 ml
  • Cayenne pepper - 10 pieces
  • Bay leaf - 2 pieces
  • Galangal, bruised - 2 cm
  • Lemongrass, bruised - 2 cm
  • Salt - 1 tsp
  • Brown sugar - 2 tsp
  • Oil, for frying - 3 tbsp
  • Smooth Seasoning Sauce:
  • Shallots - 4 grains
  • Garlic - 2 cloves
  • Red chilies - 3 pieces
  • Candlenut, roasted - 2 grains
  • Coarse pepper - 1/2 tsp
  • Purchase ingredients and cooking utensils

Plans

  • Boil papaya leaves together with salt until tender. Remove and drain in the form of sheets.
  • In a bowl, mix the grated coconut, anchovies, red beans, and ground spices until smooth. Divide into 6 parts.
  • Take a piece of papaya leaf. Fill in one part of the coconut mixture. Wrap it like spring rolls or as long as it can close neatly. Tie with kenur rope. Do it until the dough runs out.
  • Steam buntil for 20 minutes until cooked. Lift. Set aside.
  • Heat the oil. Saute ground spices with bay leaves, galangal, and lemongrass until fragrant.
  • Pour coconut milk. Keep stirring until it boils.
  • Add the buntil and cayenne pepper. Season with salt and sugar. Stir well. Cook until the gravy shrinks and the spices seep into the buntil. Lift. Open the kenur rope that binds the buntil.
  • Ready to be served.
  • To reduce the bitter taste of papaya leaves, knead the leaves with salt until the sap comes out. Wash thoroughly with running water. Papaya leaves are ready to be boiled.
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