 Unopened botok in banana leaves wrapping. | |
| Alternative names | Bobotok, Botok-botok |
|---|---|
| Course | Main course |
| Place of origin | Indonesia[1] |
| Region or state | Central Java, Yogyakarta, East Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Grated coconut with various ingredients (tempeh, tofu, anchovy, fish, meat or mushroom) spiced and steamed in banana leaf |
| Variations | Buntil, Pepes, Otak-otak |
Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (Bothok) (sometimes called Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from grated coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in the Javanese people area of Java Island (Yogyakarta Special Region, Central, and East Java.[2] It has a soft texture like the mozzarella cheese and is usually colored white.
Botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. Commonly, the grated coconut flesh flakes are discarded after squeezing them to acquire the coconut milk. However, by cooking them in banana leaves with an additional mixture and spices, they can also be eaten as an additional dish. Another way to save the grated coconut residue is to saute them as serundeng. Today, however, to acquire tastier and richer taste, many recipes insist on using only freshly grated coconut flesh that still contains coconut milk. Botok is typically consumed with rice.[3]
- ^ "Botok lauk khas pulau jawa". (Indonesian)
- ^ "Botok Tempe Tahu Teri". Tasty Indonesian Food. Retrieved 12 May 2015.
- ^ The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Heinz Von Holzen, Lother Arsana. (2015). 112 pag. ISBN 978-0804845137