Botokorꦧꦺꦴꦛꦺꦴꦏ꧀(Bothok)(sometimes calledBobotokin its plural form orBotok-botok) is a traditionalJavanesedish made from gratedcoconut fleshwhich has been squeezed of itscoconut milk,often mixed with other ingredients such as vegetables or fish, and wrapped inbanana leafand steamed. It is commonly found in the Javanese people area of Java Island (Yogyakarta Special Region,Central,andEast Java.[2]It has a soft texture like themozzarellacheese and is usually colored white.
 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 inbanana leaf |
| Variations | Buntil,Pepes,Otak-otak |
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 asserundeng.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 withrice.[3]
Preparation and serving
editThe grated coconut flesh is mixed withchili,salt, pepper,lemon basil,andsalam(Indonesian bay leaf) and additional ingredients. This mixture is placed upon a piece of banana leaf, and then the leaf is wrapped tight and secured with a stick, then placed on a steamer. The most basicbotokusually uses simple and cheaper ingredients, such as minced tempeh, tofu, or anchovy.[2]After thebotokis cooked, the banana leaf package is opened and served with steamed rice. After perfectly cooked, the grated coconut and sometimes the egg addition, act as the binding agent of the wholebotokingredients.[4]
Variations
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To add flavor and nutrients, many botok recipes and variants might use additional ingredients as a protein source, such aspetai cina,belimbing wuluh,ares(the core of a banana trunk),mushroom,tofu,tempeh,anchovy,wahoo,catfish,salted fish,egg,salted egg,shrimp,mincedbeefor evenbeelarvae.[5]Thebotokmethod is used in several variant ingredients, and also becomes the name of a dish prepared in this manner, for example:
- Botok ares(the core of a banana trunk botok)
- Botok belimbing wuluh(Averrhoa bilimbibotok)
- Botok beluntas(Pluchea indicaleaf botok)
- Botok cepokak(pea eggplantbotok)[6]
- Botok daging(mincedbeefbotok)
- Botok jamur(mushroombotok)
- Botok keong(freshwater snailbotok)[7]
- Botok kutuk(snakeheadbotok)[8]
- Botok lele(catfishbotok)
- Botok mlanding(petai cinaorlamtorobotok)
- Botok ontong(jantung pisang/bananaflower bud botok)
- Botok peda(Rastrelligerbotok)[9]
- Botok sembukan(Paederia foetidaleaf botok)[10]
- Botok tahu(tofubotok)
- Botok tawon(beelarvaeforhoneybeebotok)
- Botok telur(eggbotok)
- Botok telur asin(salted eggbotok)
- Botok tempe(tempehbotok)
- Botok tempe tahu teri(tofu, tempeh, anchovy combo botok)
- Botok tengiri(wahoobotok)
- Botok teri(anchovybotok)
- Botok udang(shrimpbotok)
- Botok ungker(Hyblaea puerapupabotok)[11]
- Botok wader(Silver rasborabotok)
- Botok yuyu(freshwater crabbotok)[12]
Similar dishes
editBuntilis prepared similarly, but usespapayaorcassavaleaves instead of banana leaves, making the wrapping edible as part of the dish. Botok is often considered as the variations ofpepes,the cooking method using banana leaf. However, botok is identified more specifically by using shredded coconut flesh, while pepes usually contain no coconut at all.
TheSouth Africandish ofbobotieis thought to be the derivative of Indonesianbobotok.[13]It is, however, quite different as it uses minced beef and eggs, with the absence of grated coconut and banana leaf packages. The role of grated coconut and eggs as binding agents inbobotokseems to be replaced by beaten eggs, milk, and shredded bread inbobotie.
See also
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References
edit- ^"Botok lauk khas pulau jawa".(Indonesian)
- ^ab"Botok Tempe Tahu Teri".Tasty Indonesian Food.Retrieved12 May2015.
- ^The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Heinz Von Holzen, Lother Arsana. (2015). 112 pag.ISBN978-0804845137
- ^The Ultimate Guide to Indonesian Cuisine: The Most Popular Indonesian Recipes in One Place. Valeria Ray (2019) 99 pag.ISBN978-1080711352
- ^Indonesian: modern and traditional Indonesian cuisine. Mae Chandra (2014) 192 pag.ISBN978-1742575520
- ^Harimurti, Indrati (24 July 2011)."Nikmatnya Bothok Cepokak Atau Terong Pipit".kompasiana(in Indonesian).Retrieved14 May2023.
- ^Chaulia, Maura."Olahan Khas Pekalongan, Keong Sawah Dibikin Botok. Kuliner yang Dicari Saat Ramadhan".suaramerdeka(in Indonesian).Retrieved14 May2023.
- ^Widayanti, Oktaviani Wahyu; Nasucha, Arif Fajar."Resep Botok Kangkung Ikan Kutuk, Masakan Nikmat yang Kaya akan Protein".tribunnews(in Indonesian).Retrieved28 May2024.
- ^"Lahapnya Makan Siang dengan Botok Peda khas Rembang yang Super Lezat".grid.id(in Indonesian).Retrieved14 May2023.
- ^"Siapa Sangka, Makanan Tradisional Botok Sudah Tertulis dalam Kitab Dewaruci".halopacitan(in Indonesian).Retrieved17 April2024.
- ^J, Kiki (January 2016)."Ungker Jati Blora: Hidangan Lezat yang Sarat Gizi".bloranews(in Indonesian).Retrieved14 May2023.
- ^Wisnu, Yesaya; Prabowo, Alvari Kunto."Nikmatnya Botok Yuyu Grobogan Bikin Ketagihan Akut".solopos(in Indonesian).Retrieved14 May2023.
- ^Theodora Hurustiati (10 November 2013)."Bobotie's melting pot".The Jakarta Post.Retrieved12 May2015.