Buntil
 Buntil in yellow turmeric and coconut milk spice | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Central JavaandEast Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Papaya, taro, or cassava leaves filled with gratedcoconutandanchovies,boiled incoconut milk |
Buntilis a traditionalIndonesian-Javanesedish of gratedcoconutmeat mixed withteri(anchovies) and spices, wrapped inpapaya,cassava,ortaro(or other similar aroids) leaves, then boiled incoconut milkand spices.[1]It is a favourite dish in Java, and other than cooked homemade, it is also sold inwarungs,restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast.[2]
See also
[edit]
- Botok
- Pepes
- Krechek
- Gudeg
- Sambal jengot(hot spicy sauce made from grated young coconut)
- Serat Centhini,a cookbook written in 1824
- Laing (food)
- Sarma (food)
References
[edit]- ^Badiatul Muclisin Asti & Laela Nurisysyafa'ah (2009).Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke.Media Pressindo.ISBN9789797880729.
- ^Slamet Susanto (26 August 2010)."Ramadan's streets of culinary delights".The Jakarta Post.Archived fromthe originalon 14 June 2015.Retrieved12 June2015.
