Buntil
|
Buntil in yellow turmeric and coconut milk spice | |
| Alternative names | - |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Java (Central Java and East Java) |
| Creator | Javanese |
| Serving temperature | Hot or room temperature |
| Main ingredients | Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk |
 Cookbook: Buntil  Media: Buntil | |
Buntil is a traditional Javanese dish of grated coconut meat mixed with teri (anchovies) and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices.[1] It is a favourite dish in Java, and other than cooked homemade, it is also sold in warungs, restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast.[2]
See also
- Botok
- Pepes
- Krechek
- Gudeg
- Sambal jengot (hot spicy sauce made from grated young coconut)
- Serat Centhini A cookbook written in 1824
- Sarma
References
- ↑ Badiatul Muclisin Asti & Laela Nurisysyafa'ah. Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke. Media Pressindo. ISBN 9789797880729.
- ↑ Slamet Susanto (26 August 2010). "Ramadan's streets of culinary delights". The Jakarta Post. Retrieved 12 June 2015.
This article is issued from Wikipedia - version of the 10/21/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.