Buntil
Buntil in yellow turmeric and coconut milk spice
CourseMain course
Place of originIndonesia
Region or stateCentral Java and East Java
Serving temperatureHot or room temperature
Main ingredientsPapaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk

Buntil is a traditional Indonesian-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

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References

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  1. ^ Badiatul Muclisin Asti & Laela Nurisysyafa'ah (2009). Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke. Media Pressindo. ISBNย 9789797880729.
  2. ^ Slamet Susanto (26 August 2010). "Ramadan's streets of culinary delights". The Jakarta Post. Archived from the original on 14 June 2015. Retrieved 12 June 2015.

๐Ÿ“š Artikel Terkait di Wikipedia

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Biryani

Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong

Kopi luwak

Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong

Grass jelly

Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong

Anchovy

Culinary use As food Anchovy essence Bagna cร uda Bagnun Boquerones en vinagre Buntil Gentleman's Relish Janchi guksu Myeolchijeot Phu quoc fish sauce Pissaladiรจre

Pepes

banana leaf. The vegetables with shredded coconut pepes are called Botok. Buntil is prepared similarly, but uses papaya or cassava leaves instead of banana