19 November 2007

Recipe of Bothok

I decided to write a complete recipe of bothok, eventually. There are several variation of bothok but the origin one I reckon is the one with grated coconut meat, like what will I describe below. Please note that the measurement works as your direction only, follow your cooking intuition to decide the right composition that suit your appetite. The ingredient is mostly available at Asian (Indonesian) shops.

Preparation/Cooking time: about 1,5 hours

10 garlic
10 shallot/1 big onion
10 chili (as hot as you like!)
10 candle nut & 2 tbs coriander, (it's a good idea to heat them in microwave for 20sec or fry with a little amount of oil until smell good or just brown)
1 tomato
1 tbs terasi
note: no salt if the silver fish is salted

200 ml coconut milk
200 g grated coconut meat
200 g silver fish
200 g belinjo leaves, slice
100 g petai, slice (I like it in small peaces) (optional)
100 g tempe, slice (I like it thin) (optional)

1 tomato, slice vertically, make about 12
galanga, slice
bay leaves
banana leaves

pan+olive/any oil for frying

  1. Blend the first ingredient. You can leave the chili in slices though.
  2. Heat pan with small amount of oil in medium level to fry the blended ingredient, until smell nice.
  3. Add coconut milk, simmer 2 minutes.
  4. Add all the second ingredient, stir finely. Make sure it is not watery. I call this pre-bothok ^^
  5. Remove from heat.
  6. Get ready the steamer while you're wrapping!
  7. On a piece of banana leaves, put 5 tbs pre-bothok, top with 1 bay leave, 1 slice galanga, 2 slices tomato then roll and fold the sides to secure. To strengthen it, wrap again with al-foil. Make about 10.
  8. Steam for 30 minutes.
  9. Serve with warm medium long grain/jasmine rice.
We'll be more addicted and feel more live and rewarding enjoying bothok on banana leaves, not on a plate; using fingers not spoon, sitting on the floor not on the dining table. Traditional food is always a good food. I'm loving it.

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