Buntil
is Javanese traditional food in the form of "grated coconut meat mixed
with anchovy and spices, wrapped in papaya leaves, then boiled in coconut
milk.This food is usually sold in the market or street vendors as a side dish
for rice.
Buntil
is described as "grated coconut with anchovies wrapped in papaya
leaf", the actual buntil is a kind of bothok wrapped with young cassava
leaves and given a little spicy liquid made from coconut milk. The contents are
grated coconut with seasoning. Other leaf wrapping that is often used is taro
leaves or sente leaves. In contrast to bothok, leaf wrapping on the buntil can
also be consumed.
In
the Mediterranean area (mainly from Greece and Turkey) also known as a kind of
food buntil with a young wine leaf wrapper and filled with rice.
Recipe of Leaf Tassel
Materials
and seasonings of buntil contents:
- 2 bunches of cassava leaves remove the leaves from the stalks, wash clean
- 50 tablespoons teri terrain
- 150 grams of grated coconut
- 1 lemongrass, digeprek
- 2 orange leaves
- 1/4 teaspoon salt
- 1/2 teaspoon of sugar
- 1/2 teaspoons chicken broth powder or to taste (if liked)
Subtle
spice for stuffing:
- 4 onions
- 2 cloves of garlic
- 4 pieces of red curly pink
- 1/2 teaspoon coriander
- 2 cm ginger
- 2 cm galangal
- 2 cm kencur
Soya
ingredients and ingredients:
- 200 ml of coconut milk or less if you want more liquid
- 500 ml of water
- 4 pieces of whole red pepper
- 6 pieces of whole green chili
- 2 bay leaves
- 2 sprigs of lemon grass
- 1/2 teaspoon salt
- 1 teaspoon of sugar
- 1/2 teaspoons chicken broth powder or to taste (if liked)
Subtle
spice for sauce:
- 5 onions
- 3 large red peppers
- 8 pieces of red curly pink
- 3 cm turmeric
- 4 candlenuts
How
to Make Buntil content Anchovy:
Boil
the cassava leaves halfway through.
Buntil
stuffing: Heat 3-4 tablespoons of oil. Saute the finer spices, lemongrass and
lime leaves until fragrant. Enter teri terrain, salt, granulated sugar and
powdered broth. Stir well.
Enter
the grated coconut, continue to stir until cooked evenly. Turn off the fire,
set aside.
For
the base / skin of buntil: Take the sheets of cassava leaves to taste,
arranging neatly until there is no gap or hole. (Create for 4 packs of buntil).
Give
the contents (the fill dough is divided for 4 buntil). Fold the cassava leaves
down the side then the right and left side then roll forward. In order not to
change the form of fastening with a rope as big as a stick. Set aside.
Buntil
Sauce: Preheat 3-4 tablespoons of oil, stir fry spices, bay leaves and
lemongrass until cooked and fragrant. Pour water and coconut milk, mix well.
Add cayenne pepper, salt, granulated sugar and powdered broth. Finally enter
the buntil, stir gently and cook until the sauce shrinks and thick. Turn off
the fire.
Buntil
cassava leaves ready to be served.
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